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Inner Mongolia specialties, the first one is drooling. What Inner Mongolia specialties have you eaten?

roast whole sheep

when it comes to inner Mongolia, I have to mention roast whole sheep. Roast whole sheep is a traditional local flavor meat product of Mongolian people, a hard dish with extremely ethnic characteristics, a traditional classic delicacy formed in nomadic life for thousands of years, and a traditional famous dish for Mongolian guests. It is said that roast whole sheep is the healthiest, most environmentally friendly and greenest food in the meat diet at present.

Roasted sheep is a special dish in Inner Mongolia Autonomous Region, which is the most traditional dish for receiving distinguished guests. Roast sheep is regarded as a modern American style of meat food that is more environmentally friendly. The outside is yellow and crisp, and the meat inside is tender and soft, so you can't stop eating it. Chifeng Duijie

Duijie is a special food in Chifeng, and Maigoo comments on it as one of the famous foods in Inner Mongolia. There are many shops producing this kind of food in Chifeng area, among which Fushenglong Duijie is the most famous. Su Wenyu and Su Debiao, a native of Hebei Province, integrated the three techniques of Hada fire, donkey meat fire and traditional palace bacon, and made a kind of biscuit with meat with unique technique and flavor, named Duijie. Since then, Duijie, a special snack, was born in Chifeng. Chifeng is crispy, tender, thin but not firewood, fat but not greasy, and pays attention to eating it when it is out of the oven. Once it gets cold, it will harden the skin and dry the bacon, and the taste will be much worse. Handmade meat

Handmade meat is a favorite and most frequently eaten delicacy of Inner Mongolia people for thousands of years. Divide the sheep into pieces according to the bones of each joint, put only white water in the pot, control the heat, and eat as long as the meat changes color. When eating meat, you should pay attention to the combination of meat and vegetables, and some vegetables will taste better. Try to dip less seasoning, because when eating meat, you will eat the purest taste of meat. Instant-boiled mutton

Instant-boiled mutton should be eaten by many people. It is a famous special food in Inner Mongolia, and even if it is not eaten in Inner Mongolia, it will be eaten in restaurants. Although eating in restaurants is not as pure as in Inner Mongolia, you can still taste the taste, so you are satisfied. Eating instant-boiled mutton in Inner Mongolia is a different style. Enjoying the beautiful scenery and eating delicious food. Don't mention how chic it is. Instant-boiled mutton is actually to cut mutton into thin slices and rinse them in clear soup. Ginger and garlic must be put in the broth to remove the smell of mutton!

There is a legend about this Mongolian dish, which has been handed down from family to family. When Kublai Khan, the commander of Yuan Shizu, made an expedition to the south, one day, when he was exhausted and hungry, he suddenly remembered the dish of his hometown-stewed mutton, so he ordered his men to kill sheep and burn fire. Just as the cook was slaughtering the sheep and cutting the meat, the detective horse rushed into the account to report that the enemy was approaching. Hungry Kublai Khan was so eager to eat mutton that he ordered the troops to March and shouted, "Mutton! Mutton! "

The chef used his quick wits to cut off more than ten thin pieces of meat, put them in boiling water and stir them for a few times. When the color of the meat changes, he immediately fished them into a bowl and sprinkled with fine salt. After eating several bowls, Kublai Khan turned over and mounted an army to meet the enemy. As a result, he won the victory. When preparing for the celebration banquet, Kublai Khan specially ordered the mutton slices. The chef chose the tender meat of sheep, sliced it into thin slices, and served it with various condiments. After eating it, the generals were full of praise. The chef hurried forward and said, "This dish has no name yet. Please give it a name." Kublai Khan smiled and replied, "I think it's called' instant-boiled mutton'!" From then on, "instant-boiled mutton" became a palace delicacy. Mongolian blood sausage

Blood sausage is made of sheep small intestine and nourishing blood as raw materials, and then the nourishing blood is made into plasma by using salt, onion and flour and poured into the small intestine. It can be eaten after being cooked, and of course it can also be fried or heated in a steamer. Blood sausage is made of sheep intestines and sheep blood as raw materials, and then salt, onion and wheat flour are used to replenish qi and blood and pour it into the colon. After boiling, it can be taken, and perhaps it can be fried or heated in a wok. Milk skin

It is said that only eight pounds of fresh milk can be boiled into a milk skin, and the production process is also very complicated, and all the concentrated milk is the essence. Milk skin is sweet and greasy, usually eaten with pot of tea, a little bit is fragrant enough, and calcium-deficient friends eat milk skin to absolutely supplement calcium! Milk skin is actually very similar to the double skin milk we eat now. That is, after fresh milk is boiled in a pot, a layer of things will form on its surface. That thing is milk skin. And it's the highest substance you have in this pot of milk.