Yinchuan has been built for 2121 years. Due to its three major characteristics of the ancient capital of Western Xia, Hui ethnic customs, and the Jiangnan region, it was announced by the State Council as the second batch of national historical and cultural cities in 1986, ranking among the 110 historical and cultural cities in the country. There are numerous historical and cultural relics distributed in the ancient city, which reflect the development and changes of various historical periods in Yinchuan.
Yinchuan, as the capital of Ningxia, the Yellow River's diversion during different historical periods not only nurtured it into a "land of fish and rice" with 72 consecutive lakes, but also left behind a large amount of organic rich, water and fertilizer retaining irrigation and silting soil in the eastern plain area, enriching Ningxia's agricultural production and diet. Half bowl of noodles and half bowl of rice are a vivid summary of the dietary habits of the Yinchuan people. Most locals have lunch rice and afternoon noodles. In addition, Yinchuan is a place where Hui people are good at making noodles, and it is also a city of immigrants. Over time, Yinchuan has a rich variety of noodles. Although it cannot be compared to Shanxi, a major province of noodles, where there are no differences in a year, it also has a place that cannot be underestimated in the northern region known for its noodles. The most famous bowl of noodles in Yinchuan is lamb noodles. The traditional representative of mutton noodles in Yinchuan is mutton kneaded noodles. It is a very famous noodle dish in the northwest region, especially in Yinchuan, Ningxia. People here often go to the kneaded noodles restaurant to eat a large bowl alone since elementary school. In the picture, the chef adds diced onions to the pot where the lamb is being cooked to enhance its flavor, making the lamb more delicious and delicious. Eating noodles is a tradition among the people of Ningxia. As one of the most developed regions in Ningxia's culinary culture, Yinchuan is also famous for its appreciation and attention to noodles. In order to stand out among the numerous noodles, they have put in a lot of effort in terms of characteristics and quality. There is a particular emphasis on making lamb dough, and the lamb used is the tender and tender hind leg meat of Ningxia Tan sheep. When frying diced lamb, first stir fry the strong ones, then stir fry the thin ones until the moisture of the lamb is dried, so that the stir fried meat will not have a smell. The high soup used for pouring noodles is made by simmering fresh lamb bones and bone marrow. When stir frying the soup, stir fry the saozi into the soup, then add scallions, ginger, garlic, and a little seasoning. In order, add green radishes, plum beans, tofu, and diced tomatoes together to make saozi soup.
Rubbing noodles with meat, vegetables, and soy products in an appropriate proportion, rich in nutrients, and with strong nourishing functions, make the soup taste more rich, strong but not greasy, bright but not spicy, making everyone more addicted as they eat!