Baotou flavor snacks

China | Inner Mongolia | Baotou 2007-5-18 9:59:43 Article font: small, medium, large, extra large

Milk tofu

Common milk spots in the homes of herdsmen in Inner Mongolia. Milk tofu is milky white in color and has a rich sour aroma. It can be stored frozen or dried for long-term consumption.

Milk tea

Mongolian traditional hot drink. Made from brick tea and fresh milk. A little salt is usually added when drinking, and it can be drunk all day long. It can also be eaten with butter, soaked fried rice and dairy products. It has the functions of warming the stomach, quenching thirst, satisfying hunger, and aiding digestion. With the exchanges between pastoral areas and towns, milk tea was gradually introduced into restaurants.

Ghee

Also known as butter. There are two kinds: yellow and white. Put the fresh milk into a vat and ferment it into yogurt. Stir it with a pestle for about ten thousand times to separate the pasty white ghee from the yogurt. Pour the white ghee into a pot and simmer over low heat until the water evaporates and becomes yellow ghee. Churning butter is a relatively arduous physical labor for herdsmen, and it can now be replaced by a separator. Ghee has a unique and pure aroma. It has high nutritional value and is a high-quality milk product. Ghee is often used in Western food.

Cheese

Commonly known as casein. The yogurt from which the white ghee is separated is boiled over low heat, then put into a cloth bag, the acid water is squeezed out, and it is broken into pieces and dried to become casein eggs. Casein is hard in texture and sour in taste. It is the most common food among dairy products and is loved by the Mongolian people.

Dexingyuan Shaomei

This food has a long history. It is made of fresh mutton from the Xilin Gol grassland as the stuffing and high-quality Hetao flour as the skin. It can be steamed in a drawer. The finished product is in the shape of a pomegranate, which can be used as a snack at banquets and is also a folk delicacy. Dexingyuan Shaimei is famous for its thin skin, tender filling, fragrant taste and beautiful shape. It ranks first among the Shaomei restaurants in Hohhot City.

Hada cake

A traditional snack in Inner Mongolia. It is said that the Donghu people of the Xiongnu used this food when they were active in the Xilamulun River area of ????now Chifeng City. It has been widely spread in eastern Inner Mongolia and is commonly operated in restaurants. It is made of Fuqiang powder, butter, sugar, osmanthus, peach kernels, etc. This cake has distinct layers, rich milky aroma, crispy and sweet taste. Knife cut crisp

Inner Mongolia style snacks. Made with flour, maltose, and powdered sugar. The finished product is brownish red in color, sweet in taste and crispy in texture. It is suitable for high-end and mid-range banquet snacks. It is generally operated in large and medium-sized hotels, and is also baked and eaten among the people.

Wang Xiaoer Pancake

Inner Mongolia’s traditional food. It is said that the late Master Wang Xiaoer from the Hui ethnic group of Xing'an League was an apprentice since he was a child. After being instructed by a famous master, he made Wang Xiaoer's hanging oven cake. Because it is crispy on the outside, tender on the inside, crispy and delicious, easy to eat, and economical, it is famous for its good reputation.

Pour the fresh milk of sheep and cows into the pot and simmer over low heat until a layer of wax condenses on the surface. To remove the fat, use chopsticks to lift it up and hang it in a ventilated place to dry. The preparation method is similar to that of yuba. It is the essence of fresh milk. Pure flavor and rich nutrition. Combined with milk tea, milk fruit, and fried rice, it is a great treat for entertaining distinguished guests.

Roast whole lamb

A famous traditional Inner Mongolian dish. It is roasted from whole sheep with hair and skin removed. This dish has a complete sheep shape, golden red color, crispy sheep skin, and tender and fragrant mutton. It is a representative work of Inner Mongolia's dietary customs. It can also be used to peel the whole sheep and roast it, and the effect is also good.

Genghis Khan Teppanyaki

A method of grilling meat. It is said that Genghis Khan, the great ancestor of the Yuan Dynasty, was good at eating this product. When he led his troops to conquer the world, it spread to Central Asia and southern Russia and became popular all over the world. It is still very popular among people in Japan and other countries. Therefore, it is called Genghis Khan Teppanyaki. Teppanyaki barbecue is made in a unique and unique way, and the grill is easy to carry. It is very suitable for restaurant operations, travel, and picnics. The best choice of ingredients is mutton, followed by beef, pig, chicken, fish, shrimp, cut into moderately thin slices and cooked by the eater on the iron plate, dipped in the prepared sesame sauce chili, mustard greens, onions, ginger, garlic, The seasoning sauce prepared with braised shrimp oil and other ingredients is edible. The meat is delicious and unique.

Yangbeizi

Mongolian people’s favorite and most precious delicacy. It can only be seen at sacrifices, weddings, old people's birthdays, or banquets welcoming relatives and friends. The so-called sheep's back is to cut the whole sheep into seven pieces (excluding the breast fork), put the tail into the pot, add salt and cook. Use a large copper plate to place the limbs, sheep's back, neck blades, and sheep's head on the sheep's back, and serve it in a crawling and lying position like a sheep. When eating, each person first uses a Mongolian knife to pull off a strip from the sheep's tail and eats it first, and then everyone can get what they need. There are also side dishes, dairy products and kumiss during the banquet.

There are some deep-fried soft twists you mentioned, but I don’t know how the business is. There is also a Baotou snack - Mili rice sour porridge. Baotou people soak the glutinous rice in a jar with physalis. Take out the physalis, eat the soaked rice, and then add new rice. Soaked rice can be made into sour rice, sour gruel, and sour porridge. The freshly cooked sour porridge is called "live capture sour porridge". It is soft, smooth and vigorous. Sour porridge can be eaten with pickles, fried shredded potatoes, or mixed with local soybean fried noodles. Adding sugar makes it even more sweet and sour. As the saying goes: "We are not rare for delicacies from the mountains and seas, and rice jars are our treasure." Sour porridge , Sour rice is a home-cooked meal for Baotou people.

After the reform and opening up, home-cooked sour porridge has been far away from people's dining tables and has become a delicacy on the tables of restaurants.