What is the favorite food of Mongolians?

Nei Mongol Cuisine "Golden cups, silver cups filled with wine, hands raised above the head; fried rice, milk tea, hand-chopped meat, please eat enough." This toasting song accurately summarizes the Mongolian food culture. Roasted whole goat: a traditional Mongolian dish, specially made for entertaining VIPs or holding feasts during major celebrations. Generally choose the grassland fat, weighing about 40 pounds of sheep slaughtered, dehairing with skin belly plus onion, ginger, pepper, salt and other condiments overall baked and become. The dish has a complete sheep shape, with the sheep kneeling in a square wooden dish, golden red in color, crispy skin, and tender, fragrant mutton. Shabu-shabu: Originally from the Yuan Dynasty. Inner Mongolia shabu-shabu is made from the outer spine, hind legs, and tail of a large-tailed sheep, cut into thin slices, and placed in a hot pot of boiling broth to be lightly swished; it is then served with prepared sesame sauce, fermented bean curd, chive blossoms, chopped green onions, shredded ginger, shrimp oil, and other condiments, making it a tender and flavorful dish that is not nasty and greasy, and is eaten while shabu-shabu is being served. It is worth mentioning that the Baotou "Little Fatty Sheep" is now popular as a new way of eating without dipping the meat in the ingredients. Roasted Leg of Lamb: Bone-in hind leg of sheep is roasted with green onions and celery. When eating, it is cut into pieces to keep the original shape, with yellow sauce, scallions, lotus leaf cake **** food. This dish is beautiful shape, color brownish red, meat crispy, flavorful. Sheep back: the Mongolian people's favorite expensive dishes, only in the rituals, marriage, the old man to celebrate life or welcome friends and relatives on the feast. Method: the whole sheep unloaded into seven large pieces (removing the chest and fork), with the tail into the pot, add salt and cook. With a large pot plate first set limbs, sheep back, neck blade, sheep head on the back of the sheep, similar to the sheep crawling and lying posture on the table. Eat, each person first with a Mongolian knife from the tail of the sheep to pull a fat meat to eat, and then each take what they need and eat. Hand-steak meat: do not eat hand-steak meat is not considered to have come to the grasslands! Hand-picked meat is the Inner Mongolia prairie people of all ethnic groups for thousands of years the most favorite, the most commonly used traditional food, but also become one of the local flavor of Inner Mongolia. Production and eating method is unique: the sheep according to the joints with bones divided into several pieces, into the white water pot without salt and other condiments, with a large fire to maintain the original flavor, proper control of the fire. As long as the meat has changed color, you can eat. The meat is fresh but not stinky, fat but not greasy, easy to digest. Deep Fried Lamb Chop: Selected sheep rib bone deep fried and become. After cooked, sprinkle salt and other seasonings. Most of the restaurants in the city can be eaten. Roasted Lamb Tail: made of lamb tail fat, egg white, preserved fruit and sugar. This dish is beautiful, sweet and crispy, with a fruity flavor, and is often used at banquets for guests. It can also be ordered as a dish to be eaten when shabu-shabu. Roasted Lamb: Lamb is wrapped in eggs, batter and a variety of condiments and cooked in an oven. The dish is crispy and flavorful, and is usually served with lotus leaf pancakes, scallions, and sweet noodle sauce. Roasted bullwhip: Inner Mongolia steppe bull fresh bullwhip knife for chrysanthemum shape, with wolfberry burnt and become. This dish is bright in color and taste, salty and mellow, edible, medicinal value of both, with nourishing the kidneys and moistening the lungs, the effect of strong muscles and bones. (In the night market barbecue stalls can be tasted) roasted beef tendons: beef tendons and green onions processed and burned delicacies. This dish is made of delicate materials, white and transparent color: the oil is clear and the bottom is bright, the mouth is fragrant and the tendon is soft, rich in nutrition, and it is often used in welcoming banquets. Horse Milk Wine: In Mongolian, it is called "Kilgore" or "Ai Rigo". Made from horse's milk, a drink with a small alcohol content, the method is to put fresh horse's milk into a rawhide bag, hung in a sunny place, and stirred several times a day with a special wooden stick, so that the horse's milk gradually fermented and became acidic. When the milk becomes light and transparent, the flavor is sour and spicy, that is to become horse milk wine. Milk Skin: Pour fresh milk into a pot and boil it slowly over a low flame, wait for a layer of waxy fat to solidify on the surface, and then pick it up with chopsticks and hang it in a ventilated place to dry, that is, Milk Skin. The method is similar to that of making bean curd bamboo. Milk skin is a fine milk food. Pure flavor, rich in nutrients. Ghee: also known as cream, yellow, fresh milk poured into a bucket, fermented into yogurt, stirred with a pestle and mortar to separate out the white fat, filtered off the dregs, put on a warm fire to simmer, the water evaporates, to be the color gradually changed from white to yellow, after cooling, that is, into ghee. Ghee has a unique flavor and high nutritional value, and can be consumed in both Chinese and Western cuisine. Cheese: separated from the ghee of yogurt, boiled and simmered over a slight fire into a cloth bag, squeeze out the sour water, into pieces to dry that is cheese, hard and sweet and sour, is one of the Mongolian people's favorite milk food. Sour milk: herders generally do not like to drink fresh milk, but like to drink sour milk. There are two ways to make it: one is to pour fresh milk into a cauldron and boil it, and then put it in a ventilated place to cool it down, so that it can ferment and produce sour flavor; the other is to put the fresh milk in the sunshine or in a place with high temperature, so that it can be heated and fermented to produce sour flavor, and then it will be made into sour milk. The modern process of yogurt is everywhere, such as Yili Mengniu, herdsmen self-produced is more difficult to see. Milk tea: a traditional Mongolian hot beverage. It is made by adding fresh milk to brick tea. Usually a little salt is added to the tea, and butter can also be added to soak fried rice and dairy products. It can be drunk all day long. Warm stomach, quench thirst, hunger, digestive function. It can be used as a substitute for soup and rice, as well as a treat for guests. Milk tea powder from the supermarket to drink the flavor is also good. Grilled camel's paw: the camel's forepaw as the main ingredient, portobello mushroom as the auxiliary ingredients cooked dishes. This dish is light white, not fat, not greasy, tender meat flavor, high nutritional value Sugar and vinegar hump: hump as the main ingredient, eggs, starch, flour as a supplementary ingredient, plus sugar, vinegar, salt, ginger water, oil, green onions, garlic, broth and other cooking. This dish is crispy, soft and tender, sweet and sour. Slightly beautiful: also known as siu mai, is a traditional flavor food that has been passed down for a long time in Hohhot and is still popular today. As early as in the Qing Dynasty, the local yommei was already famous in the capital. At that time, Beijing Qianmen area, a little beauty of the restaurant hanging in front of the signboard, often marked with the words "naturalization city a little beauty". Foreign guests came to Hohhot, we have to taste a little beauty, to be considered worthy of the trip. A little beauty of the production process is unique, the selection of materials, skin fine and thin, mutton filling fat and thin moderate, green onions and ginger and other condiments. Liao Mei out of the cage, fresh aroma overflowing. Look at its shape, only to see the skin as thin as a cicada wing, crystal transparent, can be lifted by chopsticks hanging like a thin capsule, placed on the plate as a small cake ball. Eat fragrant but not greasy. Can be described as a beautiful meal in the food, beautiful shape and strong flavor. Hohhot's a little beauty, used to be used exclusively for breakfast, mostly operated by the teahouse, now, has become a must-have food in many restaurants and families in the common meal. In Hohhot two cities can eat authentic siu mai, most restaurants only in the morning supply. Oat noodles: from oat (scientific name oat), the flour milled into oat noodles. Absolute health food, low sugar, lower blood pressure, lower fat. Avena sativa is a short maturity, cold, saline and alkaline low-yield crops. Although the yield is low, but contains high protein, and a large number of iron, calcium, phosphorus and other trace elements. As early as in the period of the North and South Dynasties, Hohhot area there are farmers planting oat. To the early Qing Dynasty has been a large area of cultivation, enjoy the "Yinshan Avena A world" reputation. Now is still the local people's top staple food. Oat processing method is special. Processing of oat first to amalgamate, drying on the pot after stir-frying. Stir-fried and then processed into noodles on the mill. Folk eating method is quite a lot, there are rubbing fish and fish, push nest nest, roll hoarding hoarding, stirring to take cake, grinding planer slag, fried puppets and so on. A variety of ways to eat. Eat according to the different tastes of different people and different seasonal spices to mutton soup, salt vegetable soup, seasonal vegetables, etc., plus some chili peppers, garlic, more delicious, loved by the locals. Buckwheat: buckwheat is processed and ground into flour, called buckwheat. Generally have buckwheat ohh. Boiled lamb slightly son soup to eat delicious.