What are the specialties that Mongolia eats?

Question 1: What are the specialties of Mongolia? Yes, fried yellow rice is a very common snack in Inner Mongolia. Now there is cream and sugar, which was not so particular before.

In addition, there are many dairy products, such as cheese, milk slices, milk tofu, milk skin (soaked in milk tea, and dried milk skin). Drink milk wine, grassland white (no one drinks low-alcohol wine), and more common milk tea (the most authentic salty, and now it is mostly sweet to adapt to tourism); Eat mutton offal and various pies (have you ever eaten camel meat? It's rare now, and it's delicious), as well as all kinds of pasta (have you ever eaten oatmeal) and all kinds of air-dried meat (countless times better than beef jerky sold in shopping malls)

Question 2: What are the special foods that must be eaten when traveling to Mongolia?

The three materials are divided into main materials and auxiliary materials. The three main components are heart, liver and lung, also called "three reds"; The auxiliary three ingredients are belly, intestine, head and hoof meat, also known as "three whites". Put the three materials into a pot and cut them into strips or filaments. These three kinds of soup are chop suey of original soup, chop suey of clear soup and chop suey of old soup. Original soup chop suey: Wash chop suey, put it in a pot and cook it, then use water to taste. It tastes delicious and light. Clear soup chop suey: firstly, wash the washed chop suey, pour out the soup, then steam the chop suey and cut it into pieces, then add water to the pot and put the seasoning to boil, and the taste will be chewed slowly. Soup stock chop suey: Soup stock is mutton chop suey soup with thick soup and long sauce. The haggis cooked with this soup has a mellow and long taste, and it is all in the soup. All three flavors are simple. All the tables specializing in mutton offal in Qingcheng have these three flavors: spring onion coriander powder, red pepper noodles, and white and crystal salt. Eating food can be adjusted according to your own taste, and the special food that you must eat when traveling to Mongolia is of course indispensable.

Acidity * * *

Sour * * * is a traditional dairy product of Kazak, Mongolian, Mongolian, Mongolian and many other ethnic minorities. They like to drink yogurt and are good at making all kinds of yogurt. In summer, yogurt has become an indispensable food in their lives, because it is not only a supplement to nutrition, but also a good medicine to relieve summer heat and quench thirst and help digestion. Yogurt can be said to be the "fist product" in pastoral areas of Xinjiang, and every household is "producing". Due to different nationalities, the production methods are also different. Kazakh herdsmen make yogurt, one is to boil milk, remove the skin, insert starter into the skin bag for fermentation, and the other is not to take the skin starter. The former tastes sour, while the latter tastes sweet and sour, very delicious. Mongolian yogurt production method is similar to Kazak, but the skin of their yogurt is particularly large, which is mainly used to ferment milk skin. This yogurt has become the raw material for making milk wine before it is finished. * * * Er and * * people living in cities make yogurt in different ways from pastoral areas. Most of them ferment milk in bowls of different sizes. When the milk is boiled, it will cool slightly and pour it into a bowl. Add a small amount of appetizers to each bowl and it will be served in a few hours. A cultured person will also put sugar in yogurt to make it taste more unique. Some ethnic minorities in Xinjiang also like to put yogurt in rice and pour it into soup, which can play a role in seasoning and helping digestion. It is also a special food that must be eaten when traveling to Mongolia.

milk curd

Put the milk in a vessel for fermentation, take out the top "Zhuokou", then put it in a pot for boiling, and pour out the yogurt soup. After stirring for many times, it is poured into a wooden mold to form various blocks, then cut into strips or small blocks, and dried in the sun to become milk tofu. It is the milk food for herders in winter.

hazel

Hazelnut kernel is crispy and delicious, rich in nutrition, and deeply loved by people at home and abroad. Nuts can be used not only to make cakes, sweets and other foods, but also to make hazelnut milk and hazelnut powder and other nutrients. The edible oil squeezed from hazelnuts tastes fragrant and clear.

Chinese ephedra

Ephedra is a special food that must be eaten when traveling to Mongolia. It contains many alkaloids and has extremely important medicinal value. Ephedrine can excite the central nervous system, induce sweating and resist allergy. Ephedra volatile oil has the functions of inhibiting influenza virus, relieving fever and calming; Ephedrine can lower blood pressure; Pseudoephedrine can diuretic. In the traditional medicine of China, ephedra is used as medicine, which is a valuable plant resource of traditional Chinese medicine.

Auricularia auricula in Inner Mongolia

Auricularia auricula is a delicious and nutritious edible fungus, which contains protein, fat, carbohydrates, vitamins and other nutrients. It is called "meat in vegetarian diet" and can be used for invigorating qi, strengthening body, promoting blood circulation and relieving pain in medicine.

Elaeagnus angustifolia

Elaeagnus angustifolia is full of treasures. Elaeagnus angustifolia noodles can be used to make pancakes, steamed buns and noodles, and can also be used as raw materials for cakes, jam, soy sauce, sugar, wine and vinegar. Elaeagnus angustifolia leaves are the favorite feed for pigs, cattle and sheep. Elaeagnus angustifolia is hard and high-quality wood, which can be used to make all kinds of wood products. The bark, flowers and fruits of Elaeagnus angustifolia have pharmacological properties. Bark can clear away heat and cool blood, flowers can relieve cough and asthma, fruits can stop diarrhea and soothe the nerves, and jujube kernels can treat neurasthenia and insomnia. Of course, there is a special food that must be eaten when traveling to Mongolia.

Mongolian milk skin

Made of milk. Take out the milk skin, sprinkle a layer of sugar on the milk skin, and then fold a layer of milk skin on it. Finally, cut into small pieces and eat them in your mouth. It is delicious. Milk skin is called "Chagan Yide", "Wu Rumu" and "Wu Rimo" in Mongolian. Chinese means "white food". Yes ... >>

Question 3: What are the specialties of Mongolia? Wool carpets and tapestries; Cowhide wallet, leather boots; Milk tea, toffee; Mongolian robe

Question 4: What are the specialties of Mongolia? Inner Mongolia specialty.

Inner Mongolia has a vast territory and rich natural resources. There are more than 600 kinds of wild plants with high economic value in the whole region, among which more than 70 kinds of fiber plants such as apocynum venetum and reed are important raw materials for papermaking, rope making and artificial cotton. Hazelnut, apricot, Xanthoceras sorbifolia Bunge and red bean are good oil plants and wild fruit for wine making. More than 50 kinds of plants such as acorn and Elaeagnus angustifolia are rich in starch, which can be processed into flour, vermicelli, syrup and sugar color. Inner Mongolia is also one of the production bases of Chinese herbal medicines in China. More than 500 kinds of medicinal plants have been discovered, including licorice, astragalus and cistanche deserticola, which are known as the "old country" of China, as well as dozens of medicinal materials such as Radix Paeoniae Rubra, Herba Ephedrae, Radix Platycodi, Rhizoma Anemarrhenae, Radix Bupleuri, Rhizoma Atractylodis, Cortex et Radix Polygalae, Semen Plantaginis and Herba Hedyotidis Diffusae. Birds and beasts include geese, ducks and pheasants; Sable, red deer and moose, etc. Nose, bear's paw and deer's tail are known as the three treasures in Daxing 'anling cuisine. Inner Mongolia is also the hometown of cattle, sheep, camels and horses, rich in humps, camel's paws, bullwhip, bezoar and Ma Bao. There are also Yellow River carp, Hetao honeydew melon, Chinese medical stone and rare Bahrain colored stone, all of which are specialties of Inner Mongolia.

Inner Mongolia specialty

Specialty products include auricularia auricula, squirrel skin, melon seeds, fennel, musk and so on.

Famous products with characteristics include Mongolian containers, small horse-headed piano, Mongolian knives, Baotou antique carpets and so on.

There are Yimeng cashmere, United camel hair, grassland mushrooms, Nostoc flagelliforme and other precious medicinal materials such as yellow grass, licorice and ephedra.

Dishes include roast whole lamb, roast leg of lamb, milk tofu and koumiss.

Question 5: What are the specialties in Inner Mongolia? Beef jerky, cheese, milk skin, milk tea, fried rice fruit, koumiss, Mongolian knives, Mongolian costumes and hats. If you buy food, you can go to the supermarket. If you buy Mongolian clothes, you can go to the store.

Question 6: What are the specialties of Outer Mongolia, such as copper mine, iron ore, coal, rare earth, Mongolian Mahai Ma Touqin, milk tea and milk wine? Of course, eating roast leg of lamb and grasping mutton, haha. There are also Mongolian wrestling, Mongolian dance and other artistic aspects.

Question 7: What are the specialties of Outer Mongolia, such as copper mine, iron mine, coal, rare earth, Mongolian horse, Ma Touqin, milk tea and milk wine? Of course, eating roast leg of lamb and grasping mutton, haha. There are also Mongolian wrestling, Mongolian dance and other artistic aspects.

Question 8: What are the specialties of Mongolia? "Roasting whole sheep" is a traditional and unique banquet in Inner Mongolia. Due to the special and exquisite processing method of "roasted whole sheep", only Mongolian princes could enjoy it in the past, but ordinary herders could not eat it at all. Most people can eat this traditional food now. Braised pork: It is a red food. Mongolian people call meat red food, and Mongolian language is "Ulan Yide". As the name implies, "hand-grilled meat" means grabbing mutton by hand, which is a traditional food of Mongolian people for thousands of years and a common practice of herders. The way to grasp the meat by hand is to disassemble the mutton with bones according to the joints, put it in a large pot without salt and other seasonings, and cook it with raw juice. When eating, one hand holds the sheep bones, and the other hand takes off the mutton with a Mongolian knife and dips it in the prepared seasoning. According to the habits of herders, braised pork is usually used for dinner. Hulunbeier Fish Banquet: The carp, crucian carp, white fish and red-tailed fish produced in Hulun Lake are full of meat and rich in nutrition. More than 20 kinds of fish dishes can be cooked with fresh fish and shrimp produced in Hulun Lake, which is called "whole fish feast". Fish dishes are not only nutritious, but also fresh and delicious, and they can never tire of eating them. A table contains 12, 14, 20, 24, and even hundreds of dishes. The main rare fish dishes are Erlong Zhuzi, Carp Sanxian, Cooked Carp, Plum Carp, Oil-soaked Carp, Carp jiaozi, Squirrel Carp, Lotus Carp, Lake Boiled Carp, Steamed Silver Carp, Grape Fish, Scallion Carp, Golden Lion Carp, Su Pu Carp, Tomato Fish Slice, Mandarin Duck Fish Roll, Boiled Carp, Braised White Carp, Assorted Raw Shrimp, Assorted Sashimi, etc. Milk food: The Mongolian name "Chaganyide" means pure and auspicious. There are six kinds of milk food: 1 and white oil. Put the fresh milk into the barrel and stir it to make the fat such as fermentation appear white on it, that is, white oil. 2. butter. Filter the white oil with gauze, then pour it into the pot, heat the fire, and stir it frequently with a spoon until the color is yellowish, and it becomes butter. 3, milk skin. In summer and autumn, put the fresh milk in a pot, bake it on low fire, roll it a little, spoon it and let the milk soak on it. At the same time, light the raw milk, and the milk will become a layer of skin. Stir it with chopsticks and put it in a ventilated place to dry in the shade, which is the milk skin. 4. There are two ways to make milk tofu: simmer the white oil and put it in a bag to squeeze it into yogurt tofu; The other is to ferment milk in a vessel, take out the top "Zhuokou", then put it in a pot to boil, and pour out the yogurt soup. After stirring for many times, it is poured into a wooden mold to form various blocks, then cut into strips or small pieces, and dried to become milk tofu. It is the milk food for herders in winter. The usual practice of cheese is to put the milk left over from butter in a hot place, wait for it to ferment and precipitate, put the precipitated powder into a bag, squeeze it into various shapes, and dry it to make cheese. 6. Milk and fruit. Mix white flour with fresh milk sugar, make cakes or other shapes, and fry. Butter, white oil and milk skin are the essence of milk, with unique pure fragrance, rich nutrition and the most valuable. When eating, milk tea, milk fruit and fried rice are often the best products to entertain VIPs.

Question 9: What are the specialties of Mongolians? The specialties of Inner Mongolia Autonomous Region are beef and mutton, milk, precious Chinese medicines such as Radix Codonopsis, Radix Astragali, Qingyang blood, bezoar, Rong Da, etc. Rare metals, rare earths, niobium, zirconium, beryllium, gold, silver, tungsten, molybdenum, zinc and other reserves are considerable, and coal fields are all over the region. Mongolian products are really rich. That's all, I hope to adopt it.

Question 10: What are the Mongolian specialties? Mongolian diet can be roughly divided into three categories, namely meat, milk and grain.

There are more than 70 kinds of traditional ways to eat mutton, such as all-sheep banquet, tender all-sheep banquet, all-sheep banquet with wool, roast sheep, roast sheep heart, stir-fried sheep belly and stewed dishes with sheep brain. The most distinctive ones are Mongolian roasted whole sheep (peeled and roasted), oven roasted whole sheep with skin or Alashan roasted whole sheep, and the most common one is grasping sheep by hand.

Fried rice is a unique Mongolian food, which occupies the same important position as red and white food in daily diet. Mongolians in the western region also have the custom of "bumping people" with fried rice. There are more and more foods made of flour in Mongolian daily diet, the most common ones are noodles and pancakes. They are good at making distinctive Mongolian buns, Mongolian pies and stuffed Mongolian cakes. Mongolian people can't live without tea every day. In addition to drinking black tea, almost everyone has the habit of drinking milk tea. The first thing in the morning is to boil milk tea. Milk tea is best boiled with fresh and clean water. After boiling, pour into a clean pot filled with tea powder, cook for 2-3 minutes, and then mix fresh milk and salt to boil.

Mongolian milk tea sometimes adds butter, or milk skin, or fried rice. , fragrant and salty, is a nourishing drink containing many nutrients. Some people even think that it's okay not to eat for three days and not to drink milk tea for one day.

Mongolians also like to cook milk tea with fruits, leaves and flowers of many wild plants. Boiled milk tea has different flavors, and some can prevent and treat diseases.

Most Mongolians can drink alcohol, mostly white wine and beer, and some areas also drink milk wine and koumiss wine. Every holiday or when friends and relatives get together, there is a habit of drinking a lot. Koumiss is fermented from fresh koumiss without distillation.

Typical food: There are many distinctive Mongolian foods here, such as roast sheep, roast whole sheep with skin, hand-pulled mutton, fried sheep, roast leg of lamb, milk tofu, Mongolian buns, Mongolian pies and so on. There are also folk: thin cream; Milk skin; Mao Mao sheep feast; Cooked roast sheep; Chinese cabbage and mutton rolls; Xinsu cake; Dry the rice.