Like honey
Elephant skin honey is one of the special cuisines in China. Elephant skin honey is mainly made of mutton, and the cooking method is mainly soft frying, which tastes sour and spicy. It is characterized by preserved apricots, bright red juice, soft meat, sweet as honey and slightly sour aftertaste.
Braised mutton in pot
It is brownish yellow in color and delicious. Mutton can tonify fatigue, dispel cold and warm qi and blood; Benefiting kidney qi, strengthening body, stimulating appetite and strengthening physical strength. It is fried with fresh mutton and various seasonings, and the meat is delicious. Rich in protein, vitamins and trace elements, it is especially suitable for winter tonic.
Muslim braised beef
A famous northern Muslim dish, with deep red color, tender beef and thick juice, has the effects of nourishing spleen and stomach, benefiting qi and blood, and strengthening bones and muscles.
Stewed mutton
Mutton stew is a special snack in northwest and north China (Qinghai, Xinjiang, Inner Mongolia, Ningxia, northern Shaanxi and other places). The stewed mutton is white and tender, and the soup is clear, which retains the unique flavor of assmann mutton to the maximum extent. Stewed mutton is tender and easy to digest. Compared with pork and beef, stewed mutton has higher protein, lower fat and more phospholipids, and less fat and cholesterol.
Roast Lamb Leg
Roast leg of lamb is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep. After a long period of development, various ingredients and condiments were gradually added to the leg of lamb during the roasting process, which made it integrate shape, color, taste and freshness, beautiful in color, fragrant in meat, tender inside, crisp but not greasy, and was known as "smell but not smell".