Bashang grassland in Fengning belongs to temperate monsoon climate, with long winter and no summer heat, which is cool and pleasant, and it is the first choice for tourism, leisure, summer vacation and holiday in northern China. So what's delicious in the grassland on Fengning Bashang?

1. Roasting whole sheep on Bashang

Roasting whole sheep can be compared with Beijing roast duck. Nowadays, the varieties of lambs in Bashang are mainly "Little Mongolian Deer" and "Fine Wool Sheep".

Its characteristics are: uniform head, tender meat, no smell of smell, Huang Liang color, crispy skin and tender meat, overflowing fragrance and extremely delicious taste. It is a good product for entertaining distinguished guests, and it is also favored by Chinese and foreign guests.

The way to roast whole sheep is: slaughter the sheep first, drain the sheep's blood, remove the sheepskin and sheep's head, wash it with well water and fix it on a shelf, cut a flower knife at the place with thick meat with a knife, and rotate it on charcoal fire for baking. While baking, brush the mutton with seasonings made of ginger onion, pepper, cumin, etc., and bake it with warm fire, instead of strong fire and open fire, until it becomes mutton.

Second, roast leg of lamb on the dam

Select sheep within one year, take off the leg of lamb, and draw flower knives obliquely on the front and back of the leg of lamb. Turn it over on a charcoal fire rack and bake it, and brush some spices on the leg of lamb. Roast with slow fire, not with strong fire and open fire. Wait until the leg of lamb turns dark brown and comes out with oil. (Tip: When choosing a barbecue method to eat sheep, you should choose fat sheep. )

III. Roasted lamb chops on Bashang

Roasted lamb chops: This product is made of lamb on Bashang grassland as raw material, which is made in secret according to the unique traditional cooking skills outside Bashang mouth and combined with modern processing technology, perfectly preserving the original flavor of mutton, with fresh and fragrant meat, tender outside and refreshing. This product is unique, without soup, cool but not dry, which can be called a unique skill in Zhangbei, "the king of meals" and leads the way in China.

4. Bashang Handmade Mutton

Handmade Mutton is a special dish in Bashang area. There are both traditional practices (stewed and uncooked, without seasoning, and eaten with juice) and modern practices. Chop the mutton with bones into pieces about 5cm, wash it and boil it in a clear water pot, skim the soup foam, and add ginger, onion, pepper and salt. A little parsley can be served at the meal.

v. grilled beef jerky on Bashang

The beef jerky on Bashang is selected with the finest beef tenderloin, and the texture of each jerky is clearly visible, so as to ensure the equal quality of each one. Made by Inner Mongolia air-dried meat technicians with traditional techniques, naturally dried in the shade, and then stuffy roasted, absolutely meticulous. Seasoning is also the most basic edible salt, without any additives or preservatives. It is not fried and tastes very good. You must try it when you come to Bashang!

6. Mushrooms stewed with firewood and chicken on Bashang

Bashang area produces many kinds of mushrooms. Known as the top grade: Tricholoma, Corylus heterophylla, Meat Mushroom, Grass Mushroom, Bottled Mushroom, Pine Mushroom, Flat Mushroom, etc. Mushrooms are rich in nutrition, containing more protein, fat, carbohydrates and crude fiber which is beneficial to digestion. You can go to a senior banquet, and it is also a folk dish of the family. Mushrooms can be used for stewing, braising and making soup. They are fragrant and delicious, and have always been a treasure on the table. It is used to stew chai chicken on the dam, and its flavor and taste are excellent.

Seven, Bashang oat roe

Naked oats are widely planted in Bashang area, so oat flour has become one of the daily foods for people in Bashang area. The main eating methods are: steaming (nest, taro) and frying.

Make the oat noodle with warm water (preferably with water from dam), pull it into small gluten, roll it with your thumb on a small stone board, and steam it on a steamer. After serving, pour the adjusted marinade.

eight, Bashang oat noodle nest

Make oat noodle with warm water (it is best to use the water on the dam), pull it into small gluten, roll it with your thumb on a small stone board, and steam it on a steamer. After serving, pour the adjusted marinade.

oat flour is flour made from naked oats. After careful production, it becomes food. The nutritional content of oat flour is more than seven times that of other flour, and it can be comparable to refined flour. Youmian contains calcium, phosphorus, iron, riboflavin and other nutrients and pharmaceutical ingredients needed by human body, which can treat and prevent diabetes, coronary heart disease, arteriosclerosis, hypertension and other diseases.

at the same time, oat flour contains a special substance-linoleic acid, which has obvious effects on human metabolism. In addition, oat noodle is a good health food, which is helpful to lose weight and beauty. It's just that oat noodles are not easy to digest, so eat less.