<b>The Inner Mongolia One City One Food series of activities brought to you by "Hot Most Green City" is to let everyone better understand the cuisine of Inner Mongolia and the story behind each cuisine and the fusion of food and our lives. Tell you the story of Inner Mongolia's cuisine and this land in a more down-to-earth way. </b>
<h1><b>One city, one food, Ordos braised sauerkraut</b></h1>
From the east to the west, you can find braised sauerkraut in Inner Mongolia. It's just that due to the food culture and regional influence, the names and practices vary from place to place, such as Chifeng's sauerkraut pork stew noodles, Hoshi's big stew, Ordos's braised sauerkraut, and Ba Meng's braised vegetables, but in the end it is a cuisine, and today it is called braised sauerkraut according to the name of the western region. Today we focus on braised sauerkraut in Ordos.
If someone goes to Ordos and asks the locals what your specialty is, the vast majority of people will say braised sauerkraut. It's not just about telling people, they actually eat braised sauerkraut regularly. Unlike some places where the special cuisine has a name and no real influence, it is just to entertain tourists. The ordos people's love of braised sauerkraut can be seen from the braised restaurants on the streets of Ordos towns, and it is no exaggeration to say that in some places, more than half of the restaurants on a street are risotto restaurants. For example, in Hohhot, risotto is seasonal, and generally many people eat it in autumn and winter. Braised sauerkraut in Ordos is not seasonal, diners are indecisive all year round, and high-quality braised sauerkraut can be eaten all year round. It can be seen that the influence of braised sauerkraut in Ordos is definitely the big brother of the local food industry.
<b>Introduction to Ordos braised sauerkraut</b>
The biggest feature of Ordos braised sauerkraut is its ingredients, the ingredients are only three kinds of sauerkraut, pork, potatoes only these three, you may say that even the noodles do not put that is called stew? But that's the local specialty, and all three are delicious. The reason for the deliciousness lies in the careful choice of ingredients. It can be said that if you want to make a pot of Ordos braised sauerkraut, you can't make it without good ingredients. Although it feels like stewing is a pot of stew, there are no requirements for ingredients, but this is precisely because there are few ingredients, so there are good requirements for ingredients. Let's talk about the requirements of these three ingredients in turn
A requirement for pork Fresh, freshly killed pork on the day, and preferably a local domestic pig.
The difference between Ordos braised sauerkraut and other regions is sauerkraut, which is not like our traditional pickled cabbage. Locals call it a small cabbage, is a relatively tender dish, less help, more young leaves, so pickled out into a black green, not so sour, the water is not as big as the traditional sauerkraut, the taste is tighter.
Three requirements for potatoes Potatoes must be soft when cooked, not rustling, and can absorb a certain amount of oil.
Finally, all the ingredients are prepared, add seasonings to the pot and simmer for almost an hour, and then come out of the pot.
<b>The story of braised sauerkraut in the city</b>
Lao Liu is the owner of a risotto restaurant in The town of Bojianghaizi in the west of Ordos, and his family operates braised sauerkraut all year round. And adhere to the traditional production method, every day the pork is to buy the day to kill, sauerkraut are home-cured. Because his family's risotto tastes good, the business is also very good, and the past coal truck drivers are willing to eat at his house. I went to his house a few times to eat, and once I was born twice, I slowly chatted with Lao Liu. As soon as it comes to braised sauerkraut Lao Liu's words, the box is opened, and it is like a number of family treasures for braised sauerkraut. But what moved me the most was Lao Liu's persistence. In the past few years, due to the sluggish coal economy in Ordos, there are fewer coal trucks coming and going, which directly affects the operation of the Old Liu Hotel, the guests are less day by day, and sometimes the prepared ingredients are basically not sold. Many restaurants chose to close at that time. But Lao Liu did not do this, first, because he liked his career and did not want the old customers who had eaten to come back to find that his home was closed. The second is that he believes that the economic situation will get better, and people will still come here to pull coal. After several years of hard work, the turning point has ushered in a turning point, and with the structural reform of the coal supply side in Ordos City, the coal economy of Ordos has returned to the track, and there are more coal pulling trucks here. Lao Liu said that he couldn't help but be happy, and talked to me about the coal economy, saying that the coal in the past was all shipped, due to price fluctuations and unstable passenger flow. Most of the coal is now converted in situ, and coal from the coal mine is used by several surrounding power plants and coal chemical plants. He also said that this year's income is also more than before and more stable. When I finally want to leave, I don't forget to reassure me a few words, saying, "You young people are easy to be anxious when things happen, don't be anxious, you must insist on the things you identify", yes, the elder brother is right at all. Many things are not to see hope to insist on doing, but because of persistence to have hope.
<b>Discover the cuisine of Inner Mongolia and show the story behind the cuisine of Inner Mongolia. Hot's Most Qingcheng "Inner Mongolia One City, One Food" series takes you to discover a different Inner Mongolia. At the same time, we also welcome friends to have any good ideas about Inner Mongolia cuisine and food stories to actively leave comments! </b>