Blueberries, scientifically known as Vaccinium uliginosum and commonly called "du shi," primarily grow in the pristine forests of the Greater Khingan Mountains, north of the 52nd parallel north in China—often referred to as a “five-star zone.” They are completely natural and pollution-free. When ripe, they appear bluish-purple, spherical or oval in shape, with a powdery white bloom on the skin. Blueberries are rich in calcium, zinc, amino acids, iron, and vitamins…
Koumiss and tarag are among the oldest traditional foods of the Mongols. According to *The Secret History of the Mongols*, Genghis Khan’s distant ancestor Bodonchar, during his early years as a nomad, once survived by begging for esuk (i.e., koumiss) from forest dwellers on a daily basis. The method of making koumiss is quite simple: milk the horse, pour the milk into a leather flask, and stir it repeatedly...
Arong soybeans are of high quality, with a high oil yield. They contain over 21% fat and more than 36% protein. The product has been awarded national Grade A and AA green labels, making it an excellent raw material for producing edible oil, soybean meal, soy protein, and soy isoflavones. Arong soybeans are a protected geographical indication agricultural product. Arong soybeans are...
Arong Corn is one of the three major crops in Arong Banner, with an average annual planting area of 2.3 million mu and a yield of about 1.5 billion jin. Arong Corn is a protected product under the Agricultural Product Geographical Indication scheme. Arong Banner is located in the southeastern part of Hulunbuir City, backed by the Greater Khingan Mountains and facing the Songnen Plain. To the east, it borders the Zhadeng Mountain, which separates it from the Morin Dawa Daur Autonomous...
The Annals of Arong Banner record that in 1732, the Qing government established a postal route from Qiqihar to Hailar. Ten relay stations were set up along the route, with the third station located here (now known as Yinhe Township). Originally called Mongol Uukcha Banner, it was also known as Urchuk, and is now referred to as Old Third Station. Yinhe is famed for its potatoes, which have been highly praised by merchants passing through. ...
White geese love to eat grass, and their entire body is valuable. The Arongqi white goose, primarily raised through free-range farming, can definitely be considered a rare all-natural green product. Currently, white goose farming has spread across all townships, forest farms, and farms in the banner, with the number of geese being raised steadily increasing. In the face of the huge demand both internationally and domestically, the Banner Committee and the Banner Government, in accordance with the city’s requ…
Milk tofu, known as "Huru Da" in Mongolian, is a common dairy product in the homes of Mongolian herders. Its flavor can be slightly sour or slightly sweet, with a rich milky aroma. Herders love it and often soak it in milk tea or take it on long journeys as a portable food—both quenching thirst and satisfying hunger. It can also be made into pulled sugar milk tofu, with its soft, chewy strands that don’t break, making it a popular delicacy at banquets...
A traditional Inner Mongolian-style pastry. It is baked primarily with flour, maltose, powdered sugar, and vegetable oil. A sugar-oil dough is made using flour, powdered sugar, and vegetable oil; the wrapper dough is prepared by mixing flour with maltose and hot water. Once rested, the sugar-oil dough is wrapped inside, rolled into a long sheet, brushed with oil, coiled into a semi-circular log, sliced into appropriately thick pieces, and placed on a baking tray…
Inner Mongolian Roast Lamb Leg…
Morin Dawa Banner is a region in China with a long history of soybean cultivation. It is also the county with the highest soybean yield nationwide, earning it the reputation as the "Hometown of Soybeans." According to historical documents such as *Liao History Research* and *Social and Historical Survey of the Daur Ethnic Group*, the Daur people began large-scale soybean planting in Morin Dawa Banner after the mid-19th century...
White Milk Tofu from Xin Youqi. Milk tofu, known in Mongolian as "hurudaa," is a common dairy product in the homes of Mongolian herders. It can have a slightly sour or slightly sweet taste, with a rich milky aroma. Herders love it and often soak it in milk tea to eat, or take it as provisions when traveling far—both quenching thirst and relieving hunger. It can also be made into caramelized milk tofu, which is soft, chewy, and stringy...
Xin Barga Right Banner is the core area of the Hulunbuir Grassland, with a livestock population of up to 5 million. In 2010, "Xiqi Lamb" was certified as a Geographical Indication Protected Product. Xiqi Lamb is high in protein, low in fat, has a high lean meat ratio, evenly distributed intramuscular fat, and contains various amino acids and fatty acids essential to the human body,…
Also known as black fungus or glossy fungus. In fungal taxonomy, it belongs to the class Basidiomycetes, order Auriculariales, and family Auriculariaceae. It is distributed in the Northeast, Hubei, Zhejiang, and Yunnan—major production regions for black fungus in China—and grows on decaying wood from over 120 species of broadleaf trees such as oak, poplar, banyan, and locust, either singly or in clusters. Currently, artificial cultivation mainly uses log and bag methods...
Lamb skewers can be said to be a popular snack that has swept across the country and are favored by the general public. Lamb skewers are a traditional snack in Inner Mongolia. The method involves slicing lamb and lamb fat into thin pieces, threading them alternately onto thin iron skewers, and grilling them on a long barbecue grill. Then, sprinkle some chili powder, fine salt, and cumin...
"Ruigele" is a representative folk dance of the Daur ethnic group. It varies by region and is known by several different names, such as "Ahanbo," "Langtudabei," "Hakumei," and "Hagenmailege." In the Daur-inhabited areas of Inner Mongolia and the Nenjiang River basin in Heilongjiang, the "Ruigele" dance is a general term for their folk dances,...
Willow artemisia sprouts, known as kumbil in the Asteraceae family and kunmile in the Daur language, are tender shoots harvested around the May Festival. They have the effects of clearing heat and toxins, lowering blood lipids, and relieving alcohol intoxication, making them a wild vegetable favored by the Daur people. The broth is usually made with millet or foxtail millet porridge, offering both good taste and nutrition. The sprouts have a naturally slightly bitter flavor. To preserve their authentic taste,...
Mutton sausage is made by slaughtering a sheep, opening its abdomen, and removing the sheep's large intestine. The large intestine is thick and contains a lot of fat. The intestines are rinsed clean with water, then two tender and crisp tenderloin strips are cut from the sides near the spine inside the abdominal cavity, along with meat from the neck. These are mixed with chopped scallions, garlic, ginger powder, prickly ash powder, and salt, then minced into a meat filling. After mincing, some...
Aosimo millet is made from foxtail millet that has been steamed, boiled, sun-dried, and then ground. In the Daur language, it is called “Aosimo,” with a slight roasted aroma. It is used to make dry rice and fresh milk porridge, and is one of the Daur people’s staple daily foods. Unsteamed foxtail millet, which is slightly sticky, is called “Xijimo” and is used to cook sticky yogurt porridge. It can also be processed into flour for making pastries.…
Among the Daur people, pouches are often used to hold tobacco, which is directly related to their early adoption of tobacco cultivation among China's ethnic groups. The shape of the Daur "tobacco pouch" varies widely. Those made from animal hide feature simple designs but emphasize the use of narrow strips of fur to create varied textures, with the upper part often made of black cloth embroidered with subtle patterns...
The paper puppet, known as "Hanika" in the Daur language, originated after paper was introduced to the region in the early Qing Dynasty. "Hanika" is translated into Chinese as "eyeball," referring to something very small, akin to an eyeball — hence the name. It is a type of children’s toy. The making of paper puppets is simple: first the upper part of the cylindrical body is formed, then robes or sleeveless jackets are cut out and draped over it, with the sleeves crossed over the chest...