My hometown is in Chifeng, Inner Mongolia,Analyzing a few delicacies that I find delicious!

One, pair of clips!

Chifeng Banquet House, which was founded in 1952 in the beginning of the old restaurant, here is the signature is to clip. The meat sandwich is slightly similar to the steamed bun, but a little different, the steamed bun is soft, while the sandwich is crispy, the meat inside the sandwich there are two kinds of fat and lean and all lean meat, I naturally prefer fat and lean, more rich in flavor. It's very thick and one is filling.

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Second, Dari Lake Huazi fish

Huazi fish, Dari Nuer Lake is unique to a fish. Dalinor Lake, PH value as high as 9.5 alkaline lake, here specializing in a red-eyed fish, which is the Huazi fish. As we all know, Darinor Lake is famous for its winter fishing, and the Huazi fish is only caught at this time of the year. It is then frozen, which is also used for state banquets, and even leaders can only eat frozen. It is cooked by deep-frying, but I think it would be better if a new way of cooking is developed for it.

Dari Lake Huazi fish meat delicate, delicious flavor, rich in a variety of human beneficial trace elements and minerals, can promote cell development and improve human immunity, is a purely natural tonic nutrients. No matter frying, stewing, deep-frying and cooking all maintain a unique taste and flavor. Except for the winter you can eat fresh, the rest of the time are frozen, 20 yuan each.

Science: The Vaishnavian Yarrow is a widespread species, widely distributed in Europe, Siberia, the Caucasus, and the cool waters of the Heilongjiang basin. In China, it is distributed in the Heilongjiang, Ussuri, Nenjiang, Songhua and Mudan rivers and their tributaries, lakes and reservoirs, and is also produced in the Tumen, Yalu and Liao rivers. In the Yellow River basin of Henan, Shanxi, Shaanxi, Gansu, Qinghai, Inner Mongolia and other provinces and regions are also distributed. In Inner Mongolia in addition to the Ejina River system of the major water systems are distributed, the number of Dali Lake is more.

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Three, hand-held meat

Come to Inner Mongolia how can you not eat mutton, Inner Mongolia's hand-held meat is also a must-eat.

The production process is also very simple, only need to put the lamb in the water stew can be. In the process of stewing without adding any seasoning, to be the most genuine fresh flavor of lamb. When eating, take a knife to cut off a piece, dipped in salt or other seasonings can be. A bite down, a great satisfaction.

Cooked in water, without any seasoning, will be extra with dipping sauces, cooked for a long time, meat fresh and not stinky, fat and not greasy, it is easy to separate the flesh from the bone. Here, it is recommended to follow the customs of the country, feast on a big mouthful of flavorful mutton, a big mouthful of a cup of Inner Mongolia milk tea, to do a good time of the grassland children.

Worthy of one is, this is the Inner Mongolia prairie people of all ethnic groups for thousands of years the most favorite, the most commonly used traditional food, its production and eating method unique: the sheep according to the joints of the bone into several pieces, into the white water without salt and other condiments in the pot, with a big fire, to keep the original flavor, proper control of the fire, as long as the meat has been discoloration, can be eaten.

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Four, sand onion scrambled eggs

Sand onion is also known as Mongolian leeks, as the name suggests, grows in the desert, sand or arid mountain slopes. Sand onions have a high nutritional value, rich in a variety of vitamins, scrambled eggs, tender and fragrant both.

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End:

Chifeng because of the north of the sake of the whole, the taste of salty and heavy remote, the portion is also very large, the price is also more affordable, ordering food, you can pay attention to, would rather eat up and then point, do not waste