Lamb meat is made from sheep that are in the same year or sheep within the age of one. After slaughtering the lamb, go to the skin and internal organs, wash it, put it in a large pot, and put onion, pepper and other condiments.nThe practice is mainly based on stir-fried, steamed, and scutellaria. Popular in the Huizhou inhabited areas of Ningxia, Gansu, Qinghai and Xinjiang, they are all characteristic halal foods.nLamb meat is popular in the Hui nationality districts of Ningxia, Gansu, Qinghai and Xinjiang. It is a characteristic halal food from all over the country. Mutton "warm in the tonic, Buzhong Yiqi, appetizing Jianli, Yishenqi" is a good product to help Yuanyang, make up the blood, and benefit the strain. Eating lamb often is beneficial to improve people's physical quality and disease resistance. .

Ningxia Huangquqiao lamb has been rated as “non-special heritage title” and “local name snack gold medal”. It was awarded “Best Halal Snack Gold Award” in the first Ningxia International Halal Food Nationality Article in 2006, and was rated as 2008 in 2008. "Yinchuan halal famous shop, famous dish", "Yinchuan City halal famous shop", at the same time was also rated as "Ningxia halal famous shop, famous dishes", "Ningxia halal shop." Characteristics of product quality characteristics: 1. External sensory characteristics: Huangquqiao lamb muscle is light red, muscle fiber is fine, muscle fat distribution is uniform, elasticity is good, coated with a thin layer of fat, white and red. The base of the tail is wide and the tip of the tail is thin and triangular. The legs are short and strong, the muscles are full and the smell is fragrant. It is not sorrowful. After cooking, the color is brown and red, the meat is tender and delicious, fat but not greasy, no smell, color, fragrance, taste and shape are good. 2, unique inclusions: Huangquqiao lamb meat protein rich in nutrients, containing human body threonine, leucine, isoleucine, phenylalanine, lysine, histidine and other amino acids, and mineral elements Rich in variety. The protein content is high, the fat content is low, the protein content in the fresh meat is not less than 17.5%, and the fat content is not higher than 0.8%. Stir-fried lamb meat is a traditional snack, produced in all parts of Ningxia, especially Pingluo's unique production, high reputation, it is also known as Pingluo lamb. Ingredients: lamb, celery, vermicelli, red pepper, onion, salt, monosodium glutamate, vegetable oil. Method: Put the appropriate amount of vegetable oil in the wok, put the simmered lamb into the pot and stir-fry it with stir-fry. Add the celery, vermicelli and other ingredients while frying, and fry until the lamb is broken. When you eat, you can accompany rice. Features: bright red color, soft and tender meat, mellow taste. During the four years of Qing Emperor Yongzheng (1726) to seven years (1729), Hui Nongqu (also known as Huangqu or Huangqu) and Changrun Canal were recruited to recruit the hustle and bustle, making the northern part of Ningxia, the west bank of the Yellow River and the Tanggu Canal Irrigation District The wasteland was developed. The Huangqu Bridge was built in 1732 (10 years old in Qing Dynasty). It is a three-hole stone arch bridge, all made of large stones. Huangquqiao Town is named after the bridge. Huangquqiao Town is a famous historical town in Ningxia. It is located in the traffic north of Yinbei, 15 kilometers away from Pingluo County, and 109 National Road passes through. Stir-fried lamb meat is produced in all parts of Ningxia, especially in the place where Huangquqiao is uniquely produced and has a high reputation. In this small town, there are restaurants full of large and small sautéed lamb meat. The well-known Huangquqiao sautéed lamb has been fragrant for nearly a hundred years. According to the Pingluo Food Journal, during the Republic of China, lamb meat was sold at the Zhongxing Restaurant of Huangquqiao Jinbaoguo and the Yishunju Restaurant of Zhou Ganchen. The authentic Huangquqiao lamb is unique in its practice. The selection and materials of the Huangquqiao fried lamb meat are very particular. In the selection of lambs, the master of Pingluo chef Wang Jianguo pointed out: Generally choose lambs weighing 7.5 kg to 10 kg. The lamb is too small, tender and tasteless; the lamb is too big and the meat is not tender. Cooking the yellow channel bridge lamb meat is mainly based on the "explosion" and the use of "焖" and "烩". Stir-fry in the fire, let the scent into the meat, make the dishes fresh and delicious, full of scent, with local characteristics and ethnic flavor. The practice is: first cut the lamb into cubes of about three centimeters, soak in water for two hours, put the scoop on the fire, pour the appropriate amount of flax oil, heat and add the meat and stir-fry for eight minutes until the lamb is brownish red. Then add the vermicelli, the appropriate amount of onion, garlic, salt, pepper, soy sauce, ginger, chili, balsamic vinegar, then stir fry a few times, add a little soup, cover the pot for about 20 minutes, pan and plate . The characteristics of this dish are: color, aroma, taste and shape are good, fat but not greasy, color brown red, tender and tender. The high-quality lamb meat is cooked with both the scent of chicken and the tenderness of rabbit meat. According to another legend, the PH value of the well water near the Huangqu Bridge is slightly alkaline. The foreigners who eat at the Huangqu Bridge generally do not get used to the boiled water there, and the taste is rather awkward unless they make tea. But this kind of water makes the lamb meat of Huangquqiao. The lamb meat of Huangquqiao needs to be cold-soaked in this water to remove the blood after the cut. The lamb meat that has been soaked is not only tasteless, but also the meat is tender and tender. The Huangqu Bridge is famous for its fried lamb meat. The fried lamb meat is famous all over the Yellow Canal Bridge. Ma Shaozhang, who created the lamb meat of Huangquqiao, has been deceased and his skills passed to his son Ma Zhongmin. From 1996 to 1998, almost all of the streets in Huangquqiao were made in the lamb business, with more than 100 stores. There are only more than 30 of the big waves. It is best known for restaurants that have been in business for a long time in Zhoujia and Majia.