Question 1: What are the specialties of Mongolia? Yes, fried yellow rice is a very common snack in Inner Mongolia. Nowadays, there is cream and sugar, but in the past we were not so particular.

In addition, there are many other dairy products, including cheese, milk slices, milk tofu, milk skin (for making milk tea, and making shredded milk skin), etc., and drinks include milk wine and prairie white (low-alcohol wine is not available). people drink), the more common ones are milk tea (the salty one is the most authentic, now mostly sweet to adapt to tourism); the food includes haggis and various pies (have you ever eaten camel meat? It is rare now, It’s very delicious when it’s ready), there are also various kinds of pasta (have you ever tried oatmeal), and various kinds of dried meat (countless times stronger than the beef jerky sold in the mall)

Question 2: A must-have when traveling to Mongolia What are the special delicacies of haggis

The three ingredients are divided into the main three ingredients and the secondary three ingredients. The three main ingredients are heart, liver and lungs, also known as the "three reds"; the three secondary ingredients are tripe, intestines, head and hoof meat, also known as the "three whites". When the three ingredients are put into the pot, cut them into long strips or thin strips. The three soups are "original soup offal", "clear soup offal" and "old soup offal". Original soup of offal: Wash the haggis, boil it in a pot, and taste it with the soup and water. It tastes delicious and light. Clear soup of offal: First boil the washed haggis, throw away the soup, then steam and cut the offal, add water to the pot, add seasonings, and bring to a boil. Chew the haggis slowly and chew it carefully. Laotang offal: Laotang is a pot of haggis soup that is as thick as oil and as thick as sauce. The haggis cooked in this soup has a mellow and long taste, which is all in the soup. The three flavors are very simple. Every table in Qingcheng that specializes in haggis has these three flavors: green coriander powder, bright red chili noodles, and crystal white salt. Eaters can mix it according to their own taste. Of course, it is a must-eat special delicacy when traveling to Mongolia.

Sour milk

Sour milk is a traditional dairy product of many ethnic minorities such as Kazakhs, Mongolians, Ernst and Sours. They like to drink yogurt and are good at making various yogurts. In summer, yogurt has become an indispensable food in their lives, because it is not only a nutritious tonic, but also a good medicine for relieving summer heat, quenching thirst, and aiding digestion. Yogurt can be said to be the "competent product" in the pastoral areas of Xinjiang, and is "produced" by every household. Due to different ethnic groups, the production methods are also different. When Kazakh herdsmen make yogurt, one method is to boil the milk, remove the milk skin, put the milk skin in half, pour it into a leather bag for fermentation, and the other method is to ferment the milk skin without taking the milk skin. The former tastes more sour, while the latter tastes sour and sweet, which is very delicious. The Mongolian method of making yogurt is similar to that of the Kazakh people, but the leather bags they use to prepare yogurt are particularly large and are mainly used to ferment the milk from the milk skin. After drinking too much of this yogurt, it becomes the raw material for making milk wine. The method of making yogurt by the *** and *** people living in the city is different from that in pastoral areas. Most of them ferment the milk in bowls of different sizes. After the milk is boiled, cool it slightly, pour it into bowls, and add a small amount of starter into each bowl, and it will be ready after a few hours. Fastidious people also put sugar in the yogurt to make it taste more unique. Some ethnic minorities in Xinjiang also like to put yogurt in rice and pour it into soup to let it play the role of seasoning and aiding digestion. It is also a must-eat special food when traveling to Mongolia.

Milk tofu

Put the milk into a vessel for fermentation, take out the top layer of "Zhuokou", then put it into a pot and boil it, throw out the yogurt soup, and wait for several times. After stirring, pour it into a wooden mold to form various shapes, then cut it into long strips or small pieces, dry it in the sun, and become milk tofu. It is a dairy product for herdsmen in winter.

Hazelnut

Hazelnut kernels are crispy, delicious and nutritious, and are deeply loved by people at home and abroad. Nuts can not only be made into pastries, candies and other foods, but also nutritious products such as hazelnut milk and hazelnut powder. The edible oil squeezed from hazelnuts has a clear flavor.

Ephedra

Ephedra is a must-eat special delicacy when traveling to Mongolia. It contains a variety of alkaloids and has extremely important medicinal value. Ephedrine has the effects of stimulating the central nervous system, inducing sweating, and anti-allergy; the volatile oil of ephedra has the effects of inhibiting influenza virus, antipyretic and sedative effects; ephedrine can lower blood pressure; pseudoephedrine can be a diuretic. In traditional Chinese medicine, the whole plant of Ephedra is used as medicine and is a very valuable traditional Chinese medicinal plant resource.

Inner Mongolia Black Fungus

Black fungus is a delicious and nutritious edible fungus that contains protein, fat, carbohydrates, vitamins and other nutrients. It is called "Meat among vegetables" can be used in medicine to replenish qi and strengthen the body, activate blood circulation and relieve pain.

Elaeagnus

Elaeagnus is full of treasures. Elaeagnus noodles can be used to bake pancakes, steam steamed buns, make noodles, and can also be used to make pastries, jam, soy sauce, sugar, wine and vinegar. raw material. Elaeagnus leaves are a favorite feed for pigs, cattle, and sheep. The trunk of the Elaeagnus Elaeagnus tree has a hard texture and is a high-quality wood that can be used to make various wood products. The bark, flowers and fruits of Elaeagnus angustifolia all have pharmacological properties. The bark can clear away heat and cool the blood, the flowers can relieve coughs and asthma, and the fruits can relieve diarrhea and sedation. The jujube kernels can treat neurasthenia and insomnia. They are a must-eat when traveling to Mongolia. Of course, special delicacies cannot exist without it.

Mongolian milk skin

Made from milk.

Take out the milk skin, sprinkle a layer of white sugar on the milk skin, stack another milk skin on top, and finally cut it into small pieces and eat it in your mouth. It is delicious. Naipi is called "Chagan Yide", "Wurumu", and "Wurimo" in Mongolian. The Chinese meaning is "white food". Yes...>>

Question 3: What are the specialties of Mongolia? Wool carpets and tapestries; cowhide wallets and boots; milk tea and toffee; Mongolian robes

Question Four: What are the specialties of Mongolia? Specialties of Inner Mongolia

Inner Mongolia is a vast land with abundant resources. There are more than 600 kinds of wild plants with high economic value growing in the whole area, among which more than 70 kinds of fiber plants such as apocynum and reed are important raw materials for paper making, rope making and artificial cotton; hazelnuts, mountain apricots, gallnuts, red beans, etc. It is a good oil-bearing plant and wild fruit for wine making; more than 50 kinds of plants such as oak acorns and Elaeagnus angustifolia are rich in starch, which can be processed into flour, vermicelli, syrup, sugar color, etc. Inner Mongolia is also one of the Chinese herbal medicine production bases in China. More than 500 kinds of medicinal plants have been discovered, including licorice, which is known as China's "oldest medicine", astragalus, the most qi-tonifying medicinal material, Cistanche deserticola, the Chinese gnome, as well as red peony root, ephedra, platycodon, anemarrhena, bupleurum, There are dozens of medicinal materials such as Atractylodes, Polygala, Plantago, and Gentian. Birds and mammals include geese, ducks and pheasants; sables, red deer and moose, etc. Wanbi, bear paws and deer tail are known as the three treasures in Daxinganling delicacies. Inner Mongolia is also the hometown of cattle, sheep, camels, and horses. It is rich in camel humps, camel paws, bullwhips, bezoars, and horse treasures. There are also Yellow River beautiful carp, Hetao honeydew melon, Chinese medical stone, rare and valuable Bahrain colored stone, etc., which are all specialties of Inner Mongolia.

Specialties of Inner Mongolia

Specialties include black fungus, chinchilla skin, melon seeds, fennel, musk, etc.

Featured products include Mongolian containers, small moron fiddle, Mongolian knives, Baotou antique carpets, etc.

There are Yimeng cashmere, Ameng camel hair, grassland mushrooms, Nostoc and fine medicinal materials such as yellow grass, licorice, and ephedra.

The delicacies include roasted whole lamb, roasted lamb legs, milk tofu, and kumiss.

Question 5: What are the specialties of Inner Mongolia? Beef jerky, cheese, milk skin, milk tea, fried rice crackers, horse milk wine, Mongolian knives, Mongolian clothing, and Mongolian hats. If you want to buy food, go to the supermarket. If you want to buy Mongolian clothing, etc. Just go to the store

Question 6: What are the specialties of Outer Mongolia? Copper ore, iron ore, coal, rare earths, Mongolian mohai fiddle, milk tea, milk wine, of course, roasted leg of lamb, I'm grabbing mutton, haha. In terms of art, there are Mongolian wrestling and Mongolian dance.

Question 7: What are the specialties of Outer Mongolia? Copper ore, iron ore, coal, rare earths, Mongolian horses, matouqin, milk tea, milk wine, and of course roasted lamb legs and hand-caught mutton, haha. In terms of art, there are Mongolian wrestling and Mongolian dance.

Question 8: What are the special delicacies of Mongolia? "Roast whole lamb" is a traditional and unique banquet delicacy in Inner Mongolia. Due to the special and exquisite processing method of "roasted whole sheep", it was only enjoyed by Mongolian princes in the past and could not be eaten by ordinary herdsmen. Now, ordinary people have the opportunity to taste this traditional delicacy. Hand-chopped meat: It is one of the red foods. The Mongolian people call meat red food, which is called "Ulan Yide" in Mongolian. As the name suggests, "hand-picked meat" means hand-picked mutton. It has been a traditional food of the Mongolian people for thousands of years and a common meal for herdsmen. The method of making hand-grilled meat is to separate the bone-in mutton according to the joints, put it in a large pot without adding salt and other seasonings, and cook it with the original juice. When eating, grab the mutton bones with one hand, use the Mongolian knife with the other hand to cut off the mutton, and eat it with the seasonings. According to the herdsmen’s habits, hand-chopped meat is usually served as dinner. Hulunbuir Whole Fish Feast: Carp, crucian carp, white fish, red tail fish, etc. produced in Hulun Lake are plump and nutritious. More than 120 kinds of fish dishes can be cooked with the fresh fish and lake shrimps produced in Hulun Lake, which is called "whole fish feast". Fish dishes are not only rich in nutrients, but also fresh and delicious. You will never tire of eating them. There are fish banquets with 12, 14, 20, 24 dishes per table, or even hundreds of dishes per table. The main rare fish dishes include two dragons playing with pearls, three carps, home-cooked crucian carp, plum blossom carp, oil-soaked carp, carp dumpling, squirrel carp, hibiscus and lotus carp, lake boiled fish, steamed silver-sided fish, grape fish, green onion carp , golden lion carp, Pusu fish, tomato fillet, mandarin duck fish roll, poached carp, fried and braised white fish, mixed raw shrimp, mixed sashimi, etc. Dairy food: It is called "Chagan Yide" in Mongolian, which means pure and auspicious. There are six main types of dairy products: 1. White oil. Put the fresh milk into the bucket, stir it, and let it ferment until the fat turns white on top to become white oil. 2. Butter. Filter the white oil with gauze, then pour it into a pot, heat it up and stir it frequently with a spoon until the color is slightly yellow, and you can make butter. 3. Naipizi. In summer and autumn, put fresh milk in a pot, bake it over low heat, roll it slightly, and use a spoon to spread the milk foam on top. At the same time, add raw milk to form a layer of skin on the milk. Pick it up with chopsticks and put it on top. If it is dried in the shade in a ventilated place, it will be Napizi.

4. There are two ways to make milk tofu: boil the sour milk after the white oil is produced, put it into a cloth bag and press it to become yogurt tofu; the other is to put the milk into a container to ferment, and put the top layer on it. After taking out the "Zhuokou", put it into a pot and boil it. Throw out the yogurt soup. After stirring many times, pour it into a wooden mold to form various shapes. Then cut it into long strips or small pieces and put it in the sun. Blowing and drying, it becomes milk tofu. It is a dairy product for herdsmen in winter. 5. The usual way to make cheese is: put the remaining milk in the butter in a hot place, wait for it to ferment and precipitate, put the precipitated powder into a cloth bag, squeeze it, knead it into various shapes, and dry it to make cheese. 6. Milk fruit. Mix white flour and fresh toffee, make it into cakes or other shapes, and fry it. Butter, white oil, and milk skin are the essence of milk. They have a unique pure aroma and are rich in nutrients. They are the most valuable. When eaten, they are added with milk tea, milk fruit, and fried rice. They are often a good treat for distinguished guests.

Question 9: What are the specialties of the Mongolian people? The specialties of the Mongolian Autonomous Region are beef and mutton, cow and goat milk, the precious traditional Chinese medicine Codonopsis pilosula, astragalus, green sheep blood, bezoar, Darong, etc. Rare metals, rare earths, niobium, The reserves of zirconium, beryllium, gold, silver, tungsten, molybdenum and zinc are considerable, and coal fields are scattered throughout the region. The Mongolian people are so rich in products. That's it, I hope you adopt it.

Question 10: What are the special foods of the Mongolian people? The Mongolian diet is roughly divided into three categories, namely meat, milk and grain.

There are more than 70 common traditional ways to eat mutton, including whole lamb feast, tender skin whole lamb feast, woolen whole lamb feast, roasted lamb, roasted lamb heart, fried lamb tripe, lamb brain stew, etc. , the most distinctive ones are Mongolian roasted whole sheep (skinned and roasted), oven-roasted whole sheep with skin or Alxa roasted whole sheep, the most common is hand-grilled lamb.

Fried rice, a unique food of the Mongolian people, occupies an equally important position as red food and white food in the daily diet. The Mongolian people in the western region also have the custom of using fried rice to make "beng". Various foods made from flour are increasingly included in the daily diet of the Mongolian people. The most common ones are noodles and pancakes. They are good at adding flour fillings to make unique Mongolian buns, Mongolian pies and Mongolian pastry Xinsu cakes. Mongolian people cannot live without tea every day. In addition to drinking black tea, almost everyone has the habit of drinking milk tea. They make milk tea first thing every morning. It is best to use freshly purified water to make milk tea. After boiling, pour in some Pour the clean pot of tea powder into the pot, simmer over low heat for 2-3 minutes, then add the fresh milk and salt, and bring to a boil.

Mongolian milk tea sometimes also adds butter, or milk skin, or fried rice, etc. It is aromatic, salty and delicious, and is a nourishing drink containing a variety of nutrients. Some people even think that it is okay to go without food for three days, but not drink milk tea for one day.

The Mongolian people also like to use the fruits, leaves and flowers of many wild plants to make milk tea. The cooked milk tea has different flavors, and some can prevent and cure diseases.

Most Mongolians can drink alcohol, mostly liquor and beer. In some areas, they also drink milk wine and kumiss. During festivals or gatherings of guests and friends, it is customary to drink heavily. Kumis is made from fermented fresh mare's milk and does not require distillation.

Typical food: There are many Mongolian foods with distinctive characteristics, such as roasted lamb, oven-roasted whole lamb with skin, hand-grilled lamb, big fried lamb, roasted lamb leg, milk tofu, Mongolian buns, and Mongolian pie. wait. Folks also include: cream, milk skin, whole sheep feast, cooked roast sheep, cabbage and mutton rolls, Xinsu cakes, and dried rice.