What are the special snacks for Mongolians? In fact, beef, mutton and dairy products are never absent from the table of Inner Mongolians. Monty does not like "empty gloves", but likes roasted whole sheep and fat sheep hot pot, but in addition, there are many other dishes that people have never heard of. Don't worry, listen carefully to Bianshao.

Hua dropped a couple of knives in front of him, knocked back a couple of dips, and thumped another pot of lamb on the table. It was fat and shiny and quivering, gray with a hint of red blood that stirred up a tantalizing heat. Holding the knife in your hand, you aim it at the meat dish, power it up with your foot, rise and grab the meat, and slowly slice it inward with the blade as you see fit before chewing on it. Mongolians eat lamb without strong flavor such as curd and chive blossom, and only chop parsley and chili and dip it in soy sauce. Mutton is delicious and smells even better with your hands, saving utensils and adding to the pleasure. Mongolian meal is nothing to carve, eat the original flavor of the food in the rough, and the classic dishes are meat hand-made, the whole table is only "fresh" word subdued.

In addition to boiled sheep, roasted sheep is also widely known. Whether it is a whole sheep or skewers of meat skewers, a box of charcoal red, mutton oil aroma, cumin chili noodles at your fingertips, the meat is not yet cooked, the aroma has long been dancing in the air, stirring the taste buds. Eat lamb. Mutton is even more flavorful. There is no mutton in Mongolian recipes, only improper practices. Heavy oil fried haggis, fresh and warming hanging mutton soup, each has its own flavor.

Beef seems simpler than lamb. Either chopped up for stuffing or dried slowly in the sun, either way, every fiber is full of flavor.

Milk is just as important as meat. Warm milk tofu, powdered milk, salted milk tea, mellow yogurt, and sweet milk wine ...... Milk foods come in a wide variety of thick, nourishing flavors.

Fruits, fried rice, and milk skin are soaked in milk tea.

Inner Mongolia is a vast area, different regions have different food customs, but they are quite flavorful. Next, let's go to different parts of Inner Mongolia and explore different cuisines.

Hulunbeier

The climate of "no summer in winter, spring and fall" and the eating habits brought by the Russians have made high-calorie food a permanent fixture on the Hulunbeier table.

Buryat buns, dead-faced and purely meat, each the size of a hand, are sold by the pound in restaurants and served alongside orange-red Buliuq pickles. The appearance isn't surprising, but one bite and the oil jumps off the page. It's good, but "greasy" comes first, and none of the three will do.

Dried meat noodles, handmade noodles in lamb broth supplemented with beef jerky, tough noodles, shredded meat mellow. Helpless while relieving hunger and back hunger, meat and hard and chewy, a bowl of dried meat noodles eaten all morning, teeth are not good.

Meatloaf, Mongolian honesty is shown in the name of this food. As meat pie, absolutely no food, there is food called pie. Mongolian meat pie is sold in a really amazing way - sold by the pound, not by the single. It's big and thick and really touching.

Like Russians, people on the steppes love lebas (Russian bread), sultanas (thin cream), butter, real jam (a small blueberry-like berry, a specialty of the Xing'an Mountains) and cakes. Cultural exchanges, food comes first, and visiting Russians also prefer to hold chopsticks while saying, "Learn Hertz" (leek box) in substandard Western Mandarin.

Chifeng

Chifeng Tongliao generation of Mongolians' eating habits are heavily influenced by northerners, and there are even dumplings, boiled meat (and northeastern tastes are different), and shredded milk and tofu in restaurants.

There is also the famous "Chengnan", which is very similar to the donkey meat roasted in Hetian, Hebei. The dough is mixed with ghee, rolled flat, and then slowly baked over a fire. When the high temperature in the oven slowly drive away the crispy flavor of the oil contained in the deep part of the dough, take it out while it's still hot, cut it in half, and sandwich it with braised pork that has been soaked in soup. With a big mouth and two hands, the fresh gravy drips down. It is crispy, soft, savory and mouthwatering.

Hohhot

Steamed dumpling stores and bei zi stores make a lot of street appearances in the capital of Inner Mongolia Autonomous Region. Unlike the sticky rice of Guangdong, the steamed dumplings here are made with beef and mutton. A drawer of steamed dumplings sits on the table and the vinegar dish is quickly poured out. Slowly clamped, gently lifted and lightly dipped, several oil flowers of different sizes appeared on the vinegar surface, which was particularly nice. Baklava is a kind of bread, which can be sweet or savory, pointed or round. Just buy one and grab it in your hand. The aroma of wheat, the smell of earth, stir your nose. Tear it slowly along the stubble, it's a beautiful meal even if it's nothing worthwhile.

In the vast west, people call a yellow stubble cake with brown sugar and noodles a Fengzhen mooncake. Disregarding the flavor, just by looking at the ingredients of flour, brown sugar and sesame oil, you know that the locals bake the good things from home along with their blessings for life. The days are as sweet, soft and sticky as these rich mooncakes.

The eating habits of the locals are also influenced by Shanxi and Shaanxi. People put unlimited creativity in making oatmeal noodles, which include fish, nesting, baking, steaming, boiling, deep-frying, dipping in goat broth, and dipping in clear broth ...... with unique patterns, rich varieties, fine textures, and excellent flavors.

Alashan

West is Hohhot, yellow sand long, high desert. Rarely, in addition to poplar, there is precipitation. The fragile ecosystem and the huge difference in temperature between day and night seem to be only suitable for the growth of cantaloupe, and the locals subsidize their families by sun-drying cantaloupe and picking sea buckthorn. In addition to eating mutton and drinking camel's milk, Alashans have a variety of noodles on their tables. Skinny Fried Meat Noodles ...... hot and fragrant with oil, potatoes, tomatoes, celery, carrots, and cabbage are all on hand. No matter how the toppings are rotated, smooth and silky noodles are a constant pursuit.

Mongolian flavors permeate folklore, folk customs and ethnic culture. There are collisions, mingling, changes, reservations and constancy, all in the relentless pursuit of a better life.