My hometown is in Inner Mongolia: Inner Mongolia is vast in territory and rich in natural resources, and plants and animals with very high economic value have grown in Inner Mongolia due to its unique geographical environment. The main menu styles in Inner Mongolia are inseparable from Mongolian own menu culture, which is unique to Inner Mongolia. Mongolian people's diet is rough, with mutton, milk, wild vegetables and pasta as the main raw materials. The cooking method is relatively simple, among which roasting is the most famous. Dishes advocate fullness and reality, and pay attention to the original taste of raw materials. Traditional food in Inner Mongolia can be divided into white food and red food. White food actually refers to all kinds of milk food, and red food is meat food. Traditional food in Inner Mongolia has unique flavor and high nutritional value, which is deeply loved by people all over the world. Today, Xiaobian will introduce some delicious foods in Inner Mongolia to you. 1. Roasting whole sheep is a dish with local characteristics and a traditional food for people in Inner Mongolia. Roast whole sheep originally originated from nomadic people in the northwest, and it is the highest in the Mongolian diet. Generally, roast whole sheep should be marinated with seasoning first, and then roasted. In the process of roasting, some seasonings should be brushed constantly to make mutton more delicious. Roasted mutton is golden red in color, crispy in sheepskin and tender and fragrant. 2. The Mongolian word "Chaganyide" in milk skin refers to this "white food"-milk skin, as the name implies, its raw material is a mixture of floating fat and milk protein on the upper layer after the milk of cattle and sheep has stood for a period of time. Eight catties of fresh milk can only make one catty of milk skin in the end. I can imagine how mellow the taste is. Inner Mongolia people like to eat milk skin with oil cake and white sugar. Sprinkle a layer of white sugar on the dead oil cake just out of the pot, and then attach a layer of milk skin. Roll the oil cake and milk skin together to eat, which is sweet but not greasy, fragrant and crisp, and very delicious. 3. Air-dried beef jerky comes from the war grain of Inner Mongolia Tieqi, which is convenient to carry and rich in nutrition. Dried beef plays an important role in expeditionary operations. Air-dried beef is mainly made of beef hind leg meat, which is made by air drying, bubble frying and other processes after tendon removal. Grassland herders have the custom of drying beef jerky since ancient times, and air-dried beef is a food for entertaining guests. When you arrive in Inner Mongolia, you must buy more air-dried beef and bring it back. Dried beef is easy to store and carry, and it is the best choice to send to relatives and friends or as a snack. 4. Hand-braised pork is one of the traditional Mongolian foods and the main way to eat meat in daily life. After the fat and tender sheep are slaughtered in the traditional way, they are skinned and eviscerated, their heads and hooves are removed, washed, cut into several pieces, boiled in white water, taken out when the meat is boiled, and served on a large plate. Everyone takes Mongolian knives in their hands and cuts them in chunks. It's named because it catches food by hand. 5. Instant-boiled mutton The instant-boiled mutton in Inner Mongolia has a long history. Mongolian instant-boiled mutton originally originated in the Yuan Dynasty. The outer ridges, hind legs, sheep tails and other parts of the big-tailed sheep are mostly selected, cut into thin slices and lightly rinsed in hot pot boiling soup; Then take the prepared sesame sauce, fermented bean curd, chives, chopped green onion, shredded ginger, shrimp oil, etc. as dipping materials, and rinse them while eating. The freshness of mutton makes you unable to stop. 6. Inner Mongolia blood sausage blood sausage is mainly made from sheep small intestine and sheep blood. Put salt, chopped green onion, a small amount of water and flour into sheep blood and make it into plasma. Then wash the sheep intestines with salt water, pour in the goat blood with good seasoning, tie the two ends of the sheep intestines tightly with thin thread and cook them in water. Cooked blood sausage can be put into the broth and cooked again, or it can be fried and roasted. After careful cooking, the blood sausage of sheep is fragrant and tender, and it tastes delicious with a mouthful, which is very satisfying and has a unique flavor. 7. Mongolian Pie Mongolian Pie has a history of more than 3 years and is a traditional pasta. There is a saying in Han nationality: "Delicious is not as good as jiaozi", and there is a saying in Mongolian nationality: "Delicious is not as good as pie". It seems that pie is as good as jiaozi. 8. Mongolian milk tea Mongolian milk tea is a popular dairy product in Mongolia. It is called "Sudai eggplant" in Mongolian. In pastoral areas, people are used to "three teas and one meal a day". Every morning, the first thing a housewife does is to cook a pot of salty milk tea for the whole family to enjoy all day. If a guest comes home, the hospitable host will first pour fragrant milk tea to show his sincere welcome to the guest. It will be regarded as the most impolite behavior on the grassland if people come home without pouring tea. "Gold cups and silver cups are filled and sprinkled, and your hands are raised over your head; Fried rice, milk tea and braised pork, please eat enough. " A toast song is the most accurate summary of Mongolian food culture! Do you know all the eight delicious foods in Inner Mongolia? You must taste it yourself when you have the chance!