Hanggin qi gourmet

Hangjinqi cuisine includes Mongolian copper pot tea, Mongolian pie, milk skin, fried rice, Mongolian steamed buns and so on. 1, copper pot tea: Boil milk tea, then add air-dried meat, cheese, milk skin, etc. And eat and cook in the pot. 2. Pie: The pie is made of buckwheat flour as the skin, beef and mutton as the stuffing, and is made by dry frying with clear water. 3, milk skin: after the fresh milk is put into the pot, control the firepower, cook on low heat and constantly stir, so that the water slowly evaporates and the milk is concentrated.

Hangjinqi cuisine includes Mongolian copper pot tea, Mongolian pie, Mongolian steamed stuffed bun, fried rice and milk skin.

1, Mongolian copper pot tea: First, boil the milk tea by the traditional method, and then add the air-dried meat, cheese, milk skin, etc. Cook while eating in the pot. When eating, put the milk tea in a bowl and mix it with milk tofu, fried rice and butter. The later fried rice and milk tofu are soaked, the softer the taste and the better the taste. When drinking, it will be better with Mongolian fruit, steak and eggs. It is one of the national characteristic products of Hangjinqi.

2. Mongolian Pie: Mongolian Pie is made of buckwheat flour as the skin, beef and mutton as the stuffing, and dried with water. There is a saying in Mongolia that "delicious is not as good as pie". It seems that the pie is as delicious as jiaozi.

3. Milk skin: After the fresh milk is put into the pot, control the firepower, cook it with low fire, and keep stirring, so that the water slowly evaporates, the milk juice is concentrated, and it condenses into a round yellow milk cake at the bottom of the pot, and it is dried in the shade.

4. fried rice: it is made of millet through steaming, frying and grinding. Delicious and refreshing, it is a traditional food with unique flavor. In Hangjinqi pastoral area, a bowl of milk tea soaked in fried rice is the beginning of a hard day's work for herders.

5. Mongolian steamed buns: Steamed buns are generally made of flour, and the size varies according to the size of the stuffing. The smallest one can be called steamed buns, followed by medium steamed buns and big steamed buns. Commonly used fillings are pork, mutton, beef, vermicelli, mushrooms, bean paste, celery, leeks, tofu, fungus, dried vegetable meat, egg yolk, sesame and so on.