Wuzhong Featured Food:
Licorice Cooked Beef
Cut the beef into walnut size pieces, marinate for an hour in the water, put into the stockpot to cook for a while on flaming fire，then get them out to wash with warm water. Pour some benne oil into the stockpot, add the shallot and beef pieces into it. Sauté it till blood dries off. And add some licorice frost, refined salt, sauce, flavor bag (includes licorice, zanthoxylum, ginger pieces, tangerine peel, fennel), sugar, beef soup. When it boils, move it on the slow fire. Till the soup become thick enough, get out the flavor bag, cook it on flaming fire, and add some monosodium glutamate, put them in plate finally. The beef is fresh and bright with a sweet taste which has the efficacy of wetting lung and relieving a cough.
Wuzhong Chopped Cold Boiled Chicken
Add some water and flavor bag into the soup (which is used for cooking chicken).Put the hen into the stockpot, boil it with flaming fire, and braise on slow fire. When the chicken is down (you can plunge into it with chopstick), fish out to cold for a while, coat some chicken oil on the surface of it to make the chicken skin bright. When eat it, cut the chicken into 5 square centimeter size pieces, put them in the plate, and match with a saucer of attar. It looks bright and luster in yellow, smells good, tastes mellow, delicious and refreshing. This kind of dish is famous for its local materials and fine facture. So it gets the name “Wuzhong chopped cold boiled chicken”.
Medlar Stewed Mutton
Chop the mutton into slices, put into the bowl, and add some refined salt, zanthoxylum water to pickle for a while and then add the egg white and amylum. Eliminate the bitterness of medlar with water. Scatter the sizing mutton in the 60％ heat oil for a short time, squeeze the superfluous oil. Put the pan on fire, sauté the medlar, add some refined salt, zanthoxylum water, shallot slices, ginger water, bree, monosodium, and then put in the sliced mutton, add the amylum and macerated medlar, pour some oil, turn it over several times, put into the plate at last. This plate of dish is alternate with white, green, red colors. When you taste it, you’ll love the faint scent special flavor of it.
Astragalus Cooked With Wether Neck
Wash the astragalus with warm water, put into casserole, and add some water then. First, boil the water with flaming fire, and then decoct with slow fire. Chop up the neck according to condyles, and divide each into two, put them into clean water to marinate for 30 minutes, cook in the stockpot for a while, and fish out to squeeze the water out. Later, put the astragalus soup and neck flesh together into the stockpot to decoct with big fire, clean up the foam, and add the flavor bag, shallot, and refined salt, when the soup become thick, get out the shallot and flavor bag, put them on the plate at last. This kind of dish has the function of nourishing and refreshing which can be called the best commonly used therapeutic food for people in Ningxia.
Cook the spinal cord in the boiler, get it out of the water, and use knife to lacerate the scarfskin of it, tear it, and cut into 3 centimeters segment. Put the pan on flaming fire, boil it with the bree, and add in the spinal cord, agarics, refined salt, pepper, zanthoxylum water, ginger water, shallot, monosodium glutamate, eliminate the foam, add some amylum, oil and caraway at last. It tastes soft, tender and fresh which is also full of nutrition. So it is a restorative dish that is favorable for both the old and the young.
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