What are the delicious foods in Wulanchabu? What are the delicious foods in Wulanchabu?

1, Mongolian meat porridge: There are two kinds of meat porridge, namely, broth porridge and diced meat porridge. Broth porridge is usually boiled with cooked broth after eating meat. Authentic meat porridge is delicious.

2, steel wire surface: corn flour made of golden filaments. When I was a child, I often went to the processing workshop in the yard to watch adults pour corn flour into the machine, waiting for the steel wire surface to be pressed out. Most of the time, adults will pull a piece for each child, and then we will squat down beside the tap water pipe in the yard and fill our mouths with tap water. In recent years, people have learned about health care, and steel wire noodles as coarse grains have returned to the dining table. It can be fried with meat or mixed with mutton soup like noodles. Of course it's not internal-it is.

3. Stir-fried neck: Stir-fried neck (or stir-fried seeds, stir-fried fruits, stir-fried hemp leaves) is a snack when Mongolian people drink milk tea. Wheat flour is mixed with sugar, eggs, yogurt or milk, cream or butter, then kneaded into hemp leaves or pulled into pieces, or patched, and then cut into strips and triangles. Fried neck is a kind of dry food that herders can easily store and carry with them. They are used to frying a lot at a time and then storing it for eating. Now every holiday or happy event, we should concentrate on blowing up a large number of necks. Besides eating at home and entertaining guests, we also give gifts to each other.

4. Shangdu scallion cake: Scallion cake is a kind of food that people in Shangdu County often eat. The noodles used for chopped green onion cake must be gluten, and some gluten can also be added. When mixing noodles, you need to use a considerable amount of lard without adding water, that is, the noodles for making chopped green onion cakes are crispy noodles, not water. In addition, you need to add salt and broth when mixing noodles. Broth is used to replace water, and salt is used to make noodles taste. Broth must be filtered, do not put oil, otherwise it will destroy the flavor of lard. Of course, the most important thing is to have chopped green onion in the noodles, otherwise it is called chopped green onion cake. Take a few handfuls of tender shallots, remove the green leaves, leave three inches of scallions white, and then chop them into minced scallions, which should be at least as small as a grain of rice. Add flour to the dough, which is the complete chopped green onion cake crisp noodles. The dough should be soft. After mixing, keep it for about an hour. Then add spaghetti to the chopping board and roll it into a thousand-layer cake, the size of a palm. The final thickness is probably less than half a minute, which is very soft.

5. Inner Mongolia air-dried meat: Inner Mongolia beef jerky, also known as "Inner Mongolia air-dried beef", "air-dried beef" and "air-dried beef jerky", is a specialty of Inner Mongolia and is known as "Genghis Khan's military food". Inner Mongolia beef jerky originated from the war grain of Mongolian soldiers, which is convenient to carry and rich in nutrition. Inner Mongolia beef jerky is made of high-quality and pollution-free fresh beef from the prairie, combined with Mongolian traditional technology and modern advanced technology. It is a good food for home travel and office.

6. Prairie chicken: Prairie chicken, which is mainly made of live chickens with pollution-free grassland specialties and cooked with oil. Its meat is tender, delicious and overbearing. The most important thing is high nutrition, high protein, nourishing and nourishing, achieving the perfect unity of vision, taste and nutrition.

7. Mongolian Yogurt: Because white food is made of milk with seasonings such as sugar, it is not only delicious, but also has high nutritional value. Some white foods have certain therapeutic effects on diseases such as rheumatoid arthritis. Mongolians should use white food on holidays or when their children wear new clothes, and Mongolian yurts used for wedding ceremonies should also use white food to show their blessings. There are birthdays, birthdays, weddings, long-distance trips, and old people hold a blessing ceremony with snow-white milk for peace and smoothness.

8. Yogurt fried rice: soak fried rice in milk tea and continue drinking milk tea. Fried rice will slowly soften. After drinking enough milk tea, eat all the rice and tea in the bowl. If milk skin, cheese and butter are mixed in tea again, it will be sweet, salty and sour, and the mixed and wonderful taste will not be known until you have tasted it yourself; You can also put fried rice in the cooked broth and add some salt to make diced pork fried rice porridge; Fried rice is an excellent dry food when herders travel or graze. Whether it is chewed dry or eaten with milk tofu and milk skin, it is full of sweet and mellow taste.

9. Inner Mongolia instant-boiled mutton: Inner Mongolia instant-boiled mutton originated in the Yuan Dynasty. Instant-boiled mutton began in the minority areas of Inner Mongolia, and entered the metropolis in the Ming Dynasty. It was named instant-boiled mutton in the Qing Dynasty. It is the most famous winter food in Beijing, with a history of 1000 years, and now it has spread all over the north. Features of instant-boiled mutton: fresh and tender meat, delicious soup and endless aftertaste. "One Hundred Stories of the Old City" said: "Mutton pot is the most common delicacy in cold years, so you must eat it with mutton restaurant. This way of eating is a study and evolution of the nomadic heritage in the north and has become a special flavor. " Mutton is tender and easy to digest, with high protein, low fat, more phospholipids, less fat and less cholesterol than pork and beef. It is one of the delicious foods to keep warm in winter. Mutton is warm and sweet, and can be used for food supplement and dietotherapy. It is a good product for strengthening the body and eliminating diseases, and has the effects of invigorating qi, tonifying deficiency, warming the lower body, tonifying kidney, strengthening yang, promoting granulation and resisting cold!

10, roast lamb's back: roast lamb's back is also a dish that Mongolian people will cook on very grand and festive occasions. According to the Mongolian master, the meat of a sheep is on the back of the sheep except the leg of the sheep, so roasting the back of the sheep is also a huge dish. The fattest white-striped sheep back in grassland pasture was selected and pickled with more than 30 kinds of Chinese herbal medicines and natural condiments for 24-36 hours. Pickled lamb backs should be baked in a special oven for about 2 hours. Note that wild apricots, peaches, plums, birch trees and "Zhamu" grown in the desert must be used as fuel. In this way, the roasted sheep's back can be original, full of grassland grass fragrance and without fishy smell.