Xilingol League is a league under the jurisdiction of Inner Mongolia Autonomous Region, which is located in the north of China and the middle of Inner Mongolia Autonomous Region, and is based in Xilinhot City. It is not only an important base of livestock products in China, but also the frontier position of western development, and the nearest grassland pastoral area to Beijing, Tianjin and Tangshan. It is an important work connecting Europe and Asia with the outside world, connecting the east and the west in this region, and opening to the south in the north. On September 20 16, Xilin Gol league was selected? 100 top 100 people's livelihood development in prefecture-level cities in China? One. Next, Bian Xiao will introduce some special foods to you, and see if there are any foods that you have coveted for a long time.

Edible Fungi Originated in Zhangjiakou (Zhangjiakou) Region

Tricholoma is a kind of white mushroom that grows on Mongolian grassland. It usually grows in places with sheep bones or sheep dung, and it tastes extremely delicious. Because the local products of Tricholoma mongolica have been exported to the mainland through Zhangjiakou City, Hebei Province, Zhangjiakou is the distribution center of Mongolian goods, so it is called "Tricholoma mongolica". It is still the most expensive mushroom in China market because of its low yield and high demand.

1958 When Guo Moruo visited Zhangjiakou, he wrote a poem praising Tricholoma: "Tricholoma is famous all over the world. I don't know why it's called Tricholoma. " "Originally from Zhangjiakou, there are many mushrooms on the mouth." The poet gave the origin of the name Tricholoma.

Mutton spine hotpot

The sheep scorpion is the sheep girder, which is commonly known as the sheep scorpion because of its appearance resembling a scorpion. Sheep scorpions can often be used to make broth hotpot, which is delicious. Sheep scorpion hot pot is a clear soup with scorpions as the main ingredient, which has a history of more than 300 years in northern China.

Back in Kangxi period, Mongolian prince Naiman once came back from hunting and smelled the fragrance when he passed by the backyard. Just ask the servant, it is the new chef who is making sheep spines for people. Your majesty tastes delicious. Then look at the spine, it looks like a scorpion, and name it? Sheep scorpion? As a recipe for your family.

Mongolia steamed bun

Mongolian steamed stuffed bun is the favorite food of grassland herders. Mongolian steamed bread does not use fermented noodles as dough, but uses wheat flour and hot water to mix, which is called hot noodles. There are several kinds of fillings, one is whole mutton stuffing, that is, the whole sheep is chopped and only seasonings such as onion and ginger are added. Such fillings are made into steamed buns or steamed dumplings, that is, pure Mongolian steamed buns, and some will be slightly sandwiched with wild vegetables such as milk tofu or wild leeks. In addition, beef can be used as stuffing, or blood sausage, louver, etc. Or pickled sauerkraut can be used as stuffing. Mongolian steamed buns are characterized by large stuffing, thin skin and delicious taste.