Beer Spring…
A traditional snack from Inner Mongolia. Roasted yellow millet flour is mixed with an appropriate amount of wheat flour, then hot water is added to form a firm dough, which is left to ferment with gentle heat. The fermented dough is shaped into appropriately sized circles and deep-fried in boiling vegetable oil until cooked. It features a crispy, fragrant, and flaky outer crust with a soft, glutinous, and sweet interior. Families often make this during holidays and celebrations...
Plate-grilled raw beef requires high-quality meat for grilling. The beef should be tender cuts from cattle aged 4 years and weighing over 150 kilograms. The beef is sliced thin, marinated in a flavorful sauce, then arranged on an iron plate and placed over an alcohol burner to be grilled while being turned. When eating, seasonings such as ginger juice, cooking wine, soy sauce, sesame paste, shrimp oil, and MSG are mixed according to one’s...
Milk skin (called "Urmu" in Mongolian) comes in two types: One is made by placing fresh cow's, mare's, camel's, or goat's milk in a container for one or two days until it turns sour, after which a thin layer forms on the surface. This is called "Tuh Urmu," also known as "Zhuh Hei," or raw milk skin, and is used as an ingredient for making butter. The other type is made by boiling fresh cow's milk in a pot…
Roasted moose nose is a specialty dish from Hohhot. Moose nose, known as 罕鼻 in Chinese, comes from the moose—also called 罕达罕—which is the largest species of deer in the world and is often referred to as the "giant of the forest." It is mainly found in the Greater Khingan Mountains forests of Hulunbuir. The moose’s nose is highly developed and resistant to cold, enabling it to break through snow and find its way during winter. The skin of the moose's nose...
Baked wheat pastry, or bèizi, is a unique snack from the Hohhot area and a renowned dish of Hui-style pastries. Varieties include white bèizi, savory bèizi, and sweet bèizi. They come in various shapes—round, square, triangular, and ox-tongue shaped, among others. All are made from fermented wheat flour, with an added alkali, then baked. The exterior is crispy while the interior is soft and fluffy, with a rich aroma of wheat flour. It's one of the most widely consumed and enduring...
Shaomai is a local specialty of Qingcheng, now commonly served in most restaurants, while specialty shops are scattered all over the streets and alleys. Historically, when Hohhot was still known as "Guihua City," shaomai had already gained fame in the capital. At that time, restaurants in Beijing, Tianjin, and other places used signs like "Guihua City Shaomai" or "Authentic Guihua City Shaomai" to attract customers. Speaking of the origin of the term "shaomai," an elderly local told a reporter that in the early days, shaomai in Hohhot was sold in teahouses. Diners would sip strong brick tea, enjoy pastries, and eat the hot "shao mai," which means "sold on the side," hence the name "shao mai." Later, some said it was also called "shao mei" because its slightly crimped edges resembled blooming flowers, meaning "beautiful edges." Nowadays, it has become a delicious staple food, so some write it phonetically in Mandarin as "shaomai."
Mongolian robe…
Also known as pumpkin seeds. These include seeds from squash, zucchini, winter melon, and pumpkin. The seeds have a white surface, hence the name "white melon seeds." They are rich in oil and commonly used as everyday snacks. They are also one of the export commodities. Pumpkin is cultivated in all leagues and cities of the autonomous region, yielding a substantial annual production of white melon seeds. White melon seeds come from the vegetable crops of the Cucurbitaceae family, such as...
A method of grilling meat. Legend has it that Genghis Khan, the founding emperor of the Yuan Dynasty, loved this dish and introduced it to Central Asia and southern Russia as he led his armies across the land, where it became popular worldwide. It remains widely enjoyed in folk cuisine in countries such as Japan to this day. Hence, it is called Genghis Khan Teppanyaki. The grilled meat is uniquely prepared and served in a distinctive way, with portable grilling equipment that is highly suitable for restaurant operations, travel, and outdoor meals...
Hada Cake is a traditional and famous snack from the Zhao Wuda Grassland in Inner Mongolia Autonomous Region. Ingredients: 500g flour, 5g melon seeds, 5g peach kernels, 5g sesame seeds, 5g shredded red and green vegetables, 150g caster sugar, 200g butter, a small amount of osmanthus essence. Method: 1. First mix 200g of flour with 100g of butter to make a dry oil pastry…
History: Braised Camel Hump with Mushrooms is a famous and distinctive dish from northwestern Inner Mongolia. The camel hump produced in Inner Mongolia has delicate and exceptionally tender meat, which was once considered a delicacy at imperial banquets throughout history. In this region, camel hump is paired with the renowned Zhangjiakou mushrooms to create this dish. Characteristics: The finished dish is soft, tender, rich yet not greasy, fragrant, and...
Hulunbuir boasts an abundant supply of wild mountain vegetables, featuring a rich variety and high yields. Grown in the forests and mountains, these vegetables are free from chemical fertilizer pollution. They are highly nutritious and possess a uniquely strong and delicious flavor. These wild vegetables are not only favored domestically but also extremely popular overseas. There are nearly 80 types, mainly including bracken...
1. White Oil: Fresh milk is placed in a bucket, stirred, and allowed to ferment until the fat rises to the surface and turns white, forming white oil. 2. Butter: The white oil is filtered through cheesecloth, then poured into a pot and gently heated. It is stirred frequently with a spoon until it turns slightly yellow, becoming butter. 3. Milk Skin: In summer and autumn, fresh milk is placed in a pot and gently heated until it begins to simmer. It is then skimmed with a spoon to create foam on the surface, while raw milk is added. A layer of skin forms on top of the milk, which is lifted with chopsticks and dried in a ventilated area to become milk skin.
Arong Banner is the largest silkworm breeding base for Antheraea pernyi (zhongcan silkworms) in the Inner Mongolia Autonomous Region. To promote the strong development of this distinctive industry, the banner formulated and issued the "Arong Banner Zhongcan Silkworm Industry Development Plan (2010–2013)," guiding and supporting silkworm farmers to establish specialized villages and commercial cocoon bases, and to follow an integrated path of agriculture, science, education, trade, industry, and agriculture...
Hair moss is a prized delicacy at banquets and has long been praised by people. Bai Juyi wrote: “Looking up, no one is seen; stone hair hangs down like a woman’s coiffure.” Li Liweng, in his *Occasional Jottings on Idle Pleasures – The Part on Food and Drink*, noted: “Among vegetables, the one with the most peculiar color and form, yet not recorded in any herbal or dietary compendium, is the hair moss produced in Western Qin.” …
Over two thousand years ago, the Classic of Mountains and Seas referred to Hulun Lake as "the Great Marsh," while the History of Ming called it "Kuoluanghai." Starting from the Qing Dynasty, local residents have named it "Dalai Lake." Hulun Lake is also an abundant body of water. The lake is home to over 30 species of fish, mainly including economically valuable ones such as carp, crucian carp, and catfish. In particular, it produces...
Mongolian Traditional Hand-Held Lamb Mongolians primarily cook meat by boiling. Hand-held lamb is a traditional food of the Mongolian, Ewenki, Daur, Oroqen, and other nomadic and hunting peoples on the Hulunbuir Grassland, passed down for thousands of years. The name means “eating meat by hand.” The meat of livestock such as sheep, cattle, horses, and camels, as well as wild animals, can be used to prepare hand-held meat, but what is usually referred to...
Although Hulunbuir is cold with long frost periods and limited biodiversity, it produces an abundance of wild leek flowers. In the height of summer, the vibrant wild leek blossoms spread across the mountains under the bright sun, creating a stunning natural spectacle. Locals make full use of this resource by gathering the wild leek flowers to make leek flower sauce, which boasts an exceptionally delicious flavor. It’s said that a certain leader...
These handmade crafts are meticulously created using the white birch bark native to Northeast China. The production involves over ten processes including cutting, stripping, weaving, patching, carving, and edging. The finished products are flexible in texture, soft in color, diverse in style, delicate and unique, as well as resistant to decay and moisture, making them durable. They are commemorative, ornamental, and practical, featuring...