The towns of Magou, Wuziwan, and Burdonggou in Jungar Banner are home to thriving sea pomegranate trees. Along cliffs, in valleys, and on slopes... these vigorous, lush, and verdant trees with silky leaves flourish everywhere. Over the past century, they have clothed these barren hills and wild mountains in green. As soon as the weather begins to warm, snow-white blossoms blanket the hills and valleys...
Fengshui Liang, originally named Fenggan Geliang, is located in the central part of Bainijing Town, Dalad Banner, on a stretch of desert. In 2005, the Dongda Mongolian King Group came here to build a new immigrant village and renamed the area Fengshui Liang. The group established the rex rabbit breeding industry as its leading sector, providing each resettled household with free housing, rabbit sheds, biogas facilities...
Although the Yellow River catfish is ugly and fierce, it is renowned for its delicious taste, tender meat, few bones, and high nutritional value. It is an excellent nourishing food for children, the elderly, new mothers, and patients, as well as a premium dish at banquets, making it highly favored by consumers. In the fifth lunar month, when pea flowers are in bloom, the catfish is at its plumpest...
Milk wine from the Ordos region can be divided into four categories based on ingredients and brewing methods: The first is called "Qige," which is yogurt directly fermented from fresh mare’s milk, commonly known as mare’s milk wine. This is considered the finest among all types of milk wine. The second is "Salin Arhe," also known as Mongolian wine. It is brewed by boiling and distilling cow or sheep yogurt from which white butter has been extracted...
Stuffed Pig Intestine: Clean the pig’s large intestine and place it in a basin. Rub it repeatedly with salt mixed with a little vinegar, then rinse thoroughly. Soak it in cold water, then remove and drain. Cut it into pieces over a foot long, tie one end with string, and mix buckwheat groats flour with water to form a paste. Stuff the paste into the intestine, tie the open end securely, and place it in a steamer. When it is half-cooked, use a needle to prick holes in the casing to release air. Steam…
To make potato balls, peel and wash the potatoes, then grate them into shreds. Place the shredded potatoes in a basin, sprinkle with flour, and mix well with the potato shreds (lightly sprinkle the potatoes with water if needed). Steam the mixture in a steamer until cooked, then transfer to a basin. Heat lard in a wok, and once hot, add salt and chopped scallions as seasonings. Pour the steamed potato mixture into the wok and stir-fry with a spatula until well-cooked. Mix in mashed pickled vegetables to taste before serving. Characteristics…
Acidic Hairy Apricot In early spring, when many fruit trees are still dormant, the apricot trees are the first to wake up, bursting into red and green and being the first to welcome the arrival of spring. By June, when the apricots grow to the size of a fingernail, people pick them from the trees—either to eat themselves or to sell at the market. These half-ripe, extremely sour wild apricots are affectionately called “acidic hairy apricots” by locals. Acidic hairy apricots are especially favored by young women. Legend has it that in ancient times, there was a woman who every morning held seven peeled and pointed apricot kernels in her mouth, slowly chewing and swallowing them with her saliva. She kept this habit daily, and in her later years, she remained “vigorous and light-footed well beyond the typical lifespan.” The acidic hairy apricot is small in size but juicy and delicious, rich in nutrients. According to analysis, every 100 grams of the fruit’s flesh contains 10 grams of sugar, 0.9 grams of protein, 1.79 grams of carotene, as well as components such as thiamine, flavonoids, niacin, and ascorbic acid.
This dish is also a delicacy prepared by Mongolian people only on very grand and festive occasions. As Mongolian chefs say, aside from the legs, most of the meat on a sheep is on its back, so roasted lamb back is indeed a massive dish.…
After slaughtering the sheep and opening the abdomen, the mutton fat intestines are removed. These intestines are thick and contain a fair amount of fat. The intestines are rinsed clean with water, then two tender and crisp strips of loin meat are sliced from both sides along the spine inside the abdominal cavity, along with some meat from the neck. These are mixed with chopped scallions, garlic, ginger powder, prickly ash powder, and salt, then minced into a filling. After mincing, some fried flour is sprinkled on top...
Wuhai Strange Stones Wuhai City in Inner Mongolia is located in the middle section of the upper reaches of the Yellow River. To the west it borders the Helan Mountains and the Ulan Buh Desert, while to the east it leans against the Zhuozi Mountain Range. The Yellow River runs through the city, stretching over 70 kilometers within Wuhai's territory. The unique terrain provides Wuhai with abundant resources of unusual stones. The Wuhai Stone Appreciation Association in Inner Mongolia currently has over 50 members…
Mongolian Pie, a specialty of Inner Mongolia, is a traditional snack from the region with a long history. It was created in the late Ming Dynasty after the Mongolian Monggoljin tribe settled in the Fuxin area of Liaoning Province. The earliest version of the Mongolian Pie used locally produced buckwheat flour for the dough and beef or mutton for the filling, and was made using a method of dry pan-frying with water.
Also known as: Shaomei, Shaomai, Shao-mai. Main ingredients: flour, lamb Side ingredients: scallions, ginger Preparation: Use fresh lamb as stuffing, shape into a pomegranate-like form, and steam in a basket until cooked. Origin: Shaomai is a traditional delicacy from Hohhot, dating back to the Yuan Dynasty with a long history. It was called "Shamao" in the Ming Dynasty,…
The camel hoof is cooked, sliced, neatly arranged in a bowl, and steamed soft with chicken broth and seasonings. The hoof is then flipped onto a plate and covered with sauce. Shrimp filling is wrapped in egg-based dough to form dumplings, coated with breadcrumbs, and deep-fried until golden brown. These are arranged around the hoof and drizzled with sauce. The camel hoof is tender and flavorful, with a savory taste, while the egg dumplings are crispy, fragrant, and juicy, balanced with moderate sour, sweet, and salty flavors…
Inner Mongolian corn grits…
In Guangrao County, Dongying City, there is a widely renowned local delicacy—Braised Donkey Meat. Guangrao’s braised donkey meat boasts a long history. Legend has it that in the second year of the Jianyan era during the Southern Song Dynasty (1128), when the main hall of the Guan Yu Temple in Le’an was completed, officials gathered to celebrate. The banquet featured a rich array of dishes, but among them, braised donkey meat stood out as the favorite and was hailed as the king of all flavors. In the twelfth year of the Tongzhi reign during the Qing Dynasty (1873)...
Israeli 144 tomatoes originated from the juicy berry varieties of Peru, Ecuador, and Bolivia in the Americas. Rich in a variety of vitamins and inorganic salts, they can be eaten raw, used as a staple, or stored whole. They come in shapes resembling cherries, plums, and pears, making them a fine delicacy among vegetables and fruits, suitable for both culinary and fruit uses.…
A famous Inner Mongolian dish. Made by coating and deep-frying local Inner Mongolian mushrooms. Dry mushrooms are soaked in water, stems removed, cleaned, and cut into strips. They are then placed in a bowl, marinated with refined salt, MSG, cooking wine, and ginger juice, and drained of excess moisture. Egg whites are beaten into a foam, then mixed with starch and flour to form an egg white batter. The wok is heated with lard until it reaches 40% heat, …
2 chicken thighs with back attached, 5 small tomatoes, 4 sprigs of rosemary, 2 sprigs of thyme, 2 bay leaves, 2 garlic cloves, 4 tablespoons olive oil, salt and pepper to taste
The meat porridge of the Mongolian and other pastoral ethnic groups comes in two types: broth-based porridge and diced meat porridge. Broth-based porridge is typically made using the broth from boiled lamb after eating hand-grabbed lamb, combined with rice and simmered. Authentic meat porridge is incredibly delicious...
Clear Soup Oxtail is a renowned traditional dish from Inner Mongolia. Made primarily with fresh oxtail from the Inner Mongolian grasslands and cooked with chicken legs, fish maw, sea cucumber, and shiitake mushrooms, among other ingredients. This soup dish was created before the liberation of China by the late top-tier chef Wu Ming while working in the government kitchen of Suiyuan Province. It has a savory and light flavor, crystal-clear broth, and is highly nutritious.…