Hohhot specialty 1: Mongolian silverware
As early as before the Yuan Dynasty, Mongolians were famous for using silverware. There are silver bowls, Mongolian knives, Mongolian silver pots, drinking utensils, headdresses, silver hairpin, saddle flowers of various harnesses, etc. It is characterized by generous, simple, exquisite, quaint color patterns and distinctive national style. Among them, birch inlaid with silver (Mongolian bowl) is an award-winning product.
Hohhot specialty 2: koumiss wine
Every year in July and August, it is the season for Mazhuang to brew koumiss. Hard-working Mongolian women put horse milk into leather bags and stirred it. After a few days, milk fat was separated and fermented into wine. With the development of science and the affluence of life, the technology of Mongolian brewing koumiss is becoming more and more perfect. There are not only simple fermentation methods but also distillation methods for brewing strong koumiss. The milk wine after six steaming and six brewing is the top grade.
Hohhot specialty 3: Qingshuihe Xiaoxiang rice
Qingshuihe small fragrant rice is a specialty of Hohhot, Inner Mongolia. Xiaoxiang rice is an organic crop food widely planted in central and southern Inner Mongolia and Hetao area. The growth period of Xiaoxiang rice is 145- 150 days, with small grains, deep golden yellow, excellent rice quality, fine viscosity and strong alkalinity. It also contains various vitamins and minerals necessary for human body and balanced 17 amino acids. Protein has the highest tryptophan content of all grains.
Hohhot specialty 4: air-dried beef jerky
Inner Mongolia beef jerky uses the best raw materials, and the sunshine time during drying is strictly regulated. The production process and production time are strictly controlled. Large pieces of dried meat with high hardness and density are very chewy and full. There are also manufacturers in supermarkets. Although the quality and hygiene are relatively guaranteed, the taste is not so authentic.