In my hometown, Chifeng, Inner Mongolia, there are several delicacies that I think are delicious!

1. Pinch!

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Chifeng Yanbin Building is an old hotel built in 1952. The signature here is the double folder.

Duijia Mo is slightly similar to Roujiamo, but there are some differences. The buns of Roujiamo are soft, while Duijia is crispy. There are two types of meat inside, fat and lean and all-lean meat. I naturally prefer

I like the fat and thin ones, which have a richer taste.

It's very thick and one can fill you up.

The picture comes from the Internet 2. Dali Lake Chinese fish, a fish unique to Dalinuoer Lake.

Dalinol Lake is an alkaline lake with a pH value as high as 9.5. It is a specialty of a red-eyed fish, which is the Chinese fish.

As we all know, Dalinol Lake is famous for its winter fishing, and Chinese squid are only caught at this time.

Then it is frozen. This is also the fish for the state banquet. Even the leaders can only eat frozen.

The fried cooking method is used, but I think it would be better if a new cooking method could be developed.

Dali Lake Chinese fish has delicate meat and delicious taste. It is rich in a variety of trace elements and minerals that are beneficial to the human body. It can promote cell development and improve human immunity. It is a pure natural nutritional supplement.

No matter whether it is fried, stewed or fried, it maintains its unique taste and flavor.

Except in the winter when you can eat fresh ones, they are frozen the rest of the year and cost 20 yuan each.

Popular science: Yaro fish is a common species, widely distributed in the cold waters of Europe, Siberia, the Caucasus, and the Heilongjiang River Basin.

In China, it is distributed in Heilongjiang, Wusuli River, Nenjiang River, Songhua River, Mudanjiang River and their tributaries, lakes and reservoirs. It is also produced in Tumen River, Yalu River, Liaohe River and other waters.

It is also distributed in Henan, Shanxi, Shaanxi, Gansu, Qinghai, Inner Mongolia and other provinces and regions in the Yellow River Basin.

In Inner Mongolia, they are distributed in all major river systems except the Ejina River system, and there are more Dali Lakes.

The picture comes from the Internet 3. How can you not eat mutton when you come to Inner Mongolia? The hand meat in Inner Mongolia is also a must-eat.

The production process is also very simple, just stew the lamb in water.

No seasonings are added during the stewing process, and what you want is the most authentic flavor of the mutton.

When eating, use a knife to cut off pieces and dip them in salt or other seasonings.

One sip, very satisfying.

Boiled in plain water without any seasoning, additional dipping sauces will be added after serving. The cooking time is relatively long, the meat is fresh but not sour, fat but not greasy, and the bones and flesh are easily separated.

Here, it is recommended to do as the locals do, feast on delicious mutton, drink a cup of Inner Mongolia milk tea, and be a happy grassland child.

What is worth mentioning is that this is the favorite and most commonly used traditional food of the people of all ethnic groups in the Inner Mongolia prairie for thousands of years. It is made and eaten in a unique way: cut the sheep into several pieces according to each joint and bone, and add it without adding

Put salt and other condiments in a pot of white water and cook over high heat to maintain the original flavor. Control the heat appropriately. As long as the meat has changed color, it can be eaten.

The picture comes from the Internet 4. Scrambled eggs with scallions. Scallions are also Mongolian leeks. As the name suggests, they grow in deserts, sandy areas or arid hillsides.

Shallots have high nutritional value and are rich in multiple vitamins. When fried with eggs, they are both tender and fragrant.