Many people say, don't go to Hulunbuir,
Because you'll be hooked on the blue sky and white clouds there,
Endless grasslands and freedom.
Putting aside the beautiful scenery,
Just to eat, it's also worth a trip to Hulunbuir!
Hulunbuir must eat special food
01
Traditional copper pot shabu lamb
Rectangular patches
Also known locally as shabu-shabu, it is a traditional copper pot. Delicious lamb, all from the Hulunbuir Grassland, is tender and nutritious in the mouth, and the lamb here is the best in the lamb.
Hulunbuir hot pot is bold and unrestrained, never limited to decoration and inner decoration, as long as the meat is good! Hulunbuir people pay attention to eating thick slices of meat, large meat rolls, and excellent taste!
The meat rolls made by traditional craftsmanship are extremely thin, and each kilogram of lamb can be cut into hundreds of pieces, and the original soup of boiled meat is put into the pot, and then the cut lamb slices are put into the pot. After cooking, it is dipped in some local wild leek flower sauce, which is delicious and has a long aftertaste.
Recommended: Hand-cut fresh lamb, beef chest, beef upper brain
02
Handle the meat by hand
Hand-held meat is one of the traditional foods in the Hulunbuir grassland, and it is also the most commonly used and favorite food of grassland herders. Hand meat generally refers to mutton, when eating meat with one hand, holding a knife in the other hand, cutting, digging, cutting, cutting, cutting, and eating the meat on the bones of the sheep clean, so it is named "hand-held lamb".
The herders prepare to treat guests with hand-held meat, valuing the honor represented by hand-held meat and the noble hospitality that is deduced. This traditional way of eating by herders in grassland pastoral areas dates back to ancient times. According to the Ming "Yi Customs and Eating" In the Yun: "Its meat is half-cooked, and the half-cooked are resistant to hunger and raise people."
On the prairie, in addition to the horse whipping, it is a must to taste the authentic hand-grilled lamb here. In people's minds, only by eating such food can we truly reach the grassland and have no wasted trip.
03
Whole sheep feast
The whole sheep feast is a very valuable and precious delicacy in the Hulunbuir area to entertain VIPs and sacrifices and grand festival banquets, such as Naadam, Mongolian wedding, eternal life blessing and other grand festivals, color, incense, taste, shape and flavor.
The whole sheep feast generally uses a fat whole sheep of about two years old. In the Qing Dynasty, it was favored by the Qing court and was called "fraudulent horse banquet" and often entertained Mongolian princes. "Pu Tongshi • Liu Steamed Sheep" gives a more detailed introduction to roast lamb: "In the Yuan Dynasty, there were willow steamed sheep, which were made three feet in the ground, and the surrounding fire was burned, so that all the sheep were red, and the sheep were covered with iron bars, and the soil was covered with willow branches, and the degree of ripeness was taken as the degree." This shows that not only is the production complex and exquisite, but also the use of a special oven. In the Qing Dynasty, almost all the Mongolian princely palaces used roasted whole sheep to entertain VIPs, which was a high-standard courtesy.
The feast is also a grand ceremony, in which the chef first places the whole sheep on a large wooden plate and ties a red ribbon around the neck of the sheep for the guests to see. Some feasts also feature humming and sheep-opening ceremonies. The chef/host first cuts the sheep's scalp into small pieces with a knife, first to the most honored guest or elder on the table, and then withdraws the sheep's head; then the chef cuts off the sheep's back intact, decomposes the various parts and dedicates it to the distinguished guests.
04
Mongolian pot tea
For grassland herders, milk tea is no longer a drink in the simple sense, but a cultural inheritance and an emotion.
Pot tea, as the name suggests, needs to be boiled in a copper pot, first use the traditional method to boil the milk tea, and then add air-dried meat, cheese, milk skin, etc. in the pot while eating and boiling. When eating, the milk tea is served in a bowl, plus milk tofu and fried rice, and mixed with butter. The further back you go, the softer the fried rice and milk tofu, the better it tastes. Although the taste of pot tea is salty, it is very light, and the salty taste contains this strong milk aroma.
When drinking pot tea, it is accompanied by some Mongolian fruits, steaks, etc., which is more authentic. Buryatia is an ancient tribe in the Mongolian ethnic group, is a cross-border ethnic group, mainly distributed in Russia, Mongolia and China, the most famous food of the ethnic group is Buryat buns, which is a kind of stuffing with minced lamb and garden onions or wild leeks, there are also no vegetables, hot noodles to make skin buns, with affordable ingredients, thin skin, very tasty.
Recommended: Fried rice Beef bun Buryat bun Mongolian fruit yogurt cake
05
Mongolian milk tea
Mongolian milk tea, known in Mongolian as "Sutai eggplant", is a dairy product popular among the Mongolian people. Brewed from brick tea with a salty taste, because brick tea is rich in vitamin C, tannins, proteins, acids, aromatic oils and other essential nutrients for the human body, in addition to quenching thirst, it is also a supplement to nutrition. This milk tea is a traditional mongolian dietary custom.
The most famous is Hailar's milk tea. Milk tea has a strong milk flavor, delicious and sweet, increasing appetite. When you drink it, it is more authentic with Mongolian fruits, steaks, eggs, etc. Butter tea is made in the milk tea that has been prepared, and then add ghee and brown sugar in an appropriate amount.
06
Mongolian horse milk wine
Milk wine, called "Ariri" in Mongolian.
In the process of brewing, milk wine does not destroy the inherent nutrients of milk itself, but refines it, removes fat, increases purity, and then ferments, so that the nutrients contained are fully bioactivated and more easily absorbed by the human body.
Mongolian people often use milk wine to treat gastrointestinal diseases, waist and leg pain, tuberculosis and other diseases. Horse milk wine is warm, has the effect of driving away cold, relieving muscles, invigorating blood, and strengthening the stomach. It is known as purple jade pulp and yuan jade pulp, and is one of the "Eight Treasures of Mongolia".
Horse milk wine was once the main drink of the Yuan court and the Mongolian noble house. Kublai Khan also often placed it in a precious gold bowl to reward meritorious servants. Horse milk wine is made of pure natural, pollution-free fresh horse milk in the Inner Mongolian steppe as the main raw material, combined with modern biological engineering technology combined with the secret recipe of the Yuan Dadu court, supplemented by special active bacteria, fermented, distilled and aged, the wine body is clear and transparent, the taste is pure and milky, the cellar taste is round, soft and long.
07
Russian-Western food
Russian-style Western food is not as gorgeous and noble as imagined, and it looks particularly simple and natural. The most famous in Hulunbuir is the Russian restaurant in Manchuria.
Manzhouli is located on the border between China and Russia, but also China's largest land port, here Russians are particularly numerous, Russian Western food has long become one of the local specialties, the restaurant has a handsome Russian little brother, blonde Russian little sister, the most important thing is its cuisine, crisp and tender sour cucumber, delicious Russian meat skewers, golden potato chips, creamy desserts, and Russians like some after-dinner black tea, Russian characteristics of fruity black tea, it looks like people feel kind at first sight.
Recommended: Queen salad, red cabbage soup, cheese buns, crock pot beef, Russian pan sausages
08
Stew in an iron pot
In the mountains of Daxing'anling, "the autumn harvest slips through the mountains, the baskets in their hands are not empty", and the industrious Daxinganling people have dried the mountain goods they have collected, and when they eat them, they turn the mushrooms that are soaked and smooth and tender, and the fragrant mushrooms into delicious dishes.
In the original forest of Daxing'anling in Hulunbuir, especially the iron pot stewed cold water fish, the cornmeal, the big cake on the wall of the boiling hot iron pot, take a scoop of local cold river water, grunt and stew for half an hour, and then put into the potatoes, eggplant and other side dishes, will make you eat a "hot fire", now the Internet language often says "there are fish in the north, its name is Kun, the size of the kun, a pot of stew can not be", the cold water fish here is most likely to be two pots can not be stopped.
Recommended: Eggplant stew with catfish, stewed mushrooms with chicken, stewed goose with potatoes
09
Mongolian fried rice
Fried rice, according to legend, has a close relationship with the rise of the Mongols, because of the particularity of the ingredients in ancient times, it was used as military food by the brave and warlike nomadic heroes to conquer the north and south.
Mongolian called fried rice as "Mongolian Lebada", which is the meaning of Mongolian rice, suitable for nomadic grain, with low water content, dry and resistant to storage, easy to carry, suitable for pastoral life and marching combat needs. Fried rice is now an indispensable staple in the daily lives of Mongolian herders.
Fried rice is made of millet through steaming, frying, milling and other processes, and then stirred on yogurt and sugar, etc., to quench hunger and thirst, fragrant and refreshing, is a unique flavor of traditional food, can also be said to be the companion of Mongolian milk tea.
10
Prairie mushrooms
Hulunbuir grassland white mushrooms, the best of the edible fungi, they are like a cluster of jade sculpture-like flowers, hidden in the turquoise grass. Standing up as white as jade, it emits a fragrant fragrance. Its shape is like an umbrella, clean as a jade plate, and tender as a fresh bamboo shoot. This white mushroom meat is thick and delicious, fragrant and tender, and is well-known at home and abroad.
Hulunbuir grassland soil is loose, rich in organic matter, not polluted, summer and autumn climate is cool and humid, long light time, for the growth of white mushrooms to provide a good ecological environment.
The abundant rainfall of each year is from August to September, when the white mushroom is abundant. After two days of rain, the mushrooms grew out. It is said that in the past it was extremely easy to pick, but now, the city and some outsiders know the value of white mushrooms, flocking to them every year, and picking mushrooms very bitterly, which is now not easy to pick.
11
Hericium erinaceus
Hulunbuir special gastronomycetes of the lion's head fungus, also known as hedgehog fungus, hedgehog fungus, basidiomycete subphylum, layer fungus, suborder of unsponstrended bacteria, non-fold fungus, herringidae, lion's head mushroom genus, is a traditional Chinese precious dish, tender meat, fragrant, delicious and delicious.
Lion's head mushroom is a highly nutritious edible mushroom, which is white in color or slightly yellowish when fresh, and becomes yellowish brown after drying. One of the four famous dishes (monkey head, bear paw, sea cucumber, shark fin), known as "mountain treasure monkey head, seafood bird's nest".
12
Wild blueberries
Hulunbuir Daxinganling area special wild blueberries, blueberries are small berries, the fruit is blue, nearly round, delicate flesh, the seeds are extremely small, sweet and sour moderate, and has a pleasant aroma, can be eaten fresh, can also be used as food, beverages, medicine and other raw materials.
Blueberry fruit is rich in a variety of nutrients, as well as anthocyanins, flavonoids and other antioxidants and bacterial growth inhibitors, is high amino acids, high zinc, high iron, high copper, high vitamin fruit, has a good nutritional health care effect, including enhancing vision, eliminating eye fatigue, preventing brain nerve aging, anti-cancer, softening blood vessels, enhancing human immunity, etc., its nutritional value is much higher than apples, grapes, oranges and other fruits, known as the "king of the world's fruits".
13
Bilberry
Bilberry, also known as red bean, yagda, belongs to the small shrub of the rhododendron family, high-yielding berry plant. The towns in Hulunbuir Forest Area are widely distributed, and the large area of concentrated growth in the swampy area under the coniferous forest and in the bush, generally 10 to 20 cm high, the stem is upright, the branches are small and small and single-leaf alternate, the leaves are oval, the upper dark green, shiny, the plant density is large, and the large community is tens of kilometers in circumference, which is convenient for centralized collection.
The flowering period is from June to July, and the fruit ripening period is in August. The annual growth rate of bilberry in Hulunbuir is about 5 million kilograms, and wild berries are high-quality wild raw materials for making fruit wine, high-grade drinks and jams, preserves, coolants and astringents. Hulunbuir produces fruit wine with bilberry, and the products sell well in domestic and foreign markets.
14
Artemisia sylvestris buds
Artemisia annua sprouts, known botanically as "Artemisia annua", are perennial herbaceous plants of the genus Artemisia asteraceae, known in daur as "kunmiller". Its leaves are as slender as willow leaves, the edges of the leaves are jagged, and the entire branch looks like mugwort from a distance, but compared with mugwort, the epidermis has no fluff and is not white, but smooth, emerald green and clean like willow leaves, so it is called "artemisia willow". Because people collect its young buds, that is, the upper branches and leaves and the top bunch of leaves to eat, it is also called "willow buds".
Every year in the late spring and early summer around the Dragon Boat Festival, people living in various parts of Hulunbuir go to the wild to collect willow buds, especially the Daur people are the most popular food.
On the table, stewed pork ribs with willow sprouts, cold vegetables with willow sprouts, and dumplings stuffed with willow sprouts are used as hulunbuir famous dishes.
15
bracken
Hulunbuir is rich in bracken. Bracken, also known as bracken, dragon head, pheasant, etc., is a perennial herb of the family Anchovy fern family, about 1 meter tall, underground stems transverse vine soil, covered with brown fur. The leaves are largely triangular, with many pinnate compound leaves, and brown spots grow on the back edges of the leaves after autumn, mostly under montane forests.
Bracken is rich in nutrients, and some people abroad call it the "king of mountain vegetables".
May is the golden season for bracken gathering. Collect the young leaves of the fist roll, wash the salt, 1 ton of fresh products can produce 0.7 tons of salted vegetables. Bracken exported by Hulunbuir salted is well received by foreign merchants such as Japan. Can be eaten fresh or dried, can be stewed, stewed, stir-fried, shabu or bibimbap.
16
Yellow cauliflower
Yellow cauliflower, commonly known as "golden needle vegetable", scientific name Xuancao, ancient name forget worry, is a perennial herb bud. Broccoli is fresh and tender, rich in nutrients.
When the spring is sent away by the fiery red Xing'an rhododendron, the grass with pale yellow flowers begins to dot the vast turquoise meadows and hillsides of the Daxing'an Mountains. Most of the wild grasses in the Hulunbuir area are small grasses.
Small grass, 35 to 60 cm tall, fleshy root fat, leaves about 45 cm long, narrow and bright, flowers grow at the top of the flower stem, pale yellow, funnel-shaped, aromatic, every June and July, people begin to collect the yellow flowers of the small grass.
Source 丨DIADEMA