"Gold, silver cup filled throwing his hands move too far; parched rice, tea, hand Grilled meat, you eat your fill." This is the first Zhujiu Ge, food culture of the Mongolian made a precise summary.
**** Kaoquan Yang: Mongolian traditional dishes, in order to entertain guests or hold a major celebration of the feast a special dish. Generally used in the grasslands Biaofei, weighing 40 pounds or so sheep slaughter, the abdominal skin to the hair plus onions, ginger, pepper, salt and other condiments as a whole baked. This dish-shaped integrity of sheep, goats knelt in square wooden plate, the color of golden red, sheepskin crisp, lamb Nenxiang.
***** Boiled mutton: originated in the Yuan Dynasty. Inner Mongolia, boiled mutton sheep more than the end of the outer selection of large ridges, hind legs, sheep tail and other parts, cut into thin slices, placed in light-shabu hot pot Fei Tang; and then take a prepared sesame paste, fermented bean curd, chives, green onion, shredded ginger, condiments such as shrimp sauce, meat tender and delicious, non-smell of mutton is not greasy, side rinse eating. But now based on the popular header "Little Sheep" is a small non-stick material on behalf of the new eat.
**** Roast leg of lamb: the hindquarters of sheep bones with onion, celery, baked. When a knife cuts food to change to maintain the status quo, with miso, scallion, the leaves were eating cake. This dish-shaped appearance, color brown red meat Su Lan, taste mellow.
* Sheep back child: Mongolian people's favorite precious dishes only in worship, marriage, the elderly Keiju or welcome friends and relatives can be seen on the VIP banquet. System of law: to unload all the sheep into seven parts (excluding chest fork), with a tail wok, cooked with salt. Put pot plate with the first the limbs, the sheep back, neck, shoulder blade, sheep sheep's head back, crawling sheep lying in a similar position and serve. To eat, each of the first in Mongolian pull a knife from a sheep's tail fat eaten, and then what they need and the food.
***** Hand Grilled meat: Grilled meat and not eat hand came to Prairie! Grilled meat is hand-Inner Mongolian Prairie favorite for thousands of years people of all nationalities, the most common traditional foods, has also become one of the local flavor of Inner Mongolia. Unique produce and eat: The sheep, according to the joint bone is divided into several pieces, put salt and other condiments are not the white water pot, using fire to maintain genuine, appropriate controls Huohou. As long as the meat has color, you can eat. Fresh meat and not smell of mutton fat but not greasy, easy to digest.
***** Deep-fried lamb chop: Selected sheep rib bones and deep-fried. Cooked, sprinkle salt and other spices. Most of the urban area can eat inside the hotel.
** Fried sheep tail: the sheep tail fat butter, egg, preserved fruit, sugar as raw materials fried crafted. Dish appearance beautiful, sweet and crisp with fruit flavor, multi-purpose banquet guests at the reception. In addition, we could also point in the boiled mutton dish yangwei eat shabu.
* Lamb Square: The lamb pieces wrapped in egg batter and add a variety of condiments put oven maturity. The crispy and delicious dishes are generally accompanied by lotus leaf cake, green onions, fermented flour paste consumption.
*** Grilled bull: A bull in Inner Mongolia grassland to change knives as daisy fresh bull-shaped, accompanied by burning wolfberry made. Dish bright color, taste salty alcohol, food, medicinal value of both, with Zishen lungs, the efficacy of gluten Zhuanggu. (At the night market on the Shaokao Tan can taste)
*** Burning cattle tendons: an ox tendon and green onions dish firing process. This dish material stress, color white transparent: Yau-ching at the end of light, chewing muscle soft, rich in nutrition, commonly used in the welcome banquet.
***** Kumiss: Mongolian called "begging Ge," or "Ai Japanese Ge." Fermented mare's milk with an alcohol content of relatively small size of the drink, system of law is a fresh horse into the bladder of Health, by hanging in the sunny office, with a special wooden stirring several times a day to make fermented mare's milk gradually sour. When the mare's milk into a light, transparent, hot and sour taste, that is a horse milk liquor.
***** Naipi child: the fresh milk into the pot Weihuo slow boil, wait until the condensation surface layer of wax-like fat, use chopsticks to stir up hanging in the ventilation to dry, that is, Naipi child. System similar to France and making yuba. Naipi fresh milk in the child is fine. Pure fragrant taste and rich nutrition.
*** Butter: also known as cream, yellow, fresh milk into the bucket, fermented into yogurt, mix with the pestle bar isolated white fat, filtered waste and put the fire on the boil temperature, water evaporation and after the color gradually change from white yellowing, cooling, Serve butter. Butter taste the unique high nutritional value, can be consumed in the Western.
**** Cheese: The yogurt butter separated by micro-loaded bag after Simmer stew, extrusion acidic water, into a dry shall Chunky cheese, quality hard and sweet and sour is a popular favorite Mongolian One of milk food.
*** Yogurt Son: nomads generally not fond of fresh milk, while the likes Suannai child. System of law are two: First, the fresh milk into the cauldron of boiling, and then placed in well-ventilated place King cool to ferment, producing sour; the other is to put fresh milk under the sun or the temperature high so as to make heated fermentation, producing sour, it becomes yogurt child. Modern technology is everywhere in yogurt, such as Yili Meng cattle herders comparison of self-produced long and almost invisible.
***** Tea: Mongolian national traditional hot beverages. Add milk by the evaporation of water into the brick tea. Drink when you add a little salt, usually, you can also add butter, bubble parched rice and dairy products consumption. Can drink all day long. There Nuanwei, thirst, fill their stomachs, aid digestion functions. Either on behalf of the soup goes well with rice, but also hospitality. From the supermarket to buy milk powder red drink taste is not bad.
** Grilled Camel palm: the camels before the palm-based materials, Tricholoma as adjunct cooked dishes. The dishes whitish, non-fat non-greasy, meat tenderness and taste, high nutritional value.
** Sweet and sour Hump: The hump-based material, eggs, starch, flour for the accessories, sugar, vinegar, salt, ginger and water, large oil, diced green onion, minced garlic, cook soup, etc. made. Ruannen dish crispy, sweet and sour is not greasy.
***** Little beauty: also known as the Dumpling, is a kind of Hohhot spread for a long time, has not changed the traditional flavor of food. As early as the Qing dynasty, the local capital of a little America had already famous. At that time, Beijing Qianmen area, a little restaurant in front of beautiful hanging signs, often labeled "Guihua City a little beauty" word. Foreign guests came to Hohhot, should taste slightly the United States, be considered a worthwhile trip. US production process is slightly unique, excellent choice of materials, fine and thin leather, sheep meat Feishou moderate, onion ginger and other condiments complete. The United States came out a little, delicious overflowing. View of its shape, I saw thin as onion skin, crystal transparent, can be brought chopsticks hanging vertical, such as small capsule placed in the session, such as cookies, round and round. Fragrant but not too sweet to eat together. United States can be described as eating meals, shape beauty Sauvignon. Hohhot's a little America in the past specifically for early use, multi-operation from the tea house, and now has become a number of essential food and family restaurants in the common meal of the. In the call packet 2 can eat authentic Dumpling municipal, most restaurants only supplied in the morning.
***** You-face: from naked oats (oats scientific name), whose ground into flour, said You-face. Absolute health food, sugar, blood pressure, lipid-lowering. Naked oats is a kind of short maturity, cold, salinity, low-yielding crops. Production was low, but high in protein, and a large number of iron, calcium, phosphorus and other trace elements. As early as in the Southern and Northern Dynasties period, Hohhot areas have farmers naked oats. To the early Qing Dynasty have been large-scale farming, enjoy "Yinshan naked oats under heaven," the laudatory name. Now is still the staple food of local people of an upper. Naked oats special processing methods. Working hours and they must be naked oats Amoy net, after drying on the pan stir-fried. Fry and then processed into the grinding surface. Eat quite a lot of the private sector, there is rubbing fishes, pushing Wo Wo, Volume Tun Tun, stirring take cakes, slag grinding plane, fried puppet and so forth. A variety of eat. Eat when you can taste each of the different seasons and different condiments with mutton soup, salt, vegetable soup, seasonal vegetables, plus some pepper, garlic, I find delicious, popular local favorite.
***** Buckwheat noodles: buckwheat been processed, and ground into flour, called buckwheat noodles. Ge lump generally have buckwheat noodles, etc.. Boil mutton soup tastes a little sub-delicious.
*** Parched rice: Mongolian called "Mongolia Le Bada", meaning "Mongol-meter." Parched rice is soaked in water after the Millet by steaming, frying, grinding and other processes, processed into cooked rice. Due to differences in production methods, parched rice can be divided into crisp parched rice and hard parched rice. Parched rice and easy to store, easy to carry, eat method is simple, nutritious, is a nomadic grazing on the best "fast food" is the Mongols favorite food. Eat a variety of parched rice, no tea and water, it can chew dry, crisp and delicious, the more the more fragrant chewing; with bubble tea drinking may be a variety of food mix, add butter, Naipi, cheese. Cooked beef and lamb, both edges He Naicha while chewing tea parched rice, but also to make tea drink will foam soft parched rice milk with added water, brown sugar, meat mix from consumption, fragrant salt melt, taste very good.
Parched rice nutrient-rich, containing protein, fat, carbohydrates and a variety of life support committee and calcium, phosphorus, iron and other elements of the human body needs.
**** Steel surface: cornmeal made of golden yellow filaments. In my childhood, often into the courtyard of the Canadian workshop looked at adults and the cornmeal poured into the machine, the waiting for the steel wire into the board surface pressure out of a time when the majority of the people will give each child pull one, and then we will squat in the small courtyard next to the water pipes on the water to an article sent it screeching mouth. People understand the health care in recent years, and as a coarse grain side of the wire back to the table. Can be, and Rouchao the consumption or as Yau surfaces as mutton soup mix food. Of course, it is not unique to Inner Mongolia.
*** Fried Junichi neck: fried Junichi neck (or fried Caesar son, fried fruit, fried esserteauiana) is when the Mongolian He Naicha snacks are wheat flour, sugar, eggs, yogurt or milk , cream, or butter and noodles, and then, or shape into esserteauiana type, or pull into a withdrawal of sub-type, or make up into pieces, then cut into small rod-type, triangular type, with butter or Yang You (now also used vegetable oil) Explode golden yellow, can be directly consumed, but also soak into the hot milk tea. Fried out body is easy to pastoralists in dry food storage and easy to carry, used a deep-fried many, stored in preparation for human consumption at any time. Now whenever a festival or a happy occasion, we must focus on a large number of stop-and-fried, in addition to their own consumption, entertain guests, but also to make gifts Huzeng.
*** Sub-yurt (Mongolian steamed dumpling): a yurt, or Mongolian steamed dumpling same sub-steppe nomads favorite food. Yurt child without noodles skin fermentation, using wheat flour, with hot water and good post, called Tang Mian. There are several filling, one is a whole lamb meat, in which the whole sheep, regardless of location, all the stuffing only increases chopping onions. Ginger and other spices. This stuffing dumplings or steamed dumpling so that the pure yurts child, and some milk and tofu in the filling in the minor, or wild leeks and other vegetables. Also useful for filling of beef, or sheep to do heart, lung, stomach, large intestines, louvres and other add-expanding sauerkraut stuffing to do. Yurt sub-features are: stuffing big. Thin, taste delicious.
*** Rouzhou: Mongolian, and animal husbandry are two ethnic Rouzhou have broth, and diced meat congee porridge. Broth porridge is usually after eating meat hand. Boil rice with Zhurou Tonga. Rouzhou delicious authentic unparalleled, but I lean on the back in the ash-teng le Prairie Village where to eat in Rouzhou simply Whitewater Paofan dull. So we want to eat authentic Mongolian cuisine, but also to the hotel through! Authentic authentic.
*** Mi m sour rice, rice Wo Wo: Mi m acid rice, sour porridge, in Inner Mongolia Erdos City, Bayannur League, Baotou City, and other areas along the Yellow River, is an indispensable staple every household. Mi m after acid pulp (that is, fermented feed) Jiong after fermentation with rice or porridge, rice bright mellow, refreshing soft tendon, there is relieve summer heat, appetizer effect. Acid rice soup with sugar, but also upper soft drinks. Rice, rice or millet by Mi processed, can be added to Artemisia seed bean jelly made of rice, cold food, Cooling and soothing, nutrient-rich. Can also be fermented rice against the base, sugar, sweet Sammy surface Wo Wo. Sweet melted. Definitions for "crisp mouth" reputation.
Writes hungry, this time as they are bowl Mongolia Rouyu-ended in front of me, I must say that his words, "eat you"! ! ! Hope to Inner Mongolia to travel to play taste good!
(Because some food is not uncommon, with "*" how much of that "visibility.")
Author: hw512
