When traveling to a place, you must try the local specialties. Today I will tell you about the food in Hulunbuir. In fact, you may not be accustomed to eating the food on the grassland, but it really feels good to try it.

1. Milk tea: It is a traditional hot drink of the Mongolian people, made from brick tea water and fresh milk.

When drinking, you usually need to add a little salt, you can also add butter, soak it in fried rice and dairy products, and you can drink it all day long.

Milk tea has the functions of warming the stomach, quenching thirst, satisfying hunger, and aiding digestion. It can not only replace soup with rice, but also entertain guests.

2. Hand meat: It is the favorite and most commonly used traditional food of 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, 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 is ready to eat.

The hand-chopped meat is fresh but not sour, fat but not greasy, and easy to digest.

3. Air-dried beef: It is one of the most distinctive foods of the Mongolian people. It is said that Genghis Khan relied on this air-dried beef jerky to enable his soldiers to conquer Europe and Asia. Therefore, it is also known as "Genghis Khan's military rations"

".

Air-dried beef jerky has a long shelf life, is easy to store, has high calories and is particularly rich in nutritional value.

Moreover, it has a solid taste and delicious taste, and is very popular among people.

4. Roast leg of lamb: It is a famous dish for entertaining guests in Hulunbuir. It evolved from roasted whole lamb.

According to legend, the hunting and nomadic peoples living in the vast land of northern China often roasted whole prey and whole sheep around the campfire.

People gradually discovered that the most delicious part of the whole sheep was the hind legs, so they often cut off the hind legs and roasted them.

Nowadays, various ingredients and condiments are gradually added to the roasting process of lamb legs to make the shape, color, taste and freshness integrated into one, with beautiful color, fragrant meat, charred outside, tender inside, dry and crispy, and not greasy when served.

The aroma is fragrant and the meat is delicious.

5. Roast whole lamb: It is a traditional Mongolian dish, specially prepared for entertaining distinguished guests or holding major celebrations.

Generally, sheep fattened on the grassland and weighing about 40 kilograms are selected. After slaughtering, the hair and skin are removed, and the belly is added with onions, ginger, pepper, salt and other condiments, and then baked as a whole.

The lamb in this dish has a complete body. The lamb is kneeling on a square wooden plate. It is golden in color, the skin is crispy, and the meat is tender and fragrant.

6. Mare kumiss: called "Qi Ge" or "Eri Ge" in Mongolian, it is a drink with a relatively low alcohol content brewed from mare's milk.

The preparation method is to put fresh mare's milk into a rawhide bag, hang it in a sunny place, and stir it several times a day with a special wooden stick to gradually ferment and sour the mare's milk.

When the mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's kumiss.

7. The whole fish feast includes Shandong carp, crucian carp, white fish, etc. produced in Hulun Lake. The meat is plump and nutritious. It is rich in protein, inorganic salts, carbohydrates, fats and various vitamins.

More than 120 kinds of fish dishes can be cooked with the fresh fish and lake shrimps produced in Hulun Lake, which is called "whole fish feast".

The fish and vegetables are so tender and delicious that you won’t get tired of eating them.

8. Leba "Leba" is the Russian transliteration and is Russia's staple bread.

The small ones weigh 1 kilogram, and the large ones can weigh up to 3 kilograms. They are sweet and sour, soft and crispy, easy to store and easy to eat.

At present, some areas in Inner Mongolia still use the most primitive production techniques, and the taste is authentic and delicious.

9. Hailar beer is also one of the local specialties. Many people who have tasted it say it tastes good. In Inner Mongolia, eating and drinking Hailar beer is a very enjoyable thing.

10. Blueberry fruit wine Blueberry fruit wine is a kind of fruit wine. It is one of the specialties of Hulunbuir Hailar District, which is known as the "hometown of blueberries". It is brewed from pure natural blueberries. Not only does it taste more attractive than ordinary fruit wine,

It is also rich in anthocyanins, vitamins, amino acids and other nutrients in blueberry pulp, so it has certain preventive and therapeutic effects on certain diseases. It can delay aging, enhance people's immunity, and can reduce cardiovascular disease.

It can reduce the incidence of disease and avoid arteriosclerosis; it can reduce the occurrence of diabetic complications; it can enhance skin elasticity and promote skin health; it can relieve visual fatigue and improve night vision.

At the same time, women’s body fat content will increase greatly during pregnancy. Drinking some blueberry wine after delivery, the antioxidants in which can prevent fat accumulation, is very helpful for body recovery.