Made from buckwheat grown in Aohan, the ingredients are milled and then kneaded into slightly firm dough. The dough is placed on a long noodle board and cut using a special knife with handles at both ends, which presses and slices the dough directly into boiling water. After cooking, the noodles are drained and served with a savory sauce. They have a smooth texture with a firm bite and are exceptionally delicious. Additionally, buckwheat has medicinal benefits such as reducing flatulence, relaxing the intestines, clearing heat, and detoxifying the body.…
Depending on the ingredients used, they are divided into two types: sticky bean buns and plain bean buns. Those made with yellow millet and kidney beans are called sticky bean buns; those made with broomcorn millet or millet mixed with kidney beans or small red beans are called plain bean buns. Whenever the Spring Festival approaches, as soon as the lunar month of La begins, every household is busy making dough and preparing enough food to last the entire first month of the year. The Mongolians' tradition of eating bean buns was learned from the Han people...
Oats, also known as naked oats, are abundantly produced in northern areas such as Keshiketeng. Oats are rich in fat and protein. Oat flour can be made into various dishes such as oat fish roe, steamed dumplings, and noodles. After steaming, they are topped with savory meat sauce and are extremely delicious.…
A deciduous shrub or small tree of the Elaeagnaceae family, with gray branches bearing thorns. Its leaves are alternate, linear-lanceolate, and covered with silvery scales. It thrives in various types of soil and can be used as a sand-fixing plant. The fruit can be processed into sea buckthorn extract or used to make beverages. In traditional Chinese medicine, sea buckthorn is used to treat coughs with excessive phlegm, amenorrhea, sore throat, and other conditions. It is distributed across...
A rural farmhouse dish unique to this area. The method of preparation is as follows: take one bowl of millet, more than half a bowl of cooked rice, and a handful of soybeans. Grind them by hand with water until they turn into a mash. Then bring water to a boil, add the mash, and adjust the consistency to neither too thin nor too thick before boiling. This porridge is not only sweet and delicious in taste but also highly nutritious due to the millet and soybeans...
The Lower Xiajiadian Culture dates back about 4,000 years and represents an early Bronze Age culture in northern China. The economy of the Lower Xiajiadian Culture was primarily agricultural, supplemented by animal husbandry and hunting. The main crops were millet and foxtail millet, and its agricultural civilization was no later in development than that of the Central Plains. The Xiajiadian area has over 4,000 years of farming history. The...
Liu Caihong and her husband, villagers from Xishangen in Niujiaoyingzi Village, Niujiaoyingzi Town, Harqin Banner, came to their field to dig up the medicinal herb Tieqi planted last year, then tilled the land in preparation for planting balloon flower this year. Liu Caihong’s husband said, “Last year we planted Tieqi, this year balloon flower—we rotate the crops. Generally, northern sand-participating is sold to Guangzhou, while balloon flower is bought by merchants from Bortala and...”
Liu Caihong and her husband from Xishangen Village, Niujiayingzi Village, Niujiayingzi Town, Harqin Banner, came to their field to dig up the medicinal herb Tieqi planted last year, then tilled the land in preparation for planting Platycodon grandiflorus this year. Liu Caihong’s husband said: “Last year we planted Tieqi, this year we’re planting Platycodon — we rotate the crops. Usually, the sand-participating herb is sold to Guangzhou, and Platycodon is bought by merchants from Bortala and...”
The primitive human cultural types named by the national archaeological community within Chifeng include the Xinglongwa Culture, Zhaobaogou Culture, Hongshan Culture, Fuhe Culture, Xiaohexiayan Culture, and Lower Xiajiadian Culture. Stone tools, bone implements, pottery, bronze ware, and other production and daily life artifacts unearthed from archaeological excavations prove that as early as over 8,000 years ago, the primitive inhabitants in the region...
Montagne Millet -- 2015 National Famous, Special, and High-quality New Agricultural Product…
Ar Horqin Lamb is a traditional local specialty product with a long history in Arqi Banner. It boasts delicious meat and a unique flavor, earning widespread praise from merchants both within and outside the region. To ensure the quality and distinctive characteristics of Ar Horqin Lamb, promote the industrial development and utilization of lamb in Arqi Banner, and establish a lamb brand with regional features, the Arqi Banner Administration for Industry and Commerce...
Tianshan Damintou Mung Beans: These mung beans from Tianshan are large, plump, and brightly colored, with a vivid green hue, free from impurities or contamination, and rich in nutrients. According to testing by the National Ministry of Agriculture, they contain 27.18% protein—3% higher than other mung beans—0.97% fat, and 49.39% starch, significantly higher than other grain crops. They also contain mineral...
Milk beer is a new type of fermented alcoholic beverage made from fresh milk, malt, hops, and other ingredients through fermentation, combining traditional drinking culture with modern wellness trends. The taste of milk beer is not simply a blend of milk and beer — its production process is entirely different from that of regular beer. Milk beer...
Dry white-style milk wine is meticulously crafted from fresh cow's milk whey through fermentation. It has a shelf life of over two years. Not only does it retain all the nutritional components of milk, but it also contains some nutrients found in lactic acid beverages, along with 8% alcohol by volume. Its taste is similar to that of dry red or dry white wines. It offers nourishing benefits, warms the body, …
Inner Mongolia beef jerky is produced in pristine grasslands. With lush pastures and robust livestock, the Mongolian herders living here have a long-standing tradition of air-drying beef jerky. Tracing back to the history of Inner Mongolia beef jerky, as early as the time when Genghis Khan founded the Mongol Empire, Mongolian cavalry had an inseparable bond with this jerky. “They relied solely on horse milk or slaughtered sheep for sustenance.” As long as there was water and grazing land for their horses and livestock, the Mongols could be self-sufficient. Once a cow was butchered, the hundred-plus kilograms of meat would be dried, ground into powder, and reduced to just over ten pounds, which could then be packed in bags and carried on their backs. With only water, it could be mixed into a drink. In times of scarcity, they could also hunt for food. During military campaigns, the Mongol cavalry depended entirely on their horses and livestock for provisions, significantly reducing the logistical burden of army movement. Inner Mongolia beef jerky played a crucial role in these expeditions.
The primitive human cultural types named by the national archaeological community within Chifeng include the Xinglongwa Culture, Zhaobaogou Culture, Hongshan Culture, Fuhe Culture, Xiaohexiayan Culture, and Lower Xiajiadian Culture. The unearthed stone tools, bone tools, pottery, bronze ware, and other production and daily life artifacts prove that as early as over 8,000 years ago, the primitive inhabitants in the region...
Originally a snack from the Qing Dynasty imperial court, it was introduced to the upper-class Mongolian households in the local area after Princess Duanshun of the Khorchin tribe married into the Khalkha Mongol royal family during the Kangxi era, where it was served as a refreshing summer cold dish. It later spread to the general public. Made from buckwheat, the ingredient is ground, sifted, and mixed with water into a paste, which is then cooked in a pot until thickened. The mixture is scooped out and spread on a flat surface to cool. When eaten...
Also known as Gangzi Huoshao or simply Huoshao, it has a history of over two hundred years in Chifeng. Its shape resembles a small round box with the top and bottom joined together. The making method is unique—mainly using salt and alum to mix the dough, then repeatedly kneading it with butter and white sugar, pressing it solid with a lever, shaping it in a mold, and finally baking it in an oven. It is characterized by being resistant to compression,...
Duijia is a popular street food consisting of a crispy baked flatbread stuffed with smoked meat — essentially Chifeng’s local version of roujiamo. It's both flavorful and crunchy, making it a convenient choice that serves as both a meal and a side dish. Since 1917, when Su Wenyu founded the “Fushenglong” Duijia shop, this dish has gradually gained fame across the region. Duijia originated from a type of “forked flatbread” (chazi shaobing), which is made using special dough and...
Qilaoshan Natural Spring Water is located in Meilin Town, Harqin Banner, Inner Mongolia Autonomous Region, between 41°32′–41°47′ north latitude and 118°07′–118°26′ east longitude, covering a total area of 5.1488 square kilometers. "Report from the People's Government of Harqin Banner on Defining the Geographic Indication Product Protection Scope of Qilaoshan Natural Spring Water"...