Yinchuan旅行予算ガイド

Ningxia tan-sheep mutton boiled in plain water and dipped in garlic-vinegar, tender with a faint milky sweetness, Yinchuan's most iconic halal centrepiece.

A Hui tea brewed in a lidded cup with tea leaves, jujube, wolfberry, longan, rose and rock sugar among its eight ingredients, sweet and refreshing, the soul of Yinchuan hospitality and dining.

A Yinchuan household noodle bowl of hand-pulled strands crowned with a sour-spicy mutton, tofu and potato sauce, brothy and refreshing with a bright tang.

A street-side warming soup of sheep head, tripe and lung braised in the original broth, dressed with chilli oil, coriander and pepper, rich and savoury yet never greasy, a famed Yinchuan snack.

Tan-sheep mutton slices stir-fried over fierce heat with glass noodles, full of wok-breath, spicy and scalding, the headline dish of Yinchuan night markets.

Hui folk instrumental music centred on the kouxian (jaw harp), niwawu (clay ocarina) and mimi, preserving echoes of Han- and Tang-dynasty instruments; a first-batch national ICH item from 2006.

The craft of carving inkstones from Helan Mountain's purple stone, prized for raising ink without harming the brush, ranked among China's ten great inkstones; national ICH from 2011.

A home-grown Quyi art performed in the Ningxia dialect, alternating song and speech with one singer beating a wooden clapper and another playing the sanxian; national ICH from 2014.