Roast Whole Lamb

Mongolian traditional famous dishes, specially made for entertaining VIPs or holding major feasts. Generally, sheep fattened on the grassland and weighing about 20 kilograms are slaughtered, then the wool is removed and the skin is taken, and then the onion, ginger, salt and pepper are put into the abdomen to be baked as a whole. The appearance of this dish is complete, the sheep is kneeling in a wooden tray, the color is rosy, the sheepskin is crisp and fragrant, and the mutton is fresh and tender. With songs and dances and wine, it is enjoyable.

instant-boiled?mutton

Mongolian traditional famous dishes, according to records, originated in the Yuan Dynasty. Inner Mongolia instant-boiled mutton generally selects the outer ridge, hind legs and sheep tail of big-tailed sheep, cuts them into thin slices, gently rinses them in hot pot soup, and then takes fermented bean curd, sesame sauce, chives, chopped green onion, shredded ginger, etc. as condiments. The meat slices are fresh and delicious, not greasy, and can be eaten while rinsing.

Roast Lamb Leg

Mongolian traditional famous dish, the first-class dish for entertaining relatives and friends, is baked with sheep bone hind leg meat, onion and celery. When eating, cut into pieces with a knife, and then serve with yellow sauce, onion and lotus leaf cake.

This dish is ruddy in color, crisp and rotten in meat texture and mellow in taste. With milk tea, it can reduce boredom and have a different flavor.

Yangbeizi

Mongolian favorite dishes are only met at banquets such as sacrifices, wedding leave and birthday celebrations. General practice: Dismount the whole sheep into 7 large pieces and bring the tail into the pot. Add salt and cook. Put the limbs, sheep's back, neck and sheep's head on the sheep's back with a big pot, and serve the table in the position of the sheep lying in the nest. When you eat, you are very particular. Everyone starts with the sheep's tail with a Mongolian knife, pulls a piece of fat to eat, and then starts.

Braised pork

In Inner Mongolia, there is a saying, "You have never been to the grassland without eating pork."

Braised pork is the favorite and commonly used traditional food of people of all ethnic groups in Inner Mongolia prairie for thousands of years, and it is a dish with the most local flavor in Inner Mongolia.

The production and eating methods are also very particular and unique. The sheep is divided into several pieces according to the bones of each joint and put into a boiling water pot without salt. Keep the original flavor with big fire. As long as the meat changes color, it can be eaten. The meat is fresh but not tender, fat but not greasy, and easy to digest.

baked lamp chop

Mongolian traditional dishes, a delicacy for guests. Selected rib bones of sheep are fried. Then sprinkle salt and other ingredients, which can be seen in all hotels in the area.

Roasted sheep tail

Mongolian traditional dishes, a delicacy for guests. It is fried with sheep tail fat, egg white, preserved fruit and white sugar. This dish is beautiful in appearance, sweet and crisp, and fruity. It is often used to receive distinguished guests' banquets. In addition, it can also be washed with sheep's tail when washing sheep's head, and the effect is excellent.

kumiss

In Mongolian, it is called "Chigo" or "Arigo". A drink with low alcohol content brewed from horse milk. Practice: put fresh mare's milk into a rawhide bag, hang it in the sunny place, and use a special wooden stick. Stir several times a day to make mare's milk gradually ferment and turn sour. When mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's milk wine.

Milk skin

Pour fresh goat's milk into the pot, simmer slowly, and wait until a layer of waxy fat is newly condensed on the surface, mix it with chopsticks and put it in a ventilated place to dry, which is the milk skin. Milk skin is a good product in milk food, with pure flavor and rich nutrition.

parched rice

Mongolian is called "Mongolian Lebada", which means "Mongolian rice". Stir-fried rice is cooked rice grains made by soaking millet in water and steaming and frying. Because of the differences in preparation methods, fried rice can be divided into crisp fried rice and hard fried rice. It is easy to store, carry and eat, and is nutritious. It is a "fast food" for nomadic people and a favorite food for Mongolians.

There are many ways to eat fried rice. When there is no tea or water, it can be chewed dry, crispy and delicious, and the more you chew, the more fragrant it is.

Soak food with milk tea, which can be matched with a variety of foods. Add butter, milk skin, cheese and cooked sheep beef, and you can drink milk tea while chewing the rice in the tea. You can drink all the milk tea, and mix the soaked fried rice with the added milk food, brown sugar and meat, which is fragrant, salty, tender and delicious. Stir-fried rice is nutritious, and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus and iron.

butter

Also known as cream, yellow, fresh milk is poured into a bucket, fermented into yogurt, white fat is stirred and separated with a pestle, residue is filtered, and it is boiled on a warm fire. After water evaporates, the color gradually turns from white to yellow, and after cooling, it becomes ghee. The nutritional value is extremely high.

16. Yogurt

Herdsmen generally don't like to drink fresh goat's milk, but like to drink yogurt. Method: First, pour fresh goat milk into a large pot to boil, and then put it in ventilation to cool it, so that it will ferment and produce sour taste; The other is to put fresh milk in the sun or in a place with high temperature, so that it is heated and fermented to produce sour taste, and then it becomes yogurt. With the increase of modern craft yogurt, the traditional goat milk yogurt is more difficult to drink.

Shaomei

Also known as Shaomai and Shaomai, it is a kind of traditional flavor food that has been circulating for a long time in Baotou. As early as the Qing dynasty, the beauty at that time was already famous in Beijing. When foreign guests come to Baotou, they must taste a little beauty before they can be considered as glad you came. Steamed dumplings has unique production technology, excellent materials selection, fine and thin leather, moderate mutton stuffing and complete ingredients such as onion and ginger. A little wheat comes out of the cage, and the fragrance is overflowing. Looking at its shape, its skin is as thin as cicada's wings, crystal clear and transparent, and it hangs like a thin pouch when lifted with chopsticks, and it is like a cake when placed in a plate.

hulless oat noodles

From naked oats, the scientific name is oats, and the ground flour is called oat flour. Absolute healthy food, low in sugar, lowering blood pressure and blood fat. Naked oats is a low-yield crop with short maturity, cold tolerance and salt tolerance. Although the yield is low, it contains high protein and a large number of various trace elements such as iron, calcium and phosphorus. As early as the Northern and Southern Dynasties, farmers planted naked oats in Hohhot. By the early Qing Dynasty, it had been planted in a large area and enjoyed the reputation of "Yinshan naked oats are the best in the world". Xianzai is still the first-class staple food for the local people. The processing method of naked oats is characterized in that the naked oats are cleaned first, dried and then fried in a pan. Stir-fried and then ground into noodles. There are many folk ways to eat fish, such as rubbing fish, pushing nests, rolling and hoarding, holding cakes, frying puppets and so on. When eating, it can be served with mutton soup, salted vegetable soup, seasonal vegetables, etc., plus some peppers and garlic, which is more delicious and deeply loved by local people.