Inner Mongolia Cistanche, also known as Cistanche deserticola or Daren, is primarily produced in Alxa League, Inner Mongolia Autonomous Region. In traditional Chinese medicine, it is referred to as "Earth Essence" or "Golden Bamboo Shoot," and is considered an extremely valuable medicinal herb. It has long been honored as the "Ginseng of the Desert" and was historically regarded as a precious tribute from the Western Regions to the imperial court. The use of Cistanche in medicine dates back many centuries. It is sweet in flavor and warm in nature, salty in taste and moist in quality…
The sea buckthorn fruit in Inner Mongolia is highly nutritious. Tests show that it contains a variety of vitamins, fatty acids, trace elements, linoleic acid, sea buckthorn flavonoids, superoxide dismutase, and other active substances, as well as all the essential amino acids required by the human body. It is especially rich in vitamin C, with up to 825…
Inner Mongolia Stuffed Intestines 1. Stuffing Small Intestines The process of stuffing intestines is generally carried out on the freshly skinned sheep hide. Because the sheepskin is smooth, the intestines are less likely to break. Most of the time, two people are needed to cooperate. The small intestine connects to the cecum (commonly known as the bitter gut), which in turn connects to the thin fat intestine. The thin fat intestine is cut off, and water is poured in through the incision. The larger-capacity cecum becomes a natural...
Inner Mongolia milk tofu, known in Mongolian as "huruuda," is a common dairy product in the homes of Mongolian herders. It is made by coagulating and fermenting milk from cows, sheep, or horses. Its shape resembles regular tofu, and its flavor can be slightly sour or sweet, with a rich milky aroma. Herders love it and often soak it in milk tea or take it...
Inner Mongolia butter, known as "xīr tāosū" (希日陶苏) in Mongolian, has a unique, pure, and fragrant taste, rich in nutrients, and is considered a delicacy served to guests by herders. Butter can be extracted from milk skin, from white oil, or from the oily layer that forms on fresh milk when it coagulates. If extracting from fresh milk, the milk is placed in a cylindrical container…
Inner Mongolia Sand Leek Sand leek is a beloved delicacy among people in northwestern China. Dishes made with sand leek and ingredients such as meat or eggs possess a rich regional flavor. Its pickled form is spicy yet not hot, with a deep green color, crisp texture, and excellent taste — making it a great addition to nourishing soups or as an ideal pairing for meals and drinks. The tender stems of sand leek are not easy to store for long, but they can be used to prepare a seasonal dish called blanched sand leek: wash the tender stems, blanch them in boiling water for one minute, then remove and mix with refined salt and aged vinegar. It has a uniquely delicious flavor, enjoyed by both refined gourmets and casual diners. Its pickled version can be stored for up to five months. Sand leek is highly nutritious and has certain medicinal benefits, being rich in various vitamins. Its pickled form offers a premium taste, with a mellow and spicy flavor that aids digestion and strengthens the stomach — truly a fine food product.
In Mongolian, Inner Mongolia stir-fried rice is called "Mongol Bada" or "Bao Le Sheng Bada." It is one of the staple foods in the daily life of the Mongolian people. Stir-fried rice is made from broomcorn millet that is roasted and then hulled to remove the outer shell. The processing method involves soaking clean broomcorn millet in water, steaming it in a pot, then roasting it in a wok until done, cooling it, and removing the husk. The processed...
Fried Pastry Ancient delicacy Fried Pastry is a traditional snack enjoyed by the Mongolian people while drinking milk tea. It is made from wheat flour mixed with sugar, eggs, yogurt or milk, and cream or butter. The dough is then shaped into hemp leaf-like forms, pulled into noodle-like strips, or rolled into flat sheets before being cut into small stick or triangular shapes. These pieces are deep-fried in beef tallow or mutton tallow (nowadays also vegetable oil) until golden…
Region: Twelve banners (counties/cities) and one development zone within the entire territory of Xilinhot City, Xilingol League, Inner Mongolia, along with their subordinate townships (sumus/branches). Distinctive Quality: Pure, natural, pollution-free green food …
These products are made entirely from naturally raised, pollution-free Ujimqin Fat-Tail Sheep and Grassland Red Cattle, processed through slaughter and production. They feature tender meat, delicious flavor, juiciness, high protein and low fat content, and are free from gamey taste. Rich in minerals such as calcium, iron, and phosphorus, as well as various essential amino acids required by the human body, they were historically regarded as tribute for pilgrimages...
Also known as land hair vegetable, it is a type of blue-green algae plant, dark and slender in shape. It is a rare and precious delicacy produced in the typical grassland regions of Xilingol League, with its products being popular in Southeast Asia and Japan, among other countries.…
Lamb skewers can be said to be a popular snack nationwide and are favored by many people. Lamb skewers are a traditional snack from Inner Mongolia. The method involves slicing lamb and lamb fat into thin pieces, threading them alternately on small metal skewers, and roasting them on a long barbecue grill. Then, sprinkle some chili powder, fine salt, and cumin...
Bred in the Sunite Left Banner and Sunite Right Banner of Xilin Gol League, these are a high-quality local breed developed over time in a semi-desert grassland environment. Officially named by the People's Government of the Inner Mongolia Autonomous Region in 1997, they are known for being cold-resistant, drought-resistant, and able to thrive on coarse feed. …
The daylily is a type of golden needle vegetable, belonging to the Liliaceae family. It is a perennial herbaceous plant with fleshy, enlarged roots, growing on hillsides and grasslands. Rich in protein, fat, carbohydrates, and various vitamins, it is highly nutritious. Besides being consumed as food, its roots, flowers, and leaves can also be used medicinally. The daylily is one of the longest-harvested wild vegetables by local residents, long...
Inner Mongolia Braised Lamb in Yellow Sauce…
Mouth mushrooms are a type of wild edible fungus. Historically, most of the mushrooms produced on the grasslands of Inner Mongolia were processed and sold through Zhangjiakou City, hence the name "mouth mushroom." There are various types of mouth mushrooms, including white mushrooms, fragrant mushrooms, green-leg mushrooms, chicken-claw mushrooms, and black mushrooms. They have tender and rich-textured flesh, a delicious flavor, and are known as the "meat among vegetables." Mushrooms are highly nutritious, containing 3.74% protein (white mushrooms contain 4.78%), 3.51% carbohydrates, 0.43% fat, 0.84% fiber, as well as minerals such as potassium, phosphorus, calcium, and iron, along with vitamins B and C. Mushrooms also have antibacterial properties, and there are historical records of their medicinal use. The main production areas of mouth mushrooms in the autonomous region are located in the grassland regions of Dong Ujimqin Banner, Xi Ujimqin Banner, and Abaganar Banner in Xilin Gol League, as well as Hulunbuir League and Tongliao City. In normal years, the annual production across the region can reach around 500,000 kilograms, of which about 50,000 kilograms are white mushrooms.
Hala Hai is also known as nettle. It belongs to the Urticaceae family and is a perennial wild herbaceous plant. It sprouts in spring and withers in winter, bearing abundant fruit in autumn. Generally, it grows 50–150 cm tall, with upright stems, the whole plant being light green, either single-stemmed or with a few branches, having four edges, and densely covered with stinging hairs that cause intense pain upon contact. The stems and leaves of Hala Hai are rich in protein, various…
Mushrooms are a type of natural edible fungus, belonging to the class Basidiomycetes and the genus Agaricus. Historically, most of the mushrooms produced in the Inner Mongolia grasslands were processed and sold after being transported to Zhangjiakou, known as the “frontier city beyond the Great Wall.” As a result, these grassland mushrooms have long been referred to as “Koumo” (literally “mouth mushrooms”). The primary production area for Koumo is the Huotengxile Grassland in Xilinhot City, located on National Highway 207, about...
In summer and autumn, fresh milk is placed in a pot and gently heated over a low flame until it begins to simmer slightly. The milk is then skimmed with a spoon to create foam on the surface, while some raw milk is added at the same time. A thin layer of skin will form on top of the milk. This skin is lifted with chopsticks and dried in a ventilated area to make milk skin. …
Horse milk wine, also known as fermented horse milk, is called "qi ge" in Mongolian and is a favorite beverage among herders. It is a prized drink at various gatherings and celebrations of the Mongolian people. When the grass is lush and mares foal, they begin milking the mares and fermenting the milk to make "qi ge." When autumn arrives and the grass dries up, the foals are herded together and milking stops. Therefore,…