Otog qianqi gourmet

There are sour rice, buttered eggs, red pickles, Mongolian milk tea, roast mutton in Inner Mongolia, hand-grabbed meat and so on.

1. Sour rice: If you have the opportunity to go to the Yellow River in Erdos and the mountainous area in Zhungeer Banner, you will see one or even two sour pots on the stove of every household. Eat sour porridge in the morning, sour rice or braised rice at noon and sour porridge or sour soup at night. However, farmers do not have to have three meals a day to eat sour porridge. When eating sour porridge, some farmers even sprinkle Chili noodles on it and eat it with sauerkraut.

2. Buttered egg: Boil the yogurt with white butter with slow fire, put it in a cloth bag, squeeze it out with acid water, then make it into blocks or noodles, and dry it to get the butter egg. Buttered eggs are hard and sour, eaten with milk tea and fried rice. When chewed, it tastes sour and sweet.

3, red pickles: red pickles are very salty, dry to eat, soaked to eat, especially chewy. Red kimchi is light. Red pickles weighing about 0.5 Jin are as big as four or five apples. If you eat them as pickles, a person can eat them for dozens of days. Red pickled vegetables are a kind of food to help the poor in the season when green and yellow are not available.

4. Mongolian milk tea: Mongolians mainly live in Inner Mongolia Autonomous Region and some surrounding provinces. Mongolian herdsmen mainly eat cattle, mutton and dairy products, supplemented by food and vegetables. Brick tea is an indispensable drink for herdsmen. Drinking salty milk tea boiled with brick tea is a traditional Mongolian tea drinking custom.

5. Roasted mutton in Inner Mongolia: Mutton kebabs can be said to be a popular snack in the country and are deeply loved by the masses. Kebab is a traditional snack in Inner Mongolia. The meat is fresh but not tender, fat but not greasy and easy to digest.

6. Handmade meat: Handmade meat is a traditional food of nomadic and hunting peoples such as Mongolia, Ewenki, Daur and Oroqen in Hulunbeier grassland for thousands of years. That is, eating meat with your hands. The meat of domestic animals and wild animals such as sheep, cattle, horses and camels can be cooked with hand-made meat.