First, the clip! !
Chifeng Banquet House, built in 1952, is an old hotel. The signboard here is the folder. Paired buns are slightly similar to meat buns, but they are somewhat different. Meat buns are soft, while pairs of buns are crisp. There are two kinds of meat in it, fat meat and lean meat and whole lean meat. I naturally prefer fat and thin steamed buns, which are richer in taste. It's so thick that one can fill it.
The picture comes from the internet.
Second, the fish in Dali Lake.
China fish, a kind of fish unique to Darinot Lake. Darinot Lake, an alkaline lake with PH as high as 9.5, is a kind of red-eyed fish, that is, Chinese fish. As we all know, the winter fishing in Lake Darino is very famous, and only at this time will China fish be caught. And then frozen, this is also a state banquet fish, even * * * can only eat frozen. The cooking method is frying, but I think it would be better if a new cooking method could be developed.
The fish in Dali Lake is tender and delicious, rich in various trace elements and minerals beneficial to human body, which can promote cell development and improve human immunity. It is a natural nourishing nutrition. Whether fried, stewed, fried or boiled, it maintains a unique taste and taste. In addition to eating fresh food in winter, the rest of the time is frozen, and each 20 yuan is served.
Popular science: Sagittarius sagittarius is a common species, widely distributed in the cold waters of Europe, Siberia, Caucasus and Heilongjiang River Basin. In China, it is distributed in Heilongjiang, Wusuli River, Nenjiang River, Songhua River, Mudanjiang River and its tributaries, lakes and reservoirs, and also in Tumen River, Yalu River, Liaohe River and other waters. It is also distributed in Henan, Shanxi, Shaanxi, Gansu, Qinghai, Inner Mongolia and other provinces in the Yellow River Basin. In Inner Mongolia, except Ejina River, all major water systems are distributed, and Dali Lake has a large number.
The picture comes from the internet.
Third, deal with meat.
How can you come to Inner Mongolia without eating mutton? Inner Mongolia's hand-grabbed meat is also a must.
The production process is also very simple, and the mutton can be stewed in clear water. In the process of stewing, no seasoning is added, what matters is the most authentic taste of mutton. When eating, cut it piece by piece with a knife and dip it in salt or other seasonings. A bite, great satisfaction.
Boiled in water, without any seasoning, with more dipping sauce, it takes a long time to cook. The meat is fresh but not tender, fat but not greasy, and it is easy to separate flesh and blood. Here, do as the Romans do, eat delicious mutton, drink a cup of Inner Mongolia milk tea and be a cool grassland child.
What is worthy of integration is that this is the favorite and most commonly used traditional food of people of all ethnic groups in Inner Mongolia prairie for thousands of years. Its production and eating method is unique: the sheep is divided into several pieces according to the bones of each joint, put into a white water pot without seasoning such as salt, and burned with large fire to keep the original flavor and properly control the heat. As long as the meat changes color, it can be eaten.
The picture comes from the internet.
Fourth, scrambled eggs with shallots.
Allium mongolicum Regel, as its name implies, grows in desert, sandy land or dry hillside. Allium mongolicum Regel has high nutritional value and is rich in vitamins. Scrambled eggs are tender and fragrant.
The picture comes from the internet.
Conclusion:
In Chifeng, because of the north, the overall taste is salty and remote, with a large weight and a relatively affordable price. You can pay attention when ordering, and you would rather order after eating than waste.