What are the specialties of Inner Mongolia?

1, horse milk wine

Mongolian people live in the grasslands, to animal husbandry as a livelihood. Every year in July and August, the cows are fat and the horses are strong, and it is the season to make horse milk wine. Diligent Mongolian women will be stored in the horse's milk in a leather bag, to stir, a few days after the milk fat separation, fermentation into wine. With the development of science, the prosperity of life, the Mongolian people brewing horse milk wine process is increasingly exquisite and perfect, not only a simple fermentation method, but also appeared in the brewing of potent milk wine distillation method. The milk wine is the best quality after six times of steaming and six times of brewing.

2, jerky

The traditional process of jerky production, because of its unique flavor, nutritious, long storage period, easy to carry on home trips, is a favorite meat convenience food people of all ethnic groups.

Jerky: lean meat of livestock and poultry (mostly pork, beef) as raw materials, after trimming, pre-cooking and cutting (slices, strips), seasoning, re-boiling, soup, drying and other first cooked and then molding and drying, or first molding and drying and then cooked and dried dried dried products made of cooked meat.

3, Inner Mongolia cheese

Cheese, commonly known as "cheese egg". Will be separated from the ghee of yogurt, after boiling 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. Most of them put a few pieces of cheese in their bags in case of accidents, ready to quench their thirst.

4, Hada cake

Hada cake is the Inner Mongolia Autonomous Region, Chifeng City (Zhaoda Grassland) of the traditional snacks. Place of origin: Inner Mongolia, China. Hada cake originated in the Ulanhada region, so the name. "Wulanhada" means red mountain or red mountain, that is, the current Inner Mongolia Chifeng City.

5, Mongolian pie

Mongolian pie is a flavorful pasta, according to today's history of more than three hundred years. The earliest is a local specialty buckwheat skin, beef, mutton and pork as a filling, using dry cooking method made of water. Mongolia pie is the end of the Ming Dynasty, Mongolia Guo Lejin tribe settled in Liaoning Fuxin area after the creation.

6, hand-grasped mutton

Hand-grasped mutton is China's northwest Mongolia, Tibet, Hui, Kazakhstan, Uygur and other ethnic groups favorite traditional food, hand-grasped mutton, rumored to have nearly a thousand years of history, the original hand-grasped to eat and named.

Expanded Information:

Inside Mongolia Autonomous Region. p>The Inner Mongolia Autonomous Region, commonly known as Inner Mongolia, abbreviated as "Meng". The capital city of Hohhot. Inner Mongolia straddles the three major regions of northeast China, north China and northwest China, and is adjacent to eight provinces and regions, which is one of the provincial administrative regions with more neighboring provinces in China.

The traditional diet of Mongolians is relatively rugged, with mutton, milk, wild vegetables and pasta as the main ingredients. Cooking methods are relatively simple, with baking being the most famous. The food is rich and real, focusing on the original flavor of the ingredients.

Traditional food is divided into two kinds: white food and red food. White food is called Chagan Yid in Mongolian, and it is the milk products of cows, horses, sheep and camels. Red food is called Ulanid in Mongolian, which is meat products of cattle, sheep and other livestock. White food is Mongolian food for honoring guests. According to Mongolian custom, white color indicates purity, auspiciousness and sublimity, so white food is the highest courtesy for Mongolian people to treat guests.

References:

. Baidu Encyclopedia - Inner Mongolia