Mutton hot pot, also known as "shuan guo zi" (literally "dip-in pot"), is a popular way of eating meat in Hulunbuir. Thanks to the chemical-free environment, lush grasslands, and significant temperature variations of the Hulunbuir Grassland, the mutton produced here is tender, delicate, and free of any strong gamey taste, making it premium material for hot pot. In the 1960s and 1970s, Beijing's famous "Donglaishun" hot pot restaurant specifically purchased sheep from Hulunbuir to enhance its reputation...
Russian rye bread “Lieba” is a transliteration from Russian, referring to a large type of bread in the Russian language — it’s a highly distinctive European-style food. In Harbin, many food names retain their Russian transliterations, such as small Russian bread called “shark” and bread crisps called “sukuli,” among others. The large lieba is very big, with a diameter that can reach up to one Chinese foot (…
Toast, butter, and jam remain staple foods for the Russian ethnic group to this day. The bread baked in traditional brick ovens has an exceptionally fragrant taste. Thanks to the high temperature and long duration of heat from the birchwood-fired oven, the bread turns out light and fluffy. …
Caviar, also known as fish roe, means "fish eggs" in Persian. Strictly speaking, only sturgeon roe can be called caviar, and the highest quality comes from the Caspian Sea, which borders Iran and Russia. Not all sturgeon roe can be made into caviar—there are over 20 species of sturgeon worldwide...
This product is made from high-quality, pollution-free, fresh, and carefully selected acid-washed beef sourced from the Hulunbuir Grassland in Inner Mongolia. It is meticulously crafted using traditional handcrafting techniques combined with modern processes such as seasoning, marinating, sun-drying, and stir-frying. Free from any preservatives or additives, it ensures pure quality, is green and nutritious, and offers a unique flavor that is low in fat…
“Lieba” (列巴) is a transliteration of a Russian word, referring to a large type of bread in Russian, and it is a highly distinctive European-style food. In Harbin, many food names retain their Russian transliterations—small Russian bread is called “sha’ke,” and dried bread is called “sukuli,” among others. The large Lieba is very big, with a diameter that can reach up to one Chinese foot (33 centimeters)...
Ingredients: beef brisket, onion, potato, red wine, black pepper, garlic, tomato sauce, sugar to taste, salt, broth Preparation Method 1. Peel and dice the onion and potato, set aside. 2. Cut the beef into chunks, season with black pepper, salt, and red wine, and marinate for about an hour. 3. Heat oil in a pan over medium heat, add onion and garlic…
Dog meat hot pot in Hulunbuir is a truly unique local delicacy. The best dogs for this dish are those raised on grains, as their meat is not gamey. The method of slaughtering the dog involves hanging it with a rope and strangling it—beating or other killing methods are not used. While the dog is still alive after being hung, its four legs are slit to allow the blood to drain out, ensuring no blood remains in the body cavity or meat…
The carp, crucian carp, white fish, and red-tailed fish from Hulun Lake have tender and flavorful meat, rich in nutrients including high-quality protein, minerals, carbohydrates, fat, and various vitamins. Using the fresh fish and lake shrimp from Hulun Lake, over 120 different fish dishes can be prepared, known as the "All-Fish Banquet." These fish dishes are not only nutritious but also...
The Whole Lamb Feast is an extremely prestigious and exquisite dish served in the Hulunbuir region to honor distinguished guests, during memorial ceremonies, and at grand festive banquets. It is renowned for its excellent color, aroma, taste, and presentation, offering a unique flavor, and is named after the fact that the entire banquet is prepared using a whole lamb. Typically, a two-year-old, well-fattened castrated sheep is selected. The main method of preparing the whole lamb involves: selecting a sheep, slaughtering it, scalding it with water...
The second type of Mongolian meat dish is roast whole lamb. This is a whole-lamb feast inherited from the imperial banquets of the Yuan Dynasty. It was highly favored by the Qing court during the Qing Dynasty and was called the "Zama Feast," often served to Mongolian nobles. Emperor Qianlong of the Qing Dynasty was once inspired to write poetry in praise of this feast. "Zama" is an alternative transliteration of the Mongolian words "Juma" or "Zhao Mu," referring to…
The Hulunbuir Grassland is located on the Mongolian Plateau in central Asia and is one of the world’s renowned highland pastures. The grassland is covered with perennial high-quality herbaceous forage, free from pollution and rich in nutrients. The lamb produced here is free of any gamy taste, boasting tender and delicious meat. Currently, Hulunbuir lamb is exported as far as major domestic cities such as Beijing, Shanghai, and Tianjin…
Black fungus is mainly produced in the forested areas of the Hulunbuir League and Chifeng City, among other places. It is an aerobic humus fungus belonging to lower plants, typically growing on decaying oak, elm, locust, and birch trees. Black fungus is a delicious and nutritious edible mushroom, rich in protein, fat, carbohydrates, vitamins, and more…
【Main Production Areas and Distribution】 Inner Mongolia Autonomous Region's Oroqen Autonomous Banner, as well as the Oroqen-inhabited areas of Tahe, Huma, Aihui, and Xunke counties in Heilongjiang Province. Also found in the Jiagedaqi region, Nehe County, Nenjiang County of Heilongjiang Province, and the Morin Dawa Daur Autonomous Banner and Butaha Banner of Inner Mongolia. The Oroqen horse was developed from local horses of the northern bank of the Heilongjiang River and...
"Oroqen Northern Schisandra" is a deciduous woody vine of the Magnoliaceae family, growing up to 8–15 meters in height. It has a well-developed root system, unisexual flowers that are mostly monoecious. The mature fruits of Northern Schisandra are small, irregularly spherical or flattened, with a surface that is red, purplish-red, or dark red, wrinkled, appearing soft and moist. The flesh is tender and sour in taste. The fruit…
Oroqen Black Fungus is grown in an excellent environment and cultivated through a pollution-free process, resulting in a pure color and high quality. Black fungus, also known as black vegetable, mulberry ear, benjun, tree chicken, wood moth, or wood velvet, gets its name from its ear-like shape and dark brownish-black color. It belongs to the fungus family, has a neutral nature and sweet taste, and enters the stomach and large intestine meridians…
Covering an area of 59,880 square kilometers, the Oroqen Autonomous Banner in China is known as the homeland of wild blueberries. Deep within the pristine forests of the Greater Khingan Mountains, where the ground is permanently frozen year-round, these wild blueberries thrive in an environment free from any pollution sources—true, 100% natural wild blueberries. They are hailed as the miraculous fruit of the permafrost…
Nomountain Black Fungus -- In 2015, the nationally recognized high-quality agricultural product “Nomountain” brand black fungus was grown in an excellent environment with a pollution-free cultivation process, resulting in pure color and high quality. The Keyihe Forestry Bureau, leveraging the brand influence of the “Nomountain” brand edible fungi from the Daxing’anling Nomountain Green Industry Co., Ltd., encourages and supports its employees...
The Clothing of the Oroqen People: In the past, the Oroqen people led a nomadic hunting life all year round, so their clothing had to be cold-resistant and durable. Therefore, it was all made from the hides of roe deer, deer, and moose, among which roe deer hide products were the most common. The Oroqen women first tanned the hides using traditional tanning tools, making them soft and long-lasting. They then dried the tendons of roe deer, deer, and moose...
Hulunbuir mushrooms are one of the unique natural wild plant products of Hulunbuir. Influenced by the latitude, specific local climate, and excellent ecological environment, these mushrooms are of pure quality, rich in aroma, tender in texture, and highly nutritious. They contain a variety of essential amino acids and vitamins, making them a delicious, high-protein, low-fat delicacy...