Lama cake is a traditional cake of Mongolian people in Fuxin. It is made of refined flour, sugar and eggs as the main raw materials, and melon seeds, green red silk and osmanthus as the auxiliary raw materials, and baked in an oven. Its characteristics are: white as snow, sweet, soft and elastic.

Lama stewed meat

Lama stew is a meat-eating method invented by Lama. It is made of Chinese cabbage and pork which are abundant in the north. Taste characteristics are: fat but not greasy, lean meat is not firewood, moderate fat and thin, full of fragrance, with the taste of braised pork, Sichuan white meat and big stew. Because pork is soaked in cabbage, cabbage is full of meat flavor, and it also contains the mixed flavor of dried cabbage, cabbage and sour cabbage.

mongolia pie

The Mongols were created after the Mongolian Lejin tribe settled in Fuxin, Liaoning Province in the late Ming Dynasty. Make the skin with white flour and fry it with soybeans. Features: the finished product is thin and translucent, golden and shiny, fresh and delicious.

Whole lamb soup

Whole mutton soup is the true flavor soup of Mongolian people, commonly known as mutton offal. It is made of sheep's head, sheep's hoof and water as main materials and auxiliary materials. Scald, burn and scrape the wool of sheep's head and hoof, scald the wool of sheep's belly with boiling water, and wash, soak and rinse the heart, liver and intestine with clear water respectively. Water is added to the pot as the main ingredient, and spices such as pepper, kaempferia kaempferia, fennel and salt are added for cooking. After the pot is boiled, skim off the floating foam and continue to cook until the fragrance overflows and the head and hoof can be separated. The rest is boiled in water, taken out and cut into strips or thin slices. Heat sheep oil in the pot, use onion, garlic and pepper to start the pot, and add boiled sheep bone soup, clear water, proper amount of original soup and refined salt and other condiments. After boiling, add the main ingredients and cook until the soup is rich and mellow, especially when it is milky white. Serve with white fried seeds and coriander. This soup is delicious, spicy, mellow and not astringent, and has the effects of dispelling cold, expelling toxin, tonifying kidney and caring skin.