Roast Whole Lamb

Speaking of Inner Mongolia, I have to mention roast whole sheep. Roast whole sheep is a traditional local flavor meat product of Mongolian people, a hard dish with extremely ethnic characteristics, a traditional classic delicacy formed in nomadic life for thousands of years, and a traditional famous dish for Mongolian guests. It is said that roast whole sheep is the healthiest, most environmentally friendly and greenest food in the meat diet at present.

sheep giblets soup

A classic and famous food with unique Inner Mongolia flavor, it is made from sheep's head, sheep's hoof and sheep's water as the main ingredients and auxiliary materials. Add water to the pot as the main ingredient and spices such as pepper, fennel and salt to cook. When the pot is boiling, skim off the floating foam and continue cooking until the fragrance overflows and the flesh and blood of the head and hoof can be separated. The rest are cooked in water, fished out and cut into strips or slices.

Cold hoof yellow

Alashan is known as the hometown of camels in China. The cold hoof yellow is a local specialty food, which is two fibrous tissues about the size of goose eggs in the palm of a camel's hand. Because camel's hoof is the most active tissue on a camel's body, its meat quality is extremely delicate and elastic, like tendons but softer than tendons, like humps and richer in fibrous tissues than humps. The cold hoof yellow made from it is crisp and delicious, smooth and tender, and it is a rare top-grade cooking.

Hand the meat

Handmade meat is a traditional food of Mongolian people for thousands of years. It means eating meat with your hands. The meat of sheep, cattle, horses, camels and other livestock and wild animals can be cooked with hand-held meat, but the hand-held meat usually refers to mutton. Handmade meat is the favorite and most commonly used traditional food of Mongolian people for thousands of years. This traditional eating method of herdsmen in grassland and pastoral areas can be traced back to ancient times.

Slaughtered sheep with bones are decomposed into several small pieces and put in a clear water pot. Without salt and other seasonings, they are cooked with strong fire. When the water boils, they are immediately taken out of the pot and served on the table, dipped in salt and eaten. Their meat is tender and original.

Huaziyu

Lake Darinol in Mongolia has beautiful scenery, good water and better fish. The lake can only enter, which is especially suitable for the growth of Chinese fish. Chinese roe fish is a freshwater migratory fish. In spring, it goes upstream and upstream, spawns in the river, and then grows back in the lake. Due to its pure wild growth, the flower scales of Dali Lake are rich in fine meat, and the meat quality is tight and tough. The local specialty of Inner Mongolia is dry frying, and besides, it can be fried, roasted and braised in brown sauce. It is delicious and fresh, and it is the first-class delicacy for enthusiastic Mongolians to entertain guests.

Mongolian milk tea

Mongolian friends can't live without tea, and they can't live without tea for three meals a day. They drank milk tea instead of tea brewed from southern tea. Milk tea is called "Wugutacuo" in Mongolian. Take out the tea leaves with a cloth bag, pour the tea and fresh milk in the bucket into the pot for boiling, and air them repeatedly with a spoon, and then they can be drunk after melting.

Dried beef

Air-dried beef is a special product of Inner Mongolia grassland. Dried beef originated from the war grain of ancient Mongolian fighters, which is convenient to carry and rich in nutrition. The practice is also very distinctive. The selected beef is stripped of fascia and cut into large strips with a blade. Use chopped onion, ginger, salt, sugar, etc. to blend in a small bowl and marinate the meat.

Dried milk tofu

A classic flavor dish in Inner Mongolia, cooked with milk tofu as the main ingredient. Cut the milk tofu into blocks, wrap it in flour, hang the loose paste made of egg white, starch and flour, fry it in an oil pan, and take it out in golden color. Add appropriate amount of sugar into the pot and boil it into syrup, pour in the fried milk tofu, sprinkle some sesame seeds, wrap the syrup evenly and serve. This dish is golden in color, sweet and fragrant in taste, and it is the best in the banquet.