Inner Mongolia, the land is located in the great west of China, this place basically belongs to the high prototype landform, not only has a plateau mountainous area, but also hills and plains, perennial good climate coupled with the rich products here, making this place called a rich place.
Inner Mongolia is a vast region with 12 prefecture-level cities, each with a different cuisine.
Here I recommend to you is the more representative food of Inner Mongolia, I don't know how many you have eaten.
Mongolian milk tea
If you ask what is the most important thing in the daily diet of the Mongols? That must be tea!
There are three kinds of tea that Mongolians drink daily, butter tea, milk tea, and noodle tea. And milk tea, called "Ugutaicuo" in Mongolian, does not taste as sweet as we usually drink in milk tea shops, mainly made of green tea bricks or black tea bricks with milk and salt.
If you visit the Mongolian people's home, the hospitable host will first pour fragrant milk tea, and then sprinkle it with crispy fried rice, and you can drink it while it is hot.
The strong milk aroma and smooth taste instantly warm people.
Lamb floss
The origin of mutton pine is Inner Mongolia and is a favorite flavor product of ethnic minorities.
Fresh lamb is deboned, degreased, peeled, eaten and rinsed to make fleece, fried and dried to cool the packaging.
Yellow bright and crispy, soft quality, fine and loose silk, salty and sweet food, rich in nutrition.
Hatta cake
Hada cake is a traditional famous snack in Chifeng City (Zhaowuda Grassland) in Inner Mongolia Autonomous Region.
Hatta cakes are similar to dim sum cakes, which are more expensive, rolled into a skin with water and oil noodles and puff pastry, wrapped in dried fruit and sweet filling, and baked.
The made Hada cake has the characteristics of falling to the ground and crushing, putting it in the mouth without chewing, crispy and sweet.
Steamed buns
People of all ethnic groups in Alxa have long had the custom of eating steamed buns, especially the Hui people, who are more adept at frying steamed buns, and on Eid al-Fitr, Eid al-Adha or other auspicious days, in addition to frying oil, they also have to fry steamed buns.
Add a small amount of light salt water to a flocculent shape, add water to mix, knead repeatedly, knead into coarse strips, smear with clear oil, and put the noodles in a basin.
When the frying pan is hot, wrap the noodles around the top seven times with your left hand, gently roll them into a ring, then put them on two bamboo chopsticks, put them in hot oil, swing while rolling, and when the steamed buns are slightly hard, pull out the chopsticks and fry them until brownish brown.
Sweet porridge
Sweet foam porridge, is a kind of millet soybean porridge, is a rural meal in Chifeng. This kind of porridge is not only sweet and delicious, but also rich in nutrients, because millet and soybeans are rich in protein, and polysaccharides, easy to digest and absorb, so it is a good product for health.
Use a bowl of millet, half a bowl of dry rice (not flowering) and add a handful of soybeans, grind it with water by hand, turn it into foam, then boil the water, put in the foam, adjust it not thin and not thick, boil it to eat.
Manzhouli whole fish feast
Lu fish, crucian carp, white fish, etc. produced in Hulun Lake are fat and nutritious, rich in protein, inorganic salt, carbohydrates, fats and various vitamins.
With fresh fish and shrimp from Hulun Lake, more than 120 kinds of fish dishes can be cooked, which is called "whole fish feast". The fish dish is tender and delicious, and you can't get tired of eating it.
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