Local delicacies in Shapotou, Ningxia include roasted lamb saddle, brined tofu, lamb diced noodles, sheep offal soup, Hui-style maltose, fried oil cakes, steamed wormwood leaves of the Hui people, hand-grabbed mutton and fried dough twists.

The Yellow River large carp is an absolute must-try here. Stewed in clear soup, it retains its original fresh flavor. Unlike carp from Henan, it has virtually no earthy fishy taste. Wild vegetables are also great choices. As Shapotou sits at the edge of the desert, the landscape is dominated by the Yellow River and sand. Fish is therefore the staple local specialty, paired with wild vegetables as side dishes. Finish your meal with hand-torn noodles, and you will have a genuine local feast.

Dice the lamb into small cubes and marinate with salt, Chinese prickly ash powder, monosodium glutamate, white pepper and ginger powder. Mix half of the diced lamb with soy sauce, and coat the other half with egg white and starch water. Dice magnolia flower slices, then deep-fry all ingredients over mild heat until cooked.

Rinse white kidney beans thoroughly and mash them into sweet bean paste. Wrap the two types of lamb cubes, magnolia flower dices and bean paste with egg wrappers to form rolls with two-tone fillings. Cut each roll into eight sections, arrange them in two layers on a plate and shape the top to a point. The dish tastes soft and tender with a rich bean aroma. Steam the whole plate thoroughly before serving for the best flavor.

Cut boneless cooked lamb tails into strips (about 4 cm long and 10 cm wide). Coat them evenly with a mixture of beaten eggs, starch water, flour and food yellow pigment.

Deep-fry the lamb strips in oil heated to 60% temperature until firm, then remove residues. Next, fry them in oil at 80% temperature until golden brown, take out and plate. Sprinkle with an appropriate amount of white sugar. The finished dish has a bright golden color, crispy exterior and tender interior, with a pleasant sweet flavor.