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Muhuilan·Halal Ningxia Cuisine·Ningxia Belt Buckwheat Hand-Grab (Li Shui Bridge Branch)

地方菜 · ⭐ 4.8

1st Floor, Building 1, Yard 28, Beiyuan Road

Dishes

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  Wuzhong Big Chicken Plate

  Wuzhong Big Chicken is a dish made primarily with chicken, accompanied by vegetables such as potatoes and green peppers, and simmered to perfection. The chicken is tender and juicy, the potatoes are soft and flavorful, and the overall color is appealing with a rich, hearty sauce.
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  Ningxia Tan羊 Hand-Grabbed Lamb

  Ningxia Tan羊 Hand-Grab, made from the specialty Tan lamb of Ningxia, carefully prepared to highlight its tender texture and natural flavor. The meat is fresh, free from膻 (mutton odor) and腥 (fishy smell), and cooked using traditional methods that preserve its original taste. Enjoying it by hand enhances its bold, rustic charm—this is a classic dish from Northwest China.
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  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
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  Sandy Onion with Almonds

  Sand onion mixed with almonds is a cold dish primarily made from sand onion and almonds. Wash the sand onion and cut it into segments, soak the almonds and remove their skins, then mix both ingredients together and season with dressing. The preparation is simple and highlights the natural flavors of the ingredients.
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  Safflower Stir-Fried Eggs

  Scallion and egg stir-fry is a home-style dish primarily made with scallions and eggs. Wash and chop the scallions into segments, and beat the eggs separately. Heat oil in a pan, first stir-fry the eggs until set, then remove them. Next, stir-fry the scallions until fragrant, and finally mix them together with the eggs and stir evenly.
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  Sandy Onion Egg Stir-Fry

  Scallion egg is a home-style dish mainly made with scallions and eggs. The preparation is simple: first wash and chop the scallions, then beat the eggs. Next, heat a pan with oil, pour in the egg mixture and stir-fry until set. Add the scallion pieces and stir-fry until cooked through, then season with salt.
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  Premium Tan羊 Lamb Skewers

  Premium Tan sheep lamb skewers are made with high-quality Tan sheep meat, marinated and grilled on bamboo skewers. The meat is tender and juicy with a unique mutton aroma.
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  Red Army Rice Noodles

  Hongjun粉 is a dish primarily made with sweet potato noodles, typically soaked, cooked, and then mixed or stir-fried with vegetables, meat, or tofu and seasonings.
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  Braised Yellow River Carp

  Braised Yellow River Carp is made with fresh Yellow River carp. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with soy sauce, sugar, cooking wine, ginger slices, and green onions to infuse flavor into the fish and create a rich, savory sauce.
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  Sichuan Pepper Lamb Tripe

  A dish featuring羊肚 as the main ingredient, sliced or cubed after cleaning and stir-fried with Sichuan pepper, ginger, and garlic. Seasoned with rice wine, light soy sauce, and a little water to simmer, making the羊肚 tender and flavorful with a unique numbing aroma from the Sichuan pepper.
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  Yinchuan Handmade Nianpi

  Yinchuan hand-made noodle skin is a traditional snack from Northwest China, made primarily from flour through手工工艺 such as kneading, washing, and steaming. The noodle skin has a smooth, translucent surface with a chewy and elastic texture, typically served with specially prepared seasonings and side dishes for a unique flavor.
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  Fish-Flavored Eggplant

  Fish-flavored Eggplant with minced pork,葱姜蒜, and doubanjiang, stir-fried and seasoned. Eggplant is cooked with meat, then glazed with a fish-flavor sauce (vinegar, sugar, soy sauce, starch) for a soft, flavorful dish.

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