What are the specialties of Mongolia?
"Roast sheep" is a traditional and unique banquet dish in Inner Mongolia. As a special and exquisite processing method, "roast whole sheep" used to be enjoyed only by Mongolian princes, but not by ordinary herders. Now this traditional food has a chance to taste, and its workmanship is no different from before.
Braised pork: It is a red food. Mongolian people call meat red food, and Mongolian language is "Ulan Yide". As the name implies, "hand-grilled meat" means grabbing mutton by hand, which is a traditional Mongolian food for thousands of years and a common practice of herders. The way to handle the meat is to disassemble the mutton with bones according to the joints, put it in a large pot without salt and other seasonings, and cook it with raw juice. When eating, grab the sheep bone with one hand, and take down the mutton with the Mongolian knife with the other hand and dip it in the adjusted seasoning to eat. According to the habits of herders, braised pork is usually used for dinner.
Hulun Lake Fish Banquet: Carp, crucian carp, white fish and red-tailed fish produced in Hulun Lake are full of meat and rich in nutrition. More than 120 kinds of fish dishes can be cooked with fresh fish and shrimp produced in Hulun Lake, which is called "whole fish feast". Fish dishes are not only nutritious, but also fresh and delicious, and they can never tire of eating them.
A table has 12, 14, 20, 24 dishes, and even a table has hundreds of dishes. The main rare fish dishes are Erlong Zhuzi, Carp Sanxian, Cooked Carp, Plum Carp, Oil-soaked Carp, Carp jiaozi, Squirrel Carp, Lotus Carp, Lake Boiled Carp, Steamed Silver Carp, Grape Fish, Onion Carp, Golden Lion Carp, Su Pu Carp, Tomato Fish Slice, Mandarin Duck Fish Roll, Boiled Carp, Fried Braised White Carp, Mixed Raw Shrimp and Mixed Sashimi.
Milk food: The Mongolian name "Chaganyide" means purity and auspiciousness. There are six main types of milk food:
White oil: put fresh milk into a barrel and stir it to make its fermented fat appear white on it, that is, white oil.
Butter: filter the white oil with gauze, then pour it into the pot and heat it, and stir it frequently with a spoon until the color is slightly yellow, which becomes butter.
Milk skin: In summer and autumn, put fresh milk into a pot, bake it with low fire, roll it a little, and soak the milk on it with a spoon. At the same time, raw milk on the top point will turn into a layer of skin. Stir with chopsticks and put it in a ventilated place to dry in the shade, which is the milk skin.
Milk tofu: put the milk in a vessel for fermentation, take out the top "Zhuo Kou", then put it in a pot for boiling, pour out the yogurt soup, stir it for many times, then pour it into a wooden mold to form various pieces, then cut it into strips or small pieces, and dry it in the sun to become milk tofu. It is the milk food for herders in winter.
The usual method of cheese is to put the milk left by butter in a hot place, wait for it to ferment and precipitate, put the precipitated powder into a bag, squeeze it into various shapes, and dry it to get cheese.
Milk and fruit: mix white flour with fresh milk sugar, make cakes or other shapes, and then fry them. Butter, white oil and milk skin are the essence of milk, with unique pure fragrance, rich nutrition and the most valuable. When eating, milk tea, milk fruit and fried rice are often the best products to entertain VIPs.