What are the specialties in Inner Mongolia?

Roast whole sheep: a traditional Mongolian dish, specially prepared for entertaining VIPs or holding banquets at major celebrations. Generally, the sheep fattened on the grassland and weighing about 40 kilograms are slaughtered, and the whole sheep is roasted with seasonings such as onion, ginger, pepper and salt in the abdomen, without hair and skin. This dish has a complete sheep shape. The sheep kneels in a square wooden plate with golden red color, crispy sheepskin and tender mutton.

Instant-boiled mutton: originated in the Yuan Dynasty. Inner Mongolia instant-boiled mutton mostly uses the outer ridge, hind legs, sheep tail and other parts of the big-tailed sheep, cut into thin slices and gently rinsed in hot pot boiling soup; Then take the prepared sesame paste, fermented bean curd, chives, chopped green onion, shredded ginger, shrimp oil, etc. As seasoning. Sliced meat is tender and delicious, not greasy, and eaten while rinsing. It is worth mentioning that what is popular now is a new way of eating represented by Baotou "Little Sheep".

Roast leg of lamb: it's made of sheep's hind legs with bones, onions and celery. When eating, change the knife and cut into pieces, keep the original state, and serve with yellow sauce, onion and lotus leaf cake. This dish is beautiful in appearance, reddish brown in color, crispy in meat and mellow in taste.

Sheep shell: a precious dish loved by Mongolian people, which can only be seen at festivals, weddings, birthdays of the elderly or banquets to welcome relatives and friends. Method: Divide the whole lamb into seven pieces (excluding the chest fork), put the tail into the pot and cook with salt. First, put the limbs, sheep's back and neck leaves on the cauldron, put the sheep's head on the sheep's back, and serve in a crawling posture similar to that of a sheep. When eating, everyone first pulls a piece of fat from the sheep's tail with a Mongolian knife, and then takes what they need.

Hand-grabbed meat: You have never been to the grassland without eating hand-grabbed meat! Braised pork is the favorite and most commonly used traditional food of people of all ethnic groups in Inner Mongolia prairie for thousands of years, and it has also become one of the local flavors in Inner Mongolia. The method of making and eating is very unique: divide the sheep into several pieces according to the bones of each joint, put them into a pot of boiled water, without adding seasonings such as salt, keep the original flavor with fire, and properly control the heat. As long as the meat changes color, it can be eaten. The meat is fresh but not tender, fat but not greasy and easy to digest.

Fried lamb chops: fried ribs of selected sheep. Sprinkle seasoning such as salt after cooking. You can eat it in most restaurants in the city.

Roasted sheep tail: fried with sheep tail fat, egg white, preserved fruit and white sugar as raw materials. This dish is beautiful in appearance, sweet, crisp and delicious, and has a fruity taste. It is often used to receive guests' banquets. In addition, you can also order sheep tail slices when you rinse mutton.

Roast mutton: wrap the mutton pieces with eggs and batter and bake them in the oven. This dish is crispy and delicious, usually accompanied by lotus leaf cake, onion and sweet noodle sauce.

Roasted bullwhip: fresh bullwhip of Inner Mongolia grassland bull is used as raw material, and it is made into chrysanthemum shape with medlar. This dish is bright in color and salty in taste, which has both edible value and medicinal value, and has the effects of tonifying kidney, moistening lung, strengthening tendons and bones. You can taste it at the barbecue stall in the night market. )

Roasted beef tendon: a delicacy cooked with beef tendon and onion. This dish is exquisite in materials, white and transparent in color: the oil is clear and the bottom is bright, the entrance is fragrant and soft, and it is rich in nutrition. It is usually used for welcoming banquets.

Kumiss: Mongolian name is "Begging Brother" or "arigo". The drink with low alcohol content brewed with horse milk is to put fresh horse milk in raw leather bags, hang it in sunny places, and stir it several times a day with special wooden sticks to make the horse milk gradually ferment and turn sour. When mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's milk wine.

Milk skin: pour fresh milk into the pot, simmer until a layer of waxy fat condenses on its surface, then lift it with chopsticks and hang it in a ventilated place to dry, which is the milk skin. The production method is similar to that of yuba. Milk skin is a fine product in dairy food. Pure taste and rich nutrition.

Butter: Also known as cream yellow, fresh milk is poured into a barrel, fermented into yogurt, white fat is separated by stirring with a pestle, filtered to remove residue, boiled on a warm fire, water evaporates, then gradually turns from white to yellow, and cooled to form ghee. Butter has a unique taste and high nutritional value, and can be drunk for both Chinese and western meals.

Cheese: Boil the yogurt with ghee, put it in a cloth bag, squeeze it out with acid water, and dry it in pieces. Hard, sweet and sour, it is one of the favorite milk foods of Mongolian people.

Yogurt: Herdsmen generally don't like to drink fresh milk, but like to drink yogurt. There are two ways to make it: first, pour fresh milk into a large pot and boil it, then cool it in a ventilated place to make it sour; The other is to put fresh milk in the sun or in a high temperature place, so that it will be heated and fermented to produce sour taste, and then it will become yogurt. Yogurt with modern technology can be seen everywhere, such as Yili Mengniu, which is produced by herders.

Milk tea: Mongolian traditional hot drink. Made of brick tea water and fresh milk. Add a little salt when drinking at ordinary times, and you can also add butter, soaked fried rice and dairy products. You can drink it all day. It has the effects of warming stomach, quenching thirst, relieving hunger and helping digestion. Can not only make soup, but also entertain guests. Milk tea powder bought in the supermarket is also delicious.

Pawn pawn: a dish cooked with camel's paw as the main material and Tricholoma as the auxiliary material. This dish is pale white, neither fat nor greasy, fresh and delicious, and has high nutritional value.

Sweet and sour hump: It is made of hump as main material, eggs, starch and flour as auxiliary materials, and sugar, vinegar, refined salt, Jiang Shui, big oil, chopped green onion, minced garlic and broth. This dish is tender, sweet and sour.

Slightly beautiful: Also known as steamed dumplings, it is a long-standing traditional flavor food in Hohhot. Slightly beautiful production technology is unique, the materials are excellent, the skin is thin and the meat is fine, the mutton stuffing is moderately fat and thin, and the seasonings such as onion and ginger are complete.

Oil noodles: It comes from naked oats, and its ground flour is called oil noodles. Absolute healthy food, low sugar, lowering blood pressure and blood lipid. Naked oats are low-yield crops with short maturity, cold tolerance and salt tolerance. Although the yield is low, it contains high protein and a lot of trace elements such as iron, calcium and phosphorus.

Buckwheat noodles: Buckwheat is processed and ground into flour, which is called buckwheat noodles. There are usually buckwheat noodles and the like. Boiled mutton soup tastes delicious.

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National custom

Nadam: The significance of entertainment and gathering originated 700 years ago. On the closing day, vendors gathered, telling stories and performing arts, which was very lively. The most exciting things are horse racing, wrestling and archery. Most of them are held in August when cattle and sheep are fat and fragrant.

Mongolian yurt: The word Mongolian yurt comes from Manchu people's appellation of Mongolian folk houses and is the product of nomadic life. It is usually seven or eight feet high and more than ten feet wide. First, wooden poles and cowhide are used to make several netted boxes, and then they are connected into a garden warehouse. Then make an umbrella-shaped garden roof out of wood. There is a circular skylight in the center of the roof to circulate air and absorb sunlight. It is the favorite daily necessities in grassland and pastoral areas, and it is also the most interesting accommodation for foreign tourists.

Sacrifice to Aobao: This is a traditional Mongolian religious activity. Aobao is built with stones, clods and wickers on grasslands, hillsides or sand dunes. "Aobao" was first built on the boundless grassland, as a sign to distinguish the direction, road and boundary, and later became a place to worship mountain gods and road gods. Most of the sacrifices to Aobao were held in July and August. At the time of sacrifice, there are tree strips on the Aobao, and colorful cloth strips or paper flags are hung on the tree. In the hearts of Mongolian people, Aobao is a sacred land.

Offering Hada: Hada is mainly made of white cloth or silk, with different lengths. One is to save one foot two inches to one foot five inches, and the two ends have silk, about half an inch, depending on the person and the occasion. Offering Hada is a courtesy for Mongolian people to welcome guests, give gifts and communicate on New Year's Day. Sometimes accompanied by songs and greetings, it is more respectful.

Hand-roasted mutton: Mongolians call hand-roasted mutton "Bukhlimaha". It is a simple and affordable hospitality food for Mongolian people on the grassland. The practice is to select the parts of the freshly slaughtered sheep, put them in a pot, add white water (except the head and hooves are in the water), and cook the original juice. Sheep eat five herbs, which are fully seasoned without any seasoning. As long as they master the cooking skills, they can make delicious food. Don't use tableware when eating, but eat with your hands.