Speaking of Inner Mongolia, the first thing you think of is the endless prairie, as well as herds of cattle and sheep on the grassland. Such a picture seems to represent Inner Mongolia! Inner Mongolia not only has better scenery, but also has its own characteristics. Do you know the food of Inner Mongolia? Travel to Inner Mongolia must not miss these delicious food.
1. Roast whole sheep
Roast whole sheep is a kind of traditional local flavor meat product of Mongolian People's diet. It's the most national characteristic dish. It's a traditional delicacy formed in nomadic life for thousands of years. It's also a traditional famous delicacy for Mongolian people to entertain distinguished guests.
It is said that roast whole sheep is the healthiest, most environmentally friendly and greenest food in the meat product diet at present. The roast whole sheep is golden and bright on the outside, with burnt yellow and crispy skin and tender meat inside. The mutton is delicious and delicious, which makes people addicted.
2. Mutton soup
It is a classic famous food with Inner Mongolia flavor. It is mainly made of sheep head, sheep hoof and sheep water, and cooked with auxiliary materials. Add clear water into the pot and add pepper, fennel, salt and other seasonings to stew. When the pot is opened, skim off the froth and continue to cook until the fragrance overflows. The bone and meat of the head and hoof can be separated. The rest of the water cooked rotten out, cut into strips or thin slices. Add mutton oil to the pot and heat it up. Use the pan of onion, garlic and hot pepper to add thick mutton bone soup, clear water, proper amount of original soup, refined salt and other seasonings. When it's boiled, put in the main ingredients and cook until the soup is strong and mellow. Serve with white roasted seeds and coriander. This soup is delicious, strong and mellow, appetizing, and popular with the masses.
3. Mongolian blood intestines
The main raw materials of blood sausage are sheep intestine and blood. Sheep's blood is the product of killing sheep by Mongolian heart pulling method. Salt, scallion powder, a small amount of water and flour are put into sheep's blood to make plasma. Then wash the sausage with salt water, pour in the lamb blood mixed with seasoning, tie the two ends of the sausage tightly and cook in water.
In the process of cooking, it is necessary to pierce a small hole with a fine needle to deflate the sheep intestines, so as to prevent the hot air in the sheep intestines from breaking the sheep intestines. For the intestines that have not been eaten at one time, they can be cooked and heated again in the broth that has been cooked. This method has the dual effects of heating and flavoring. If there is no broth, it can be heated with a steamer, or it can be fried and roasted, with better flavor.
4. Mongolian pie
Mongolian pie is the best local food and one of the main food for Mongolian people to entertain their guests. Every time they visit Mongolian families, they serve pasta as the best meal for visitors. There is a saying in the Han Nationality: 'dumplings are better than delicious', and there is a saying in the Mongolian Nationality:' pies are better than delicious'. It seems that dumplings and pies are equally excellent.
5. Tofu with shredded milk
The classic flavor dishes in Inner Mongolia are cooked with milk tofu as the main ingredient. Cut the tofu into blocks, wrap it with flour, hang the loose paste made of egg white, starch and flour, fry it in the oil pan, and remove it in golden color. Add some sugar in the pot to boil it into the syrup, pour in the fried tofu, sprinkle some sesame seeds, wrap the syrup evenly and put it on the plate. This dish is golden in color and sweet in taste. It has thousands of silk on the table. It's the best in the banquet.
6. Handlebar meat
Handlebar meat is a traditional Mongolian food for thousands of years. It means eating meat by hand. The meat of livestock and wild animals, such as sheep, cattle, horses and camels, can be cooked into handlebar meat, but generally speaking, handlebar meat refers to handlebar mutton. Handlebar meat is the most popular and commonly used traditional food of Mongolian people for thousands of years. This kind of traditional way of eating can be traced back to ancient times. After the sheep are slaughtered, the bones are broken down into small pieces and put into a clear water pot. Without seasoning such as salt, cook it in a high fire. When the water boils, immediately put it out of the pot and serve it with salt. The meat is fresh, tender and original.
7. Mongolian baozi
It is the favorite food of grassland herdsmen. Mongolian baozi uses wheat flour instead of fermented flour as its skin. After being mixed with hot water, it is called "hot face". There are several kinds of fillings, one is the whole sheep meat fillings, that is, the whole sheep is not divided into parts, all the fillings are chopped only with onion, ginger and other seasonings. This kind of stuffing can be used to make steamed bun or dumpling, that is, pure Mongolian bun. Some stuffing can be slightly added with milk tofu or wild leek and other wild vegetables. In addition, it can be used for filling with beef, sausage, louver or pickled pickled vegetables. Mongolian dumplings are characterized by big filling, thin skin and delicious taste.
8. Milk skin
Milk skin is the favorite dairy products of Kazak, Uygur, Mongolian, Xibo and other ethnic minorities. Milk skin refers to a mixture of fat and milk protein floating on the milk of cattle and sheep. It has milk and fat flavor, slightly sweet and delicious. The method of extraction is generally milking milk or goat's milk in the evening. After a night's standing, skim off the floating oil the next day. This kind of floating oil, like a layer of milk skin, is called milk skin.
Milk skin, pure flavor, rich nutrition. In addition, milk tea, milk fruit and fried rice are the best products for entertaining distinguished guests. They were once called "the length of a hundred foods". They are indispensable for home-based catering, banquet guests, and worship of ancestors and gods. Due to different regions, the varieties and production methods are different. There are mainly milk skin, cream, cheese, milk tofu and so on.
9. Mongolian milk tea
Mongolian friends can't live without tea. They can't live without tea for three meals a day. They don't drink tea made from south tea, but milk tea. Milk tea is called "wugutai CuO" in Mongolian. Take out the tea with a cloth bag, pour the tea water and fresh milk in the bucket into the pot and boil them, and use a spoon to air them repeatedly, and then drink them after melting. If you ask the Mongolians what they value most in their daily diet, the answer must be tea. The Mongolian people are hospitable and hospitable. The guests come to the house and put the table. In the center of the table is a large plate of fried rice. Around the table are butter, milk tofu, brown sugar and all kinds of cake in the porcelain plate. Then they offer steaming milk tea. There are many kinds of milk tea.
10. Air dried beef
'air dried beef' is a special product of Ximeng, known as' the marching grain of Genghis Khan '. Beef jerky comes from the battle grain of Mongolian cavalry, which is convenient to carry and rich in nutrition. Ximeng beef jerky is made of high-quality and pollution-free fresh beef from the prairie, combined with Mongolian traditional handicraft and modern advanced technology. Unique taste, endless aftertaste.