Inner Mongolia's top ten special foods, drooling, the following delicacies must be tasted Oh 1, roasted whole lamb 2, shabu lamb hot pot 3, milk skin 4, roast wheat 5, air-dried beef 6, milk tea 7, Mongolian pie 8, yogurt 9, Mongolian wine 10, grilled camel paw

When it comes to the cuisine of Inner Mongolia, everyone will definitely think of beef and lamb, but the cuisine of Inner Mongolia is far more than that, and some even many people have not heard of it. The blue sky and white clouds, the boundless grassland, the herds of cattle and sheep, and the brave horseback ethnic group have converged into this beautiful picture of Inner Mongolia. Today by Xiaojuan cuisine to introduce it, take a look at the 10 specialties of Inner Mongolia, hungry drooling!

Blue sky and white clouds

<h1 class="pgc-h-arrow-right" data-track="58" >1, roast whole lamb</h1>

Roasted whole lamb is a traditional local flavor meat product for the Mongolian people's diet, a dish with the most national characteristics, a traditional dish formed in the nomadic life for thousands of years, and a traditional dish for mongolians to entertain VIPs.

It is said that roasted whole lamb is the healthiest, most environmentally friendly and greenest food in the current meat diet, roasted whole lamb is golden butter on the outside, the skin on the outside is brown and crispy, the meat on the inside is soft and tender, and the mutton tastes fragrant and fragrant, making people addicted to eating.

Compared with Sichuan-Chongqing hot pot, Inner Mongolia hot pot is not spicy, but the most important ingredient, shabu-shabu, is definitely the freshest and most irreplaceable. The grassland aquatic plants are abundant, the temperature difference is large, and the lamb is tender and tasteless. Another major feature of Inner Mongolian hot pot is the water pot, which can retain the original taste of meat to the greatest extent. The dipping sauce is not as elaborate, and a bowl of mixed sesame sauce is enough. But don't underestimate this bowl of unassuming tahini, the mellow taste can not be eaten anywhere else.

Milk skin, called "Chaganed" in Mongolian, "Urumu", "Urimo". The Chinese word is "white food". It is to pour the fresh milk of horses, sheep, cattle and camels into the pot and cook it slowly, wait for a layer of wax fat to condense on its surface, and use chopsticks to pick it up and hang it in the ventilation place to dry. It is the essence of the milk skin in fresh milk, which is a good product in the milk food series, and its nutritional value is quite high. The process of making milk skin is simple, but there are many ingredients. The taste is pure and fragrant, and it is rich in nutrients. Coupled with milk tea, milk fruits, fried rice to eat, for the good food of the VIP, once known as the "long food", whether it is home catering, banqueting guests, or worshipping ancestral gods, are indispensable.

It is a traditional flavor food in Hohhot that has been passed down for a long time and has not faded to this day. As early as the Qing Dynasty, the local roasted wheat was already famous in Beijing. At that time, in the Qianmen area of Beijing, the signs hanging in front of the burnt wheat hall were often marked with the words "Naturalization City is slightly beautiful". When foreign guests come to Hohhot, they must taste the roasted wheat to be worth the trip. The roasted wheat production process is unique, the selection of ingredients is excellent, the skin is fine and thin, the lamb filling is fat and thin, and the onion and ginger and other condiments are complete. The roasted wheat comes out of the cage, and the fresh aroma is overflowing. Looking at its shape, I can only see that the skin is as thin as a cicada wing, crystal clear, and it hangs like a thin sac with chopsticks, and is placed on the plate like a small cake. It tastes delicious but not greasy. It can be described as a Chinese and American food, beautiful and flavorful. The slight beauty of Hohhot, which used to be used exclusively for breakfast and mostly operated by tea houses, has now become a must-have food in many restaurants and a commonly used meal in the family.

Inner Mongolia beef jerky is to freeze fresh beef in a natural environment, and then hang in a ventilated environment for 4-5 months, its process not only makes the meat water completely empty, the oil is also scattered, and the meat becomes relatively loose, and the aroma is also condensed thickly. It is then soaked in and then baked dry to taste, making it taste unique. Due to the large loss of the cold process, an average of 3 kg of beef produces a kg of jerky. Inner Mongolia beef jerky has high protein, low fat, unique flavor, and more local characteristics.

After mashing the tea leaves with a knife from the tea bricks, they are boiled in a hot water pot, and then the tea leaves are fished out with a cloth bag, and the tea is placed in the bucket. Sauté the millet in a pan until fragrant. Then pour the tea and fresh milk in the bucket into the pot and boil, and use a spoon to repeatedly raise and dry, until the tea is mixed and ready to drink.

<h1 class="pgc-h-arrow-right" data-track="53" >7, Mongolian pie</h1>

At the end of the Ming Dynasty and the beginning of the Qing Dynasty, pie pasta was introduced from the folk to the royal palace, and it was changed from dry boiling water to frying with soybean oil and cream, and made of white noodles as a skin, which became a good product often eaten in the palace.

It is characterized by thin noodles, thin skin, fine filling, after baking shaped like a copper gong, the outside is burnt and tender, the oil beads on the cake surface are shiny, through the crust you can see that the meat inside is like agate, the dish is like emerald, red and green, and it is good to look at.

Use chopsticks to break the crust, the heat rises, the fragrance is fragrant, triggering people's strong appetite. Mongolian pies are a fine regional delicacy and are one of the main foods for Mongolian families to entertain distinguished guests.

Whenever they visit a Mongolian family, they treat guests with pasta such as pies as the best meal.

The Han people have a saying: "Delicious is not as good as dumplings", Mongolian people have a common saying: "delicious is not as good as pie", it seems that pie and dumplings are the same as the best products.

<h1 class="pgc-h-arrow-right" data-track="52" >8, yogurt</h1>

yoghurt

<h1 class="pgc-h-arrow-right" data-track="18" >9, Mongolian wine</h1>

Mongolian wine is one of the main drinks of the Mongolian people, Mongolian wine is extracted from milk, so it is called "milk wine" Mongolian wine is thick and mellow, colorless and transparent, less drinking longevity, blood replenishment, men and women, old and young can drink it.

Mongolians have a long history of making "milk wine", according to historical records, Mongolian Boer only jin Temujin 1206 when the founding of the country drank this wine on the auspicious day, adding to the festive atmosphere. In 1271, Kublai Khan established the name of the country as Yuan, especially Mongolian wine. However, more than 700 years later, the original process of producing Mongolian wine has not changed to this day.

Mongolian wine

Camels are full of treasures, especially the camel's palm is the most precious. The camel's paws are four soft futon-like hooves. Because it is the most active tissue in the camel's body, its flesh is exceptionally delicate and elastic, rib-like and softer. Camel palm is rich in nutrients, and has always been on a par with bear paw bird's nest monkey head, and is one of the four famous dishes in China. The "Northern Eight Treasures" used by the ancient court for imperial meals, and the camel's paw is one of the treasures. Because of the preciousness of camel palms, they are all ordered by star-rated hotels in the mainland, even at the luxurious banquets in Ejina, which is known as the "Camel Town", which is also rarely tasted.

Pickpocket