What are the specialties in Inner Mongolia?

It is one of the traditional Mongolian foods and the main way to eat meat in daily life. The practice is to slaughter the fat and tender sheep in the traditional way, peel and gut them, remove their heads and hooves, wash them, cut them into pieces, cook them in white water, take them out when the meat is cooked, and put them on a big plate for eating. Everyone took Mongolian knives and cut them in chunks. It gets its name from holding food with hands instead of chopsticks.

2: Roast whole lamb

Roast whole sheep is a traditional local flavor meat product of Mongolian diet, a dish with the most national characteristics, a traditional delicacy formed in thousands of years of nomadic life and a traditional famous dish of Mongolian guests.

It is said that roast whole sheep is the healthiest, most environmentally friendly and greenest food in meat products diet at present. Roasted whole sheep has golden and shiny appearance, brown and crisp skin, soft and tender meat inside, and fragrant mutton flavor, which makes people fondle it.

3. Mongolian blood sausage

The main raw materials for making blood sausage are sheep small intestine and sheep blood. Sheep blood is the product of Mongolian Tao Xin's killing sheep. Put salt, chopped green onion, a little water and flour into sheep blood to make plasma. Then wash the sheep intestines with salt water, pour in the seasoned sheep blood, tie the ends of the sheep intestines tightly with thin lines, and cook them in water.

In the cooking process, it is necessary to puncture a small hole with a fine needle to deflate the intestines, so as to prevent the hot air in the intestines from bursting the intestines. For mutton sausages that have not been eaten at one time, they can be cooked and heated in broth with cooked meat. This method has the dual effects of heating and seasoning. If there is no stock, you can heat it in a steamer or bake it, and the flavor is better.

4: Mutton offal

Mutton offal-Mongolian mutton offal occupies the supreme position in snacks, paying attention to "three ingredients", "three soups" and "three flavors". The three materials are divided into main materials and auxiliary materials. The three main components are heart, liver and lung, also called "three reds"; The auxiliary three ingredients are belly, intestine, head and hoof meat, also known as "three whites".

All three flavors are simple. All tables specializing in mutton offal have these three flavors: green coriander powder in spring, red pepper noodles, and white crystal salt, which can be blended according to tastes.

5: Air-dried beef

"Air-dried beef" is a specialty of Ximeng and is known as "Genghis Khan's military food". Beef jerky comes from the war grain of Mongolian soldiers, which is convenient to carry and rich in nutrition. Ximeng beef jerky is made of high-quality and pollution-free prairie fresh beef, which is refined by combining Mongolian traditional handwork and modern advanced technology. Unique taste and endless aftertaste.