Sour porridge is a type of sour rice dish. In fact, other sour rice varieties such as sour braised rice and yam sour thin porridge also have unique flavors. On sweltering summer days, after resting at noon and before heading out to work, having two bowls of cold sour rice soup soaked with braised rice ensures you stay neither thirsty nor hungry throughout the afternoon while toiling in fields that are “scorching hot as if ablaze.” For laborers, the feast of their community is beyond count, but what could compare to the delicious taste of this hometown dish? Sour porridge aids digestion. During the Spring Festival, when every household enjoys rich meals, sometimes too much greasy food can cause discomfort and loss of appetite—but just a few bowls of sour porridge are sure to get your stomach back in gear.
The “Whole Lamb Banquet” features a variety of dishes made from different muscle groups of a whole lamb, each prepared using distinct cooking techniques to achieve unique colors, shapes, flavors, and aromas. Each dish is given an auspicious name, such as Dragon Gate Horn, Gathering Lingzhi, and Twin Phoenix Green—over 80 dishes in total can be made from one lamb. …
As the saying goes, “No one is closer than your maternal uncle, and nothing is more delicious than pork.” It is said that Pork Stewed with Pickled Cabbage has a history of over a hundred years in the Hetao region and is considered a unique delicacy there. Countless Dengkou locals have grown up enjoying this dish. Every October, families across the Hetao area—both urban and rural—pickle pickled cabbage (including varieties such as green-veined leaf, flat head white, and…
The roast venison leg is made from sika deer raised on the Hulunbuir Grassland in Inner Mongolia. It is marinated in a secret blend of natural medicinal herbs from the grasslands, then roasted to perfection. The dish boasts a delicious flavor, a long-lasting aftertaste, is easy to digest, and is nourishing and strengthening. Venison has a mild nature, benefits the spleen and yang, warms the kidneys and strengthens yin, and is considered the best among all meats for replenishing kidney energy. Venison contains various active...
Hangjinhouqi is located in the western part of Bayannur City, situated on the Hetao Alluvial Plain, with sandy loam soil. The area boasts fertile soil, convenient irrigation and drainage, and a favorable climate, making it an ideal place for farming and animal husbandry since ancient times. It has a typical temperate continental climate, with an average annual temperature of 8°C, a frost-free period of about 141 days, and an annual sunshine duration of 3,200...
Ephedra from Wula Mountain is primarily found in the Wula Mountains, with some also cultivated artificially. The naturally grown ephedra from Wula Mountain is of high quality and strong medicinal efficacy, making it a valuable resource in the field of traditional Chinese medicine. Ephedra is a revered herb for treating colds and releasing the exterior in cases of warmth and heat. It is mainly used to treat symptoms such as the common cold, cough, and body aches caused by wind-cold invasion. Hydrochloride—text-image mixed layout is refined from ephedra herb...
Dashetai gourds are abundantly produced in Dashetai Town, Wulate Front Banner. Known for their thick flesh, minimal inner cavity, and sweet, delicious taste, Dashetai gourds have an annual output of about 100,000 jin (50 metric tons), and are sold both within and outside the region. The cultivation of Dashetai gourds originally began in the Sangren Gedou group of Xinjian Village. In the early 1990s, this group introduced over 200 mu (approximately 13 hectares) of gourd plants from the northeast, achieving excellent returns in the first year...
Black Willow White Pear Crisp. The small muskmelons known as White Pear Crisp, produced in Heiliuzi, have an extremely high sugar content, are sweet, crisp, and fragrant, and are popular both within and outside the region. The White Pear Crisp melons from Heiliuzi are mainly grown in Xinzhuang Village and Youfang Village of Heiliuzi. They are named “White Pear Crisp” for their milky-white, bright color, crisp and sweet taste, and pear-like shape. The soil in Heiliuzi Township is fertile, and the land is predominantly...
Urad Middle Banner has successfully applied for and registered the geographical indication origin certification trademark "Urad Lamb," with the trademark certificate number 7326605. In order to establish this valuable golden brand — "Urad Lamb" — enhance public awareness and consumption desire for lamb from Urad Middle Banner, and develop it into a large-scale meat sheep industry...
Red Carrots Source: China Specialty Products Network Editor-in-Charge: Zhang Meng Publication Date: 2006-4-10 8:18:16 1638 Views Inner Mongolia’s Bayannur City, Urad Rear Banner, Qingshan Town, has introduced the Japanese “Natsuhitsu Go-Sun Ginseng Red Carrot” for cultivation. Because the local climate,…
The Urad Grassland in Bayannur, bordering Mongolia, is an important livestock production base in the Inner Mongolia Autonomous Region. With a total area of 5.09 million hectares and 4.139 million hectares of usable land, the grassland has nurtured nomadic peoples such as the Xiongnu, Xianbei, Turks, and Mongols, leaving behind a long and splendid nomadic culture. The Urad Grassland...
Mongolian Hand-Pulled Lamb is made by cutting a whole lamb into several pieces, boiling them in plain water without any seasonings. Once the water boils, the meat is taken out. The result is fragrant, delicious, and exceptionally tender. When eating, diners use a Mongolian knife to slice, scrape, and trim the meat, then eat it by hand—hence the name "Hand-Pulled Lamb."…
The Erlangshan White Cashmere Goat is an outstanding local breed valued for both its cashmere and meat. Known as the "Snow White Princess," it is primarily raised in the Yin Mountains region. This goat is large in size, with snow-white, glossy, soft, and neatly arranged fleece. The average fleece length exceeds 15 centimeters, and the clip per goat ranges from 0.4 to 0.8 kilograms…
The Gobi Bactrian Red Camel is a rare species of camel, primarily distributed in the Gobi regions north of the Yin Mountains and south of the China-Mongolia border. Its wool is predominantly purplish-red in color, hence the name “Red Camel.” These camels inhabit desert grasslands and exhibit strong adaptability to harsh environments. They serve multiple purposes including wool, meat, hide, milk, and labor…
Hetao Snowflake Flour is produced in the seven current administrative regions of Linhe District, Hangjinhou Banner, Wuyuan County, and Dengkou County in Bayannur City, Inner Mongolia Autonomous Region. "Letter from the People's Government of Bayannur City on Defining the Protection Scope of the Geographical Indication Product Hetao Snowflake Flour," Bayan Letter [2014] No. 202. Inner Mongolia Hengfeng Food Industry (…
Before the 20th century, only a small amount of tomatoes were grown in the Hetao region for farmers' own consumption. Thanks to the area’s unique geographical conditions — abundant sunlight that aids sugar accumulation, fertile soil, clean Yellow River water, and unpolluted air — the nutritional quality of the tomatoes has become increasingly superior. Over the long course of history...
Braised noodles are one of the most beloved noodle dishes among the people of Bayannur League. It is said that this dish also originated here. As the name suggests, "braised noodles" describes its cooking method, but the simple word "braised" hardly does justice to its unique flavor. The origins of this cooking method stem from the challenging living conditions of the residents here…
Stir-fried Beef with Kimchi The stir-fried beef with kimchi has a mildly spicy flavor, tender and delicious beef, and the distinctive aroma of kimchi, making it suitable for everyone. …
Crispy Chicken is made by removing the head and claws from a whole chicken, cutting it into small pieces, mixing them with seasonings and flour, then frying the mixture in oil until cooked before removing it. The fried pieces are then placed in a bowl or on a plate and steamed until soft. The result is tender meat with a crispy skin, offering a perfect combination of color, aroma, and flavor. …
Roast pork is made by cutting pork (preferably loin or belly) into square chunks, boiling them, then frying until lightly golden. After removing and slicing, seasonings are added to the slices in a bowl, which is then steamed for 30 to 50 minutes. The bowl is inverted onto a plate before serving. The dish is known for its rich flavor without being greasy, and has a tender, aromatic taste.…