Siziwang Banner mooncakes are made from refined flour or whole wheat flour, eggs, butter, white sugar, and other premium ingredients. Each mooncake weighs three to four liang (approximately 150–200 grams), featuring a glossy reddish-yellow hue. They have a soft, fragrant texture and a sweet, smooth taste, making them an excellent choice for leisurely enjoyment or as a thoughtful gift for family and friends. …
Most of Siziwang Banner is pastoral land, producing lamb that is known for its delicious taste. The meat is firm, tender, juicy, and flavorful, with no gamey odor. The carcasses are well-developed, with attractive color, thick and compact meat layers, high protein content, low fat, a high percentage of lean meat, evenly distributed intramuscular fat, and rich in various amino acids needed by the human body...
Soak the fried rice in milk tea, continuously refilling the tea as you drink. The fried rice gradually softens. Once you've had enough tea, finish off the rice and remaining liquid in the bowl. For an even more complex flavor, mix in milk skin, cheese, and butter—the resulting blend of savory, salty, sweet, and tangy tastes is something you’ll have to experience for yourself. Alternatively, you can add the fried rice to boiling meat broth with a bit of salt...
Bean noodles, buckwheat noodles, and corn sponge cake — as people’s living standards improve, a strong “coarse grain” trend has swept through cities, with various high-fiber foods becoming popular for a time. In supermarkets, biscuits, bread, cereal, and noodles from different brands are all labeled with “high fiber,” heralding the era of refined coarse grain cuisine...
Its scientific name is Tricholoma matsutake. The matsutake mushroom is pale yellowish-brown with fine chestnut-brown scales on its surface. Its center is slightly convex, and it has a thick, sturdy stem. The flesh is snow-white, thick, and delicate, rich in crude protein, crude fat, crude fiber, and various vitamins. Not only is it delicious, but it also aids digestion, expels parasites, regulates qi, and helps resolve phlegm. It also has unique therapeutic effects on diabetes, making it an ideal health food for middle-aged and elderly people.
Siziwang Banner features a typical continental arid climate and boasts abundant animal resources. The main livestock varieties include cattle, sheep, horses, camels, and pigs. The banner has 32.14 million mu of natural grassland, of which 29.815 million mu are usable. Siziwang sheep are not only large in size and high in meat yield, but also tender, juicy, and…
Siziwang Banner features a typical continental arid climate and boasts abundant animal resources. The main livestock varieties include cattle, sheep, horses, camels, and pigs. The banner has 32.14 million mu of natural grassland, of which 29.815 million mu are usable. Siziwang sheep not only have a large build and produce high yields of meat, which is tender and juicy...
Duomeng Lamb from Siziwang Banner is a specialty of Siziwang Banner, Ulanqab City, Inner Mongolia Autonomous Region. Siziwang Banner is one of the 19 frontier ethnic minority banners and 33 animal husbandry banners in our region, with a total grassland area of 29.83 million mu. In 2005, the black-headed, white-bodied Duomeng meat sheep was bred. The new breed of sheep uses the South African Dorper sheep as the sire...
Ulan Milk Skin, known as "Wurme" in Mongolian, is made by gently boiling fresh milk in a pot over low heat. Then, using a spoon, the milk is repeatedly ladled and sprinkled while continuously adding fresh milk. Once coagulated particles float to the surface, the heat is turned off and the mixture is left to cool. After several hours, the honeycomb-like milk skin solidifies. At this point, it is carefully lifted with chopsticks, drained of excess liquid, folded, and left to dry before eating. Milk skin is not only highly nutritious but also has medicinal value. The Yuan Dynasty text "Yin Shan Zheng Yao" states: "Milk skin has a cooling nature and can strengthen the heart and lungs, quench thirst, prevent coughing, enhance hair color, and help cure hemoptysis."
A famous Inner Mongolian dish. Made primarily with potatoes, along with flour and egg yolk.…
Roast Pork Block is a traditional roasted dish from Inner Mongolia. It is made by boiling and roasting bone-in pork belly with the skin on. During the cooking process, the skin and some of the excess fat are removed, then a batter made from eggs and flour is applied. The meat is then roasted again with the original broth. The finished dish has a golden-brown crispy skin and is served with sliced cucumber, green onions, sweet bean sauce, and folded pancakes.
Inner Mongolia Ordos Alcoholic Drinks Group primarily focuses on brewing as its core industry. The King of Licorice liquor it produces is made with carefully selected ingredients. It uses natural premium-grade licorice, high-quality sorghum, barley, peas, and strontium-containing mineral water for co-fermentation, then is meticulously brewed in aged cellars. After long-term fermentation and years of aging, it boasts a rich aroma and a pure, mellow taste. …
Since the late 19th century, a large number of bronze, gold, and silver artifacts featuring animal-decoration motifs and characterized by a strong grassland nomadic cultural style have been unearthed along the Great Wall in northern China. Among them, the Ordos region has yielded the highest quantity, most concentrated distribution, and most distinctive examples of such bronzes, collectively referred to as the “Ordos Bronzes…”
Ordos Haihongzi…
Legend has it that a century ago, a daughter-in-law returned from visiting her parents' home and suddenly noticed several unburned pieces of coal (embers) in the ashes of the stove, some as big as fists and others as small as apricot pits. Overjoyed, she placed a few broken pieces of coal on top of them. Before long, the coal caught fire. Since then, the amusing tale of “the daughter-in-law’s coal” has been passed down among the people...
In China, there are more than a dozen varieties of onions. There's the tender yellow-leaved sheep's horn onion, the green and sweet young onion, and the attractively shaped and aromatic improved onion... but none of them are as pungent and flavorful as the red onion. The red onion gets its name from its reddish skin. People in Ordos love to eat red onions, and farmers love to grow them. In the golden autumn of October, whether in urban or rural areas, people are always busy storing up red onions for use in winter and spring. At this time, you’ll see trucks loaded with red onions speeding along the highways, delivering them to government offices or shipping them to other regions. On the farmers' markets, the calls of vendors selling red onions can be heard non-stop. Urban residents, after buying red onions, tie them into bundles and neatly stack them at the base of walls or on the edges of rooftops, letting the warm sunlight slowly dry their skins before storing them. Although red onions aren’t afraid of freezing, movement should be minimized during winter. Otherwise, damaging their structure makes them less palatable. Onions contain proteins, fats, carbohydrates, carotene, vitamins B1, B2, C, and various minerals that are beneficial to the human body. As the saying goes: “Use white onions for stir-frying, and red onions for fillings.” The cells of the red onion contain large amounts of volatile essential oils called allicin. With their pungent and spicy flavor, adding them to dumplings, buns, or pies helps eliminate fishy or gamey odors, enhance taste, and stimulate appetite. (Yikezhao League)
“Huai'an Rice”: A Brand Driving the Industrialization of Rice Farming Golden fields stretch as far as the eye can see, swaying between green and yellow, while waves of rice and beans fill the air with fragrance. Day after day of meticulous farming, year after year of spring blossoms and autumn harvests. Huai'an is a major production area for high-quality rice and the birthplace of China's Rice Expo. The first to third Rice Expos held in Huai'an awarded a total of 30 “Top Ten” quality rice products. Brands such as Huai Shang Zhu, Jiu Niu, Ling You, and Jin Ye from Huai'an secured 12 of these spots, making Huai'an Rice renowned nationwide. In August 2007, “Huai'an Rice” was officially registered as a geographical indication certification trademark by the Trademark Office of the State Administration for Industry and Commerce. Since then, the brand’s visibility has continued to rise, its benefits have become increasingly evident, and the development of Huai'an’s rice industry has accelerated markedly. By 2010, the city’s rice planting area reached 4.3 million mu, with a total output of 2.44 million tons. A number of new rice varieties—high-quality, high-yield, disease-resistant, and aligned with market demand—were introduced and promoted. A complete set of high-yield, high-quality, pollution-free, and green rice cultivation technical standards was established. The rice industry has initially formed an integrated processing chain encompassing rice milling, straw processing, rice bran oil production, and rice food manufacturing. The city now has 35 large-scale rice production enterprises, including 15 with an annual processing capacity of 50,000 tons or more. Eighty percent of these enterprises use rice production lines from Japan’s Satake and Switzerland’s Bühler, featuring advanced processing techniques, strong technical capabilities, and processing standards that reach international or domestic leading levels.
The “Huai’an Black Pig” industry is poised for rapid development. Recently, the Huai’an Black Pig has officially passed the on-site approval of a new national livestock breed organized by the Ministry of Agriculture. It is the second nationally recognized pig breed cultivated in Jiangsu since the founding of the People’s Republic of China and the second livestock geographical indication successfully registered in the province. After years of exploration and practice, the Huai’an Municipal Agriculture Commission has...
"Royal Aroma Pigs of Wuqing Banner" come from Wulan Taolegai Town in Wuqing Banner, an area that has long emphasized pig farming and is known as a base for raising one million pigs. In 2001, the "Royal Aroma" pork trademark was registered and subsequently recognized as a well-known municipal trademark, an autonomous region-level "Famous, High-quality, Special" agricultural and livestock product, a famous trademark, among other honors. Currently…
The new breed of Ordos Fine-Wool Sheep was developed through complex crossbreeding methods. The paternal lineage mainly consists of Xinjiang Fine-Wool Sheep, Poll Hereford Sheep, and Merino Sheep, while the maternal lineage includes local Mongolian Sheep and various other breeds. Through the selection and utilization of hybrid parent breeds, and based on crossbreeding trials, the sheep have been gradually self-bred and systematically selected...