1. roast leg of lamb
Roast leg of lamb is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep. According to legend, hunting and nomadic people who live in the vast land in northern China often roast whole prey and eat whole sheep by bonfires. People gradually found that the best part of the whole sheep is the hind leg of the sheep, so they often cut off the hind leg of the sheep and roast it. Roasting sheep's hind legs alone is not only faster than roasting whole sheep, but also more delicious and convenient to eat. Roast leg of lamb gradually replaced roast whole sheep. After a long period of development, various ingredients and condiments were gradually added in the roasting process of leg of lamb, which made it integrate shape, color, taste and freshness, beautiful in color, fragrant in meat, tender inside, crisp but not greasy, and was known as "smell but not smell".
2. Steamed dumplings
Steamed dumplings are a traditional flavor food that has been circulating for a long time in Hohhot. As early as the Qing Dynasty, steamed dumplings in Beijing were already famous. At that time, the words "osmanthus city is more beautiful" were often marked on the sign hanging in front of the steamed dumpling restaurant in Qianmen area of Beijing. When foreign guests come to Hohhot, they must taste steamed dumplings, and then they can be considered as happy that you have come. Steamed dumplings are made with unique technology, excellent materials, thin skin, moderate mutton stuffing and complete seasonings such as onion and ginger. When steamed dumplings come out, they are full of fresh fragrance. Look at its shape, I saw a thin cicada wing, crystal clear, like a mint bag with chopsticks, placed on a plate like a cake. It tastes sweet but not greasy. It can be described as a delicious meal with beautiful shape and rich flavor. Hohhot is slightly beautiful. It used to be specially used for making breakfast, and most of them were run by teahouses. Now, it has become a must-have food in many restaurants and a common food in families.
3. Mutton floss
The origin of mutton floss is Inner Mongolia, which is a favorite flavor product of ethnic minorities. Fresh mutton is boned, degreased, peeled, cut, rinsed, boiled, kneaded, fried, cooled and packaged. Huang Liang is crisp and fragrant, soft, thin and loose, salty and sweet to eat, and rich in nutrition.
4. Milk skin
Milk skin is called "Chagan Yide", "Wu Rumu" and "Wu Rimo" in Mongolian. Chinese means "white food". Pour the fresh milk of horses, sheep, cows and camels into the pot and boil it slowly. When a layer of wax grease condenses on its surface, lift it with chopsticks and hang it in a ventilated place to dry, which is the milk skin. It belongs to the essence of milk skin in fresh milk, is a good product in the series of dairy foods, and has high nutritional value. The production process of milk skin is simple, but it uses a lot of materials. Pure taste and rich nutrition. Together with milk tea, milk fruit and fried rice, it was once called the "best food" for entertaining VIPs, and it was an indispensable food for dining at home, entertaining guests and offering sacrifices to ancestors and gods.
5. Milk tea
First, break off the tea leaves from the tea bricks with a knife, put them in a hot kettle to boil, then take out the used tea leaves with a cloth bag and put them in a bucket. Stir-fry the millet in China until it smells good. Then pour the tea leaves and fresh milk in the bucket into the pot to boil, dry them repeatedly with a spoon, and drink them after the tea leaves are mixed.
6. Yogurt
A popular drink among Mongolian people in midsummer, there are two kinds of drinks: raw fermented yogurt and cooked fermented yogurt. Raw fermented yogurt is made by putting fresh milk or fresh goat's milk, mare's milk and camel milk into a jar, keeping the temperature at about 18 degrees Celsius, and fermenting into sour lumps after two days. This is raw fermented yogurt. In summer, if you drink a cup of yogurt, it's like eating sorbet. It can not only prevent heatstroke, but also relieve hunger. It is a rare cool drink.
7.hada cake
Hada cake is a traditional famous food in Chifeng City, Inner Mongolia Autonomous Region (Zhaowuda Grassland). Hada cake is a kind of cake similar to dim sum, and its cost is relatively high. It is made of water, oil and pastry, rolled into skin, filled with dried fruit and baked. The prepared Hada cake has the characteristics of ground crushing, no need to chew when put into the mouth, crisp and sweet.
8. Handmade meat
Handmade mutton is a famous traditional ethnic dish in Inner Mongolia. It is cooked with mutton. Because mutton is big, it must be torn by hand when eating, so it is named. Very ethnic, mellow and delicious.
9.camel's paw
Camels are all treasures, especially camel's paw. Camel's paw is four soft hoofs as big as a futon. Because it is the most active tissue in camel's body, its meat quality is extremely delicate and elastic, like tendon, softer. Camel's paw is rich in nutrition and has always been as famous as bear's paw, bird's nest and Hericium erinaceus. It is one of the four famous dishes in China. Camel's paw is one of the "eight treasures of the north" used by the ancient court. Because camel's claws are very precious, they are all ordered by star-rated hotels in the mainland, and they are rarely tasted at the luxurious banquet in Ejina, which is known as the "hometown of camels".
10, milk powder
Milk powder is one of the famous snacks in Inner Mongolia. Dairy products are mainly based on the milk of cattle, sheep, horses and camels. Ferment the peeled milk in a barrel, hang it in a cloth bag, cut it into pieces with ponytail or thin thread, and put it on a board to dry for a few days.