beef jerky

air-dried beef, also known as "beef jerky", is a natural grassland in Inner Mongolia. The grass is rich and the cattle and sheep are fat. Mongolian herdsmen living here have the habit of drying beef jerky for generations. Beef is full of flavor, the meat is original, the taste is numb and slightly spicy. It is very chewy, and it is a delicious snack that can make your mouth water.

Instant-boiled mutton

originated in the Yuan Dynasty. Inner Mongolia instant-boiled mutton mostly uses the outer ridge, hind legs, sheep tail and other parts of the big-tailed sheep, cut into thin slices, and gently rinsed in hot pot boiling soup; Then take the prepared sesame sauce, fermented bean curd, chives, chopped green onion, shredded ginger, shrimp oil, etc. as condiments. The meat slices are fresh and delicious, not greasy, and they are eaten while rinsing. However, what is popular now is a new way of eating with Baotou "Little Sheep" as the representative.

roast leg of lamb

roast leg of lamb is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep. According to legend, hunting and nomadic peoples living on the vast land in northern China often bake whole prey and eat whole sheep by bonfires. People gradually found that the best part of the whole sheep is the hind leg of the sheep, so they often cut off the hind leg of the sheep and bake it. Roasting sheep's hind legs alone is not only faster than roasting whole sheep, but also more delicious and convenient to eat. Roasting sheep's legs gradually replaced roasting whole sheep. After a long period of development, various ingredients and condiments were gradually added in the roast process of lamb leg, which made it integrate shape, color, taste and freshness, beautiful in color, fragrant in meat, tender in interior, dry and crisp but not greasy, and was praised as "the smell is already fragrant without seeing it".

dried milk skin

milk skin is called "Chaganyide", "Urumu" and "Urrimo" in Mongolian. Chinese means "white food". The fresh milk of horses, sheep, cows and camels is poured into a pot and boiled slowly. When a layer of wax fat condenses on its surface, it is lifted with chopsticks and hung in a ventilated place to dry, which is the milk skin. It belongs to the essence of milk skin in fresh milk, is a good product in the milk food series, and has high nutritional value. The process of making milk skin is simple, but it uses a lot of materials. Pure flavor and rich nutrition. Together with milk tea, milk fruit and fried rice, it was once called "the best food for all" to entertain distinguished guests, and it was indispensable for home dining, entertaining guests and worshipping ancestors and gods.

goat milk tablet

goat milk tablet is a special snack in Inner Mongolia, which is very suitable for children and pregnant women to supplement calcium. High nutrition, low fat and sugar-free milk tablets! Super delicious! Regular eaters can also lose weight and whiten, so let's get started quickly! !

Mongolian pot tea

is a kind of traditional Mongolian milk tea. Mongolian is called "Wugutacuo". When cooking this pot of tea, you should clean the pot first. The water for boiling tea must be fresh water, preferably mountain spring water. Then break the good brick tea, and put the washed iron pot on the fire and pour water into it. When the water boils, add mashed brick tea, boil for 3 hours, then add milk, and then add salt according to taste. When the tea in the whole pot begins to boil, even the salty milk tea bottom of the pot tea is cooked. After cooking the bottom of milk tea, put ghee, milk tofu, cheese, fried rice, beef jerky and other materials into the pot, stir repeatedly with a large spoon in your hand, then pour the cooked milk tea into the copper pot, and after boiling again,