Chahar Oats The metallic bells of oats hang on slender stalks, veiling the ground like a light mist and covering the fields in a green gauze—cool and refreshing. This is the oat, one of Inner Mongolia’s “Three Treasures.” It is mainly produced in the Ulanqab League, with an annual output of 1.5 billion kilograms. Oats are a highly nutritious food, rich in protein, vitamins, crude...
Wumeng Kidney Beans The Wulanchabu League produces 5 million kilograms of kidney beans annually, with main varieties including pure red kidney beans and mixed kidney beans. Rich in starch, these beans have unique uses and can be paired with rice to make congee, braised rice, or bean fillings, offering a delicate and fragrant taste. Kidney beans also have certain medicinal properties; they are sweet and mild in flavor, helping to warm the middle energizer, regulate qi, benefit the stomach and intestines, and relieve hiccups…
Chahar Flax is primarily distributed in the mountainous and arid regions of North and Northwest China. It is drought-resistant and thrives in poor soil, making it the main oilseed crop in Ulanqab City. Flaxseed oil is a high-quality edible oil rich in linolenic acid and various unsaturated fatty acids, which can be directly converted into DHA and EPA in the human body. These substances are essential polyunsaturated fatty acids for the human body. Among them, linoleic acid accounts for 16.7%, and linolenic acid makes up 40–60%, which are the main components of deep-sea fish oil.
Ulanqab League produces 5 million kilograms of kidney beans annually, with the main varieties being pure red kidney beans and mixed kidney beans. Kidney beans are rich in starch and have special uses. They can be paired with rice to cook porridge, make congee, or be used as bean paste filling, offering a refreshing aroma. Kidney beans also have certain medicinal properties. With a sweet and mild flavor, they help warm the middle energizer, regulate qi, benefit the stomach and intestines, and relieve hiccups…
Liangcheng County in Ulanqab City has been a major grain-producing area since ancient times due to its mild climate, abundant sunshine, plentiful water resources, and fertile soil. In recent years, the county’s annual total grain output has reached around 400 million jin. Currently, the county has 100,000 mu of certified pollution-free agricultural product bases for coarse cereals and beans, 150,000 mu for potatoes, and 48,000 mu for vegetables…
Daihai Lake boasts crystal-clear, unpolluted water and a healthy ecological environment, making it a renowned production base for green and organic fisheries. The lake is home to over 27 species of fish, with an annual output of more than 500 tons of fresh fish. These include carp, crucian carp, silver carp, pond smelt, icefish, bighead carp, grass carp, black carp, Wuchang bream, and river crabs. The fish meat is fragrant...
Erlongshitai National Forest Park is located in the heart of Manhan Mountain. The park covers a forested area of 560,000 mu, with over 40,000 mu of natural secondary forest, more than 5,000 mu of alpine meadows, and a highest peak reaching 2,305 meters. The terrain within the forest area is complex and diverse, with lush vegetation, creating ideal natural conditions for the growth of flora and fauna. According to incomplete statistics, Manhan…
Liangcheng 123 apples are characterized by their bright color, rich flavor, high sugar content, fine and dense flesh, firm texture, and excellent storability. When stored in semi-underground simple fruit cellars, the fruits can remain fresh until May to June of the following year. Quality characteristics include: 1. External sensory features: tender and fragrant, visually appealing, fruits are...
【Breed Type and Origin】A dual-purpose breed for both meat and eggs. Originates from the border area between Inner Mongolia and Shanxi, primarily distributed in Liangcheng, Helin, Fengzhen, Xinghe of Ulanqab League, and Youyu County in Shaanxi Province. 1 Key Characteristics: Large egg size, good meat quality, strong adaptability, tolerance to rough feed, and cold resistance. Medium body size, with a yuan-shaped…
Origin of Grilled Lamb Leg on the Grassland: Ulanqab City, Inner Mongolia, China. Cooking Method: First, clean and prepare the lamb leg, place it on a baking tray, mix the seasonings evenly, then push the tray into the oven. Flip it once or twice during cooking, for about 4–5 hours, until the juices reduce and the meat turns a sauce-red color. Remove from the oven and slice with a knife to serve. Special…
Lamb skewers have become a popular food, enjoying great fame both domestically and internationally. The Big Beard Lamb Skewers are made using a base of 14 kinds of traditional Chinese medicinal herbs and spices, then marinated to produce skewers that are golden in color, tender and smooth in texture, crispy and delicious, bursting with flavor, and perfectly balanced in sourness and spiciness. After eating, they help moisten the lungs and intestines, promote blood circulation, beautify the skin, and enhance appetite, making them a distinctive, health-focused delicacy that combines cuisine with wellness.
Lengcheng Potatoes Lengcheng County boasts vast territory and a unique climate, with pollution-free and hazard-free conditions, making it naturally suitable for developing green and organic food. The main agricultural product is potatoes. The potato planting area covers 350,000 mu, with an output of 400 million kilograms. …
White melon seeds are a local specialty product exported from Inner Mongolia. Among them, the snow-white melon seeds from Liangcheng County are large in size, plump in kernel, and pure white in color. They were awarded the Quality Award for Base Products by the Ministry of Foreign Trade in 1983. White melon seeds are the seeds of gourds—specifically winter melon and zucchini—which belong to the Cucurbitaceae family. People in Inner Mongolia have the habit of cooking winter melon as a dish and removing the seeds while eating…
Hongmao Jian Wine, a specialty of Liangcheng, is the “sister wine” of Hongmao Medicinal Wine. First created in the fourth year of the Qianlong reign during the Qing Dynasty (1739 AD), it boasts a history of over 260 years. As early as the 13th century, the Mongol Empire under the rule of Genghis Khan was growing increasingly powerful, with its cavalry unstoppable. The valiant Mongols were known for their heavy drinking…
Cheese, commonly known as "lao dan zi" (cheese curd), is a dairy product that is very popular among Mongolian residents. There are two types of cheese: raw (uncooked) and cooked. For raw cheese, fresh milk is poured into a cylinder, and after churning to extract the cream, the remaining pure milk is placed in a warm area to ferment. Once the milk develops a sour taste, it is then boiled in a pot...
Ulanqab City has a cool climate, which is suitable for the growth of grass oats. Chahar Right Middle Banner is China’s prime oat-producing region. As a staple food for local residents, oats are deeply loved. Oats, as an essential high-quality roughage for dairy cow farming, play a vital role in maintaining cow health, increasing milk yield, and improving the quality of raw milk...
Ulanqab Mengxin Green Agriculture Development Co., Ltd. invested 24 million yuan in 2011 to build the Chayouqianqi Modern Agricultural Science and Technology Demonstration Park. The park covers a total area of 130 mu, including high-standard intelligent greenhouses spanning 4,000 square meters, primarily used for modern agricultural sightseeing demonstrations and green catering. It also includes...
Local Mongolian dairy foods Traditional Mongolian cuisine relies heavily on meat and dairy. Dairy products include butter, cream, airag (fermented mare’s milk), milk tofu, milk skin, and milk tea. There’s also fried rice, which is portable and filling. Butter, called "shir toosu" in Mongolian, is the king of dairy products—its unique, richly fragrant taste is packed with nutrients, making it a favorite treat for herders to serve guests. Butter can be extracted from milk skin, from white oil, or from the fat that forms on the surface of fresh milk as it coagulates.
Mongolian steamed dumplings are a favorite food among the herders of the grasslands. Unlike traditional buns, the wrappers for Mongolian dumplings are not made with fermented dough but with wheat flour mixed with hot water — a technique known as scalded dough. These local Mongolian steamed dumplings, beloved by the herders, are also called Mongolian buns or glass dumplings. The dough wrappers are not leavened but are made from wheat flour with a small amount...
Oats noodles have a history of five thousand years in China and are a crop grown in the cold highlands of the northern frontier. When it comes to oats noodles, many people may not know what they are, but mention oats, and they are well-known both domestically and internationally. There are many ways to prepare and eat oats noodles. Below are several common local methods, such as steaming, poaching, and stir-frying. Among the steamed oats noodles, common varieties include hele (pressed noodles), wo wo (nests), yu yu (fish-shaped), dun dun (blunt shapes), jiao jiao (dumplings), and wan wan (balls). These can be served with vegetables and spicy soup, cold-tossed, or mixed in a salad, or paired with hot meat broth and cooked potatoes. Poached oats noodles include methods like bō miàn (shaved noodles), zhǔ yú (boiled fish), shān yào biǎn yú zǐ (yam flat fish), and hú hú (thick porridge). Stir-fried oats noodles include chǎo miàn (stir-fried noodles).