Hua threw several knives in front of him, knocked on some dipped vegetables and slammed a pot of mutton on the table. It is fat and bright, trembling, with a little red blood in the ash, which arouses attractive heat. Hold the knife in your hand, aim at the meat dish, use your feet to exert force, get up and grab the meat, slowly cut the meat with a blade according to the situation, and then chew it. The mutton eaten by Mongolians has no strong flavor, such as fermented bean curd and leek, only chopped coriander and pepper dipped in soy sauce. Mutton is delicious, smells better with your hands, saves tableware and increases pleasure. Mongolian food has nothing to carve. What I eat is the original flavor of coarse and fine, while the classic dishes are made by meat hands, and the whole table only has the word "fresh" to surrender.
Besides boiled sheep, roasted sheep is also widely known. Whether it's whole sheep or skewers, a box of charcoal red, fragrant sheep oil and cumin Chili noodles are all available, and the meat is not cooked yet. The fragrance has already danced out of thin air, stirring the taste buds. Eat mutton. Mutton smells better. There is no mutton in Mongolian recipes, only improper practices. Stir-fried mutton offal with heavy oil and mutton soup with fresh temperature have their own flavors.
Beef seems simpler than mutton. Either chop it up for stuffing or dry it slowly. Anyway, every fiber is full of flavor.
Milk is as important as meat. Warm milk tofu, milk powder, salty milk tea, mellow yogurt, sweet milk wine ... There are many kinds of milk foods with heavy and moist taste.
Fruit, fried rice, milk skin soaked with milk tea.
Inner Mongolia has a vast territory, and different regions have different food customs, but they are all quite amorous feelings. Next, let's travel around Inner Mongolia and explore different cuisines.
Hulun Buir
The climate of "winter is not long but summer is connected with spring and autumn" and the eating habits brought by Russians make high-calorie food linger on the table of Hulunbeier people for a long time.
Buryat steamed buns, dead noodles, pure meat, the size of each palm, are sold by the pound in restaurants, with orange-red Buliuk pickles. The appearance is not strange, but how far the oil can jump with a bite. It's delicious, but the word "greasy" comes first, and none of them will do.
Noodles, mutton soup handmade noodles supplemented by beef jerky, tough noodles and mellow shredded pork. Helpless at the same time, it relieves hunger and endures hunger. The meat is hard and chewy. After eating a bowl of dried meat noodles all morning, my teeth are not delicious.
Meat pie, the honesty of Mongolians is reflected in the name of this food. As a meat pie, there is absolutely no food, and those with food are called pies. The selling method of Mongolian patties is really amazing-by the catty, not by the individual. It's big and thick. It was really touching.
Like Russians, people on the grassland like to eat Laiba (Russian bread), sagitar (thin cream), butter, real jam (a small berry similar to blueberry, which is a specialty of Xing 'anling) and cakes. Cultural exchange, food first, visiting Russians also prefer to hold chopsticks, and at the same time say "learn Hertz" (leek box) in nonstandard western Mandarin.
Chifeng
The eating habits of a generation of Mongolians in Tongliao, Chifeng are deeply influenced by northerners. There are even jiaozi, cook the meat (not the same as the Northeast) and shredded milk tofu in the restaurant.
There is also the famous "south of the city", which is very similar to burning donkey meat in Hejian, Hebei Province. Mix the dough with ghee, roll it flat, and then bake it slowly on the fire. When the high temperature in the furnace slowly drives away the deep ghee of the dough, take it out while it is hot, cut it in half, and put the braised pork into the soup. A big mouth, two hands holding, fresh gravy dripping down. Crisp and soft, salty and delicious, mouth watering.
Huhehot
In the capital of Inner Mongolia Autonomous Region, the street appearance rate of Baozipu and Beizipu is very high. Unlike glutinous rice in Guangdong, steamed dumplings here are made of beef and mutton. A drawer of steamed dumplings was placed on the table, and the vinegar dish was quickly poured out. Take it slowly, lift it gently, and dip it gently. There are several oil flowers of different sizes on the vinegar surface, which are particularly beautiful. Baking is a kind of bread, which can be sweet or salty, sharp or round. Just buy one and hold it in your hand. The smell of wheat and earth makes you black and blue. Tear it slowly along the stubble, even if it's not worth it, it's a good meal.
In the vast western regions, people call it Fengzhen moon cake with yellow stubble cake and brown sugar and flour. Not to mention the taste, just look at the ingredients of flour, brown sugar and sesame oil, and you will know that the local people baked the good things at home with their blessings for life. Life is as sweet, soft and waxy as this rich moon cake.
The local people's eating habits are also influenced by Shanxi and Shaanxi. People put unlimited creativity into making oatmeal noodles, including fish, bird's nest, baking, steaming, boiling, frying, soaking mutton soup and clear soup ... with unique patterns, rich varieties, delicate texture and excellent taste.
Alxa
To the west is Hohhot, with long yellow sand and high desert. There is little precipitation except Populus euphratica. The fragile ecological environment and huge temperature difference between day and night seem to be only suitable for the growth of cantaloupe, and local people subsidize their families by drying cantaloupe and picking seabuckthorn. Alashan people not only eat mutton and drink camel milk, but also have various kinds of pasta on the table. Slimming fried pork noodles ... hot oil, potatoes, tomatoes, celery, carrots and Chinese cabbage all appeared. No matter how the topping rotates, the smoothness of noodles is the constant pursuit.
Mongolian flavor permeates folk customs, folk customs and national culture. Collision, blending, change, retention and invariability are the unremitting pursuit of a better life.