'sprinkle the gold and silver cups and raise your hands over your head. Please have enough fried rice, milk tea and hand picked meat. 'a toast song is the most accurate summary of Mongolian food culture! Let's take a look at the top 10 special food in Inner Mongolia. The first one is mouth watering!
1: Hand picked meat
Is one of the traditional Mongolian food, but also the main way to eat meat in daily life. The method is to kill the fat and tender sheep in the traditional way, peel off the skin and viscera, remove the head and hoof, wash them, unload them into several pieces, put them into white water and cook them, take them out when the water is boiling and the meat is cooked, put them on the large plate, and cut them in large pieces with Mongolian knives. It's named because it doesn't use chopsticks and grasps food with hands.
2: Instant boiled mutton
There is a legend about this well-known Mongolian dish. In those days, Kublai Khan, the emperor Shizu of the Yuan Dynasty, led the army on an expedition to the south. One day, when people were tired and hungry, he suddenly remembered the dish of his hometown - stewed mutton, so he ordered his subordinates to kill the sheep and set fire to it. While the cook was slaughtering the sheep and cutting the meat, the horse galloped in to report the enemy's approach. Hungry Kublai Khan was waiting to eat mutton. As he ordered the troops to leave, he called out: 'mutton! Mutton! "The chef cut more than ten pieces of thin meat with a flying knife, put them in boiling water and stir them for a few times. When the color of the meat changed, he immediately fished them into a bowl and sprinkled with fine salt. Kublai Khan even ate a few bowls, then turned over and led the army to meet the enemy, and finally won. In the preparation of the celebration banquet, Kublai Khan specially ordered the mutton slice. The chef selected the tender mutton of sheep, cut it into thin slices, and then added various seasonings. The generals were full of praise after eating it. The chef came forward and said: 'this dish has no name. Please give it a name. Kublai replied with a smile: "I think it's called" instant boiled mutton. "! Since then, instant boiled mutton has become a royal delicacy.
3: Roast Whole Lamb
Roasted whole sheep is a traditional local flavor meat product of Mongolian People's diet. It is a major dish with national characteristics. It is a traditional delicacy formed in nomadic life for thousands of years, and also a traditional famous dish for Mongolian people to entertain distinguished guests.
It is said that roasted whole sheep is the healthiest, most environmentally friendly and greenest food in the current meat products diet. Roasted whole sheep has a golden appearance, the outer skin is burnt yellow and crispy, the inner meat is soft and tender, and the mutton is fragrant, which makes people addicted.
4: Mongolian sausage
The main raw materials of blood sausage are sheep small intestine and sheep blood. Sheep blood is the product of killing sheep by Mongolian heartbreaking method. Salt, onion powder, a small amount of water and flour are put into sheep blood to make plasma. Then wash the sausages with salt water, pour in the sheep blood with seasoning, tighten the two ends of the sausages with thin thread, and cook them in water.
In the process of cooking, small holes should be pricked with a fine needle to deflate the sheep intestines, so as to prevent the hot gas in the sheep intestines from bursting the sheep intestines. The mutton intestines that have not been eaten at one time can be cooked and heated again in the broth that has cooked the hand meat. This method has the dual functions of heating and flavoring. If there is no broth, it can be heated in a steamer, or it can be fried and roasted, and the flavor is better.
5: Miscellaneous sheep
Minced mutton -- the minced mutton of the Mongolian nationality occupies the supreme position in various snacks, paying attention to 'three ingredients',' three soup 'and' three flavors'. Three materials are divided into main three materials and secondary three materials. The main three ingredients are heart, liver and lung, also known as "three red"; the auxiliary three ingredients are stomach, intestine and head hoof meat, also known as "three white".
The three flavors are very simple. All the tables that specialize in minced mutton are filled with these three flavors: the verdant coriander in spring, the red hot pepper noodles, and the pure white salt, which can be mixed according to the taste.
6: Air dried beef
'dried beef 'is a specialty of Ximeng, known as' Genghis Khan's marching grain'. Beef jerky comes from the war food of Mongolia Tieqi, which is easy to carry and rich in nutrition. Ximeng beef jerky is made of prairie high-quality pollution-free fresh beef, combined with Mongolian traditional manual and modern advanced technology. The taste is unique and the aftertaste is endless.
7: Mongolian buns
It is the favorite food of grassland herdsmen. Mongolian steamed buns are made of wheat flour instead of fermented flour. After being mixed with hot water, they are called 'hot noodles'. There are several kinds of fillings, one is whole mutton, that is, the whole sheep, regardless of parts, all cut fillings, only add onion, ginger and other condiments. This kind of stuffing is used to make steamed stuffed buns or steamed dumplings, that is, pure Mongolian steamed buns, and some stuffing is slightly added with wild vegetables such as milk tofu or wild leeks. In addition, beef can be used as stuffing, or blood sausage, louver, etc. can be used as stuffing, or pickled cabbage can be used as stuffing. Mongolian steamed stuffed bun is characterized by large filling, thin skin and delicious taste.
8: Mongolian pie
Mongolian pie is the first-class local food, is one of the main food for Mongolian people to entertain guests. When they visit Mongolian families, they treat them with pasta as the best meal. There is a saying in Han Nationality: "dumpling is better than delicious", and there is a saying in Mongolian Nationality: "pie is better than delicious". It seems that dumpling and pie are equally excellent.
9: Milk tea
What is the most important thing in Mongolian diet? It must be inseparable from tea. You can't eat three meals a day without tea. If you want to have guests at home, the warm and hospitable host will first pour fragrant milk tea to express his sincere welcome to the guests. Milk tea is called "wugutaicuo" in Mongolian. It is mainly made of green tea brick or black tea brick with milk and salt.
10: Mongolian wine
Mongolian wine is one of the main beverages of Mongolian people. Mongolian wine is extracted from milk, so it is called 'milk wine'. Mongolian wine is thick and mellow, colorless and transparent. It can be drunk for both men and women, old and young.
Mongolian people have a long history of making 'milk wine'. According to historical records, Mongolian Bo'er was only a jin of Tiemuzhen. When the people's Republic of China was founded in 1206, they drank this wine on every auspicious day to add a happy atmosphere. Kublai Khan named the state name yuan in 1271, especially rich in Mongolian wine. However, after 700 years, the original technology of producing Mongolian wine has not changed.
Of course, Inner Mongolia cuisine is far more than that. Let's eat meat and drink in a big bowl, and feel the pride of the Mongolian nation with the tip of our tongue.