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A comprehensive inventory of Wuhai specialties

Inventory of Wuhai Specialty Food Wuhai City is rich in resources and is known as the "Sea of ??Wujin".

What kind of delicacies does Wuhai have? The following is a list of Wuhai specialties. Welcome to browse! 1. Herb grilled chicken legs. Herb grilled chicken legs are one of the popular local specialties in Wuhai.

Suitable for people of all ages.

The protein content in chicken leg meat is relatively high, has many types, and has high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body.

2. Oxtail in clear soup, a traditional Inner Mongolian flavor dish.

It is also one of the famous local specialties in Wuhai.

It is made with fresh oxtail from the grassland of Inner Mongolia as the main raw material, and stirred with chicken legs, fish maw, sea cucumbers, mushrooms, etc.

This soup lai was created by the late special first-class chef Wu Ming when he was working in the kitchen of the Provincial Government of Suiyuan Province before liberation.

The taste is salty, crystal clear, and rich in nutrients.

3. Soft fried mushrooms in milk. Soft fried mushrooms in milk is one of the popular local specialties in Wuhai and is deeply loved by locals.

One of the local specialties that must be tried when traveling to Wuhai.

Suitable for people of all ages.

4. Mutton porridge. There are two types of meat porridge for Mongolian and pastoral people, including broth porridge and diced meat porridge.

Broth porridge is usually eaten after eating meat.

Boil the broth with rice.

The authentic meat porridge is delicious.

5. Jiuguo Niu Sanbao Jiuguo Niu Sanbao, as the name suggests, is Niu Sanbao food cooked on an alcohol pot.

7. Dragon and Phoenix present auspiciousness Why is it called dragon and phoenix present auspiciousness? Because it is a dish made of chicken and fish.

The main raw materials are: Yellow River carp and crispy chicken. The fish meat is cooked into minced fish fillets, kung pao fish dices, distilled fish tofu and tomato fish sticks, and is placed on a plate to form a whole fish shape.

8. Honey-glazed swan eggs. The chef who invented this dish has passed away. Maybe you don’t know his name, but his owner is the famous Dong Biwu.

This dish uses potatoes as the main raw material, and is cooked with egg yolk and flour.

Although it is not a real swan egg, it tastes smooth, delicious, soft and pleasant, and is deeply loved by people inside and outside the region.

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