Chahar Right Wing Houqi cuisine includes Inner Mongolia instant-boiled mutton, fried pheasant, smoked chicken all over the building, spicy duck head in spicy pot, fried neck, roast leg of lamb in Inner Mongolia, kebabs on grassland, etc.
1, Inner Mongolia instant-boiled mutton: Inner Mongolia instant-boiled mutton originated in the Yuan Dynasty, began in the minority areas of Inner Mongolia, entered the metropolis in the Ming Dynasty, and was named instant-boiled mutton in the Qing Dynasty. It is the most famous winter food in Beijing, with a history of 1000 years, and now it has spread all over the north. Features of instant-boiled mutton: fresh and tender meat, delicious soup and endless aftertaste.
2. Fried pheasant: Put pieces of fried pheasant on the fresh and tender leaves of fried pheasant, which is ruddy in color and fragrant in smell, decorated with green flowers carved with crispy shredded pepper and cucumber, and the meat is tender and delicious, which makes people drool. Pheasants are also extracted from specially raised pheasants.
3. Fully smoked chicken: The chicken is golden in color, delicious in meat and rich in smoky flavor. Put the soaked chicken in a soup pot, add seasoning, boil the water and cook the chicken, then put the cooked chicken in a smoking stove to color and enhance the flavor. The smoking material is high-quality white sugar, the chicken skin is smoked to light golden yellow, and then the sesame oil is applied to obtain the finished smoked chicken. Fresh and fragrant, salty and palatable, oily but not greasy.
4. Spicy duck head in spicy pot: The spicy duck head in spicy pot in Wulanchabu belongs to Sichuan cuisine series. It is made of high-quality lake duck, pickled in advance by secret recipe, with unique ingredients and mellow flavor. The entrance is spicy and crispy, and the taste is fresh and mellow.
5. Fried neck: Fried neck (or fried seeds, fried fruits, fried hemp leaves) is a snack when Mongolian people drink milk tea. It is made by mixing wheat flour with sugar, eggs, yogurt or milk, cream or butter, then kneading it into hemp leaves or pulling it into pieces, or patching it, then cutting it into sticks and triangles, and using butter or sheep oil (.
6. roast leg of lamb in inner Mongolia: roast leg of lamb alone is not only faster than whole sheep, but also more delicious and convenient to eat. Roast leg of lamb gradually replaced roast whole sheep. After a long period of development, various ingredients and condiments are gradually added to the leg of lamb in the roasting process, so that its shape, color, taste and freshness are integrated into one, with beautiful color, fragrant meat, tender inside, crisp and not greasy.
7. Grassland kebabs: Slice mutton and sheep oil, put them on thin iron bars in a fat and thin way, bake them in a long kebab oven, then sprinkle some Chili noodles, salt and cumin powder, and cook them in a few minutes. Its color is brown, oily, slightly spicy, neither greasy nor greasy, fresh and delicious.