The licorice root from Shangdu is cylindrical in shape, measuring 25–100 cm in length and 0.6–3.5 cm in diameter. The surface is reddish-brown or grayish-brown, featuring prominent longitudinal wrinkles, grooves, lenticels, and sparse fine root scars. The texture is firm, and the cross-section is slightly fibrous, yellowish-white, starchy, with a distinct cambium ring, radiating rays, and some cracks...
Ulanqab Corn Corn production and Ulanqab may seem like unrelated concepts. However, in recent years, corn production has gradually taken center stage in agriculture on this land once regarded as a “zero,” becoming a key initiative in the development of agriculture across the league. It can be said that the promotion of corn production has kicked off the agricultural transformation in Ulanqab League…
Scallion pancakes are a common delicacy among the locals of Shangdu County. The dough used for scallion pancakes must be elastic—you can also add some wheat gluten. When making the dough, water is not used; instead, an equivalent amount of lard is incorporated. In other words, the dough for scallion pancakes is a flaky dough, not a water-based one. Additionally, salt and broth are added to the dough during mixing. The broth is used to replace water, while the salt adds flavor. The broth must be filtered to remove any oil, as oil can ruin the aroma of the lard. Of course, the most important ingredient is the scallions—otherwise, why call it a scallion pancake? Several tender green onions are used, with the green leaves removed and only the three-inch-long white parts kept. These are then chopped into a fine scallion mash, with the pieces being as small as millet grains. This is added to the flour when making the dough, resulting in the complete flaky dough for authentic scallion pancakes. The dough should be mixed to a relatively soft consistency. After resting for about an hour, it is rolled out on a floured surface into thin, layered pancakes, roughly palm-sized. The final thickness is less than half a millimeter, making them extremely soft.
The miniature yurt is a specialty of Inner Mongolia, crafted based on the unique dwelling of the Mongolian people—the traditional yurt. With a diameter of 28 centimeters and a height of 30 centimeters, its felt surface is embroidered with patterns. It comes with one cow horn cup, one silver bowl, one khadag (Mongolian ceremonial scarf), one Mongolian knife, and one pair of cow bone chopsticks. It is both quaint and elegant, with a modern touch, as well as beautifully delicate, and can also serve as…
Shangdu is the largest vegetable-producing county in Ulanqab City, with 3,000 acres of protected cultivation area and 80,000 acres of open-field cultivation, including 50,000 acres of certified pollution-free vegetable production bases. It produces 1 billion jin of various vegetables annually. The celery cultivation area covers 25,000 acres, earning it the title of “No. 1 Celery Village in Inner Mongolia,” with an annual output of 500 million jin. …
Shangdu Roast Whole Lamb is a traditional Mongolian delicacy, specially prepared as a grand feast to entertain honored guests or during major celebrations. Typically, a plump sheep weighing around 40 pounds from the grasslands is selected, slaughtered, and then roasted whole with its fur and skin on. The lamb is stuffed with seasonings such as scallions, ginger, pepper, and salt before roasting. After cooking, the lamb remains intact, kneeling in a square wooden tray...
Since white foods are made from milk and flavored with ingredients such as white sugar, they are not only delicious but also highly nutritious. Some white foods even have therapeutic effects on conditions like rheumatoid arthritis. On festivals or when children wear new clothes, Mongolians often apply white food as a gesture of celebration. During weddings, the yurt used as the bridal chamber is also coated with white food as a blessing. Additionally, on birthdays, first birthdays, weddings, and when setting out on long journeys, elders perform blessing ceremonies with pure white milk to wish for safety and success.
In the Ulanqab region, "hand-grabbed lamb" is typically made using two-year-old sheep raised freely on the vast Duerbote Grassland pastures. The sheep are slaughtered using traditional methods, which cause the heart to contract suddenly and the blood vessels to expand throughout the body, resulting in the most tender meat. After slaughter, the sheep is cut into several small bone-in pieces and placed in a pot of clear water—the most authentic hand-grabbed lamb requires no seasoning whatsoever, not even salt. It is boiled over high heat, and as soon as the water comes to a rolling boil, it is taken off the heat and served. It is eaten by dipping in sesame salt, chive flower sauce, garlic paste, or a homemade broth. The meat is tender and retains its original flavor. Nowadays, to cater to tourists' tastes, most hand-grabbed lamb is further processed after boiling: the large chunks are broken down into smaller pieces and seasoned with salt, rice vinegar, Sichuan peppercorn, star anise, monosodium glutamate, chili oil, shredded ginger, and scallion segments before being cooked again. The tenderness remains unchanged, but the flavor becomes even more distinctive.
Hair moss is a type of wild algal plant. Commonly known as "ground hair," it is black in color, slender in shape like human hair, highly nutritious, and considered a valuable non-staple food. It also has medicinal properties. Inner Mongolia produces large quantities of hair moss, renowned for its quality. The annual purchase volume across the region ranges from 25,000 to 30,000 kilograms, with peak years reaching as much as 65,000 kilograms. Major production areas include…
Inner Mongolia Fengchuan Jiuxing Liquor Industry Co., Ltd. is one of the earliest liquor manufacturers in the Inner Mongolia Autonomous Region. Its product trademark is “Fengzhen,” which is a well-known trademark in the region. The brand’s “Jiuxing” liquor and “Fengzhen Tequ” liquor have long enjoyed a strong reputation in the market. The slogan “If heaven did not love liquor, there would be no Wine Star in the sky” has become deeply…
Fengzhen mooncakes are a specialty of Fengzhen City in Ulanqab, Inner Mongolia Autonomous Region. The mooncakes produced in Fengzhen are known for their vibrant color, crispy texture, delicious taste, and long-lasting aftertaste. With years of established fame and genuine “substance,” they have become a leading brand in the mid-western Inner Mongolia mooncake market. “Fengzhen mooncakes” are made using high-quality local deep well mineral…
Shredded Radish Crispy Pastry I. Shredded Radish Filling Ingredients: 500g white radish, an appropriate amount of scallions, a small handful of dried shrimp. Seasonings: salt, black pepper, an appropriate amount of sesame oil Method: 1. Peel the white radish, shred it roughly, add some salt, let it sit for 20 minutes to draw out moisture, then squeeze out the water. 2. Add chopped scallions, dried shrimp, then...
Ingredients for braised straw mushrooms with dried shrimps: 50g dried shrimps, 200g straw mushrooms, one red bell pepper. Seasonings: oyster sauce, salt. Method: 1. Wash the straw mushrooms, remove stems and cut into quarters. Remove seeds from the red bell pepper and dice. Soak the dried shrimps in cooking wine for 10 minutes, then rinse and drain. 2. Heat oil in a wok, sauté minced garlic and dried shrimps until fragrant. 3. Add the straw mushrooms and red bell pepper...
Ingredients for Potato Bread: 120g mashed potatoes, 270g bread flour, 30g whole wheat flour, 1 tsp dry yeast, 1 tbsp sugar, 8g salt, 150g water, 2 tbsp olive oil, an appropriate amount of unsalted butter for topping, a small amount of dried basil. Method: 1. Cook the potatoes, mash them into a paste, and let cool...
The green leaves of Wumeng millet rustle softly, and its tall stalks sway gently—millet, such a familiar name. Wulanchabu League is a major producer of millet, yielding 36 million kilograms annually. The millet processed from it is an immensely popular food. Rich in nutrition and packed with amino acids, millet is easily digested and absorbed by the human body whether used for cooking rice or making porridge. It is therefore an excellent nourishing food for new mothers…
Made from yellow cornmeal into fine golden strands. In my childhood, I often went to the processing workshop in the courtyard to watch the adults pour cornmeal into the machine, waiting for the pressed sheets of steel wire noodles to come out. Most of the time, the adults would tear off a piece for each child, and then we would squat by the courtyard’s tap, tearing the noodles apart strand by strand with the help of running tap water...
Prairie Bandit Chicken is made primarily from live chickens sourced from unpolluted grasslands, cooked through a braised and stir-fried process. The meat is tender, flavorful, and bursting with bold taste. Most importantly, it is highly nutritious, rich in protein, and has health-nourishing benefits, achieving a perfect harmony of visual appeal, taste, and nutrition.…
When it comes to snacks, Mongolian lamb offal soup comes to mind. Since ancient times, on the grasslands of Inner Mongolia, cattle and sheep have been of premium quality, and the locals particularly enjoy eating "lamb offal." This dish aligns with the traditional Chinese medicinal theory of "using organs to nourish corresponding organs," being rich in various organic active substances, bioactive peptides, multiple vitamins, as well as organic phosphorus, calcium, and...
A shrub of the Ephedraceae family. Its branches grow in clusters, and its leaves are scale-like. It blooms in summer with unisexual flowers forming oval spike-like inflorescences, and its seeds are enclosed within fleshy bracts. In traditional Chinese medicine, its stems and branches are used as medicine. They are warm in nature, with a pungent and slightly bitter taste. The herb induces sweating to relieve the exterior, promotes urination, and is mainly used to treat symptoms such as wind-cold invasion, chills, fever, cough without sweating, wheezing, and edema. …
Straw weaving handicrafts are made from stalks of crops such as straw and wheat, crafted by hand. They feature unique shapes and retain the natural color of the materials. Through special processing techniques, they are resistant to fading and deformation. Additionally, the use of eco-friendly materials and packaging ensures they are pollution-free and odorless, meeting current market demands for environmentally conscious products...