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Besides making milk tea, what else can you do with the rice that your friends brought back from Inner Mongolia?

Jizi rice is divided into two types. One is rice that has been steamed and dried on the kang, which is called "Aosumo" in Daur language.

This kind of rice has no stickiness and a slightly mushy smell. It is used to make dry rice or fresh milk porridge.

The other type is millet rice that has not been steamed but dried, called "Xikimo", which is more sticky than "Aosumo" and is used to make yogurt-stick porridge and processed into dough to make pastries and pancakes.

The oats are fried and then ground into flour. The finer noodles that filter out through the sieve are called "hag", which is fried noodles. The slightly coarser particles left on the sieve are called "xintele".

"Hager" and "Xintele" can be mixed with milk, cream, yogurt, sugar, etc., and are delicious and anti-hunger.

Oatmeal can be used to cook porridge with fresh milk, meat, etc. It is a favorite food of the Daur elderly.

Today's Daur people generally eat rice, corn and white flour.

Foods with ethnic flavor include various milk porridge and meat porridge made from rice, and dough made from white flour mixed with butter and sugar.