An innovative signature dish. Based on stewed oxtail, it is enhanced with sliced, rehydrated beef tendon, rehydrated and carved bull penis in the shape of chrysanthemums, along with rehydrated shiitake or cremini mushrooms and other ingredients. Seasoned and served in a heated alcohol pot placed on the table, the lid is removed by the server. It is believed to invigorate qi, boost yang energy, refresh the spirit, dispel cold, and nourish skin and beauty...
Hand-grabbed lamb is one of the red foods. Mongolian people refer to meat as red food, which in Mongolian is called "Ulan Yid." As the name suggests, "hand-grabbed lamb" means eating lamb with your hands. It is a traditional food of the Mongolian people that has been enjoyed for thousands of years and is a staple in the daily diet of herders. The method of making hand-grabbed lamb involves disassembling bone-in lamb according to the joints and cooking it in a large pot without…
Legend has it that Wang Zhaojun, who was born in the Chu region, found it hard to adjust to eating wheat-based foods after she left for the frontier. To cater to her taste, the chef soaked vermicelli and gluten together and cooked them in duck broth — a dish that greatly pleased Princess Zhaojun. Later, people began cooking vermicelli, gluten, and plump duck meat together and named the dish “Princess Zhaojun's Duck,” which has been passed down to this day.…
The richly aromatic Flaxseed Oil from Caoyuan Kangshen is produced using traditional physical pressing methods, without undergoing any chemical processes such as decolorization or dewaxing. This preserves its full nutritional value and the oil’s naturally rich, fragrant aroma. With an alpha-linolenic acid content of 55.23%, it boasts a strong, pleasant fragrance and can be consumed in various ways. A great way to supplement your intake of flax...
Traditional leather sacks were everyday containers used by Mongolians to hold wine and milk. The leather wine flask is crafted entirely by hand from naturally high-quality cowhide sourced from Inner Mongolia’s grasslands. Artisans either polish the leather (referred to as “smooth-surface leather flask”) or leave it napped (referred to as “fuzzy-surface leather flask”). After dozens of processing steps, they intricately carve various patterns and shapes. It is a traditional...
Origin: Inner Mongolia, China. Features: Pure white color, elegant shape, fragrant milk aroma, rich fruit flavor, soft and fluffy texture. Production: The dough is kneaded into strips, cut into pieces, filled with fresh milk and fruit stuffing, and steamed. Dough Making: Prepare a semi-crispy dough, adjust the alkali, knead into a ball, roll into strips, and cut into small pieces to form wrappers. Filling Making: Dried peaches, dried apricots...
A traditional dish from Inner Mongolia. Made primarily with lamb, it is coated in batter and deep-fried. It gets its name from the large size of the main ingredient used during preparation. Cooked lamb loin meat is cut into moderately thick slices, then placed in a pot of seasoned broth made with fresh stock, fennel, scallion segments, ginger slices, garlic cloves, soy sauce, salt, and MSG to heat through until the flavors are absorbed. The meat is then removed and drained...
Braised beef is a famous specialty dish from Hohhot, Inner Mongolia. It originated in the mid-Qing Dynasty and was created by Liu Lu, a Hui ethnic vendor from Cangzhou, Hebei. He originally sold braised beef from a cart in Guihua City (now Hohhot), and later opened a shop called “Wansheng Yong,” which specialized exclusively in braised beef. Thanks to his careful selection of ingredients and use of a variety of seasonings in the cooking process, the braised beef had an exceptionally rich umami flavor…
In northern China, people eat open-river fish during the annual river-thawing season, especially those in the Yellow River basin who consider Yellow River open-river carp their greatest culinary delight and pursuit. Among open-river fish, the most famous are the Yellow River open-river carp from Inner Mongolia, Shanxi, and Shaanxi. The Yellow River carp is characterized by its large mouth, sparse scales, and a distinctive red stripe along its back, yielding tender, flavorful meat…
Tuo County Tofu is widely renowned for its delicate craftsmanship, tender texture, and deliciously pure flavor. It serves as both a popular vegetarian dish and a favorite gift locals give to family and friends. In Tuo County, located on the outskirts of Hohhot, every morning around seven or eight o’clock, you can hear long, drawn-out calls echoing through the streets: “Tofu for sale…”
Tuoxian oats noodles are famous far and wide. The people of Tuoxian have a special fondness for oats noodles – they say that if you go three days without them, just the thought of them makes your mouth water. There are three ways to prepare Tuoxian oats noodles: steamed, blanched, or stir-fried, and they can be served either in cold or hot broth. Let’s start with how the oats dough is made. The oats flour must be mixed in a ceramic basin — half oats flour and half boiling water. The dough should be kneaded until it “lets out a sound”…
The cries of “Tuoxian Sour Rice” ring out one after another. At noon in the summer, neatly dressed women push tricycles along the roadside, calling out to passersby. Commuters flock over, often taking several portions, and the best part is that they even get free “sour rice soup.” Speaking of this “sour rice soup,” it’s really…
Tuoxian carp is highly renowned and was historically considered a tribute to the imperial court. Its unique local flavor has attracted visitors from all over. Throughout the year, as you step into Tuoxian, the moist aroma of the Yellow River greets you, and you’ll find lively big carp in the markets. The fish vendors’ calls are truly…
Both star anise and common fennel are commonly used seasonings, essential when cooking fish, stewing meat, or making braised dishes. They are called “fennel” because they can eliminate unpleasant odors in meat and restore its aroma. Star anise, also known as the “Chinese star anise,” is the larger variety. The seeds of common fennel serve as a seasoning, and its stems and leaves also possess a fragrant aroma, often used…
These sweet and waxy corns come from Togtoh in Inner Mongolia, located on the north bank of the Yellow River. With long hours of sunshine and significant day-night temperature differences, the corn is nourished by the waters of the Mother River and fertilized with purely natural ingredients, resulting in rich nutrition and making it a truly green food product. After undergoing multiple processing stages and strict quality control by Inner Mongolia Tianyuan Food Co., Ltd., the "Lüge" brand sweet...
This product is made primarily from locally sourced goji berries, fresh chili peppers, and tomatoes. It is rich in nutrients, has a unique flavor, and offers health benefits such as stimulating appetite and nourishing yin and kidney functions. …
This product is made from high-quality beef from the Inner Mongolia grasslands and local fresh chilies, along with local seasonings such as fennel and sesame. Its unique savory flavor and long-lasting aftertaste make it an ideal condiment for noodles. …
This product comes from a pollution-free vegetable production area. Made from fresh tomatoes, red chili peppers, and other ingredients using traditional methods, with no preservatives added. …
Distinctive Quality Tuoxian Red Chili, also known as "Lantern Red," is bright in color, thick-fleshed, and rich in both Vitamin C and Vitamin A. It is renowned for being aromatic yet not spicy. During summer and autumn, when fresh chilies hit the market, strings of bright red chilies adorn local yards with a festive splash of color—this is also peak harvest season for merchants. The distinctive flavor of Tuoxian chili…
Many girls who love spicy food refuse all dishes containing chili because they've heard that eating spicy food can cause acne. Little do they know that in Japan, it's said that the main customers of spicy food shops are now young women, who frequently visit these stores to pick out spicier items. So what’s behind the rapidly growing army of “spicy girls”...