Milk tofu, known in Mongolian as "Huru Da," is a common dairy product in the homes of Mongolian herders. Its flavor can be slightly sour or mildly sweet, rich in milky aroma. Herders love it and often soak it in milk tea to eat, or take it as rations on long trips—it quenches thirst and relieves hunger. It can also be made into pulled sugar milk tofu, which is soft, chewy, and stretchy, making it a distinctive delicacy at banquets. Milk tofu comes in two types: raw and cooked.
Yellow flowers, also known as daylilies, daylily blossoms, or golden needles, belong to the genus Hemerocallis in the Liliaceae family and are perennial herbaceous plants. Yellow flowers are a traditional delicacy; poems praising them can be found in the Book of Songs, and the Three Kingdoms-era text “Health Preservation Scripture” notes that daylilies can both relieve sorrow and be eaten.
Herdsmen generally don’t like to drink fresh milk but prefer yogurt. There are two ways to make it: one is to pour fresh milk into a large pot, let it cool naturally to ferment and develop a sour taste; the other is to place fresh milk in the sun or a warm spot to heat it until it turns into yogurt. …
"Roast Whole Lamb" is a traditional and uniquely flavorful banquet dish from Inner Mongolia. Due to its special and meticulous preparation method, it was once reserved exclusively for Mongolian nobility, far beyond the reach of ordinary herders. Today, however, this classic delicacy is available for everyone to enjoy. The reason why Roast Whole Lamb enjoys such fame lies not only in...
This dish is also a delicacy prepared by Mongolian people only on very grand and festive occasions. As Mongolian chefs say, apart from the lamb legs, most of the meat is on the lamb’s back, making roast lamb back a truly grand dish. The recipe uses the plumpest and tenderest lamb back from grassland pastures, marinated with over thirty kinds of Chinese herbal medicines including angelica…
The Ujimqin Sheep originates from the Ujimqin Grassland in the eastern part of Xilin Gol League, Inner Mongolia Autonomous Region, hence its name. It is mainly distributed in Dong Ujimqin Banner and Xi Ujimqin Banner, as well as parts of neighboring Xilinhot City and Abga Banner. The Ujimqin Sheep is a dual-purpose (meat and fat) short-tailed coarse-wool breed, known for its large body size, big tail, abundant meat and fat, and fast growth rate of lambs…
Bracken fern belongs to the Pteridaceae family and is a perennial herbaceous plant commonly found under trees in forests and mountains. It has long stems that creep along the ground and is also known as dragon head vegetable, wild duck wing, or ruyi vegetable in southern China. In spring, it sprouts tender leaves or shoots that curl up like fists and have yellow feathery compound leaves, giving off a distinctive fragrant aroma. The tender leaves and stems are edible. Whether stir-fried or...
The grasslands are home to an abundance of wild leeks. In autumn, the leek flowers are harvested and ground into a paste to make delicious wild leek flower paste. This paste is an essential condiment for Xilin herdsmen when enjoying grilled lamb, hot pot lamb, and blood sausage. It can also be used as an ingredient to prepare a variety of tasty dishes with eggs and meats. Wild leek flower has a pungent and sweet taste, and a warm nature…
The Ujimqin horse is mainly distributed in the Dong Ujimqin Banner, Xi Ujimqin Banner of Xilin Gol League in Inner Mongolia, as well as surrounding areas. The Ujimqin horse originates from the grasslands of the Dong and Xi Ujimqin Banners in Xilin Gol League, Inner Mongolia, and particularly around Samai Gacha in the Dong Ujimqin Banner. The Ujimqin Grassland is one of China’s most fertile natural pastures, with rich soil, numerous rivers, and...
Ujimqin Lamb Ujimqin sheep are native to the Ujimqin Grassland in the eastern part of Xilin Gol League, Inner Mongolia Autonomous Region, hence the name. They are mainly distributed in Dong Ujimqin Banner and Xi Ujimqin Banner, as well as parts of adjacent Xilinhot City and Abga Banner. Ujimqin sheep are a dual-purpose (meat and fat) breed of short-tailed, coarse-wooled sheep, known for their large body size, big tails…
Butter is the essence of fresh milk, containing all the essential nutrients required by living organisms. It is the most precious and costly food, served to honored guests or during major festivals. In ancient times, butter was referred to as "tihu." During the Yuan Dynasty, tihu was listed as one of the "Eight Northern Delicacies" used in imperial cuisine and regarded as a rare gourmet treasure. The famous Tang Dynasty poet...
Duolun Agate: Duolun County is one of China’s major sources of raw agate ore. The agate from here features a fine texture, high transparency and glossiness, as well as uniform hardness. In particular, the Duolun County Agate Craft Factory uses advanced techniques to meticulously design and produce a wide range of agate items, including incense burners, vases, censers, wine and tea sets, stationery accessories, Buddha statues, chess sets, animal figures, flowers and birds, water-vein agate carvings, as well as various wearable ornaments such as belts, bracelets, rings, and necklaces. These pieces are both artistic treasures suitable for appreciation and collection, and functional items that offer health benefits.
The preparation and serving of Roast Whole Lamb on the Platter are quite elaborate. First, the entire lamb is cut from the seventh rib along the spine to the tail. Then, the limbs, head, neck, and shoulder blades are separated and all parts are placed together in a pot to boil. Once the water comes to a rolling boil, the lamb is removed. The cooked parts of the lamb are then arranged on a large platter: the limbs at the bottom, the back and chest on top of them, and the…
Churazi is made from whey. The whey is simmered over low heat until a soft cheese forms at the bottom of the pot, then strained through a cloth bag. The thick cheese left in the bag is squeezed by hand into small, dry chunks to become cheese curds. Cheese curds are relatively hard, have a slightly sweet and sour taste, do not mold even when stored for long periods, are easy to carry, and can be enjoyed all year round…
Quality and Technical Requirements for Zhenglan Banner Milk Skin (Zhenglan Banner Wurmu) I. Raw Material Requirements: Raw cow's milk produced within the designated origin area, complying with relevant national regulations. II. Production and Processing Requirements 1. Process Flow: Raw milk → Filtration → Heating → Simmering → Standing → Boiling → Sun-drying → Inspection → Packaging → Refrigeration. 2. Processing Key Points: (…
Quality and Technical Requirements for Zhenglan Banner Milk Tofu (Zhenglan Banner Haorude) I. Raw Material Requirements: Fresh cow’s milk produced within the designated production area, complying with relevant national regulations. II. Production and Processing Requirements 1. Process Flow: Fresh milk → Filtration → Standing fermentation → Separation of cream → Separation of whey → Heating and stirring → Cooling and molding → Sun-drying → Inspection → …
Produced from high-quality cattle and sheep native to the Xilingol Grassland, these meat products undergo Islamic slaughtering and processing. They are known for their tender texture, delicious taste, and absence of gamey flavor. As natural, pollution-free green food, they enjoy a high reputation both domestically and internationally. The products are mainly sold in the Northeast, North China, as well as Tianjin, Beijing, and Shanghai, and have been exported to the former Soviet Union, Japan, Hong Kong, Macao, and more...
Chahar Handicrafts include over 200 varieties such as wood carvings, leather goods, and bone artworks. These delicate and charming handicrafts silently carry forward the outstanding culture and folk traditions of the Chahar tribe. In small workshops, artisans patiently refine these root carvings and wooden pieces day after day, persistently showcasing this ancestral craft to the public...
Jujube, also known as Osmanthus Willow, grows in the deserts of western Inner Mongolia. Its blossoms emit a fragrance similar to that of osmanthus flowers from southern China, and it boasts an exceptionally tenacious vitality, hence earning the beautiful title “Osmanthus of the Fragrant Desert.” The fruit resembles dates, with a yellowish-red or yellowish-brown hue and shiny silver dots on the skin. The flesh is white, sandy in texture, and has a sweet yet slightly tangy flavor. …
Dumplings made without a rolling pin: When you come to Duolun and want to try your hand at making a meal yourself by preparing some oatmeal dumplings, don’t bother with a rolling pin. That would be completely unnecessary. The wrappers for oatmeal dumplings are all hand-pinched, and their thinness and smoothness are in no way inferior to those of dumpling wrappers made from wheat flour and rolled out with a pin. But then you might start to worry—what if your hands get covered in dough after making a whole batch and it’s hard to wash off? That’s a fair concern, but don’t worry about that either, because oatmeal dough is known as “non-sticky dough.” It doesn’t stick to your hands, and it won’t stick to bowls, cutting boards, or knives either. Sounds great, right? Seeing is believing—come here and give it a try yourself!