Lama Cake

Lama Cake is a traditional Mongolian pastry in Fuxin. It uses refined flour, white sugar, and eggs as the main raw materials, with melon seeds, green and red silk, and osmanthus as auxiliary raw materials, and is baked in an oven. Its characteristics are: white as snow, sweet taste, soft texture and elasticity.

Lama stew

Lama stew is a method of eating meat invented by lamas. It is made from Chinese cabbage and pork, which are abundant in the north. The taste characteristics are: fatty meat is not greasy, lean meat is not greasy, the fat is suitable for lean meat, and the mouth is full of fragrance. It has the taste of braised pork, Sichuan white meat, and stewed meat. Because the pork soaks the cabbage, the cabbage is full of meaty flavor and also contains a mixed flavor of dried cabbage, bok choy, and pickled cabbage.

Mongolian pie

Mongolian pie was created by the Mongolian Mengoljin tribe after they settled in Fuxin, Liaoning Province in the late Ming Dynasty. Use white flour as the skin and fry it in soybean oil. Features: The finished product has thin and translucent skin, is golden and shiny, and is delicious and fragrant.

Whole-sheep soup

Whole-sheep soup is a Mongolian-style soup dish, commonly known as haggis. It is cooked with sheep head, hooves and offal as the main ingredients, and added with auxiliary ingredients. Scald, burn, and scrape the hair of the sheep's head and hooves cleanly. Use boiling water to remove the hair from the sheep's tripe. Wash, soak, and rinse the heart, liver, and intestines in running water respectively. Add water to the pot, add the main ingredients, pepper, kaempferol, cumin, salt and other condiments and cook until the pot boils. Skim off the foam and continue to cook until the aroma overflows and the bones and flesh of the head and hoof can be separated. Remove the rest from the water after it is cooked and cut into strips or thin slices. Heat the mutton oil in the pot, simmer the pot with onions, garlic, and chili peppers. Add sheep bone soup, water, an appropriate amount of original soup, refined salt and other condiments. After boiling, add the main ingredients and cook until the soup is thick. It is ready when the soup is mellow and especially milky white. Serve with white baked seeds and coriander. This soup is fresh, spicy, rich, and not smelly. It has the effects of dispelling cold, detoxifying, nourishing the kidneys, and nourishing the skin.