Zhungeer Banner delicacies include rice jelly, white ghee, mutton fat dumplings, buckwheat noodle bowls, roasted pig cubes, pig enema, honey swan eggs, etc.

1. Rice jelly: It is a flavor food that farmers like to eat.

In recent years, rice jelly noodles have entered the city from rural areas and can be found all over the streets.

Going out on the street on a hot day and spending a few cents on a bowl of rice jelly can not only quench your thirst, but also satisfy your hunger. It is economical and economical.

2. White ghee: Put fresh goat milk or fresh milk into a porcelain jar and ferment it into yogurt, then use the pestle rod tens of thousands of times to separate the pasty white ghee from the yogurt.

In good years, the cattle and sheep are fat and the quality of the fresh milk is high. One hundred kilograms of fresh milk can produce five or six kilograms of white ghee.

3. Mutton oil dumplings: During the Chinese New Year or other festive events, Mongolian herdsmen will be busy frying mutton oil dumplings.

After the mutton fat dumplings are fried, they are placed on the table together with other foods for people to enjoy.

The mutton fat dumplings are in the shape of a long strip, layered on the table, one foot high.

4. Buckwheat noodle bowl: Buckwheat noodle bowl is made from buckwheat noodles.

The buckwheat noodles are steamed in a bowl and look like lumps, so they are called Wantuo.

Buckwheat noodle bowl is a relatively particular food, which is both hygienic and suitable for the season.

5. Roast pig recipe: Roast pig recipe is a traditional roasted dish in Inner Mongolia. It is made from boiled and roasted bone-in pork belly. During the production process, the skin and part of the fat must be removed, and the meat must be seasoned with eggs and flour.

Make the paste, add the original soup and bake it together.

The finished product is golden brown and served with cucumber strips, green onions, sweet noodle sauce and hinge cake.

It tastes crispy and tender, with pure meat aroma, fat but not greasy.

6. Pig enema: Wash the pig intestines and put them in a basin, add a little vinegar with salt, rub them repeatedly, wash them, soak them in cold water, take them out and drain them, cut them into more than one foot long, and tie one end with a thread.

, add water to the buckwheat grits noodles to make a paste, pour it into the intestines, tie the mouth tightly, and put it in a steamer. When it is half cooked, use a needle to poke holes in the casings to deflate, steam and let cool, and cut into discs.

Put it in a bowl, add vinegar, garlic, soup, etc. and serve.

7. Honey swan eggs: a famous dish of Inner Mongolia style.

It is made with potatoes as the main raw material and cooked with flour and egg yolks.