neimenggu snacks
zhuozishan smoked chicken is a traditional famous food in zhuozi county, wulanchabu city, inner mongolia autonomous region. it has a history of nearly 100 years of production. in 1956, at the national cooked food exhibition, zhuozishan smoked chicken and shandong dezhou chicken henan daokou roast chicken, etc., and listed as one of the three famous chickens in the country. with a large body of fat, ruddy color, delicious taste, tender meat and civilized inside and outside the great wall.
speaking of inner mongolia early, burning wheat can be described as a must, its shape, thin skin like a flap, crystal clear, lifting the vertical as a sachet, placed in a dish like a dumpling, shape and taste. don't say that everyone who has burned wheat has eaten. the burnt wheat in inner mongolia can be different from other places. for the people of inner mongolia who are not flesh and blood, this kind of burnt wheat wrapped with glutinous rice can not satisfy our appetite. a qualified inner mongolian siu mai should be like this. full of meat can highlight its inner mongolia temperament. eating grass, drinking spring water, blowing the breeze of cattle and sheep in the prairie, can make the meat of inner mongolia burnt wheat. the local beef and mutton, turmeric, onion, salt, cooked starch mash and ginger, pepper and other materials are mixed into a filling, and the scent can be smelled without cooked meat.
the grassland food culture of inner mongolia “white food” “red food” is deeply rooted in the blood of mongolians, and its long-standing food culture is an important part of chinese national culture. inner mongolia wulatezhongqi has a mongolian-style staple food, the mongolian pie. the people here really have a special liking for this magical mongolian pie.
buryat buns, commonly known as: the handcuffs with the skin, is the characteristics of the hulun buir grassland, is the cuisine of the buryat ethnic group, selected from the mutton on the grassland, onions, a little salt and other spices, as much as possible the original flavor of the meat is preserved.
mongolian meatloaf is a fine local cuisine and is one of the main foods for mongolian families to entertain guests. it has a history of more than 300 years. it was first made from local specialties of soba noodles, stuffed with beef, sheep and pork, and cooked in dry water. in the late ming and early qing dynasties, the pie pasta was introduced from the folk to the palace, and it was changed from dry water to soybean oil, milk, and white flour. it became a favorite in wangfu. it is characterized by thin surface, thin skin and fine stuffing. it is shaped like a copper enamel after being baked. the outer focus is tender and tender, and the oil beads on the cake surface are shining. the inside of the cake is visible like agate, vegetables such as jade, red and green. in the meantime, you are good-looking. breaking the crust with chopsticks, the heat rises and the smell is tangy, causing a strong appetite. every visit to the mongolian family, they will use the pasta of the pie as the best meal to entertain guests. the han people have a saying: "it's not as good as dumplings." the mongolian also has a common saying: "it's not as good as a pie." it seems that dumplings and pies are equally good.
tongliao beef jerky is also known as “air-dried beef” and is one of the specialties in inner mongolia. the beef jerky has a long history and originated from the military food of the mongolian cavalry. it is rich in nutrients, easy to carry and resistant to preservation. it is known as “the army food of genghis khan”. tongliao beef jerky is made from high quality fresh beef from the prairie, especially the meat of the horqin yellow cattle thigh. due to the special geographical environment of tongliao, it is located in the hinterland of the horqin grassland, the water and grass are rich, the cattle and sheep are fat, and the mongolian national herders living here have the habit of making beef jerky for generations.
the process of baotou shaomai is very high, and the back-burning wheat is selected from the famous river cover wheat in the country. after three months of storage, the wheat noodles are processed. the wheat noodles are processed by three layers, three pressures, three wakes, etc. , gluten, bones, thin, such as burnt wheat husk. "head of burning wheat" is selected from the year of the sheep, that is, after the slaughter of the big sheep, the ribs are removed and the oil is used as the main ingredient. the selected mutton is placed in the freezer and frozen. when the mutton is cold or cold, take out the mutton knives and simmered with sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sauté sweet and not awkward, with less aftertaste after eating.
the pair is a special food of chifeng, which is crispy and soft inside, and has a flavor. the bacon in the clip is also very particular about it. it is featured in a dozen flavors, flavored and not greasy. datang won the gold medal in the malaysian international food health competition, the china-russia international beauty special gold award, and the chinese title. as a special snack of more than 100 years of history in donghe district of baotou city, tea soup is listed in the intangible cultural heritage of baotou city.
the mutton soup of the sunit banner of xilin gol league in inner mongolia is clear and sweet, delicious and full of anger. it seems to be something unrelated to the water. the soup is a mutton soup, rather than a miscellaneous soup of boiled lamb, which has a very clean taste and oral touch. secondly, all kinds of haggis are cooked just right, the liver of the sheep is delicate and firm, the sheep's belly is crisp and crisp, and the sheep's lungs are slippery and tender... so two pieces of soup are eaten and sucked, and the incense is not in the middle. it’s still delicious and mellow, accompanied by the bright energy of the hot air, from the tip of the nose to the stomach, until it falls into the stomach bag, the warmth of the ground, which has its own rich.
inner mongolia chifeng is known as “chinese burger”, which is a special food in inner mongolia. among them, chifeng chengnan is the most famous. the pair is derived from a kind of “scorpion simmered cake”, which is made by adding a certain proportion of oil, water and noodles, adding the surface of the millet or the scorpion, and then applying the ghee. it is finished by firing it for a while before eating. the inside is sandwiched with bacon, which is crispy and tender, and has a strong flavor.
“baoyuan tang”, “broken soup” and “five viscera soup” are the traditional cuisine of the sunite banner of xilin gol league in inner mongolia.
tea soup is a sweet diet, and the raw materials are also noodles. wash with boiling water. the "tea soup" originated in the ming dynasty. it is said that it was introduced to baotou by beijing and tianjin. it was first introduced into the saraqi area and has a history of more than 100 years. in the "duomen zhuzhi ci" of the qing dynasty, there was "a bowl of sweet porridge in the morning, only to eat tea soup and face tea", which is the snack "tea soup." it is said that it is an old tea soup, but there is no tea in the raw materials. the local baotou people say "like tea is not tea." it’s just that the craftsmanship is the same as that of tea, which gives it a tea-like aroma that is named tea soup.
fengzhen moon cakes are enduring for a long time, and they are famous for their jinmeng. the raw materials are only flour, sesame oil, sugar and a small amount of alkaline noodles and grilled. in recent years, the production has been continuously practiced, constantly improving the technology, continuously innovating on the basis of inheriting traditional ingredients and technical processes, achieving sweet taste, good shape and unique northern flavor. high reputation.
milk tofu, called "hu ru da" in mongolian, is a common dairy food in mongolian herdsmen's home. a food that has been solidified and fermented with milk, goat's milk, and horse milk. the shape is similar to ordinary tofu, but not tofu. named for being like tofu. the taste is slightly sour, some are slightly sweet, the frankincense is rich, the herdsmen love to eat, often soak in the milk tea, or go out to the dry food, both thirst and hunger. balcha dry milk tofu is very strict in the handling of fresh milk, and no preservatives and additives are added during the production process.
in the south of yinshan in inner mongolia, people in the yellow river basin and hetao area prefer the fengzhen moon cake inside and outside the great wall during the mid-autumn festival. it is characterized by soft yellow, crisp and delicious, long and sweet, oily but not too greasy. . when the fengzhen moon cake was just released, the cake was well-defined, the front was like a knife, and the entrance was loose, which was called the “flying edge”. for a long time, it is hidden in the altar, it is soft and soft, sweet and palatable. if you put a little wine and fragrant fruit in the altar, it is even more fragrant, and the mouth is full of fruit.
modern mongolian buns have a variety of fillings, such as scallions, blood sausages, milk tofu, dried meat, and plain stuffing. they also add a variety of seasonings according to the taste of modern food. the characteristics of the mongolian buns are: large filling, thin skin and delicious taste. according to personal preferences: milk tofu, wild leeks, blood sausage, scallions, sauerkraut, sesame oil, soy sauce, ginger and so on.
inner mongolian mutton soup noodles is a very delicious food. the main raw materials are inner mongolian mutton, wonton skin, etc. inner mongolian sheep are stocked on the grassland. the meat is tender and delicious, that is, the simplest cooking method can also be used. the mutton is delicious, the mutton soup can warm the stomach and drive the cold, and then add the noodles. the gluten is delicious and full, and the noodles fully absorb the umami taste of the soup. it is very delicious.
mongolian fruit is a unique food in inner mongolia. it is a must-have for vips. mongolian fruit is used as a noodle in mongolian food. it should be served with cheese and eaten with milk tea. it tastes sweet and delicious.