Tongliao Snack Full Collection_Tongliao Local Specialty Food Introduction
Baotou City is located in the eastern part of Inner Mongolia Autonomous Region, serving as one of the largest transportation hubs in the eastern Inner Mongolia and western Northeast China.
Features Local snacks include: Tongliao Yellow Corn Corn fatty Kerqin Fatty Beef Tongliao Fatty Beef and Razlut Desert Sunflower Seeds, Kaiyu Red Dried Chilies,glutinous ricestring beans rice, black sesame seeds, premium popped rice, Inner Mongolia Whole Lamb Banquet, ge zha, Inner Mongolia sorghum.milletrice.
Inner Mongolia Whole Lamb Banquet
Introduction
It is called Xioshi or Buhele in Mongolian, a traditional delicacy for guests by the Mongolian, also known as the whole sheep banquet. This is one of the most ancient and most solemn banquets among the Mongolian people. It is usually only set up during grand banquets, important meetings, weddings, or when receiving high-ranking guests. The whole lamb is processed and placed on a large wooden platter in the shape of a lying sheep, with fresh meat flavor, filling the room with its fragrance. Before dining, certain rituals are performed, such as singing praises and reciting blessings for presenting the whole lamb to guests. According to historical records, Genghis Khan once hosted a whole lamb banquet. Kublai Khan also set up a whole lamb banquet when he ascended the throne to honor deities and entertain guests. During the Qing Dynasty, the whole lamb banquet became even more popular. The Lubei in Beijing and various Mongolian alliance palaces received visitors with this banquet.
The meaning of the whole lamb banquet:
For the, it is called "Muersheke", which means "dishes served in a bowl". This dish is made from various parts of the sheep, requiring fresh heart, liver, lung,large intestine, small intestine, kidney, tongue, eyes, ears,stomach，, hoof, blood, and blood serum. Each ingredient is made into two soups served in 16 porcelain bowls. They are not filled to the brim but replenished as needed to maintain their temperature and appeal. Each bowl is garnished with some cilantro and green onions for decoration and flavoring. Accompanied by various pickled vegetables and wine, this banquet is a special treat for guests.Lamb meat soups and lamb dishes are also served with thin-layered flatbreads.Cilantro and scallions. Flower Cabbage and other flowers are also part of the meal. Skilled chefs to prepare this banquet have become scarce, with only one in Xinjiang having performed a complete version on local television. It is the most luxurious banquet in Islamic cuisine.Lamb soup and lamb dishes, along with very thin flatbread pancakes, are also served. Skilled chefs who can prepare this meal have become rare, with only one in Xinjiang having performed a complete version on local television.The text mentioning it first appeared in the writings of Qing Dynasty literary figure and gourmet scholar Yuan Mei's "Random Notes from the Sui Yuan". Among the 72 methods for preparing whole lamb, only about 18 or 19 are actually edible. This is a skill reserved for professionals, as ordinary household cooks find it challenging.
Each dish in a single bowl is made of lamb but with different flavors. The feature:Whole Lamb Banquet”
includes four dried goods, four fresh items, four cold dishes, four green vegetables,
four sweet dishes as the first course:
goose feather snow slices, flower explosions, hundred sons' pouches, mountain fan, thousand-tier steps, jade pearls lanterns, plain heart chrysanthemums,falling water spring, five-flavored rotten stomachs, fried Lychees
, fried iron umbrellas,
mountain chickens oil rolls, jade ring locks, cauldron covers, fried silver fish, double wind green, gathering ginseng slices, Annan stages, steamed pork stomach bags.Desserts: Dragon noodles cakes, one imperial pancake, apricot kernels,tea, small dry pancakes, vegetable dumplings, soup:
pastries：
Soupy rice cakes and one imperial pancake.Apricot kernels tea, small dry pancakes, vegetable dumplings. Soupy rice cakes and one imperial pancake. Second course:
Stir-fried
gourds, five pass locks, ceiling tiles, fried blood balls, beehive nests, eight treasure bags, grass-pulling return to garden, golden cauldron Lama melons, phoenix head caps, red and white flags, colorful phoenix eyes, opening prosperity granaries, dragon gate horns, deer cabs, tigers' eyes, green clouds climbing mountains, furnace tops, blue dragons shedding shells, rhinoceros eyes, fried deer tails.
Two dishes:
stir-fried, five gate locks, ceiling, fried blood balls, bee nest, eight treasure bags,, golden gourd, phoenix crown, red and white flags, colorful phoenix eyes, opening prosperity granary, dragon door, deer hide, stewed tiger eye, ascending to the blue sky, carrying stove top, green cloud climbing, azure dragon shedding its shell, rhinoceros eye, fried deer tail
Dim sum:
Lama cake, coriander pancake, rock candy Job's tears Rice, mutton Shumai, fried steamed two portions
Soup:
tenderloin shredded acid
Three courses:
fried antler,,, fried east hedge,, clear braised fish marrow, clear braised deer tendon, hundred sons gourd, ice flower shredded meat, clear stewed beef tail, seven-hole crystal platform, cherry plum peach red meat, clear, thousand-layer flipping grass, yellow-braised bear bile, pot-burned floating sinew, braised sea cucumber strips, glass cube meat, red-braised leopard paw, red-braised bear paws, fragrant, longevity and prosperity, dry-fried dragon liver, swan meat, auspiciousness and contentment, full hall five blessings, white cloud gathering, five-spotted treasure canopy, fried fern tail, eight immortals crossing the sea
Main dishes:
glutinous rice leaf roll (accompanied by small dishes, shrimp oil small dishes)
Soup:
three fresh ingredients kelp soup, pickled vegetable and shellfish soup
"Pure Muslim lamb banquet", it is a compilation by Wang Zhizhong, a Hui chef in Yinchuan city, based on the skills of his predecessors, with over 50 years of culinary practice passed down orally.It is a cookbook. Though it only represents one aspect of Muslim cuisine, its unique features can still be appreciated. Historical culture
In 1911, Xu Ke compiled in "Dreams of the Clear and Picturesque Classes: Eating Chapter" that "Clear River chefs excel at cooking lamb; when hosting a feast, they use every part of the lamb for various dishes such as steaming, cooking, roasting, stir-frying, quick-frying, grilling, smoking, frying.
Soups, broths , soups, ointments, sweet, salty, spicy, pepper and salt. The serving vessels include bowls, plates, or platters, all of which feature lamb in some form. There are up to 70 different dishes with varied flavors. Those claiming over 108 dishes exist, though exaggerated. Among them, there are also those made solely from chicken and duck meat; even non-Muslims can enjoy these full-lamb feasts. They were popular in the Tongzhi and Guangxu eras (1862-1908)."This text provides a detailed account of the cooking methods, forms, flavors, and serving vessels for lamb banquets during the Qing dynasty's Tongzhi and Guangxu periods. Comparing Xu Ke’s records with Yuan Mei’s, the number of dishes increased from 72 to 108, and actual preparation was extended from nearly 20 to over 80, indicating the development and refinement of lamb banquets.
Saipia grass duck
Introduction
Saipia grass ducks are made using white ducks raised in the pollution-free and non-toxic environment of Inner Mongolia’s vast grasslands.They use various spices and seasonings, processed according to traditional formulas and modern techniques, offering a unique taste that is both savory and fragrant, rich in nutrition, and satisfying to eat repeatedly. It is an ideal dish for family gatherings, banquets, or as a gift, being a green food from the grasslands. Vegetable Introduction Vegetable is a beloved local delicacy among people in Tongliao region.
Features:
A vegetable is made with steamed rice (rice, millet, glutinous millet ),
cabbage leaves, scallions, cilantro, fermented bean paste, and other ingredients.
People who enjoy spicy food may also add some
chili.Preparation: The specific steps are: laying clean vegetable leaves flatly, putting chopped scallions, cilantro, etc., on top, adding an appropriate amount of fermented bean paste according to taste, and then placing steamed rice.Finally, folding the vegetable leaf bottom, holding it tightly with both hands, ready for eating. Millet green beans Introduction Millet green beans is made using high-quality ingredients.
It requires millet from Kaiyuan and green beans from Kaiyuan only.
The yellowish, round grains of Kaiyuan’s millet do not stick or break apart easily and are rich in nutrition. Green beans are a common vegetable among northerners.
Preparation:
To prepare it: wash two pounds of millet thoroughly; after boiling until almost cooked, remove from heat;
then take one pound of green beans, clean and cut into small pieces. In a pot, add sunflower oil, heating to warm temperature, then adding garlic and scallions. Add the green beans and stir-fry until dark green, then season withsalt
and
pepper powder.
First wash and clean two catties of millet, cook it until it is seven-eighths done in an iron pot, then remove it. Take one catty of string beans, clean them well, and cut them into small pieces. Put some sunflower oil in the pot, heat it to a warm temperature, then add minced garlic and chopped green onions. Add the string beans, stir-fry until they turn a bright green color, then add fine salt and sesame seeds powder.(The translation of " " as "sesame seeds powder" is approximate, as it typically refers to crushed Sichuan pepper in Chinese cuisine.)Stir-fry for a few more seconds, add clear water and MSG then cover the steamed millet with the string beans, simmer over low heat for ten minutes. When serving, mix the rice and vegetables well. You can then enjoy the fragrant and delicious cooked millet and string beans.
ge zha
Introduction
Ge zha is a specialty in Kelu County, made by mixing green pea flour into batter, frying it on a flat iron pan, slicing it, and adding fillings before frying or stir-frying as a side dish like ge zha, stir-fried garlic sprouts, or fried dough sticks.Introduction Mongolian white food is called in Mongolian, referring to dairy products from cattle, horses, sheep, or camels.
Mongolian red food is called and refers to meat products from cattle and sheep. White food is a hospitality dish among the Mongolians. White color symbolizes purity, good luck, and nobility; thus, it's the highest honor for guests in Mongolia.When visiting a Mongolian herder’s home as a guest, hosts will serve various white foods like cream, cheese, milk tea, and dairy-based desserts to guests." " is a famous dairy dessert made from cream cheese or milk cake, using cream, sugar, and butter as ingredients. It's finely crafted, not only delicious but also aesthetically pleasing, like a piece of fine art.
Due to its dairy base and sweeteners, white food is both delicious and nutritious, with some health benefits such as treating rheumatism.
Introduction
K is a specialty from Tongliao City in Inner Mongolia Autonomous Region, recognized as a Chinese geographical indication product.
The lies in the eastern part of Inner Mongolia. It is one of the few unspoiled grasslands globally and is known as the "Huangniu Homeland." The quality of is attributed to abundant pastures, ample sunlight, natural grazing methods, long-standing livestock farming traditions, and improved breeds. Obtained multiple international trade recognitions and national certifications, including export rights to Russia, Middle Eastern Islamic countries, Indonesia, Malaysia, etc., and certified as green food by the China Green Food Development Center and registered as halal food with the Islamic Association. IntroductionK is produced in the.The lies in the eastern part of Inner Mongolia. Known for its natural pastures, it is home to and spans over 4 million acres with more than 900 species of high-quality grasses. Here, are raised using scientific methods and natural grazing practices. Regular veterinary check-ups ensure the health of each animal.At 18 months old, these cattle are sent to specialized fattening farms for the final step in beef production—fattening and tenderization. In these professional fattening farms, cattle receive a balanced diet tailored by experts and are cared for by dedicated staff who ensure their wellbeing and freedom of growth. K 's processing facility is built according to EU standards. It features multiple temperature control points for continuous cold storage, ensuring high-quality meat.The producers within the can apply for the use of "geographical indication product exclusive mark." This application must be approved by the National Quality Supervision Administration. Quality and Technical Requirements The variety must be self-bred in the protected area. Feeding Management:1. Grazing: Cattle are raised for 18 to 24 months on pastures within the protected zone. 2. Fattening: Healthy bulls and castrated bulls weighing over 300 kg are fattened with local corn and corn stalks for 4 to 6 months.3. Slaughtering: Cattle for slaughter must weigh at least 450 kg. Environmental and Safety Requirements:Cattle rearing environment, disease prevention, and control practices must comply with national regulations.
Butchering and Processing:
Follows the standards of Fresh, Frozen Sliced Beef GB/T17238/1998 and Beef and Sheep Carcass Quality Inspection Procedures GB18393/2001.
Meat Maturation: Cattle carcasses are stored in a 0℃ to 4℃ room for over 168 hours. After maturation, the pH value is ≤6.8. Cutting Conditions: Cutting temperature must be ≤11℃. Grading: Graded based on backfat thickness, color, and intramuscular fat deposition. Quality Characteristics:
1. Sensory characteristics: The beef has a cherry red color with white fat, visible marbling, and a layer of film that is elastic.
2. Physical indicators:Protein content ≥ 16%, fat content ≥ 7%, frozen meat dehydration loss ≤ 8%, shear force value ≤ 4kg.3. Safety requirements: The product must meet national safety standards for similar products. IntroductionMongolian people call it“ ”. Steamed millet is placed in a pan with fine sand and stir-fried over high heat until dry, then dehulled to make fried rice. Soak the fried rice in boiled milk or yogurt, add butter, sugar, etc., and it can be eaten. In professional beef fattening farms, cattle can be fed natural grain feed mixtures prepared by experts. There are dedicated animal keepers responsible for feeding and grooming each cow as well as cleaning the pens to ensure that every
The processing plant of is built according to EU standards designed by German design institutes, signed off by EU health officials, and supervised on-site by German engineers.remains in a refrigerated state. It has over 30 temperature monitoring points for temperature control. Post-slaughter beef undergoes acidification and maturation processes, resulting in tender, easy-to-cook, and fresh meat.
Special mark usage:
Producers within the of can apply to the Tongliao Entry-Exit Inspection and Quarantine Bureau for the use of "geographic indication product exclusive mark." Approval is given by the State Quality Supervision Administration.
Quality technical requirements:
Variety requirements.
Cattle in the protected area that are self-reared and self-nourished.
Feeding management.
1. Pasture feeding: Cattle born within the protected area are pasture-fed until they are 18 to 24 months old.
2. Intensive fattening: For bulls and castrated males with a weight of at least 300 kg, corn and corn stalks are primarily used as feed for fattening. This process lasts 4 to 6 months.
3. Slaughtering and selling: Fattened cattle should weigh no less than 450 kg before being sold for slaughter.
4. Environmental and safety requirements: The rearing environment, disease prevention, and control must comply with national regulations.
Slaughter processing.
1. Slaughtering of cattle follows the standards of GB/T 17238/1998 for fresh or frozen separated beef and GB 18393/2001 for meat quality inspection.
2. Maturation: Carcasses are stored in a cooling room at 0 to 4 degrees Celsius, with a maturation period of more than 168 hours; the pH value after maturation should be less than or equal to 6.8.
3. Cutting conditions: The cutting room temperature must not exceed 11 degrees Celsius.
4. Grading: Categorize based on backfat thickness, meat color, and intramuscular fat deposition.
Quality characteristics.
1. Sensory characteristics: Beef color is cherry red, fat is milky white, muscle tissue has distinct marbling, the surface of the meat has a film with elasticity.
2. Physical indicators:Protein content ≥ 16%, fat content ≥ 7%, frozen meat defrosting water loss rate ≤ 8%, shear force value ≤ 4 kg. 3. Safety requirements: Product safety standards must meet national regulations for similar products.
Premium fried millet
Introduction
"Hu lie ba da" in Mongolian.
Scattered barley is steamed, mixed with fine sand and fried over high heat until dry, then the outer layer is removed to make fried millet. Soak the fried millet in boiled fresh milk or yogurt, add Urimo, butter, and sugar before eating;known for its good body condition, young age, high meat yield, and fine texture. The quality rate exceeds 99.42%, ranking at the forefront of the country."Tongliao beef" brand is protected as a place of origin label by the state, which will promote livestock farming development in Tongliao city and accelerate the growth of cattle brands. It can also be steeped in hot water, added with butter, sugar, fresh cheese curds, and other ingredients for consumption. Using millet, one can make milk porridge, meat porridge, etc. Millet is easy to preserve and convenient to carry.
Methods of consumption:
For Mongolians, millet is the main food. In the Mongolian language, it is called "hulibuda", made from foxtail millet after steaming, frying, and grinding processes. Nomads cannot do without tea or millet in their daily lives. Because millet is a traditional food in Mongolian households, people of all ages like to eat it. When eating, put the millet into a bowl and soak it with sweet milk until soft, then mix it with dairy products. Alternatively, you can eat it with white cream, sugar, or fresh milk porridge made from cooked millet, or meat porridge. It can also be eaten dry.
Nutritional Value of Foxtail Millet:
The raw material for fried millet - foxtail millet (Panicum miliaceum L.), a cereal in the Poaceae family, is also known as glutinous rice or grain millet. Foxtail millet has a short growing cycle and is drought and poor soil resistant. It is a major crop in arid and semi-arid regions of China.
The protein content of foxtail millet ranges from 12% to over 14%. Starch accounts for about 70%, with sticky varieties at 67.6% and japonica varieties at 72.5%. In sticky varieties, the content of straight-chain starch is very low; high-quality sticky varieties contain no straight-chain starch. Japonica varieties have a straight-chain starch content generally between 4.5% to 12.7%, with an average of 7.5%. Fat content is about 3.6%. In addition, it contains β-carotene,radish, vitamin E, vitamin B6, B1, and B2, as well as calcium, magnesium, phosphorus, iron, zinc, copper, and other minerals.
It is rich in protein, with the amino acid composition resembling that of human proteins. It is easily digestible. When combined with legume products (to balance its lysine deficiency), it can significantly improve its biological value;This combination is commonly seen when cooking porridge with soybeans,red small beans, and kidney beans. It can also be paired with soybean products like tofu or sprouts.Since it is relatively rich in B vitamins, vitamin E, and other nutrients, it is very suitable for children and teenagers who are growing as a primary food source, combined with other foods. Pure foxtail millet is japonica. The carbohydrate content, especially sucrose, decreases during processing.It can be consumed similarly to rice or soaked in hot or cold water (the broth is clear). When made with green beans at a ratio of 2:3, it becomes a traditional Chinese medicinal food for various conditions including obesity, diabetes, cardiovascular disease, myopia, high cholesterol, athlete's foot, multiple neuritis, tuberculosis, hyperthyroidism, angular cheilitis, lip inflammation, tongue inflammation, and eyelid inflammation. It can provide good preventive and therapeutic effects.The principle of fried millet for weight loss: During the frying process, all starch in the grain is destroyed or broken down (other nutrients are also significantly damaged). They become activated carbon.Activated carbon absorbs fat attached to the stomach and intestines, expelling it from the body. Therefore, it effectively "cleans" the intestines and removes oil. It cools and quenches thirst while protecting the stomach. You can eat as much as you want without feeling full, and it pairs well with any dish, even meat or fried foods that weight-conscious people might not dare to eat.
Introduction of Tongliao Fatty Beef
Tongliao fatty beef is a protected geographical indication product. The city of Tongliao in Inner Mongolia Autonomous Region (formerly known as Zhiririmu League) is the heart of the and also one of China's major grain and cattle-producing regions. In the 1960s, the number of cattle in Tongliao was first in the country at both the provincial and municipal levels.
Later, it fell behind Anhui Fuyang.
At the beginning of the new century, Tongliao took advantage of corn stalks and newly cultivated forage to develop animal husbandry. It focused on beef cattle breeding, forming a large-scale livestock industry in the region. By 2001, the city had 1.4 million head of cattle, with 1.14 million heads kept as stock and 320,000 heads slaughtered for meat. Among them, 230,000 were fattened cattle. The livestock sector's output value reached 550 million yuan. On average, each person earned 200 yuan from pure beef farming income.
Tongliao fatty beef has risen again as a top brand of meat cattle in the city, mainly supplying the Hong Kong market.
It is known for its good condition, young age, high meat yield, and tender texture. The quality export rate reaches 99.42%, ranking among the best in China.
The Chinese government's protection of the Tongliao fatty beef brand will accelerate the development of livestock farming and strengthen the branding of local cattle breeds in Tongliao City.
Tongliao is known as a "land of yellow cattle."In 1998, Tongliao's Wufeng Foreign Economic Trade Company was granted permission to export live cattle for Hong Kong. They started this business. On March 20, 2000, the "Tongliao fatty beef" brand passed the national geographical indication registration under the promotion of the Tongliao Inspection and Quarantine Bureau. It became China's first registered brand for large livestock products. The famous meal of Zama is a grand banquet during the Yuan Dynasty era. About 700 years ago, every year when Kublai Khan toured the northern capital, he would host a grand banquet to entertain his relatives, officials, and close attendants. This was also called "zhizun feast."It is a celebration event combining dining, singing, dancing, games, and competitions. In modern times, the Zama Banquet is a luxurious and formal dinner service in high-end hotels or 4A scenic spots in Inner Mongolia. The venue, entry rituals, activities all recreate the grandeur of Yuan Dynasty imperial banquets. It features Mongolian traditional delicacies on one table. At the Zama banquet, the most famous dish is roast whole beef, cooked similarly to roast lamb. A whole cow's skin would be peeled off and placed in a specially made oven for two days before it could be taken out.
When the roasted whole beef with a red silk ribbon around its neck and a yellow cloth draped over it was pushed into the hall, elegant ancient music played as well. Once the cloth was removed, revealing the golden-colored roast beef lying on its side, the banquet hall erupted in excitement. Then a series of formal and solemn ceremonies followed to welcome distinguished guests from all directions. In addition to roasted whole beef, the Zama Banquet also features hand-cut meat and various other premium traditional lamb dishes. Beverages include mare's milk wine, white spirit, fruit wines, with Mongolian dances and entertainment programs during meals. Tongliao City has long been known as the "Land of Yellow Cattle."In 1998, Tongliao Wufeng Foreign Economic Trade Company obtained a quota for supplying Hong Kong live cattle and started business in this area."Tongliao beef" brand was registered by the Tongliao Entry-Exit Inspection and Quarantine Bureau as an origin geographical mark in March 2000, becoming the first such brand to be registered for "large livestock."The Zama banquet is a grand feast from the Yuan Dynasty era.
Over seven hundred years ago, during his annual visit to Shangdu, Kublai Khan would host grand banquets with family members, ministers, and attendants. This was also known as the "Zhizun" banquet or Zama banquet. This is a feast that combines dining, singing, dancing, games, and competitions. Participants must wear Zhizun attire; the banquet lasts three days, and participants change their clothes each day.
"Zama banquet" in modern times is a grand banquet format offered by high-end hotels and 4A scenic spots in Inner Mongolia. The setting, entry, activities all recreate the luxurious and solemn atmosphere of Yuan Dynasty imperial banquets, with a wide array of Mongolian traditional delicacies.
The most famous dish at Zama banquet is roasted whole bull. The preparation method is similar to that of roasted whole lamb; the whole bull, after being skinned, is placed in a roasting cellar for two days and nights before being taken out.
When the roasted whole bull is brought onto the table with a red silk ribbon around its neck and draped in yellow cloth, elegant ancient music plays as it slowly enters the hall. When the cloth is removed, revealing the golden-colored bull lying down, the banquet hall erupts into applause. Following this are a series of solemn and enthusiastic etiquette activities to welcome distinguished guests from all directions. In addition to roasted whole bull, there are hand-held meat slices and other lamb-based traditional delicacies at Zama banquet, beveragesinclude mare's milk wine, white spirits, and fruit wines. There is also Mongolian singing and entertainment during the meal.
Modern "Zamaa Banquet" is a grand dinner form launched by high-star hotels and 4A scenic spots in Inner Mongolia, recreating the luxurious and solemn atmosphere of the Mongol royal banquet from the Yuan Dynasty. The most famous dish at the Zamaa Banquet is roasted whole beef, which is prepared similarly to roasted lamb. The whole skinned cow must be placed in a roasting pit for two days and nights before it can be served. When the roasted whole beef, draped with red silk around its neck and covered with yellow silk, is slowly pushed into the hall, elegant ancient music begins to play. When the silks are removed, revealing the golden-red roasted cow, the banquet hall erupts in excitement, followed by a series of solemn and enthusiastic rituals to welcome distinguished guests.
In addition to roasted whole beef, the Zamaa Banquet also features hand-holding meat and other premium traditional dishes primarily made from mutton,Drinks include mare's milk wine, distilled spirits, and fruit wines. During the banquet, there are Mongolian dances and entertainment activities.
