Roast Whole Lamb

Mongolian traditional dishes are specially made for entertaining VIPs or holding important banquets. Generally, the fattened sheep weighing about 20 kilograms on the grassland are slaughtered, then the hair is removed and the skin is taken, and then the onion, ginger, salt and pepper are put into the abdomen to be roasted as a whole. This dish is complete in appearance, with sheep kneeling on a wooden plate, ruddy in color, crispy in sheepskin and tender in mutton. There are songs and dances and wine, and they are happy.

instant-boiled?mutton

Mongolian traditional dishes, according to records, originated in the Yuan Dynasty. Inner Mongolia instant-boiled mutton generally selects the outer ridge, hind legs and tail of big-tailed sheep, cuts them into thin slices, gently rinses them in hot pot soup, and then takes fermented bean curd, sesame sauce, shallots, chopped green onion and shredded ginger. As seasoning. Sliced meat is tender and delicious, not greasy, and can be eaten while rinsing.

Roast Lamb Leg

Mongolian traditional famous dish, the first-class dish for entertaining relatives and friends, is baked with sheep bone and hind leg meat, onion and celery. When eating, cut into pieces with a knife, and serve with yellow sauce, onion and lotus leaf cake.

This dish is ruddy in color, crisp in meat and mellow in taste. Paired with milk tea, it can reduce boredom and have a different flavor.

Yangbeizi

Mongolian favorite dishes can only be met at banquets such as sacrifices, wedding leave and birthday celebrations. General practice: the whole lamb is divided into 7 large pieces and put into the pot with the tail. Add salt and cook. Put the limbs, sheep's back, neck and sheep's head on the sheep's back in a cauldron, and serve them in the position where the sheep lies in the nest. I am very particular about eating. Everyone starts with the sheep's tail with a Mongolian knife, pulls a piece of fat meat to eat, and then starts.

Stewed pork with brown sauce

In Inner Mongolia, there is a saying that "you have never been to the grassland without eating pork."

Braised pork is a traditional food loved and commonly used by people of all ethnic groups in Inner Mongolia prairie for thousands of years, and it is the most local dish in Inner Mongolia.

The production and eating methods are also very particular and unique. Divide the sheep into several pieces according to the bones of each joint and put them into a boiling water pot without salt. The fire keeps its original flavor. As long as the meat changes color, it can be eaten. The meat is fresh but not tender, fat but not greasy and easy to digest.

baked lamp chop

Mongolian traditional dishes are the delicacies of the guests. Selected lamb ribs are fried. Then sprinkle with salt and other ingredients, which can be seen in all local hotels.

Roasted sheep tail

Mongolian traditional dishes are the delicacies of the guests. It is fried with sheep tail fat, egg white, preserved fruit and white sugar. This dish is beautiful in appearance, sweet and crisp, and fruity. It is often used to receive VIP banquets. In addition, when washing sheep's head, you can also wash it with sheep's tail, and the effect is excellent.

kumiss

It is called "Chigo" or "arigo" in Mongolian. A low-alcohol beverage brewed from mare's milk. Practice: put fresh mare's milk into raw leather bags, hang them in sunny places, and use special wooden sticks. Stir several times a day to make mare's milk gradually ferment and turn sour. When mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's milk wine.

Milk skin

Pour the fresh goat's milk into the pot, stew it slowly, stir it evenly with chopsticks after a layer of waxy fat is newly condensed on the surface, and put it in a ventilated place to dry, which is the milk skin. Milk skin is a good product in dairy food, with pure flavor and rich nutrition.

parched rice

Mongolian is called "Mongolian Lebada", which means "Mongolian rice". Fried rice is a kind of cooked rice which is made by soaking millet in water, steaming and frying. Because of the different cooking methods, fried rice can be divided into crisp fried rice and hard fried rice Easy to store, carry and eat, and rich in nutrition. It is a "fast food" for nomads and a favorite food for Mongolians.

There are many ways to eat fried rice. When there is no tea or water, you can chew it dry, which is crispy and delicious. The more you chew it, the more fragrant it is.

Soaking food with milk tea can be used with a variety of foods. Add butter, milk skin, cheese and cooked goat beef, and you can drink milk tea while chewing the rice in your tea. You can drink all the milk tea, and mix the soaked fried rice with the added milk, brown sugar and meat, which is fragrant, salty, tender and delicious. Fried rice is nutritious and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus and iron.

butter

Also known as cream, yellow, fresh milk is poured into a bucket, fermented into yogurt, white fat is stirred and separated with a pestle, residue is filtered, and boiled on a warm fire. After evaporation, the color gradually turns from white to yellow and becomes ghee after cooling. The nutritional value is extremely high.

16. Yogurt

Herdsmen generally don't like to drink fresh goat's milk, but like to drink yogurt. Methods: First, the fresh goat's milk was poured into a large pot and boiled, then it was put into ventilation and cooled to make it ferment and produce sour taste. The other is to put fresh milk in the sun or in a high temperature place, so that it will be heated and fermented to produce sour taste, and then it will become yogurt. With the increase of modern craft yogurt, traditional goat milk yogurt is more difficult to drink.

Shaomei

Also known as steamed dumplings and steamed dumplings, it is a traditional flavor food that has been circulating in Baotou for a long time. As early as the Qing Dynasty, the beauties at that time were already famous in Beijing. When foreign guests come to Baotou, they must taste some beauty to be happy that you have come. Steamed dumplings are made with unique technology, excellent materials, thin skin, moderate mutton stuffing and complete ingredients such as onion and ginger. A little wheat comes out of the cage, and the fragrance is overflowing. Look at its shape, its skin is as thin as a cicada's wing, crystal clear, it is like a thin purse hanging with chopsticks, and it is like a cake on a plate.

hulless oat noodles

From naked oats, the scientific name is oats, and the ground powder is called oat flour. Absolute healthy food, low sugar, lowering blood pressure and blood lipid. Naked oats are low-yield crops with short maturity, cold tolerance and salt tolerance. Although the yield is low, it contains high protein and a lot of trace elements such as iron, calcium and phosphorus. As early as the Southern and Northern Dynasties, farmers planted naked oats in Hohhot. By the early Qing dynasty, it had been planted in a large area and enjoyed the reputation of "Yinshan naked oats are the best in the world". Today's food is still the first staple food for local people. A processing method of naked oats is characterized in that the naked oats are cleaned, dried and then fried in a pot. Stir-fried and ground into flour. There are many ways for people to eat fish, such as rubbing fish, pushing nests, rolling and hoarding, holding cakes, frying puppets and so on. It can be served with mutton soup, pickles soup and seasonal vegetables. Plus some peppers and garlic, it is more delicious and is deeply loved by local people.