Ulanqab, Mongolian "Red Mountain Pass", jianghu nickname "Steppe Cloud Valley". It is said that the "golden family" of Genghis Khan settled here. Today, the Ulanqab steppe is no longer lush. However, the folk customs are still fierce, and the cattle and sheep are still authentic. At the turn of autumn and summer, Wulanchabu is picturesque, Daihai, Chaerhu, Huanghuagou, Hongshiya Temple, Zhuozi Jiulong Bay, Huiteng Xile Grassland, Gegentara Grassland, Sumushan Forest Park... The land of Ulanqab is not fertile, but the products and food are not barren.
Yurts on the Ulanqab steppe
For example, noodles, steamed dumplings, steamed cakes, stewed vegetables, green onion cakes, stir-fried puppets, yam fish, milk skin, milk tofu, braised lamb, roasted whole lamb, haggis, shabu lamb, air-dried beef, Fengzhen mooncake, iron pot braised noodles, soba noodles, Mongolian milk tea, soup three treasures, haggis and shredded enemas, Zhuozishan smoked chicken, grassland bandit chicken, desert salt fried lamb... These days, almost all of them are drying the lamb of Inner Mongolia. Today, I will not introduce lamb, but give you a taste.
Sand onions deep in the grassland
Everyone is very familiar with "onions", green onions, shallots, onions. In fact, in the depths of the Inner Mongolian grassland, there is also a kind of "sand onion", also known as "Mongolian leek". They not only have the appearance and pungency of onions, but also have a special aroma that onions do not have. In 2009, we were working on a wind power project in Inner Mongolia, and in our spare time, we went to the grassland to "cut" sand onions. Get it back, let the master chef in the canteen "pickle" with salt to eat, that spicy and refreshing taste, only after eating can you appreciate. In fact, shallots can also be made into buns.
Uprooted prairie shallots
In the grasslands after the rain, the shallots are the freshest. They are no more than half a foot tall and have pointed and thin leaves. Take advantage of the fresh picking and chop with a kitchen knife. After that, the freshly slaughtered big tail lamb is chopped into fillings. After mixing, make shallot buns, iron pots, spring water, firewood... Steamed out of the pot, you can entertain guests. In the evening, I came back from working at the wind farm. I couldn't wash my face, so I ran to the kitchen.
Chopped shallots with a kitchen knife to make filling
Remember, I could eat five "bowl mouth" sized steamed onion buns in one go and pour a large bowl of mung bean soup. Then, with a shy stomach, he stomped back to the dormitory, spreading out on all fours on the wooden bed, not even bothering to take off his overalls. Just like that, i fell asleep. At that time, it didn't matter if I ate fragrantly, slept soundly, and the sky collapsed... Finally, welcome everyone to Ulanqab and taste the steamed buns.
Freshly basketed shallot buns