Hulunbeier specialty-milk tofu
There may be cattle and sheep everywhere on the prairie, and more than one of them is rich in dairy products, one of which is milk tofu. Milk tofu is yellow, translucent and shiny. Sliced into thin strips is called milk tofu strips. After half a day, take the milk tofu out of the mold and put it in the shade to dry slowly. Sometimes, in order to make the milk tofu sticky and greasy, add a little zhe hey or butter. The wooden models for making milk tofu vary from place to place. Some of them are very big, just like square bricks, some have different shapes, and some are carved with very delicate patterns, most of which are traditional ethnic textures and patterns, which are very interesting, just like the moon cake molds in China.
Hulunbeier specialty-Zhalantun Shaguo
It is named after its origin in Zhalantun City. Zhalantun Shaguo is more like an apple, but it is the size of a table tennis ball. It is bright in color, smooth and shiny in fruit surface, sweet and sour in fruit flavor, juicy, rich in aroma, oil-soaked in fruit core, unique in flavor, and has the effect of expelling insects and improving eyesight. Zhalantun Shaguo drink and dried Shaguo food have been well-known at home and abroad, and are well-known in Hong Kong, Macao and Taiwan. Zalantun Shaguo is an agricultural product and green food protected by geographical indications of the Ministry of Agriculture.
Hulunbeier specialty-Arong Banner white melon seeds
Hulunbeier also produces white melon seeds. In Mongolia, locals like to use pumpkin, and the melon seeds inside are taken out and dried. The white melon seeds can be eaten directly after being fried, or can be added to make multi-flavor melon seeds, which are delicious. It can also be used as an auxiliary material for cakes. White melon seeds are rich in protein, fat and vitamins. Traditional Chinese medicine uses white melon seeds as an insect repellent for intestinal parasites, which not only has good effect, but also has no side effects of chemicals.
Traditional copper pot instant-boiled mutton
Local people also call it "shabu shabu shabu", which uses traditional copper pots and delicious mutton, all from hulun buir grassland, with fresh and nutritious entrance. The sliced meat from the mutton roll is extremely thin, and each catty of mutton can be cut into hundreds. Put the original soup of cook the meat into the pot, and then put the sliced mutton into the pot. When cooked, dip in some local wild leek flower sauce, which tastes delicious and has a long aftertaste.
Hand the meat
Handmade meat is one of the traditional foods on Hulunbeier grassland and the favorite food of Hulunbeier people. Generally speaking, when eating mutton, holding the meat in one hand and holding a knife in the other, cutting, digging, picking and slicing all the meat on the bones of the sheep, hence the name "holding mutton in one hand". When you arrive at the grassland, besides riding a horse and whipping, it is necessary to taste the authentic hand-made meat here.
All-sheep banquet is a rare delicacy in Hulunbeier area to entertain distinguished guests and grand festival banquets. It has excellent color, fragrance, taste and shape, and has a unique flavor. Generally, the whole sheep feast is about two years old, and its eating ceremony is quite grand. The chef first puts the whole sheep in a big wooden plate and ties a red ribbon around its neck to show it to the guests. Some banquets have sheep opening ceremonies and are accompanied by Humai performances. Pot tea
The traditional method of making pot tea is to boil milk tea in a copper pot, then add air-dried meat, cheese, milk skin and so on, and eat it while cooking in the pot. When eating, put milk tea in a bowl, add milk tofu and fried rice, and then mix with butter. The later, the softer the fried rice and milk tofu are soaked, the better the taste. The salty taste of pot tea contains a strong milky fragrance, which makes people memorable.
kumiss
Koumiss wine is made of pure natural, pollution-free fresh koumiss in the prairie as the main raw material, supplemented by special active flora, through fermentation, distillation and aging. The wine body is clear and transparent, with pure milk flavor, round and soft cellar flavor. In the brewing process of milk wine, it does not destroy the inherent nutrients of milk itself, but refines it, removes fat, increases purity, and then ferments it, so that the nutrients contained are fully biologically activated and easier to absorb. Pot stew
In the Daxing 'anling virgin forest in Hulunbeier, people dry the picked mountain products, such as auricularia and mushrooms, and soak their hair when eating. When eating pot-stewed, especially pot-stewed cold-water fish, put the cornmeal pancake on the hot pot wall, take a scoop of local cold river water, stew for half an hour, and then add the side dishes such as potatoes, eggplant and soaked delicious delicacies, which are fragrant. Russian western food
Manzhouli, located on the Sino-Russian border, is the largest land port in China. Russian western food is one of the local specialties. Crisp pickled cucumbers, delicious Russian kebabs, golden potato chips, creamy desserts, and special Russian fruity black tea. Try Russian western food once to change the taste of taste buds. parched rice
Stir-fried rice is made of millet through steaming, frying, grinding and other processes. Add auxiliary materials such as yogurt and sugar to stir, which can quench hunger and thirst. Stir-fried rice is fragrant and refreshing, which is a traditional food with unique flavor and an essential food for local herders in their daily lives.
White mushroom on grassland
White mushroom in Hulunbeier grassland is the top grade of edible fungi. Its shape is like an umbrella, clean as a jade plate and tender as fresh bamboo shoots. This kind of white mushroom meat is thick and delicious, fresh and tender. The soil in hulun buir grassland is loose and rich in organic matter, which is not polluted. The climate in summer and autumn is cool and humid, and the illumination time is long, which provides a good ecological environment for the growth of white mushrooms. Hericium erinaceus
Hericium erinaceus, a specialty food in Hulunbeier, is more common in rainy seasons. It is an edible fungus with high nutritional value. When it is fresh, its color is white or slightly yellowish, and it turns yellowish brown after drying. The meat is tender, delicious and delicious. Wild blueberry
Wild blueberry, a special product in Daxing 'anling area of Hulunbeier, is a small berry with blue fruit, nearly round shape, fine pulp, tiny seeds, moderate sweetness and sourness, and pleasant aroma. It can be eaten fresh and used as raw materials for food, beverage and medicine. Blueberry fruit is rich in various nutrients, as well as anthocyanins, flavonoids and other antioxidants and bacterial growth inhibitors. bilberry
Vaccinium uliginosum, also known as Red Bean and Yageda, is a small shrub of Ericaceae and a high-yield berry plant. It blooms in June every year, and the flowers are bell-shaped, white and pink in color, fragrant in taste and ornamental in value. When the fruit is ripe, it is round, with crimson pulp, full pulp, sweet and sour taste and rich nutrition.
Small white fish in Hulun Lake
Hulun Lake small white fish is a special product of Hulun Buir. It tastes delicate and delicious, and is rich in protein and amino acids. It is the top grade of edible freshwater fish and is praised as "the best fish" by local people.
Inner Mongolia cheese
Inner Mongolia cheese is a special food of Hulunbeier. Herdsmen in Inner Mongolia like to make their own cheese. The finished products are large in shape and hard in texture, but they are sweet and sour when they eat alone. They usually take a few pieces on the road as dry food to satisfy their hunger.
Knife cutting crisp
Knife-cut crisp is a traditional flavor snack in Hulunbeier. It is cooked with high-quality flour and maltose as the main raw materials. The prepared hand-cut crisp is crisp and delicious, and is often used by local people to entertain distinguished guests from afar.
Air dried beef jerky
Air-dried beef jerky is a special meat product of Hulunbeier, which has a history of nearly 800 years and originated from Genghis Khan. Air-dried beef jerky is made of high-quality beef and salt, which is rich in nutrients and is a healthy snack.
Genghis Khan teppanyaki
Genghis Khan teppanyaki is a special food of Hulunbeier, which has a very long history. It is cooked with mutton, beef and pork as the main raw materials on an iron plate, and served with seasonings such as onion, ginger and minced garlic. It is rich in flavor, delicate in taste and especially delicious.
Braised cow head
Braised bull's head is a special dish of Hulunbeier. It is made of ox head and hen as the main raw materials, ham and mushrooms as the auxiliary materials, and it is made by a complicated local production process. The baked braised bull's head is red and bright, soft and glutinous, and rich in nutrients, which has been well received by foreign tourists.