"Bayannaoer" is Mongolian, meaning "rich lake", located in the west of Inner Mongolia, food culture is flourishing, when it comes to Ba Meng cuisine, everyone first thinks of Ba Meng stew, Ba Meng brewed skin, in addition, Ba Meng there are many special foods that make you salivate, Xiaobian for everyone to give one by one!
Braised sauerkraut
Pork braised sauerkraut is a local specialty of Bayannur, the main ingredient is pork, and the toppings are mainly sauerkraut, potatoes and vermicelli.
In the land of Hetao, industrious and simple farmers every winter, to pickle sauerkraut, pork braised sauerkraut in the winter in the north, every household is indispensable to a dish, sour sauerkraut absorbs the oil of pork, eat a piece of pork, fat but not greasy, slippery and refreshing; eat a bite of sauerkraut, sour but not strong, sticky and comfortable. At this time, if you drink a few sips of shochu, it is simply a living immortal. Locals commonly call this "pig-killing dish", which often leaves a fragrant corner of the population, has a long aftertaste, and is not tired of eating.
Stuffed skin
In fact, the authentic local name of the Ba League is "let" the skin, and every hot summer day, this snack has become the best choice for northerners to spend the summer.
Although the stuffed skin is a snack, it can be used as a staple food to relieve hunger, and can also be used as a dish, as a cold dish for wine, hot and cold, and can be eaten in all seasons.
Brewing skin is not only a street snack with a table and a few benches, but also a kind of cold plate that is permanent for the banquets of various large hotels, restaurants and restaurants in The Hall of Shangda ya.
Soft and smooth in texture, sour and spicy in taste, the stuffed skin is one of the most popular varieties of Ba Meng's special flavor snacks.
Loop hard four plates
Hetao hard four plates refer to braised pork strips, steamed lamb, crispy chicken, red grilled balls, is the Hetao wedding and funeral wedding banquet indispensable four-color pressed table dish. The raw materials are boiled, fried, and dried in a steamer, which on the one hand makes the raw materials soft and on the other hand, makes them taste good. After the dish is finished, the color is bright, the flavor is mellow, and the taste is quite rich.
The four plates of Hetao hard four plates have a unique taste: braised grilled pork strips are fat but not greasy, the meat is rich in flavor, soft and smooth and palatable; the crispy chicken is crispy on the outside, fragrant and salty; the steamed lamb is fragrant and refreshing, and the taste is delicious; the braised balls are golden in color and delicious and tender. It's a combination of color, fragrance and taste. The hard four plates of Hetao also symbolize the thick and simple Hetao people.
Wallace melon
Wallace melon is produced in the Hetao region of Inner Mongolia and has been cultivated for 70 years. Legend has it that in the early 40s, the U.S. then Minister of Agriculture Mr. Wallace came to visit the northwest region of China, during the banquet Mr. Wallace took out two American melons for everyone to taste, after the melon seeds were passed down to the folk and the local iron egg melon, yellow egg melon mixed and natural hybridization, the formation of a unique and precious breeding material, the breeding material gradually moved east, settled in Dengkou County, and was called "Wallace melon" by the locals, Wallace melon got its name.
Wallace melon has a beautiful appearance, golden color, soft and crisp moderate, sweet and delicious, set banana, apple, duck pear, peach, rose flavor in one, melon flesh like emerald, unique flavor, mellow and rich, sweet entrance, extremely rich in nutrients, belongs to the king of melons. "Qinxin melon fragrance wafting thousands of miles, refreshing taste beautiful and sweet as honey", known as the "immortal product" in the melon, enjoys the beauty of "the world's first melon".
Since 1993, the Wallace Festival has been held every year on July 28. During the festival, there will be a series of activities such as business negotiations, material exchanges, tourism, cultural performances, and exhibitions of achievement resources.
Braised noodles in an iron pot
The iron pot stewed noodles are also a must in the Pakistan League. Inside the restaurant, an iron pot is directly on the table, and the ingredients can be selected according to their own preferences, and fresh fresh dishes or dried vegetables are put; pure meat or ribs are put; it can be fresh meat or cured meat or air-dried meat. The most ordinary home-cooked noodles, in the Bak League area of the noodle restaurant, can give you a variety of tastes.
Red pickles
Red pickles are pickles marinated with mustard greens that can be stored for many years without spoiling. Delicious red pickles, not only excellent next meal, but also can be fried and cold mixed. Red pickles as a snack are also a specialty of the Ba Meng region.
Source: Inner Mongolia Time