When I came to Hulunbeier grassland, it is exaggerated to say that no one has not eaten the meat here. Yes, grabbing meat is a major feature of Hulunbeier grassland, and it is also a traditional food for nomadic people in many areas of Inner Mongolia. Hand-grabbed meat is as important to herders as Beijing duck-stuffing is to old Beijingers.
Handmade meat is usually made of mutton. The cooking of hand-grabbed meat is very particular, first of all, it is reflected in the selection of sheep. Authentic handmade mutton, usually small-mouthed sheep, is fat and fresh. After a special production method, a sauce made by adding more than a dozen seasonings is added, and then it is cut into meat. Each piece of mutton tastes delicious, the meat is fresh and tender, and the taste buds feel really beautiful when digested in the mouth.
The fried sheep's tail here is also a major feature. I have been to many places and eaten many strange things, but I have never eaten anything like a tail. This time in Hulunbeier grassland is really an eye-opener. There is a dish of fried sheep tail here. When I first heard the term fried sheep tail, I thought it was to fry the whole sheep tail in a pot and then fish it out to eat! But once again, I proved to be confused. Fried sheep's tail is fried with fat slices of sheep's tail wrapped in flour, and then sprinkled with sugar, and the crispy and delicious fried sheep's tail is ready.
Friends who want to experience the grassland customs and taste the unique flavor of the grassland, come to this grassland! You'll be surprised!