One: milk tea
Our milk tea here is made of brick tea water and fresh milk. When drinking, you usually need to add a little salt, and you can also add butter, fried rice and dairy products. These are all essential drinks for daily drinking and hospitality.
Two: local pie
Mongolian pie is a kind of seasoning pasta.
It was first made of buckwheat flour, a local specialty, stuffed with beef, mutton and pork, and boiled in water.
It is characterized by thin surface, thin skin and fine stuffing. After baking, it is like a gong, tender outside and tender inside, and the cake surface is shiny. Through the crust, you can see that the meat inside is like agate, the vegetables are like jade, red and green, and it is really beautiful.
Using chopsticks to break the crust of the cake, the hot air rises and the smell is tangy, which arouses people's strong appetite. Mongolian pie is a local delicacy and one of the main foods that Mongolians entertain guests. Every time Mongolian families visit, they regard pie as the best meal for their guests.
Three: Mongolian big bag
Mongolian steamed stuffed bun is the favorite food of grassland herders.
Mongolian steamed buns are made of wheat flour and hot water instead of fermented noodles, which is called hot noodles.
There are several kinds of fillings, one is mutton stuffing, all chopped, and only seasonings such as onion and ginger are used.
Such stuffing is made into steamed buns or steamed dumplings, which are pure Mongolian steamed buns, and some of them are slightly stuffed with wild vegetables such as milk tofu or wild vegetables. In addition, beef can be used as stuffing, or blood sausage, blinds and so on. Or pickled sauerkraut can be used as stuffing.
It is characterized by large stuffing, thin skin and delicious taste.
Four: air-dried beef
Dried beef is mostly made of beef.
Beef jerky originated from Genghis Khan's military food, which is convenient to carry and nutritious. Known as "Genghis Khan's military food." Dried beef salted with yellow beef contains many minerals and amino acids needed by human body, which not only keeps the chewiness of beef, but also does not go bad.
Five: Special entrails of sheep
Our local mutton offal pays attention to "three ingredients", "three soups" and "three flavors". The three materials are divided into main materials and auxiliary materials. The three main components are heart, liver and lung, also called "three reds"; The auxiliary three ingredients are belly, intestine, head and hoof meat, also known as "three whites". All three flavors are simple. All tables specializing in mutton offal have these three flavors: green coriander powder in spring, red pepper noodles, and white crystal salt, which can be blended according to tastes.
Six: blood sausage
The main ingredients are sheep blood and flour. Sheep blood has high nutritional value.
The main raw materials for making blood sausage are sheep small intestine and sheep blood. Sheep blood is the product of Mongolian Tao Xin's killing sheep. Put salt, chopped green onion, a little water and flour into sheep blood to make plasma. Then wash the sausage with salt water, pour in the seasoned sheep blood, tie both ends of the sausage tightly with thin thread, and cook it in water. It's delicious.
Seven: Roasted mutton
Roast mutton is a local specialty.
It is a traditional meat product of ethnic minorities in Xinjiang or Inner Mongolia. Mutton is fragrant, delicious and unique.
Eight: Braised pork (braised pork)
Among Mongolian traditional foods, hand-made meat is the most distinctive and representative.
This is a kind of red food. Ethnic minorities in China call meat red food.
According to the habits of herders, braised pork is usually used for dinner. It is also a delicious food that guests must cook when they come.
Nine: Steamed dumplings
Most of this kind of food is very common in Hohhot, and local herders like it very much.
Steamed dumplings, also known as a little, a little honey, a little wheat, a little beauty, a little beauty, and a sweet-scented osmanthus head, are called Shao Bo in Japan. They describe the shape of fluffy bundles folded into flowers at the top, and are snacks steamed in cages with hot noodles as the skin.
Ten: milk skin
Milk skin, thick and soft, smooth and tender in taste. It has a strong milk flavor when eaten, which is especially delicious. Mainly with milk tea. I am particularly hungry when I eat early.
Eleven: Cheese
Cheese is a fermented dairy product, similar to solid food.
Cheese, commonly known as "buttered eggs".
Boil yogurt with ghee, put it in a cloth bag, squeeze out sour water, and dry it in pieces. Hard and sweet, most of them are eaten with milk tea. Delicious, hehe.
Twelve: Roast your son.
Roasted nuts are also our local snacks. Roasted nuts are fragrant and hunger-resistant, easy to carry, easy to digest and economical.
The baked fruit is crisp outside and tender inside, and has a strong flavor of wheat flour.
Thirteen: Seppi
Stuffed skin snacks can be used as a staple food to satisfy hunger, or as a dish and a cold dish to drink.
Suitable for both cold and heat, and can be eaten in all seasons.
Bameng flour is fine, which is also called "fermented skin" among the people. Delicious and delicious, it is a special snack with rich flavor in Inner Mongolia Autonomous Region! Especially popular with local female compatriots.
Summary: Every place has its own hot and spicy snacks, which is also a culture of hometown. Occasionally, it is also a memory and feeling of many people who have left their homes. The special snacks in my hometown are accompanied by many people's lifelong memories!
I hope my answer can help you and let everyone know about my hometown snacks.