1, Inner Mongolia Yao donkey meat
There is a famous dish-Yao donkey meat in Guangrao County, Dongying City. Guangrao donkey meat has a long history. According to legend, in the second year of Jianyan in the Southern Song Dynasty (1 128), the main hall of Lean Guandi Temple was completed and hundreds of officials gathered to congratulate it. On top of the feast, there are many delicious dishes. Donkey meat, the only dish, is favored by people and pushed to the top of all kinds of flavors. In the 12th year of Tongzhi in Qing Dynasty (1873), Guangrao Yao donkey meat was recommended by Cui, a martial artist from eleven villages in the county, and was commended by the Ministry of War. Since then, donkey meat has been used as the imperial dining hall of the people's capital court for many years.
2. Mongolian pie
Mongolian cake, a specialty of Inner Mongolia, is a traditional snack in Inner Mongolia. It has a long history. The Mongols were created after the Mongolian Lejin tribe settled in Fuxin, Liaoning Province in the late Ming Dynasty. The original Mongolian cake is fried in water with buckwheat noodles as the skin and beef and mutton as the stuffing. The finished product is thin and translucent, golden and shiny, fresh and delicious. Characteristic culture: Mongolian cake is a kind of flavored pasta with a history of more than 300 years. It was first made of buckwheat flour, a local specialty, stuffed with beef, mutton and pork, and boiled in water.
3, the three treasures of oil pot cattle
Three-treasure beef in oil pot Three-treasure beef in oil pot in Wuhai city, on the basis of stewing the oxtail, add prepared and cut beef tendon slices to make a chrysanthemum-shaped bullwhip, add prepared auxiliary materials such as mushrooms or Tricholoma, adjust the taste, light the alcohol pot cover, and cover it by the service staff. What guests eat has the effects of invigorating qi and strengthening yang, refreshing and dispelling cold, and beautifying and moistening skin.
4. Clear soup oxtail
Clear soup oxtail is a famous dish with traditional flavor in Inner Mongolia. It uses the fresh oxtail of Inner Mongolia grassland as the main raw material, with chicken legs, fish bellies, sea cucumbers, mushrooms and so on. This soup was created by the late first-class chef Wu Ming when he was cooking in Suiyuan provincial government before liberation. The taste is salty, crystal clear and nutritious.
5. Mutton porridge
There are two kinds of meat porridge for Mongolian and animal husbandry nationalities, namely broth porridge and diced meat porridge. Broth porridge is usually eaten after eating meat. Cook rice with boiled broth. Authentic meat porridge is delicious.
6. Copy the sheep's back with a golden knife
This dish is also a delicious dish cooked by Mongolians on very grand and festive occasions. According to the Mongolian master, a sheep has meat on its back except its legs, so roast sheep's back is also a huge dish.
7. Camel paws in jiaozi, Inner Mongolia
Cook the camel's paw, slice it, put it in a bowl neatly, add chicken soup and steam it until soft, turn the camel's paw over and pour the juice on the plate; Hang the shrimp stuffing into the shape of jiaozi with eggs, fry it with bread crumbs until golden brown, wrap it around the palm of camel's hand, and pour the juice.