Handmade meat is the favorite and most frequently eaten delicacy of Inner Mongolia people for thousands of years. Divide the sheep into pieces according to the bones of each joint, put only white water in the pot, control the heat, and eat as long as the meat changes color.
When eating meat, you should pay attention to the collocation of meat and vegetables, and some vegetables will taste better. Try to dip as little seasoning as possible, because when you eat meat, you will get the purest taste of meat.
Hot pot.
Compared with Sichuan-Chongqing hot pot, Inner Mongolia hot pot is not spicy, but the most important ingredient, rinse meat, is absolutely the freshest and irreplaceable. The grassland is rich in water and grass, with large temperature difference, and the mutton is tender and tasteless. Another feature of Inner Mongolia hot pot is the clear water pot, which can retain the original flavor of meat to the greatest extent.
The dip is not as delicate as those, and a bowl of sesame sauce is enough. But don't underestimate this ugly bowl of sesame sauce, which is mellow and can't be eaten anywhere else.
Roast whole sheep.
Roasting whole sheep is a delicacy for Mongolian guests, also called whole sheep mat. After the whole sheep is processed, it is placed in a rectangular wooden tray, which is full of fragrance.
Roast whole sheep is very heavy. If people eat less than a whole one, it is a waste. You can try roast leg of lamb at this time. The skin is crisp, the meat inside is tender and juicy, and it is very tasty without extra dipping sauce.
China fish.
China fish is a specialty of Lake Darinor. Lake Darinol has beautiful scenery, good water quality and better fish taste. Due to pure wild growth, the fish in Dali Lake are firm and tough. The local way of eating in Inner Mongolia is dry frying, and frying, roasting and stewing are also delicious.
Russian western food.
There are many authentic Russian restaurants in Manzhouli, Ergon and other places near Russia, and even many restaurants are run by Russians.