Inner Mongolian cuisine 1.Hand grilled meat 2.Grilled lamb leg 3.Milk skin 4.Milk tofu 5.Hada cake 6.Horse milk wine 7.Lamb floss 8.Air-dried beef

Among the traditional foods of the Mongolian nation, hand-grilled meat is the most characteristic and representative. If you don't eat a meal of hand-grilled meat when you go sightseeing in the grassland, you don't fully appreciate the flavor and taste of the grassland, and you can't afford to go on a trip.

Hand-grilled meat is one of the red foods. Chinese ethnic minority people call meat red food, Mongolian called "Ulan-ed", as the name suggests, "hand-grilled meat" is hand-grabbed lamb, is a traditional food of Ethnic Minorities in China for thousands of years. The method of hand-grilled meat is to take the boned lamb apart by bone joints, put it in a large pot without salt or other spices, and cook it in the original juice. When eating, grab the lamb bone with one hand, take the Mongolian knife in the other hand to remove the lamb, and dip it into the condiments to eat. According to the habits of herders, hand-grilled meat is generally used for dinner.

Inner Mongolian cuisine 1.Hand grilled meat 2.Grilled lamb leg 3.Milk skin 4.Milk tofu 5.Hada cake 6.Horse milk wine 7.Lamb floss 8.Air-dried beef

Roast leg of lamb! Looking at a whole roasted golden leg of lamb baked under the charcoal fire, squeaking, you foodies, can you resist the temptation? Roasted leg of lamb is a famous dish of inner Mongolian people to entertain VIPs, in the process of roasting the leg of lamb gradually added a variety of ingredients and condiments, so that its shape, color, taste, integration, the outside of the tender, dry and crispy is not greasy, people praise as 'the eyes have not seen its things, the fragrance has been full of smell. It's the number one!

Milk skin, called "Chaganed" in Mongolian, "Urumu", "Urimo". The Chinese word is "white food". Milk skin is a dairy product preferred by ethnic minorities such as Kazakhs, Uyghurs, Mongolians, and Xibe. Milk skin refers to a mixture of fat and milk protein floating on the milk of cows and goats, and its taste has a milky and fatty aroma, slightly sweet, very delicious. The method of extraction is to milk the cow or goat's milk in the evening, let it sit overnight, and then skim off the oil slick on it the next day, which is like a milk with a layer of skin, so it is called a milk skin.

There are two kinds of milk, milk or horse milk, camel milk, goat milk into the vessel for a day or two, after the milk is sour, a thin skin is formed on the surface, called Tuhei Wuri foam, also known as "pearl black", that is, raw milk skin, is the raw material for making butter; the other is to boil the fresh milk and put it in the vessel to cool and then the surface is formed into a thin milk skin, called Baolesen Wuri foam, that is, cooked milk skin.

Milk tofu is a common milk food in Inner Mongolia. Food made from milk coagulated and fermented. The shape resembles ordinary tofu, but not tofu. It is named after the tofu-like character. The taste is slightly sour, some are slightly sweet, and the frankincense is strong. Inner Mongolian people love to eat, often brewed in milk tea to eat, but also can be dried to eat, very chewy. It can also be made into plucked milk tofu, which is sweet and greasy and especially delicious.

Speaking of hada cake, it is really accidental. It is said that about one hundred and fifty years ago, when the pastry chefs in Chifeng were making Nansha cakes and bean paste cakes, because the ingredients were not crispy, more oil, and less filling became the remaining noodles, the masters thought of a way to roll out the potion and wrap them with crisp and sugar flapjacks, which was particularly popular. Chifeng's major restaurants have been produced one after another, and they have become famous for a while.

In Inner Mongolia, especially the Mongolians, horse milk wine is almost an irreplaceable drink and beverage. At the time of the founding of the country in 1206, there were already records of drinking and celebrating, and production began during the Kublai Khan period. Horse milk wine is not brewed from grain, but is extracted and fermented from horse milk. Because the brewed drink is strong. Therefore, it is called horse milk wine. It has the effect of expelling cold, relieving muscles, invigorating blood, and strengthening the stomach. Known as Yuan Jade Pulp, it is one of the "Eight Treasures of Mongolia".

Lamb floss is a unique delicacy in the Hulunbuir region, which is made with fresh sheep meat deboned, degreased, peeled, eaten and rinsed, and fried and cooled. Sheep in Hulunbuir area are characterized by high protein, low fat, high lean meat rate, delicious meat, tender taste, juicy and delicious taste. So it is often made into lamb floss. Its color is bright and crispy, the quality is soft, the silk is fine and loose, the food is salty and sweet, and it is rich in nutrition

"Air-dried beef" is a specialty of Ximeng and is known as "genghis Khan's marching food". Beef jerky originated from the Mongolian Iron Horse's war food, which is easy to carry and rich in nutrients. Ximeng beef jerky is made from high-quality pollution-free fresh beef from the steppe, combined with traditional Mongolian handicrafts and modern advanced technology. The taste is unique and the aftertaste is endless.