The "Genhe Brand" particleboard is a well-known product of Inner Mongolia. The product has been awarded multiple honors in the Inner Mongolia Autonomous Region, including "High-Quality Product," "Customer Trusted Product," and "Inner Mongolia Famous Brand Product." In October 2003, it passed the ISO9001-2000 international quality system certification. The main...
A famous Inner Mongolian delicacy made from sheep tail fat, egg whites, candied fruits, and white sugar, then deep-fried. This dish is visually appealing, sweet, crispy, and has a fruity flavor, often served at banquets for entertaining guests. To make roast sheep tail: slice the sheep tail thinly, mix white sugar, hawthorn strips, sesame seeds, and flour to form a filling, and wrap it around the sheep tail slices. …
"Rutabaga" is the transliteration of a Russian word; its scientific name is Brassica napus var. napobrassica. It thrives in the clearings of the virgin forests of the Greater Khingan Mountains. Tests have shown that rutabaga contains 17 essential amino acids and 25 mineral elements required for human growth, earning it the title of "Vitamin C King" among vegetables. The application for the product geographical indication of "Genhe Rutabaga" has been...
Genhe boasts an exceptionally rich supply of wild mushrooms, featuring a wide variety, large reserves, and high nutritional value. These trendy green foods are highly favored in the market. The area produces up to 600,000 kilograms of fresh wild mushrooms and 146,000 kilograms of dried mushrooms annually. …
Deer Bell Spring Wine is the result of years of repeated research and development by technical personnel from Genhe City Winery, in collaboration with senior brewers and traditional Chinese medicine experts in the region. It combines a variety of precious Chinese medicinal herbs such as wild ginseng, deer antler, deer penis, astragalus, eucommia, goji berries, and palm-root ginseng, offering health-enhancing, qi-replenishing, spirit-nourishing, and longevity-promoting effects. The product contains protein, ginsenosides...
A traditional delicacy from Inner Mongolia. It is made primarily with the head of a yellow ox. The ox head is charred over an open flame to burn off the skin, then scraped and washed clean. Water is added to a pot, and the ox head is boiled until the meat can be separated from the bone, after which it is taken out. The meat is then blanched twice in water with scallions, ginger, and cooking wine, then cut into small cubes. In another pot, chicken broth, a clean pork trotter, and ham are brought to a boil, the scum is skimmed off, and...
A creative dish from Inner Mongolia. It is made primarily with fresh boneless lamb. The orange is hollowed out and shaped into a basket. The cooked lamb is diced and stir-fried with goji berries, salt, monosodium glutamate, and other seasonings until flavorful, then placed inside the orange basket and arranged on the edge of the plate. Raw lamb is minced and mixed with orange juice, salt, monosodium glutamate, and other seasonings, shaped into strips, blanched until cooked. In the wok...
The ingredients for pilaf include fresh lamb, carrots, onions, vegetable oil, lamb fat, and rice. The method involves first chopping the lamb into small pieces and frying them in vegetable oil. Then, add onions and carrots to the pot and stir-fry, seasoning with salt and adding some water as needed. After about twenty minutes, add the soaked and rinsed rice to the pot without stirring. Forty minutes later, the pilaf...
【Main Production Area and Distribution】 The Xinihe and Yimin river basins in the Ewenki Autonomous Banner of Hulunbuir League, Inner Mongolia Autonomous Region. The Xinihe Horse was formerly known as the Buryat Horse. As early as during the October Revolution in the Soviet Union, Buryat Mongolians living in Transbaikalia came to Suolun Banner (now the Ewenki Autonomous Banner) in China and settled along the Xinihe...
Kidney beans have a long history of cultivation in Hulunbuir City. Farmers of all ethnic groups have long-standing experience and traditional practices in growing and consuming them. Cultivation began in 1905 and developed rapidly after the liberation, spanning nearly a century. The current planting area has reached about 1 million mu, forming a unique cultivation method. Hulunbuir kidney beans have a long...
Milk skin---is a traditional dairy product of the Mongolian grasslands. It is made by pouring fresh cow's milk into a pot and heating it over high heat until it boils, then gradually reducing the heat while continuously stirring until a thick layer of foam forms on the surface. After removing from heat and cooling, the mixture is left to sit for 12 hours, during which time a thick skin forms on the surface. This skin is then lifted and air-dried to become milk skin. …
The steppe white mushrooms of Hulunbuir are produced on the vast Hulunbuir Grassland and are among the more precious varieties of umbrella mushrooms. Thanks to the cool, moist summers and long hours of sunlight on the Hulunbuir Grassland, these mushrooms enjoy an ideal growing environment. Steppe white mushrooms can be prepared in various ways—they can be used as stuffing, stir-fried, cooked in hot pot, or dried for long-term storage...
A method of eating lamb that originated from the Kazakh people, named after the practice of eating with one’s hands. The preparation is fairly simple: bone-in lamb is first cut into chunks, boiled in clear water until cooked, then taken out and sprinkled with minced onion, salt, and drizzled with some hot broth. The meat has a delicate, tender flavor, rich in oil yet not greasy. It can be eaten both as meat and broth. …
A fermented dairy product, also known as "yogurt." In ethnic minority regions of China such as Xinjiang, Tibet, Inner Mongolia, and Qinghai, it is called yogurtzi. Regardless of the season or age and gender, people hold a deep affection for yogurtzi, considering it an indispensable everyday drink. The reason for its widespread popularity lies in its unique charm. It offers high nutritional value…
The traditional diet of the Oroqen people mainly consists of wild game and fish, among which roe deer meat is the most commonly consumed, followed by venison, moose, bear, and wild boar. Roe deer, a herbivorous animal of the deer family, has tender and richly flavored meat that leaves a lingering aftertaste and is highly nutritious. In the past, roe deer were abundant in the forests of the Greater and Lesser Khingan Mountains, making them a staple for the Oroqen people...
Genhe black fungus has been cultivated for over 20 years, with a dry yield of 350–600 kg per mu. Due to its ease of cultivation and high yield, this area is located at 52°N latitude, with an average annual temperature of -5.5°C, covering an area of 20,012 square kilometers and a population of 180,000. The forest coverage rate is 87.2%, and the...
The Oroqen people are a typical hunting and gathering ethnic group. Since 386 AD, they have lived as nomadic hunters in the Greater and Lesser Khingan Mountains for generations. The forest coverage within the Oroqen Autonomous Banner accounts for 97% of the total area of the banner. The region where the Oroqen people live boasts abundant wildlife resources. In the past, almost all Oroqen people were engaged in hunting,...
“Don’t say that farmers have no treasures; daylilies blooming everywhere are as precious as gold.” This is an earnest tribute to daylilies from ancient times. Daylilies, scientifically known as Hemerocallis, belong to the lily family and have been cultivated in China for over 2,000 years. Their leaves, roots, stems, and flowers can all be used medicinally. They taste sweet and are neutral in nature, offering benefits such as nourishing blood, soothing the liver, and calming the mind. The “Compendium of Materia Medica” states: “When cooked, they are delicious and can remove dampness, promote urination, clear heat, ease urination, open the chest, and soothe the diaphragm, leaving one feeling calm and free of melancholy—hence the name ‘daylily’ (‘forget-worry flower’).” Li Shizhen also noted, “Among the nine herbs that deer eat to detoxify, the daylily is one of them.” The “Compendium of Materia Medica” records that daylilies “have a sweet and cool flavor, are non-toxic, relieve irritability, benefit the chest and diaphragm, calm the five internal organs, and when cooked, treat dark and painful urination.” They are also known to stop bleeding, promote lactation, and increase urination. Folk remedies often use daylilies boiled with white sugar to treat dark and painful urination; daylilies combined with lotus root nodes in a decoction are also notably effective in treating nosebleeds and coughing up blood.
Ingredients: Wild boar meat, pickled vegetables, potato starch noodles, green onions, ginger, Sichuan peppercorns. Method: 1. First, singe the wild boar meat over a fire to remove the hair, then scrape the skin clean. Place the meat in a pot with ginger slices, Sichuan peppercorns, green onion segments, and an appropriate amount of water. Once the water boils, add the wild boar meat and simmer until 70% cooked. After the meat is cooked, remove it, let it cool, then slice it. Reserve the broth for later use.&n…
Ingredients: One 700g cleaned yellow croaker, 50g each of winter bamboo shoots and shiitake mushrooms, 15g each of scallions and ginger, 30g soy sauce, 20g cooking wine, 2g salt, 15g sugar, 3g vinegar, 500g fresh stock, 100g lard, 10g wet starch.