Mongolian knives mainly include the Mongolian knife and the Wangjie waist knife. The blade of the Mongolian knife is generally made from high-quality steel, ranging in length from over ten centimeters to several tens of centimeters. The handles and sheaths are exquisitely crafted, available in various materials such as steel, silver, ox horn, and bone; the surfaces of the handles and sheaths feature intricate patterns, some inlaid with enamel and gemstones.…
Minks belong to the class Mammalia, order Carnivora, family Mustelidae, and genus Neogale in zoological classification. In the wild, there are two types: the American mink (M. vison) and the European mink (M. lutreola). Currently, all minks raised artificially around the world are descendants of these American and European minks. The main...
Hailar Welcome Wine is a blended-aroma Baijiu that combines the characteristics of both strong-aroma and sauce-aroma Baijiu. Its unique feature lies in merging the styles of Luzhou-flavor Baijiu (a strong-aroma type) and Maotai-flavor Baijiu (a sauce-aroma type) into one harmonious brew. The sensory profile of the 38-degree Hulunbuir Welcome Wine: colorless and transparent, with an elegant and comfortable aroma, delicate and full-bodied flavor,…
The scientific name of Sweet Wormwood Sprout is Artemisia integrifolia. Also known as: Water Wormwood. It is a perennial herbaceous plant of the Asteraceae family. Its tender stems and leaves are edible. Every 100 grams of fresh Sweet Wormwood Sprout contains 3.7 grams of protein, 0.7 grams of fat, 9 grams of carbohydrates, 2.1 grams of crude fiber, 4…
Mutton eaten by hand is a traditional food of the Mongolian, Ewenki, Daur, Oroqen and other nomadic and hunting ethnic groups on the Hulunbuir Grassland, passed down for thousands of years. The name literally means “eating meat by hand.” The meat of livestock such as sheep, cattle, horses, and camels, as well as wild game, can all be used to prepare mutton eaten by hand, but it usually refers specifically to mutton. Mutton eaten by hand…
As the name suggests, this is hand-grabbed lamb. The bone-in lamb is separated at the joints and placed in a large pot without adding salt or other seasonings, then cooked in its own juices. When eating, hold the lamb bone in one hand and use a Mongolian knife to cut and eat the meat. Guests should not help themselves freely; the host will choose different cuts of lamb based on the guest’s age. …
The authentic flavor of the horseback-riding people is grilled. After you step into a yurt, sip on some milk tea, and receive the warm hospitality of the herders as they offer you a khadag with both hands—then, as you sit around a roaring bonfire, enjoying the aroma of grilled meat carried by the gentle breeze of the grassland, you’ll surely be reminded of the line “Where the wind blows through the grass, the cattle and sheep appear.”…
Inner Mongolian butter…
The Hulunbuir Grassland White Mushroom, produced in the vast Hulunbuir Grassland, is a relatively precious variety among umbrella mushrooms. Thanks to the cool, moist summers and long hours of sunlight on the Hulunbuir Grassland, these mushrooms enjoy an ideal growing environment. There are many ways to enjoy white mushrooms — they can be used as stuffing, stir-fried, added to hot pot, or dried for long-term storage...
The "Lakeboat Brand" canned goods produced by Hulun Lake Canned Food Co., Ltd., including five-spice whitebait, dry-braised whitefish, and freshly fried lake fish, are made from fish sourced in the unpolluted Hulun Lake. They are scientifically formulated and finely processed. The "Lakeboat Brand" canned products have won multiple national, ministerial, and provincial quality awards. They have been certified as green food by the National Green Food Development…
Bitter apricot kernels are mainly produced in Hulunbuir League, Xing'an League, Jirem League, Chifeng City, and Ulanqab League. China ranks first in the world in both the export and production of bitter apricot kernels, with those from Inner Mongolia accounting for one-third of the national exports, making them a best-selling commodity in the international market. Bitter apricot kernels are small, thick-fleshed, and have a dark, sauce-red skin...
The Graceful White Shrimp, also known as the Graceful Long-arm Shrimp, has a cylindrical body that is smooth and translucent. Adult shrimp typically measure 35–80 mm in length and weigh between 0.4–2.4 grams. The Graceful White Shrimp is the only economically valuable shrimp species in Hulun Lake, characterized by rapid growth, a broad diet, strong reproductive capabilities, and high nutritional value…
Mink
A perennial herbaceous plant of the Asteraceae family, commonly known as "pópo dīng." The entire plant contains a white milky sap, and its stems and leaves are cold in nature and bitter in taste. They are both edible and medicinal, with functions such as clearing heat, detoxifying, and reducing inflammation. Historically, it was only gathered as a wild vegetable in spring. After the 1970s, it was no longer widely consumed, and now only during the early spring when dandelions are fresh and tender…
Fish such as luyu, crucian carp, and whitefish from Hulun Lake have tender, flavorful meat that is rich in nutrients, including high levels of protein, inorganic salts, carbohydrates, fat, and various vitamins. Using fresh fish and lake shrimp from Hulun Lake, over 120 different fish dishes can be prepared, collectively known as the “Full Fish Banquet.” These dishes are deliciously fresh and tender—something you’ll never tire of eating. …
The grassland soil within Manzhouli’s jurisdiction is loose, rich in organic matter, and unpolluted. The cool, moist climate and long hours of sunlight during summer and autumn provide an ideal ecological environment for the growth of white mushrooms. As the most precious variety among umbrella fungi, white mushrooms are rich in protein, vitamins, and minerals such as potassium, calcium, iron, and phosphorus. Their…
Also known as "Shaomei," it is a traditional and enduring delicacy from Hohhot. As early as the Qing Dynasty, this local dish had already gained fame in the capital. At that time, restaurants serving shaomai in the Qianmen area of Beijing often hung signs that read "Guihua City Shaomai." Visitors coming to Hohhot would...
Primarily produced in the eastern part of Zhalantun City and the Pei Mountain area, with an annual output of about 800,000 kilograms, hazelnuts were once an export commodity that generated foreign exchange. Hazelnuts are highly nutritious and versatile. Eaten raw or roasted, they are crisp, delicious, and richly aromatic, making them a beloved snack and a premium local specialty for gifting to family and friends. Every part of the hazelnut is valuable...
Zhalantun black fungus has a long production history. Since the 28th year of Emperor Kangxi’s reign (1689), it has been an indispensable delicacy for entertaining honored guests in the region and is known as the “meat among vegetables.” Zhalantun black fungus is cultivated using multi-year-grown oak wood segments or oak sawdust through artificial cultivation methods. Its external sensory characteristics are: black with transparency…
When the tender horn of a male deer has not yet hardened into bone, it is still covered in velvet and contains blood—this is called deer antler. It is a valuable traditional Chinese medicine used as a tonic to strengthen the body and is effective in treating conditions such as weakness and neurasthenia. This product is a commonly used Chinese medicine and is classified as a mid-grade herb in the "Shennong Bencao Jing" (The Divine Farmer’s Materia Medica). Currently, there are many types and specifications available on the market. Due to differences in the original...