As all partners with good geography know, Inner Mongolia is an autonomous region with great latitude and vast territory, which makes local people's food * * * universal. What are the special foods in Hohhot, Inner Mongolia? What should I eat when I go to Inner Mongolia? Come and have a look with Xiaobian. What to eat

a little wheat

Searching for the word "a little wheat" on the map of Hohhot should return hundreds of results without any accident, which is the city's love for this kind of food. Mutton and green onions are stuffed, wrapped in crystal clear skin, and squeezed into the shape of a flower. Just looking at it will make people's appetite open. Dip in some vinegar and chili pepper as you like. When you press it down, the oil and water will flow out and the meat will bounce off your teeth. The greasy and sour taste will collide into a taste balance, and the lips and teeth will be full of oil fragrance. Although this head is not too big, I'm afraid a friend with a small appetite can't eat one or two.

milk tea

first of all, we should clarify one thing: no matter which pastoral area, the original taste of authentic milk tea must be salty, and all milk teas that are served sweet are improved to meet the needs of most diners.

Mongolian milk tea is made of brick tea and fresh milk, which is an essential drink in Mongolian daily life, and its importance may be comparable to that of water. You can drink a pot of steaming milk tea in Mongolian restaurants and tea houses in Hohhot or any city in Inner Mongolia. When you lift the teapot and pour it into the bowl, the milk tea will flow out, and the fragrance of milk and tea will also rise. Just smelling it can make people feel relaxed and happy. Then I took a sip of the tea bowl, and the salty fragrance was warm and moist in my mouth. After swallowing it, it was warm and hot.

fried rice

in inner Mongolia, fried rice is the undisputed first partner of milk tea, and it may be called "milk tea companion". Stir-fried rice is millet, which is a common grain in arid areas of northern China, and its size is close to that of millet. When drinking milk tea, grab a handful of fried rice and throw it into a bowl. Soak it for a while and have a sip of milk tea. The outstanding graininess stimulates the mouth very strongly. Even if it is soaked for a long time, the fried rice can still maintain a certain degree of crispness, instead of turning into rice in porridge. If you want to taste the original crispy fried rice, you can eat it directly.

koumiss

I've never tasted koumiss, and I've heard its name more or less in a prairie song

. Koumiss wine, as its name implies, is the product of fermented koumiss. It tastes obviously milky and sour, with a faint smell of alcohol. From the bottom of my heart, I feel that koumiss should be like rice wine, which doesn't burn your throat or choke people. It just quietly lets you go to the top and enter no one's land, and it is probably a big killer on the table.

It's a pity that to drink the purest koumiss, you have to go to the herdsmen's home eventually. The koumiss sold in the market is the product of the assembly line, with some additives added, and some original flavor lost.

milk skin

milk skin is a thin layer of skin that is generated by boiling milk in a pot and constantly stirring. It is honeycomb-shaped and can be eaten directly or soaked in milk tea. If you eat it directly, you can feel the soft and tough taste of the milk skin, and the milk is full of fragrance, with a touch of sour and sweet taste. If it is eaten in milk tea, it can fully absorb milk tea because of its honeycomb porous structure, and it is as full and moist as "milk gluten" when eaten in the mouth.

milk chews and fruit strips

milk chews are not cream, but fatty substances extracted from fresh milk. Compared with common cream, milk chews are thicker, tighter, oily and have a certain yogurt flavor. The common ways to eat milk chewing gum are to eat it with fried rice and dip it with fruit sticks. Fruit strips are actually a kind of fried pasta in Inner Mongolia, which is similar to the well-known fried dough sticks, but in terms of texture, the common fried dough sticks are softer and the taste is tender rather than crisp.

raw roasted lamb chops

apart from hand-grilled meat, the most wild grassland meat is probably roasted meat, and one of the representatives is roasted lamb chops. I can't remember how many times Sheng praised the roast lamb chops. Maybe this is the kind of food that never tires of eating.

A notable feature of Mongolian roast lamb chops is that each lamb chops are connected, and they need to be broken and separated by hand, which still has a bit of boldness on the grassland. This way of eating, which increases the interaction between people and food, can sometimes inexplicably enhance the delicious feeling of food itself. Mongolian raw roast lamb chops are mainly flavored with salt and pepper, with crispy skin, fresh and tender lean meat, fragrant fat and tender muscle. When you open them with your hands and bite them, you will accidentally escape into no one's land. Where to eat

Greeler Ama milk tea

Greeler Ama seven-step milk tea was selected for CCTV's Daily Diet, but what really attracted me was its seven steps.

soaking: soak the green brick tea before the sun comes out every day;

boiling: boiling the tea leaves;

Yang: Yang tea 81 times;

clarification: the tea leaves are clarified from the tea juice;

stir-frying: stir-fry millet with butter until golden;

exchange: exchange the ancestral formula of tea fried rice;

burning: boil the milk tea and add the butter.

You can eat traditional Mongolian animal meat, fried rice, beef, mutton, camel meat, cow and sheep camel milk, crisp cheese, yogurt, butter, milk skin, wurimo, milk tofu, brick tea and milk tea. Personally, beef jerky is my favorite, especially chewy and tasty.

Herdsmen's Home in Xilamuren Grassland

The grass on the grassland has turned yellow in winter, and the wind is getting colder and colder. Herdsmen on the Xilamuren grassland are herding sheep. The yurts here don't have the radiator of Hasuhai, but they are warm because of the warm hospitality of the herdsmen.

It is said that Mongolian people can sing and dance well, and the old lady's gentle humming during the dinner is a voice as vast as the grassland, which is tactfully charming. Their Mandarin is not good, but we can see their simple and honest hearts.

The old lady is sixty or seventy years old, and there is not a hair on her head. She said she was embarrassed to laugh, because it was ugly without teeth. But when entertaining us, the truest smile was fixed in the camera by me. I don't know what I will look like when I am old, but I want to live as optimistic, cheerful, simple and happy as she is.

Hasuhai horse racing banquet

If I didn't go to Hasuhai, the Mongolian yurt was just an impression left in my mind, and I felt that this trip was full of unreality. I never thought I would be here, not only to see the yurt with my own eyes, but also to have a chance to live in it.

such a luxurious yurt is completely beyond my imagination. Perhaps this is the charm of travel, and only when you go out can you discover the real world. I like winter with radiators, and I prefer a bathtub with French windows to bask in the sun.

horse racing banquet

However, what is really wonderful is the horse racing banquet here. Cheating a horse, Mongolian refers to the whole animal that has shed its hair, which means that after slaughtering cattle, sheep and livestock, it is depilated with hot water, its internal organs are removed, and it is baked or cooked. Horse-cheating banquet is a special celebration banquet for Mongolian people to feast on whole cattle or sheep. See the roast whole lamb? This is a must.

The horse-racing banquet began in the Yuan Dynasty. This quaint folk custom of eating the whole cow and sheep separately has developed from the Lord Nuoyan Bingzheng to a luxurious palace banquet. Once lost, it is now that people have recovered the whole beef horse racing feast through a large number of materials such as Mongolian cookbooks and Mongolian customs records, and conducted experiments.

Maixiang Village, Hohhot

Shaomai in Maixiang Village is famous far and wide, and the original writing of Shaomai is "slightly beautiful", which follows the writing method of Ming Dynasty. Now also called steamed dumplings, Shaomai. The reason why I made a special trip to eat it is because it and the traditional dishes of Inner Mongolia, steamed mutton, grilled meat strips and barbecue, were selected and preserved from tens of thousands of kinds of dishes in Maixiang Village in the development process of nearly 8 years, which can be described as the best of the dishes.

when the table is full of steaming delicious milk tea, we can only marvel. It is said that only love and food can not live up to. So rich in the morning, I really feel happy.