Smell of the past
Air-dried meat is one of the specialties of Xilin Gol, which is characterized by the use of red willow as a vessel to dry naturally during the pleasant season. Every year in the middle of October of the lunar calendar, winter meat storage begins and ends before October 25. The winter meat is stored in a wooden box, and the climate here forms a natural refrigerator, guaranteeing the delicious taste of the meat in the winter. At the same time, in order to extend the consumption period of meat, some of the meat will be dried until spring consumption. Air-dried meat is easy to carry and store.
Flavor formation
Beef, lamb, steak or lamb chops can be made into air-dried meat. Air-dried lamb is more delicious with goat meat, and air-dried steaks are best in beef. There are many red willows in the Xilingol Hun Shandak Sandy Land, and the wicker is woven for meat, which is naturally ventilated and dried. Such air-dried meat has undergone the baptism of the winter cold wind, the blood and water have completely dried up, the flesh fibers have become crisp and fluffy, most of the fat in the fat has oozed out, and the gum of the fat meat is therefore fine and mellow.
Seasonal cuisine
Air-dried meat is the most delicious limited food in spring, and the best time to eat it is from March to May. When the weather gets hot, the air-dried meat preserved in the pure natural way will have a hara flavor, and when it is placed in the refrigerator, it will lose its original taste. So, if you're a food lover, be sure to eat a delicious meal of air-dried meat in the spring.
Scripture Eating Method
There are several classic ways to eat air-dried meat, one is directly grilled, and the other is dry fried. Both of these practices are called jerky. After a long winter of natural dehydration, air-dried beef becomes light and fluttery, whether it is fire roasted or dry fried, grasp the heat, you can completely add any seasoning, a handful of salt, crispy tendons, is the best embodiment of the original cooking skills. The aftertaste of dried meat condensed in the slow chewing of the throat is far better than any seasoned beef jerky you buy on the street. Air-dried beef jerky is generally two to three times more expensive than beef jerky made with fresh meat, which is the price of time weathering and the value of skill inheritance.
Air-dried hand-held meat
Air-dried meat takes longer to cook, so it's best to book. Eat air-dried meat by hand to cut the meat horizontally, the most delicious part is fat and lean, eating fat and oily, and lean dried meat complementary to the aroma, just right. Especially fat meat, fat exquisite and clear like agate, the moment of mouth chewing, fat burst melting, full of mellow aroma, the satisfaction of taste buds suddenly reached the extreme, this is the ultimate embodiment of the taste of air-dried meat.
Air-dried meat delicacies
Now because of the progress of storage methods, the traditional natural air-dried meat is less and less, and it is more precious. Air-dried meat noodles, air-dried meat stir-fried celery, air-dried meat stew, air-dried broth mixed with butter rolls, air-dried meat potato buns are all more popular delicacies. There is also an important way to eat air-dried meat, that is, boiling pot tea, and putting air-dried meat is the most authentic. But my favorites are fried jerky and air-dried meat handlebars.
Taste of the journey
Good air-dried meat is not easy to eat, so it is necessary to find taste, the process of taste, but also a different way of travel. Although in spring, the grass is not green and the wind is not small, but the blue sky and white clouds are unobstructed, which makes people feel relaxed. Dazed under the bright spring sun. Away from the hustle and bustle of the city and smelling the aroma of stewed meat, the delicious memories and aftertaste will become frozen and unforgettable.
The story of man and nature in the years and years contained in the dried meat allows us to taste the unique charm of regional food culture in simple food, and has become the humanistic exploration pursued by today's travel. This spring, come to Xilin Gol and start a journey of dry meat taste!
Source: Department of Culture and Tourism of Inner Mongolia