Hulunbuir is a prefecture-level city under the jurisdiction of the Inner Mongolia Autonomous Region, named after Hulun Lake and Bell Lake in the inner mongolia autonomous region. Hulunbuir is a national forest city, and the Hulunbuir Grassland in the territory is one of the four major grasslands in the world and is known as the best grassland in the world. Because it borders Mongolia and Russia, it is the junction of China, Russia and Mongolia, and its diet is also deeply influenced by these regions.
1. New Right Banner White Milk Tofu
Milk tofu, known in Mongolian as "HuLuda". The taste is slightly sour, some are slightly sweet, can be brewed in milk tea to eat, and can be used as dry food, so it is very popular with herders. It can also be made into plucked milk tofu, sweet and delicious, with ribbons, which is both beautiful and delicious, and is a local flavor dish.
2. Fried sheep's tail
The famous food of Inner Mongolia is made by frying sheep tail fat, egg white, preserved fruit and sugar as raw materials. The method is to cut the sheep's tail into thin slices, mix the sugar, cake and hemp seeds with flour to make the filling, and wrap the lamb tail slices. Heat the oil to 50%, wrap the tail of the lamb in egg whites, fry them in oil, fry until they are light brown, put them on a plate, and sprinkle with sugar. This dish is beautiful in color, sweet and crispy.
3. Fish
In some restaurants in Manchuria, fish is a famous dish for entertaining long-distance guests. The method is to remove the organs of the fish, and then carve the fish from the tail fin along the spine to the head with a knife into a sheet, put it into a large vat, the scales are facing down, the layers are sprinkled with salt, and when it is filled, it is tightly covered with a straw bag and pressed tightly with stones. When the fillets are 70% dry, pile them up in stacks for two days to ferment and then dry. The fillets are reddish-white, and the dryness reaches 80% or 90%, which is considered to be pickled. The marinated fish are descaled, washed, cut into pieces, steamed in a pot and ready to eat. The taste is salty and delicious, and the taste is excellent.
4. Manzhouli whole fish feast
Lu fish, crucian carp, white fish, etc. produced in Hulun Lake are fat, tender and delicious, with high nutritional value, rich in protein, minerals and various vitamins. With fresh fish and shrimp from Hulun Lake, more than 120 kinds of fish dishes can be made, which is called "whole fish feast". Fish dishes are delicious, tender and tireless.
5. Humps
The famous dishes in the northwest region of Inner Mongolia are made by using humps from Inner Mongolia and mushrooms from Zhangjiakou region. The hump from Inner Mongolia, with its delicate flesh and exceptionally fat, was once a royal delicacy at the court. Ingredients include Inner Mongolian hump, Zhangjiakou mushroom, shallot, ginger, shaojiu, soy sauce, chicken soup, wet starch, lard, chicken fat and so on. The ingredients are exquisite, the production process is complicated, and the dishes are soft and tender, fat but not greasy, fresh and delicious.
6. Cut the puff pastry with a knife
Inner Mongolian style dim sum. The main raw materials are flour, caramel, powdered sugar, vegetable oil. Flour, powdered sugar and vegetable mimeographs are used to form a sugar puff pastry, and caramel, boiled water and skin-forming noodles are added to the flour. When awake, wrap in sugar and oil and roll out long slices, grease the surface, roll into semi-circular strips, cut into moderately thick slices and put them into a baking dish, bake in the oven. The taste is sweet and the texture is crisp.
7. Hatta cake
Hada cake is a famous snack in the Zhaowuda grassland of Inner Mongolia. The method is to first combine 200 grams of flour with 100 grams of cream to form a dry puff pastry. Use another 200 g of flour and 75 g of cream and 75 g of water to form a water surface of oil. Then steamed with 100 grams of flour and mixed with 250 grams of cream and melon seeds, walnuts, sesame seeds, green and red silk, osmanthus flowers to form the filling. Combine the pastry and the oil noodles into 10 doughs. Roll out small packets of puff pastry into round slices and sprinkle them with the mixed sweet filling. Then roll up from the opposite ends, then plate into a cake shape, roll out into a lotus leaf cake with a diameter of about 20 cm and a thickness of about 3 mm, cook it on a low fire, cut it in pairs, and plate it.
8. Three whites in Manchuria
Three whites refer to white fish, white shrimp, and white mushrooms. There are many kinds of cooking methods, there are hot pot, dry, stir-fry and other methods White shrimp is the only economic shrimp in Hulun Lake, which is a high-protein, low-fat organism. White mushrooms are the most precious varieties of fungi, rich in protein, vitamins and minerals.
9. Buryat buns
Buryatia is an ancient Mongol tribe, mainly distributed in Russia, Mongolia and China, and later a part of the Buryats moved to Bole in the Hulunbuir steppe and have been living there ever since. The most famous food of the people is the Buryat bun, which is stuffed with minced lamb and shallots or wild leeks, as well as pure meat stuffing without vegetables, and hot noodles as skin. The resulting buns are made with affordable ingredients, thin fillings and delicious flavors.