What are the specialties in Inner Mongolia?

Inner Mongolia's specialties include roast leg of lamb, roast whole sheep, hand-grabbed meat, milk tea and so on. Roast whole sheep is a traditional Mongolian local flavor meat product, a hard dish with national characteristics, a traditional classic delicacy formed in thousands of years of nomadic life, and a traditional famous dish of Mongolian guests. It is said that roast whole sheep is the healthiest, most environmentally friendly and greenest food in the meat diet at present.

Mongolian people are hospitable. When the guests came home, the table was set. There is a big plate of fried rice in the center of the table, surrounded by porcelain plates filled with butter, milk tofu, brown sugar and various cakes, and then steaming milk tea is served. There are many kinds of milk tea.

Characteristics of Inner Mongolia Cuisine

The characteristics of Inner Mongolia cuisine are mainly reflected in the flavor of Mongolian cuisine. Mongolian people's eating habits are rough. The main raw materials are beef and mutton, cow's milk, wild vegetables and pasta. The cooking method is relatively simple, and barbecue is the most famous. In addition, common cooking methods include stewing, steaming and rinsing. Dishes advocate fullness and authenticity, and pay attention to the original flavor of raw materials.

Inner Mongolia's famous dishes include roast lamb leg, whole sheep summer sleeping mat, hand-roasted mutton, milk tea, koumiss, oat noodle, smoked chicken in Zhuozi Mountain, air-dried beef and mutton, Mongolian pie and so on. In addition, steamed dumplings, a common food, are also very popular in Hohhot, Inner Mongolia.