Inner Mongolia is a magical and beautiful place with vast grasslands, spectacular deserts, clear lakes and rich ethnic culture.
Here, people are hospitable, like to sing and dance, and also like to eat meat and drink. The diet of Inner Mongolia is mainly beef and mutton, with a heavy oil and aroma flavor, and a strong grassland flavor.
So which dish is the best in Inner Mongolia? After everyone’s selection, these 7 dishes are more famous, see how many you have eaten?
Roast whole lamb
Roasted whole lamb is one of the most representative and influential famous dishes in Inner Mongolia, and it is also a traditional Mongolian dish and a special dish for entertaining VIPs or holding major celebrations.
Roasted whole sheep are made of live sheep with a strong body, white coat, tender meat and no peculiar smell, and after processing, they are roasted on the fire until golden brown and crispy.
Then place the whole sheep on a large plate in a horizontal or standing position, and decorate the eyes, ears, etc. with carrots and other ingredients. Finally, bunting and hada are planted on the sheep and cut with a knife for guests to enjoy.
The roasted whole lamb is tender and juicy, fragrant and melts in the mouth. When eating roasted whole lamb, it should also be accompanied by food and drinks such as finger rice and milk tea to increase the flavor.
Hand grilled lamb
Hand-grilled lamb is another classic dish in Inner Mongolia and one of the traditional dishes formed in the life of nomads.
Hand-grilled lamb is made of fresh and pollution-free whole lamb with ribs and oil flowers (usually two legs in front and back), first add water to the pot to blanch to remove blood water and peculiar smell, and then put it into a large iron pot with salt, ginger slices and other spices and simmer slowly until soft and cooked.
Finally, the pot is brought to the table, and the lamb is cut into small pieces in front of the guests, and sprinkled with cumin powder and other spices for the guests to grasp and eat with their hands.
Hand grilled lamb is rosy in color, rich in meat aroma, chewy and chewy, making it a rare delicacy.
Haggis is a traditional dish in Inner Mongolia and one of the favorite foods of the Mongolian people.
Haggis is made from the heart, liver, lungs, kidneys and other internal organs of the sheep, first washed with clean water, then cut into small pieces, put into a pot and add water, salt, ginger slices and other spices to cook. Finally, remove the haggis, place it on a large plate, and sprinkle with spices such as sesame seeds and cumin powder, accompanied by condiments such as vinegar or chili oil.
Haggis is red and white in color, soft and tender in texture, delicious in taste and rich in nutrients.
Pickpocket of camel paws
Camel paw is a special dish in Inner Mongolia and one of the signature dishes of Camel Bell Hotel.
The chop is made of fresh camel paw (i.e. camel toe), first boiled in boiling water to remove hair, then cut into pieces, put into a pot and add water, cooking wine, ginger slices and other spices to simmer. Finally, remove the hump palms, put them in a casserole, pour over the sauce and chopped green onion, and simmer over low heat until soft and fragrant.
The chop is bright red, the meat is tender, the soup is rich and fragrant.
Shredded milk tofu
Pulling silk milk tofu is a traditional dessert in Inner Mongolia and one of the festival foods of the Mongolian people.
Shredded milk tofu is made from goat’s milk, first cut into small pieces and then fried in oil until golden brown. Then put the sugar and water in the pot to make a thick slurry, and then put the fried milk tofu into the pot and mix well. Finally, the shredded milk tofu is served and sprinkled with garnishes such as sesame seeds or shredded coconut.
Shredded milk tofu is golden and crispy on the outside, soft and sweet on the inside, and rich in texture.
Clear soup oxtail
Clear soup oxtail is a traditional famous dish in Inner Mongolia and one of the winter foods of the Mongolian people.
The clear soup oxtail is made of fresh oxtail, first boiled in boiling water to remove the blood water, then cut into segments, put into a pot with water, salt, ginger slices and other spices and stew. Finally, remove the oxtail, place it in a large bowl and pour it over the broth and coriander, accompanied by condiments such as vinegar or chili oil.
The beef in clear soup is firm, the bone marrow is fragrant, the soup is clear in color and delicious.
Big fried sheep
Big fried sheep is a special dish in Inner Mongolia and one of the festival foods of the Mongolian people.
Large fried sheep is made from whole sheep or pieces of lamb, first boiled in boiling water until half-cooked, and then fried in oil until golden brown. Then cut the lamb into small pieces, put it in a pot and add water, salt, peppercorns, star anise and other spices to boil, and then simmer over low heat until soft and rotten. Finally, the large fried lamb is served and sprinkled with sesame seeds, cumin powder and other spices.
The fried sheep is crispy on the outside, tender on the inside, fat but not greasy, and full of aroma.
MINH NGUYEN – LINKPIZ.COM