Air-dried beef, also known as "beef jerky", is a natural grassland in Inner Mongolia. The grass is rich and the cattle and sheep are fat. Mongolian herdsmen living here have the habit of drying beef jerky for generations. Beef is full of flavor, the meat is original, the taste is hemp and slightly spicy. It is very chewy and a delicious snack, which can make your mouth water.

instant-boiled?mutton

Originated in the Yuan Dynasty. Inner Mongolia instant-boiled mutton mostly uses the outer ridge, hind legs, sheep tail and other parts of the big-tailed sheep, cut into thin slices and gently rinsed in hot pot boiling soup; Then take the prepared sesame paste, fermented bean curd, chives, chopped green onion, shredded ginger, shrimp oil, etc. As seasoning. Sliced meat is tender and delicious, not greasy, and eaten while rinsing. However, what is popular now is a new way of eating represented by Baotou "Little Sheep".

Roast Lamb Leg

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".

Dried 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.

Goat milk tablets

Goat milk tablet is a special snack in Inner Mongolia, which is very suitable for children and pregnant women to supplement calcium. High nutrition and low fat sugar-free milk tablets! Super delicious! Eating regularly can also reduce weight and whiten skin, so get started! !

Mongolia guocha

It is a traditional Mongolian food milk tea. Mongolian is called "Ugutacuo". When cooking this pot of tea, you should wash it first. The water for making tea must be fresh water, preferably mountain spring water. Then break the brewed brick tea, put the washed iron pot on the fire and pour water into it. After boiling, add the mashed brick tea, boil for 3 hours, add the milk, and then add salt according to the taste. When the whole pot of tea began to boil, even the salty milk tea bottom of the pot of tea was cooked. After the bottom of milk tea is cooked, put ghee, milk tofu, cheese, fried rice, beef jerky and other materials into the pot, stir repeatedly with a large spoon in your hand, then pour the cooked milk tea into a copper pot and boil it again.