1. Mutton BBQ: There are many fat sheep in Inner Mongolia prairie, so the barbecue dishes in Inner Mongolia are of course mainly mutton. The mutton here is tender and juicy, full of flavor, full of aroma when barbecued, and smooth and delicate in taste. Common mutton barbecues include kebabs and whole sheep.
2. Beef BBQ: Inner Mongolia has developed animal husbandry, so beef is also one of the main dishes of local barbecue. Inner Mongolia beef fiber is tender and elastic, and the entrance is tender, smooth and refreshing. Common beef barbecues include roast beef skewers, roast steaks and so on.
3. Visceral barbecue: Visceral barbecue is also one of the unique cuisines in Inner Mongolia. The viscera here tastes tender and chewy after baking, which can meet people's demand for food taste. Common visceral barbecues include roast lamb liver, roast lamb belly and roast lamb heart.
4. Pasta BBQ: There are many pasta BBQ with local characteristics in Inner Mongolia. Among them, the most famous one is "baked buns"-a kind of delicious food in which small dough is kneaded into round pieces, pork, mutton, beef, leeks, eggs and other fillings are placed on the top, and then rolled up and roasted with fire. In addition, there are baked steamed buns and scones.
5. Special Seasoning Barbecue: In addition to the above varieties of barbecue in Inner Mongolia, local people will also add various special seasonings according to their own tastes and preferences, including monosodium glutamate, soy sauce, pepper, cumin and pepper. These seasonings can add different flavors to barbecue and make people taste more unique and delicious.
In a word, the barbecue culture in Inner Mongolia is rich and colorful, and its food is also loved by everyone. No matter mutton, beef, visceral barbecue and pasta barbecue, they all exude strong local flavor and cultural heritage, and are deeply sought after by the majority of diners.