Nest-like Dish in Oat Noodles: The oat nest-like dish is made by spreading the dough on a ceramic or iron sheet. The flattened dough is extremely thin, so thin that it seems to let sunlight through, and naturally curls into shape. When arranged in a steamer basket, the overall appearance resembles a honeycomb, hence the name "oat nest-like dish." In winter and spring, when pickled sour cabbage and sour turnips from local farms in Duolun are relatively abundant, they are mainly used to...
The Food Enjoyed by Emperor Kangxi on His Border Inspection Tour – Guobing: Legend has it that during Emperor Kangxi’s inspection tour of the borderlands, he passed through the Erdengquan area of Duolun County. After days of strenuous travel in the wilderness, both he and his horse were exhausted, so they stopped to stay at a local family’s home. At the dinner table, the host served the emperor oat flour guobing. Hungry and thirsty, Kangxi found the guobing the most delicious food he had ever tasted,…
Milk skin, known in Mongolian as "Chagan Yid," "Urumu," or "Urmu," literally means "white food" in Chinese. It is made by slowly simmering fresh milk from horses, sheep, cows, or camels in a pot until a layer of creamy fat solidifies on the surface. This layer is then lifted with chopsticks and hung in a ventilated place to dry, resulting in milk skin. It is considered the essence of fresh milk. The flavor is...
Solid dairy products (milk cake) are rich in protein, B vitamins, calcium, and various trace nutrients beneficial to the human body. It is the most nutritious type of dairy product. It is suitable for a wide range of people, including children and adolescents in rapid growth and development, pregnant women, menopausal women, as well as the elderly who need to replenish their energy...
A Delicacy from the “Jiangnan of the Frontier” – the “Whole Fish Feast of the Luan River” The “Whole Fish Feast of the Luan River” refers to a banquet where all dishes are primarily made from fresh fish caught in the Luan River. These dishes are prepared using various cooking methods such as baking, grilling, stewing, boiling, frying, and braising. The feast may consist of just a few dishes or as many as dozens, each unique in style and flavor, offering a rich and distinctive variety. It is a grand compilation of fish-based dishes. With their appealing colors, fragrances, tastes, and presentations, they are sure to whet your appetite. Occasionally, the meal is further enhanced with naturally grown wild vegetables from the Inner Mongolian grasslands, combining meat and vegetables in perfect harmony — rich yet not greasy, light yet not bland, delivering a refreshing and delicious taste.
Daylilies are not only a prized culinary ingredient but also a highly valuable medicinal herb. They contain protein, various vitamins, and carbohydrates. In Duolun, daylilies are mainly found in the areas north of the county town. As ecological awareness has increased, most edible daylilies now come from cultivated sources, which has helped to protect the wild daylilies in the region…
A historic famous dish from Inner Mongolia. Made primarily with camel hooves and flavored with mushrooms. The dish is pale white in color, not greasy, with tender and delicious meat, offering high nutritional value. It is often served at banquets for honored guests and offered by high-end restaurants. …
The story goes that when Emperor Kangxi of the Qing Dynasty was patrolling the northern border and passed through the area around Erdeng Spring in Duolun County, he had been traveling and working in the wild for days, leaving both him and his horse exhausted. He then stopped at a local family’s home to rest. At the table, the host served the emperor oat flour guobing. Hungry and thirsty, Kangxi found the guobing to be the most delicious food he had ever tasted—so much so that it surpassed even the imperial banquets…
Dried beef, also known as Inner Mongolian beef jerky. Ingredients: Beef (selected from the hind leg, including the eye of round, flat iron steak, and tenderloin) 400g Seasonings: Salt 3g, scallions 20g, ginger 10g, white sugar 20g, peanut oil 1000g, and other appropriate amounts Preparation Technique: 1. Select high-quality beef…
A traditional famous dish from Inner Mongolia. Made primarily with the locally specialty monkey head mushroom. The soaked, cleaned, and trimmed monkey head mushrooms are briefly blanched in boiling broth, then removed and drained of all moisture. They are sliced along the grain into appropriately sized pieces, arranged neatly in a bowl with the grain side facing down. The wok is heated with an appropriate amount of cooked lard, and sliced scallions and ginger are added and slightly...
The Sunite sheep was officially recognized as a superior local breed by the Technical Supervision Bureau of Xilin Gol League in 1986. Sunite sheep are not only large in size, high in meat yield, tender, juicy, and free from gamy odor, but also boast a well-developed carcass, beautiful color, thick and compact meat layers, high protein content, low fat content, high lean meat ratio, evenly distributed intramuscular fat, and rich in various amino acids and fatty acids essential to the human body...
Milk tofu is made by simmering yogurt from which the cream has been extracted in a pot to evaporate the water content. Once the milk thickens and solidifies, it is poured into a milk tofu mold to set into shape and then left to air-dry in the shade. Alternatively, the yogurt can be heated and then cooled before being poured into a coarse cloth bag to be filtered and squeezed. The concentrated mixture is then pressed into various block-shaped forms of milk tofu. Milk...
When it comes to roasted oatmeal (youmian), many people may not know what it is, but mention oats, and they are well-known both at home and abroad. In fact, roasted oatmeal is made from naked oats, and youmian is simply the flour made from them.
Inner Mongolian milk skin…
This product is a bran-fermented, qingxiang (light aroma) style Baijiu. It is primarily made from high-quality corn and sorghum, refined through meticulous processing. It features a pure and clean fragrance, a smooth and sweet taste, and a refreshing, clean aftertaste. The product enjoys strong sales both within and outside the region. It has been awarded the title of "Quality Product of the Autonomous Region" and is trusted by consumers. The product complies with national standards.…
The Abaga Black Horse is the legendary Seng Seng Black Horse. In the depths of the Abaga Grassland, within Naren Bolige Sumu, there is a naturally formed rock with a horseshoe imprint, which local herders call the Genghis Khan Horseshoe Rock. The great Genghis Khan once led his troops through this area, was deeply impressed by its beauty, ordered his army to camp here, worshipped the nearby ovoo (sacred stone mound), and drank from the famous spring — Seng Seng Bolge (Mongolian for "the best spring"). The soldiers rested and the horses recovered their strength, with soldiers filled with joy and warhorses galloping cheerfully, leaving behind hoof prints. Over 230 petroglyphs have been discovered in Abaga Banner, more than 60 of which are related to horses. Genghis Khan’s half-brother, Beligutai, was stationed to guard the Abaga Tribe (the town where Abaga Banner is located, Beligutai Town, is named after him), and he made outstanding contributions to the establishment of the Mongol Empire. He held multiple positions, one of which was managing all the warhorses of the Mongol Empire. Beligutai had a particular fondness for pure black horses that were strong-bodied, had well-developed limbs, long backs, fast running speeds, and great endurance. Over time, the Abaga Black Horse has thrived here, gradually becoming the local fine breed under the influence of both natural and artificial selection. The Abaga Black Horse (formerly known as the Seng Seng Black Horse) is named after the renowned spring — Seng Seng Bolge (Mongolian for "the best spring") — which is the historical background of the folk legend of the "Seng Seng Black Horse." For a long time, local herders have selected stallions with shiny black coats, well-developed bodies, and fast running speeds as breeding stock. Over time, this has resulted in the present-day Abaga Black Horse. In April 1958, the Grassland Militia Company was established in Sain Tumen Gachaa of Baogeduwula Sumu (now Beligutai Town), Abaga Banner. On the August 1st Army Day in 1959, the "Black Horse Company" participated in the filming of the movie "Morning Song on the Grassland." In October 1960, the August First Film Studio produced a documentary about the "Black Horse Company." The movies "The Black Horse Company of Abaga Banner" and the TV series "Today's Black Horse Company" were distributed nationwide, becoming exemplary models for the national militia. After an investigation in 2006, and through multi-party consultation, the former name "Seng Seng Black Horse" was changed to "Abaga Black Horse." In June 2009, it was reviewed and certified by the National Livestock and Poultry Genetic Resources Committee as a livestock and poultry genetic resource, and included in the National Livestock and Poultry Genetic Resources List.
Historical records indicate that "Wuranke" was one of the Mongol tribes originally residing in the Tangnu Mountain area in northwestern Mongolia, hence the name "Tangnu Wuranke." According to the Draft History of Qing, "In the 27th year of Kangxi's reign (1688), to escape the warfare caused by Galdan, the Wuranke people living in the Tangnu Mountain area at the time led their livestock and migrated southeastward to settle within the territory of the Left Wing Banner of Abaga..."
The residents of the Abaga region have a long history and exceptional skill in brewing fermented mare's milk (策格), earning the area the title of "Hometown of 策格 Culture" designated by the autonomous region. Leveraging this resource advantage, the Abaga Banner has thoroughly explored the cultural significance of 策格 and is fully committed to developing a 策格 cultural industry. Experts and scholars have been organized to research and compile health therapies involving 策格, and a specialized 策格 therapy department has been established at the Banner’s Mongolian Hospital...
Horse milk wine: It is one of the most beloved beverages among the Mongolian people in their daily lives. Every July and August, diligent Mongolian women collect horse milk and store it in leather bags, stirring it regularly. After a few days, the cream separates, and the mixture ferments into wine. Horse milk wine has a warming nature and is believed to have various health benefits, such as dispelling cold, relaxing muscles, promoting blood circulation, and aiding digestion. It is also known as Purple Jade Brew or Yuan Jade Brew...
This product is made from high-quality local Ujinqi fat-tailed sheep, improved breeds such as grassland yellow cattle, Simmental, and Charolais, processed through multiple procedures. It is characterized by tender meat texture and rich flavor without being greasy. In 1996, it obtained the National Green Food Label Usage Certificate and was recognized as a green food production enterprise by the Autonomous Region Green Food Development...