What special snacks do Mongolians have? In fact, beef, mutton and dairy products have never been absent from the dinner table of Inner Mongolia people. Monty doesn't like "white wolf with empty gloves", but he likes roast whole sheep and fat sheep hot pot, but besides that, there are many delicious foods that everyone has never heard of. Don't worry, listen to Bian Xiao carefully.

Hua threw several knives in front of him, knocked on some dipped vegetables, and slammed a pot of mutton on the table. It is fat and bright, trembling, with a little red blood in gray, which arouses attractive heat. Hold the knife in your hand, aim at the meat dish, use your feet to exert force, get up and grab the meat, and slowly cut the meat with a blade according to the situation before munching. Mongolians eat mutton with no strong flavor, such as fermented bean curd and chives, and only chop coriander, pepper and dip in soy sauce. Mutton is delicious, smells better with hands, saves tableware and increases pleasure. There is nothing to carve about Mongolian food. What you eat is the original flavor of coarse food with fine food, while the classic dishes are all cooked by meat hands, and the whole table is only surrendered by the word "fresh".

besides boiled sheep, roasted sheep is also widely known. Whether it's whole sheep or skewers, a box of charcoal is red, sheep oil is fragrant, cumin Chili noodles are readily available, and the meat is not cooked yet. The fragrance has already danced out of thin air, stirring the taste buds. Eat mutton. Mutton smells better. There is no mutton in Mongolian recipes, only improper practices. Stir-fried mutton offal with heavy oil, and fresh and warm hanging mutton soup have their own flavors.

beef seems simpler than mutton. Either chop it up to make stuffing, or dry it slowly. No matter what, every fiber is full of flavor.

milk is as important as meat. Warm milk tofu, milk powder, salty milk tea, mellow yogurt, sweet milk wine ... There are many kinds of milk foods with heavy and moist taste.

fruit, fried rice and milk skin are soaked in milk tea.

Inner Mongolia has a vast territory, and different regions have different food customs, but they are all quite amorous feelings. Next, let's go around Inner Mongolia and explore different cuisines.

Hulunbeier

The climate of "winter is long without summer, and spring and autumn are connected" and the eating habits brought by Russians make high-calorie food linger on the dining table of Hulunbeier people for a long time.

Buryat steamed stuffed bun, dead noodles, pure meat, the size of each palm, is sold in restaurants by the pound and served with orange-red Buliuk pickles. The appearance is not strange, but with a bite, the oil can jump far. It's delicious, but the word "greasy" is the first, and none of them will do.

dried meat noodles, mutton soup handmade noodles supplemented with beef jerky, the noodles are tough and the shredded pork is mellow. Helpless at the same time, it relieves hunger and bears hunger. The meat is hard and chewy. After eating a bowl of dried meat noodles all morning, the teeth are not delicious.

meat pie, Mongolian honesty is reflected in the name of this food. As a meat pie, there is absolutely no food, and those with food are called pies. The selling method of Mongolian patties is really amazing-by the catty, not by the individual. It's big and thick. It's really touching.

Like Russians, people on the grassland like to eat Laiba (Russian bread), sagitar (thin cream), butter, real jam (a small berry like blueberry, a specialty of Xing 'an Mountain) and cakes. Cultural exchange, food first, visiting Russians also prefer to take chopsticks, and at the same time say "learn Hertz" (leek box) in nonstandard western Mandarin.

Chifeng

The eating habits of the generation of Mongolians in Tongliao, Chifeng are deeply influenced by northerners, and there are even jiaozi, cook the meat (with different tastes from the northeast) and shredded milk tofu in restaurants.

there is also the famous "south of the city", which is very similar to the donkey meat cooked in Hejian, Hebei. Mix the dough with ghee, roll it flat, and then bake it slowly on the fire. When the high temperature in the furnace slowly drives away the crispy oil in the deep part of the dough, take it out while it is hot, cut it in half, and put the braised pork in the soup. A big mouth, two hands holding, fresh gravy dripping down. Crispy and soft, salty and delicious, mouth watering.

Hohhot

In the capital of Inner Mongolia Autonomous Region, the street appearance rate of steamed dumpling shops and Beizi shops is very high. Unlike glutinous rice in Guangdong, steamed dumplings here are made of beef and mutton. A drawer of steamed dumplings was placed on the table, and the vinegar dish was quickly poured out. Hold it slowly, lift it gently and dip it gently. There are several oil flowers of different sizes on the vinegar surface, which is particularly beautiful. Baking is a kind of bread, which can be sweet, salty, sharp and round. Just buy one and hold it in your hand. The smell of wheat and the smell of earth make you black and blue. Tear it slowly along the stubble, even if it's not worth it, it's a good meal.

In the vast western region, people call it a Fengzhen moon cake with yellow stubble cake and brown sugar and noodles. Regardless of the taste, just look at the ingredients of flour, brown sugar and sesame oil, and you will know that the local people bake the good things at home together with their blessings for life. Life is as sweet, soft and waxy as this rich moon cake.

The local people's eating habits are also influenced by Shanxi and Shaanxi. People put unlimited creativity into making oatmeal noodles, which include fish, nests, roasting, steaming, boiling, frying, soaking in mutton soup and clear soup ... with unique patterns, rich varieties, fine texture and excellent taste.

Alashan

Hohhot is in the west, with long yellow sand and high desert. It is rare that there is precipitation besides Populus euphratica. The fragile ecological environment and huge temperature difference between day and night seem to be only suitable for the growth of cantaloupe, and local people subsidize their families by drying cantaloupe and picking seabuckthorn. Alashan people not only eat mutton and drink camel milk, but also have various kinds of pasta on the table. Slimming fried pork noodles ... Hot oil, potatoes, tomatoes, celery, carrots and cabbage are all on the scene. No matter how the topping rotates, the smoothness of noodles is the constant pursuit.

Mongolian flavor is permeated with folk customs, folk customs and national culture. Collision, blending, change, reservation and unchanging are the unremitting pursuit of a better life.