The sunrise here comes early, and the beautiful scenery outside the window opens the curtain of a new day.

At this moment, a huge question mark rises in my mind: What will breakfast be like in Inner Mongolia?

The Quaker's name for Sunday

With a strong curiosity about the prairie people, we pushed open the door of a Mongolian restaurant.

At the suggestion of the restaurant owner, we decided to have a look at the pot of tea here first.

The first thing to play with is a huge copper pot.

Do you think the milk tea here will have sweet gadgets like pearls, coconuts and red beans, as we usually drink in milk tea shops?

No, you are wrong! Inner Mongolia's milk tea, with the cooperation of fried rice, milk tofu, beef jerky and milk skin, presents a unique bold and tough guy image of grassland people.

The owner of the restaurant told us that herdsmen on the grassland often cook such a pot of milk tea in the early morning and come to a bowl from time to time. For them, milk tea is more like a bowl of hot soup full of energy, which is enough to help them resist the cold wind on the grassland.

Brick tea with strong tea flavor is mainly used to make milk tea. Nomads like to eat a lot of meat and dairy products on weekdays. Brick tea can relieve boredom and promote digestion.

Put the broken brick tea into a tea bag, put it in water, boil it until the tea soup turns brown, and then add milk and salt.

The milk tea made in this way has a faint milky fragrance in the tea fragrance, and the entrance is slightly salty and will not be greasy at all.

Making pot tea is more complicated than ordinary milk tea. First put the fried rice, ghee and milk skin into the pot and stir them a little before pouring the milk tea.

After the milk tea is heated, the proprietress quickly pours milk tofu, beef jerky and other ingredients into the pot and mixes them evenly.

After a while, a bowl of extremely rich heavyweight milk tea came to me.

Golden brown fried rice has its own unique dry gas, milk tofu is delicate and soft, and it is mellow after fermentation. The addition of beef jerky injected a slightly salty meat flavor into milk tea. When you serve such a bowl of milk tea, every spoonful seems to be digging for treasure. No one knows what kind of wonderful collocation will be harvested in the next bite. In my opinion, this is really a very unique taste experience.

If you think this bowl of milk tea is not solid enough, you can match it with a thin-skinned beef pie with scallion. Or try fried golden shiny fruit. The fruit tastes crisp outside and tender inside, with a faint milk flavor.

To tell you frankly, after I tried such a calorie-filled breakfast, my disappointing stomach still couldn't digest the milk tea, pies and fruits in the morning at lunch. Facing a big plate of mutton, I didn't eat a bite.

the next day

The next morning, I decided to try something different.

Many people told me that many Inner Mongolians started their day with a little wheat in mutton.

So, I went to the joint venture Shaomai.

This is an old shop hidden next to the vegetable market, and the location is not easy to find.

Inner Mongolia steamed dumplings, write a little wheat. It is very different from steamed dumplings in the south. Steamed dumplings are filled with glutinous rice and mushrooms. A little wheat here is definitely a combination of carbohydrates and meat.

There are eight joint ventures to sell a little wheat, and the waitress elder sister is the first to sell me some high-grade lamb leg meat.

To be exact, this kind of lamb hind leg meat stuffing should be called diced meat, which is as big as broad beans. Just in time for the master to cut the meat on the spot, and it is authentic and unambiguous.

When the table was steaming, it was full of juice and delicious meat, and there was no smell of mutton at all.

I'm afraid the most local feature is that mutton and shallots are a little wheat. After all, it is not easy to eat shallots after leaving Inner Mongolia.

What is even more surprising is that the filling of Su Sanxian is a little wheat. I thought it was the usual leek and egg stuffing, but I didn't expect it to go down in one bite. In fact, there is a shrimp in every steamed dumpling.

I came a little late today, and the hand-grabbed mutton and sauce beef have begun to make a grand debut.

I ordered a beef with sauce, which was very different from what I ate on a normal day. The taste is not heavy, so it needs to be dipped in garlic sauce.

Business here is so good that it flies. In the ancient way of ordering food, you need to order food at the cashier first, and then take the meal with a small ticket.

A little wheat will be sent to the table by a big sister after it is released. Just wait quietly with the receipt.

There is also milk tea here. Just didn't add fried rice and milk tofu and other ingredients. The entrance is salty and delicious, and the table is just right.

There is no doubt that this meal made me have brunch. I just want to ride my horse and whip on the grassland to get rid of such a hard breakfast.

the third day

Breakfast on the third day was much milder than the previous two days.

Although mutton was still a little wheat at first, I chose light egg soup and pickles to match it.

If you fall into a little aesthetic fatigue of wheat, it doesn't matter, there are big papers just out of the pot for people to choose from. It's a beautiful day with a bowl full of mutton offal soup!