Wumeng millet is an early-maturing grass crop whose seeds are classified as cereal grains, also known as "shu zi." Millet originated in China and is mentioned in both oracle bone inscriptions and the Book of Songs. It boasts advantages such as drought resistance, heat tolerance, pest resistance, and a short growth period. Millet is also one of the main grain crops in the arid regions of northern China, with major production areas including Inner Mongolia, Hebei, Shanxi...
Chahar Potatoes, also known as yams. Potatoes prefer cool climates and thrive in loose soil. The annual planting area in Ulanqab reaches 4 million mu, accounting for about one-seventh of the national total. Calling potatoes a treasure refers to their "two highs and one big": high yield, high nutritional value, and significant economic...
Oat from Ulanqab The metallic bells of oats hang on slender stalks, veiling the ground like a light mist and covering the fields in a green veil — cool and refreshing. This is oat, one of the “Three Treasures of Inner Mongolia.” It is mainly produced in Ulanqab League, with an annual yield of 1.5 billion kilograms. Oats are a highly nutritious food, rich in protein, vitamins, and dietary fiber...
Stir-fried Kui’lui
Fragrant fried rice, known in Mongolian as "Mongol bada," means "Mongolian rice." It is made from broomcorn millet through processes such as boiling, frying, and grinding. Historical records indicate that this method of making fried rice dates back to the Han Dynasty in China. By the late Song and early Yuan dynasties, with the significant development of animal husbandry, the Mongolian people widely...
Inner Mongolian Lamb Hot Pot originated in the Yuan Dynasty. The practice of hot pot lamb began in the ethnic minority regions of Inner Mongolia in China, entered major cities during the Ming Dynasty, and was officially named "Lamb Hot Pot" in the Qing Dynasty. It is the most famous winter delicacy in Beijing, boasting a history of over 1,000 years, and is now widespread across northern China. Features of Lamb Hot Pot: tender meat, delicious broth, and an unforgettable aftertaste. Learn how to make...
Grilled lamb skewers are a traditional snack of ethnic minorities in regions such as Xinjiang and Inner Mongolia. The method involves slicing lamb and lamb fat into thin pieces, threading them onto slender metal skewers with alternating layers of fat and lean meat, and grilling them on a long grill. Then, sprinkle with chili powder, fine salt, and cumin, and they’re ready in just a few minutes. They have a golden, shiny, oily appearance and a mildly spicy flavor...
Chahar Hair Embroidery is currently the only ethnic handicraft in China that retains a sacrificial ritual. Its works are realistic, three-dimensional, bold, vivid, and can authentically recreate the natural state of animals as well as the craftsmanship characteristics of the Mongolian people. It possesses strong artistic power and is hailed as a "flat specimen." Step into the Chahar Cultural Ethnic Handicrafts Exhibition in Chaha’er Banner...
Intangible Cultural Heritage — Chahar Mongolian Fur Planting is an ancient traditional handicraft of the Chahar Mongolian ethnic group. It uses the guard hairs from animal fur to individually plant and weave various animal patterns on a traditional large warp and weft mesh, authentically recreating the animals’ natural state and the craftsmanship characteristics of the Mongolian people. It possesses strong artistic expressiveness…
Crispy Fried Mountain Chicken features tender lettuce leaves topped with golden-fried chunks of mountain chicken, vibrant in color and richly aromatic. It's garnished with crisp shredded red chili and delicately carved green cucumber flowers, making it irresistibly tempting. The mountain chicken comes from specially farmed birds, offering tender meat, delicious flavor, and a superior texture compared to wild...
Full House Smoked Chicken features golden-yellow chicken with tender, delicious meat and a rich smoky flavor. The marinated chicken is placed in a pot, seasoned, and boiled until cooked. Then, it's transferred to a smoking chamber to enhance color and taste. High-quality white sugar is used as the smoking agent, giving the chicken’s surface a light golden hue, which is then brushed with sesame oil to complete the process…
The Spicy Hot Pot Spicy Duck Head from Yusheng in Ulanqab is part of the Sichuan cuisine series. It uses high-quality lake ducks, which are marinated in advance with a secret recipe and feature unique seasonings for a rich and mellow flavor. The taste is spicy, crispy, tender, and bursting with umami. After finishing the duck heads, you can use the remaining broth to cook hot pot ingredients, preserving the original rich flavors. There are also duck necks, duck hearts, duck gizzards, duck intestines, duck livers, and duck feet, allowing you…
Starfire Sunflower Seeds are a renowned local specialty of Chahar Right Rear Banner. Known nationwide for their large size, plump kernels, thin shells with ridges and patterns, and superior quality, they are exported to 27 provinces, municipalities, and autonomous regions. Approved by the China Green Food Development Center as the first green food edible sunflower product in the autonomous region, and recognized by the Inner Mongolia Autonomous Region as an excellent variety…
Roast lamb leg is a famous and delicious dish served by Mongolians to entertain guests. It evolved from the tradition of roasting a whole lamb. Legend has it that the hunting and nomadic peoples living on the vast lands of northern China often roasted entire game animals and whole lambs by the campfire. Over time, people discovered that the most flavorful part of the lamb was the hind leg, so they began cutting it off...
The Tabuxi people of Mongolia are known for their warm hospitality. When guests arrive at their home, they set the table and place a large plate of fried rice in the center, surrounded by butter, milk curds, brown sugar, and various pastries served on ceramic plates. Then, they serve steaming hot milk tea. If there are guests but no tea is offered or there is no “Tabuxi” (milk-based foods),...
Fried Zhunbo (also known as fried sha zi, fried fruit crisps, or fried sesame crackers) is a snack eaten with milk tea among the Mongolian people. It is made by mixing wheat flour with sugar, eggs, yogurt or milk, cream or butter to form dough, which is then shaped into sesame leaf forms, pulled into sha zi shapes, or flattened into sheets. These are cut into small sticks or triangular pieces and deep-fried in beef tallow or mutton fat (now also vegetable oil) until golden brown. They can be eaten directly or soaked in hot milk tea. Fried Zhunbo serves as a convenient and storable dry food for herders. It is common to fry large batches at once for later use. Nowadays, during festivals or celebrations, a large quantity of Zhunbo is prepared not only for family consumption and guest hospitality but also as gifts to exchange with others.
Mongolian Wild Fruits The main production area of Mongolian Wild Fruits is Liangcheng County in Inner Mongolia. These fruits are brightly colored, delicious in taste, easy to store and transport, and pollution-free, making them a natural delicacy bestowed upon the grassland people by nature.…
The rustling of green leaves, the swaying of tall stalks—millet, a familiar name. Ulanqab League is rich in millet production, yielding 36 million kilograms annually. The processed millet, known as "xiaomi," is an extremely popular food. Rich in nutrients and packed with amino acids, xiaomi is easily digested and absorbed by the body whether used for cooking rice or making porridge. As such, it serves as an excellent nourishing food for new mothers, children...
Maihutu Town in Liangcheng County is located at the junction of Jining, Fengzhen, and Datong, a key transportation hub. Thanks to abundant sunshine, fertile soil, and ample water resources, it has been a base for growing fruits and vegetables since ancient times. Maihutu muskmelons, Maihutu hanging melons, and Maihutu 123 apples have received consistent praise and affection from merchants and locals alike. The produce...
Hongmao Wine, also known as Hongmao Wind-Dispelling Wine, is produced in Changhaiying Township on the southern shore of Daihai Lake in Liangcheng County. China has long had the saying “Moutai in the south, Hongmao in the north,” which speaks volumes about its high reputation. However, while Moutai is famed for its mellow flavor, Hongmao is celebrated for its therapeutic effects. Hongmao Wine is made from an ancient and effective secret recipe, using over 60 premium herbs, along with aged Dai…