Full Collection of Inner Mongolia Snacks_Delicious Introduction to Inner Mongolia Specialty Foods
The vast expanse of Inner Mongolia gives its cuisine a distinctive character, with the western regions known for their snacks.Snacks are primarily hada flatbread,millet products, and stuffed pastries.In the eastern region, meat dishes are more prevalent, such as roasted lamb and mutton. Various dairy products and mare's milk wine are also common throughout Inner Mongolia.
Roasted whole lamb
Introduction
Roasted whole lamb is a traditional local delicacy among minority groups in the Inner Mongolia Autonomous Region, especially among Mongolian people. It is a large dish with strong ethnic characteristics, formed through centuries of nomadic life and now also enjoyed by Han people.
Historical Culture
Its history can be traced back far. Archaeological evidence shows that in the area near where "Huertosu" (Erdos) people lived, there were ashes and burnt bones found along with traces of ancient human activity. Archaeological reports state: "The Erdos people already used fire?to dig pits on the sand,?and roasted hunted wild boars." The Yuan History records that in the 12th century, Mongolians "dug holes to roast meat." By the 13th century during the Yuan Dynasty, meat preparation and cuisine had greatly improved. The Guokongshi·Liu Steam lamb recorded a detailed account of roasted lamb in the Yuan Dynasty: "In the Yuan Dynasty there was Liu steam lamb. A pit three feet deep was dug on the ground, surrounded by burnt firewood, until it turned completely red. Iron grates were used to place the lamb, covered with willow branches and sealed with earth until it was fully cooked." Not only is the preparation complex and detailed, but a special roasting oven was also used. During the Qing Dynasty, many Mongol nobles’ residences regularly served roasted whole lamb as a gesture of respect to guests. It was considered an expensive delicacy in etiquette. In the Kangxi and Qianlong eras, the "Luo " (Luobuzangduerji) in Beijing had famous roasted lamb, renowned throughout the capital city, and even its chef Ga Rugudi (Mongolian ethnicity) became well-known. Until the early 1950s, various noble families still served roasted whole lamb to their guests.
Preparation
Roasted whole lamb is so famous not only for its carefully selected ingredients but also due to its unique preparation method. Xinjiang mutton is known for its fresh and tender texture without a gamey taste, enjoying high reputation in both domestic and international meat markets. Highly skilled chefs choose two-year-old Altay kevlin sheep. After slaughtering, they remove the head, hooves, and internal organs. A wooden rod with large nails at each end is used to thread the whole lamb from head to tail. The neck is placed on one of the nails. The meat is then coated with a mixture made from egg yolks, salt water,ginger, yellow pepper powder,cumin powder, and white flour. This paste-covered lamb, head facing down, is placed in the hot naan pit. The pit's opening is tightly sealed with wet cloth. It is cooked for about an hour until the nail area turns white and the lamb becomes golden brown. Once done, it is removed from the oven. Dehydrated beef
introduction Dehydrated beef, also known as "dried beef" or "beef jerky."
Inner Mongolia's vast grasslands are natural pastures.
Grassy areas and fat livestock have led to the traditional habit of drying beef in this region among Mongolian nomads.Historical Culture"The history of dried beef can be traced back to when Genghis Khan established his Mongol Empire, where beef jerky was an inseparable part of the Mongol cavalry."They would drink mare's milk or eat lamb for sustenance. As long as there were water and grasses for their horses and livestock, the Mongols could sustain themselves. After slaughtering a cow, hundreds of kilograms of meat can be dried and ground into powder, only to have dozens of kilograms left, which are packed and carried on one's back with water available at any time.
In times of scarcity, hunting could provide additional sustenance.
"During warfare, Mongol cavalry relied heavily on their livestock for supplies;this reduced the burden of carrying provisions significantly. Dried beef played a crucial role in long-distance expeditions."Nomads have had a tradition of air-drying beef to serve as a treat for distinguished guests; it was only prepared when truly special visitors arrived. PreparationFor selected beef from the hind leg or sides (400 grams), seasonings: salt 3 grams, onion 20 grams, ginger 10 grams, sugar 20 grams, and peanut oil 1000 grams. First, remove the sinew from the chosen beef and cut it into long strips. Mix salt, onion, ginger, sugar in a small bowl, marinate the meat for 12 hours. Hang the meat on an iron frame in a ventilated area. In Inner Mongolia, air-drying time is shorter due to climate conditions. After 1-3 days of drying, cut the strips into chunks about four or five centimeters long. Heat a wok over medium heat and pour peanut oil. When the oil reaches four-fifths hot, add the dried beef strips and fry for about three minutes without overheating. Remove from the oil and drain.
After it is fully cooked, it can be served on the table.
Store properly in a dry, low-temperature place; avoid damp conditions as this can accelerate spoilage and mold growth.Hand-pulled beef introduction Inner Mongolia's specialty in beef and mutton leads to the popularity of hand-pulled beef. This product is a natural healthy delicacy without preservatives, dense meat with a soy sauce flavor. Preparation
1. Select lean beef, slice it into long strips. Mix salt, green onions, ginger, sugar in a small bowl and marinate the meat.2. After 12 hours, hang the meat on an iron frame to dry in a well-ventilated area for 1-3 days based on regional and seasonal conditions. In Inner Mongolia, less air drying time is needed.3. Cut the strips into chunks of about 4-5 cm. Place a wok over heat and add peanut oil. When the oil reaches four-fifths hotness, fry the dried beef for about 3 minutes. Do not use high heat, then remove and drain off excess oil. Cook until fully cooked, then serve on a platter. Storage Keep in a cool, dry place away from damp conditions. Do not store in the refrigerator as moisture will accelerate spoilage.
Hand-sliced Beef
Introduction
This is a traditional Inner Mongolian delicacy made of beef. Hand-sliced beef is very popular here due to its natural and healthy qualities, no preservatives, dense texture, and savory flavor.
Preparation
Ingredients: beef,Chinese hawthorn or tea bag, cinnamon, star anise,fennel seeds, bay leaves, dried tangerine peel, alpinia officinarum rhizome, cardamom, cubeb pepper, soy sauce, scallion pieces, ginger slices
Preparation: 1. Cut beef into large chunks dark soy sauce Submerge the meat and add an appropriate amount of rice wine, let it sit in the refrigerator for one day.2. Place the soy sauce and scallion pieces in a pot with double the water volume; bring to a boil before adding the beef. Boil until the foam is removed, then simmer under high pressure for 12-14 minutes or until a skewer can easily pierce through the meat but meets some resistance.
milk tofu
Introduction
Noodle-like dairy product, known as "Hu Ruda" in Mongolian, is commonly found in the households of Mongolian herders. Made from fermented cow's milk, sheep's milk or mare's milk, this food has a texture similar to tofu and can be either slightly sour or slightly sweet with rich milk aroma. Herders often enjoy it soaked in milk tea or carry it on long journeys for its thirst-quenching and hunger-satisfying properties.It can also be made into caramelizednoodle-like dairy product, which is a delicacy served at banquets due to its ability to create strings when pulled apart.milk cheese, often referred to as cheese or lacto, and completely dried milk cheese is known as milk pudding.
Making traditional dairy products can be challenging, but simpler recipes have also been developed.Traditional cooked milk cheese method Let the leftover whey from boiled milk or the remaining solid after ghee extraction ferment for a few days. Filter out excess water with cheesecloth and then cook the solid part in a pot while stirring until it thickens. Package it using cheesecloth to squeeze out any remaining liquid, then press into shape or cut into various forms.
Traditional uncooked milk cheese method
Let fresh milk ferment until it becomes slightly sour, then boil it and form it into the texture of old tofu. Squeeze out excess water with cheesecloth and mold accordingly.
Mongolian cakeIntroductionA traditional snack in Inner Mongolia. Blend roasted millet flour with a small amount of wheat flour, add boiling water to form a hard dough, let it ferment at warm temperature. Form into appropriate size circles, fry until cooked in hot vegetable oil.
Characterized by crispy and fragrant exterior and soft and sweet interior, often served during family celebrations.
Mongolian cheeseIntroduction
Also known as "yakut" or "lacto," this is a beloved dairy product among Mongolians.It comes in two types: raw and cooked.
Raw cheese method involves stirring fresh milk to separate the cream, then fermenting it. Boil the remaining pure milk until it forms tofu-like curds, strain with cheesecloth and mold accordingly.
Cooked cheese process differs slightly; leftover milk from making ghee or after extracting cream is fermented, then cooked into a paste, strained, molded, and dried in the sun to harden. Consumption includes soaking in milk tea millet flour wheat flourto taste and then forming dough. Fry until cooked. Features a crispy exterior and soft interior with sweet flavor, often served during family gatherings. Mongolian milk skinIntroduction"Dairy white," "Uruu" or "Urium," referring to the layer of fat and protein on top of cow's or sheep's milk. It has a milky and fatty aroma with a slight sweetness, very tasty.
Extracted by skimming off the top layer of milk after evening milking and letting it settle overnight. It is called "milk skin" due to its appearance like a white sheet covering the milk surface.
Rich in nutrition and enjoyed with
milk tea, dried fruit, or toasted rice for guests.
Milk skin is found among various ethnic groups including Kazakhs, Uighurs, Mongols, and Sibe people.
Process To make milk skin, use fresh milk and strain it several times to remove any impurities. Afterwards, heat pure milk in a pot until it sours. Once the milk has an acidic taste, pour it back into the pot and boil.Yogurt When it forms a tofu-like shape, strain out the excess liquid using cheesecloth. Then press the curds into molds or onto plates; or place several pieces in a pack for emergency rations. Shape as desired by pressing with a knife, and the fresh cheese is ready.
Preparation of Cooked Cheese differs slightly from that of Fresh Cheese. For cooked cheese, use leftover milk after making cheese skin or cream extraction. Let it sit for several days to ferment. Once the yogurt has hardened into soft blocks, strain out excess liquid using cheesecloth and place in a pot to gently simmer while stirring until thickened. Strain again with cheesecloth, then press into molds or slice as desired. Allow the cheese to dry in the sun or a well-ventilated area before serving.
Many ways to enjoy cheese: serve it in tea milk, or eat like dry bread, savoring each bite.
Cheese Skin
Introduction
"Dried Cheese" in Mongolian means "white food". This is a traditional dairy product favored by many minorities including the Khakas, Uyghur, Mongols, and others.
It refers to a layer of fat and milk protein that forms on top of fresh milk or sheep's milk. With a slight sweetness and buttery aroma, it is highly palatable.After milking in the evening, let it stand overnight. The next day, skim off the floating layer of fat from the surface; this is the cheese skin. Rich in flavor and nutrition, often served with tea milk, dried fruits, or fried rice for guests. Due to regional differences, methods and varieties vary.
Main types include cheese skin, butter, cheese, and yogurt. PreparationTo make cheese skin, use fresh milk. For one pound of cheese skin, you need eight pounds of fresh milk. This is a luxury for most families due to its high cost.
Prepare by filtering the fresh milk several times through cheesecloth to ensure no impurities.
Ingredients: bone-in lamb：milk, mintThen pour fresh milk into a large iron pot. Once the milk has started to boil, use a spoon to continuously stir it until it forms silver-colored foam.
Clear broth.Ox tail.
Introduction.
A traditional flavor dish from Inner Mongolia. Also one of U 's famous local specialties. Primarily made with fresh cow tails from the Inner Mongolian grassland, combined with Chicken legs, abalone,sea cucumber, and mushrooms. This savory soup dish was created by late first-class chef Wu Ming before liberation in Suiyuan Province government's kitchen. The taste is slightly salty, clear and rich in nutrition. Preparation steps:
Main ingredients: 350 grams of ox tail; auxiliary materials: white
radish,50 grams; butter lettuce,50 grams. Seasonings: Chinese onion, ginger, salt, monosodium glutamate, cooking wine, and each in appropriate amounts. Preparation steps:1. Scorch the ox tail with a small flame to remove any remaining hair, then burn it until black on the surface, soak it in cold water until soft, clean off the black spots with a knife, and cut it into pieces; 2. Put the ox tail into a pot of boiling water along with Chinese onion segments and ginger slices; boil until cooked through, remove from heat and wash.
3. Boil the ox tail again inchicken broth, and then cook it until tender by steaming for about 2 hours;4. Clean radish and butter lettuce, peel them, and cut into round balls; boil them until soft, add to the ox tail soup along with monosodium glutamate and continue steaming for another 20 minutes. 5. Skim off the floating oil, remove Chinese onion segments and ginger slices, and serve in a bowl of broth.Herbs Grilled chicken legsIntroduction. Herbs grilled chicken legs are one of U 's popular local specialties.
Suitable for people of all ages.The protein content in chicken thighs is high, diverse, and easily digestible by the human body, providing enhanced energy and health benefits. Preparation steps:
2 whole chickens, 5 small
tomatoes,4 sprigs of rosemary, 2 branches of thyme, 2 pieces of bay leaf, 2 cloves of garlic, 4 tablespoons of olive oil, salt and pepper to taste. Preparation method:
Rub the chicken thighs with 2 teaspoons of salt, sprinkle with an appropriate amount of black pepper, slice the garlic.
Place the chicken thighs on a baking tray, add garlic slices, rosemary, thyme, bay leaf, pour olive oil over them and let it marinate for more than 20 minutes.Add tomatoes, then place in a preheated oven at 200℃ and bake for 30 minutes; during the process, pour the sauce over the chicken thighs twice. Hand-pulled meat Introduction. Hand-pulled meat is one of the red foods.
"Red food" in Mongolian means "Uran Iide"."Hand-pulled meat" refers to mutton that is eaten with hands, a traditional food for herdsmen. The preparation method involves putting bone-in lamb into a large pot without adding salt or other seasonings and cooking it over original broth until done. When eating, use one hand to grab the bones and another to cut off the meat with a Mongolian knife; serve with seasoned condiments. According to herdsmen's custom, hand-pulled meat is generally eaten for dinner.To fully experience the cuisine of the grassland, one must try this dish when visiting U as part of their tour. Preparation steps:
Main ingredients: bone-in mutton; auxiliary materials: milk,
celery,
carrots. Seasonings: Chinese onion, ginger, star anise, fennelseed, black pepper, salt, chicken essence, vinegar, soy sauce, chili oil, sesame oil. Preparation method:1. Chop the bone-in mutton into 2-inch by 5-inch pieces, soak it in water, and chop Chinese onion, ginger, celery and carrots into small pieces;2. Mix a small bowl with chopped Chinese onion and ginger, soy sauce, vinegar, chicken essence, black pepper, salt, sesame oil, and add some water.3. In a pot, add water and place the soaked mutton inside; bring to a boil over high heat, remove foam, then add prepared Chinese onions, ginger pieces, carrot slices, star anise, fennel seed, milk after covering with a lid; cook until tender on low heat.
Serve by adding salt and chicken essence before serving. Remove the meat from the pot and place it in a plate for consumption, dip into the sauce as you eat.
, carrot , and pepper Carrot Spices: green onion, ginger, fennel seed, black pepper, salt, chicken essence, vinegar, soy sauce, chili oil, and sesame oil.Preparation method: 1. Cut the bone-in lamb into two-inch by five-inch pieces, soak in water, chop the mint, green onion, and carrot into fine pieces.2. Mix a small bowl with chopped green onion, ginger, vinegar, chicken essence, black pepper, salt, sesame oil and add some water to form a sauce. 3. In a pot, add plenty of water and bring it to a boil, then remove the foam. Add prepared mint, green onions, carrots, fennel seeds, ginger, milk, and simmer over low heat until the meat is tender. Before serving, season with salt and chicken essence. Serve the meat in a dish and eat by dipping in the sauce.vinegar, soy sauce,chili, oil,sesame oil, oil
1|Cut the bone-in mutton into pieces that are two inches wide and five inches long, soak them in clear water, chop the scallions, ginger, and celery into fine pieces, and slice the carrot thickly for later use;2|Take a small bowl and mix the chopped scallion and ginger, soy sauce, vinegar, monosodium glutamate, pepper powder, salt, and sesame oil with some water to create a marinade;3|Place the water in a pot, add the soaked mutton pieces, bring it to a boil over high heat, remove the foam, then add the prepared scallion sections, ginger slices, carrot slices, fennel seeds, star anise, and milk. Cover the pot with a lid and simmer on low heat until the meat is tender. Add salt and monosodium glutamate before removing the meat from the pot and serving it in a dish, to be eaten with the prepared sauce.
