Go to Ximeng to taste the delicacies nurtured by nature!
💧After the Rain Water solar term, the temperature gradually rises and the rainfall increases. The rain nourishes the earth and brings vitality and vigor. People in the south like to eat seasonal wild game and spring bamboo shoots, while the vast grassland of Xilin Gol League has its own natural delicacies - beef, mutton and dairy products. Next, I will recommend to you the "Eight Wonders of Mongolian Cuisine" so that you can taste the "Xilingol" on your tongue.
🍃【Mongolian food culture in Ximeng】
Xilingol has the Xilingol Grassland, one of the "Four Major Grasslands in China", and is one of the birthplaces of the Mongolian people. High-quality forage grass accounts for more than 50% of the grass, and the grass and water are abundant. The Mongolians value nature, and their food culture also adheres to the principles of "natural ingredients" and "fresh and original ingredients". Cows and sheep run freely on the grasslands, eating natural grass, and beef, mutton and livestock milk all exude the scent of the prairie.
😋【Eight Wonders of Mongolian Cuisine in Ximeng】
🥢Inner Mongolia Morning Tea
Inner Mongolia morning tea is the essence of the diet of the horse-riding people. The highlight of the Mongolian three meals a day is morning tea. Morning tea is the essence of the diet of the horse-riding people. The freshly brewed milk tea is fragrant and is usually paired with milk tofu, fried rice, butter, hand-held meat, air-dried meat, butter rolls, Mongolian dumplings, etc. It is very rich and can replenish energy for the whole day.
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🥢Hand-held Meat
Hand-held meat in Xilin Gol is generally made from the Chinese geographical indication product "Ujumchin Sheep". Ujumchin sheep live on the "Heavenly Grassland" Ujumchin Grassland, eating natural pasture and drinking clean spring water. The meat is excellent, tender and delicious. The hand-held meat only needs to be dipped in a little garlic vinegar or garlic chili sauce, and it will be extremely delicious, full of the taste of the grassland. You can also add chopped coriander, chopped green onions, etc. according to your personal preference.
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🥢Air-dried meat
Air-dried meat is a traditional Mongolian meat storage method and was once used as "military rations". In Ximeng League, both beef and mutton can be made into air-dried meat. Herders will weave "buhege" with twigs of red willow, put the cut beef and mutton inside, and let it air-dry naturally. The air-dried meat has rich layers, unique taste, and is easy to carry. It can be used as a snack to replenish energy while grazing.
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🥢Shabu-shabu Lamb
Xilin Gol hand-held meat is usually made with "Sunite sheep", a Chinese geographical indication product. Sunite sheep is known as "ginseng among meats" and was once a tribute to the royal family in the Ming and Qing dynasties. The Sunite sheep grow freely on the Xilin Gol grassland. The unique natural and climatic conditions make their meat thick, compact and free of mutton smell, making it very suitable for hot pot. Just a little salt is enough to make the original grassland delicacy. You can also dip the hot pot lamb in fresh chives, which will leave a lingering fragrance on your teeth and cheeks.
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🥢Mongolian dairy products
The nomadic people explored and created the skills of making dairy products from livestock milk during generations of herding. The herders are proficient in a variety of dairy product production techniques. Among them, Zhenglan Banner was the dairy product supply base for the imperial palace during the Qing Dynasty, and was known as "Lanqi dairy products are the best in the world". The production technology of Zhenglan Banner Chagan Yide has also been included in the national intangible cultural heritage list. We recommend tasting the Chinese geographical indication products "Zhenglanqi Milk Tofu" and "Zhenglanqi Milk Skin".
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🥢Stone barbecue
Xilingol not only has vast grasslands, but also volcanoes, among which the Xilingol Grassland Volcano Geological Park has a unique volcano group. Stone barbecue is a delicacy made with natural volcanic stones. The tender lamb hits the hot volcanic stones, making a sizzling sound and filling the air with fragrance. After being roasted, it is simmered over low heat, which retains the aroma while retaining the original flavor, and tastes mellow and rich.
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🥢Sour mare’s milk
Sour mare’s milk is also called Gece. The nomadic people have a history of drinking sour mare’s milk for more than 2,000 years. It was once one of the "Eight Delicacies of the Yuan Dynasty Palace" Yuan Yujiang. The sour mare's milk of Ximeng inherits a long history of traditional craftsmanship. It is made through a fermentation process and is rich in nutrients.
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🥢Butter Rolls
Butter rolls are one of the daily pasta in Xilin Gol. The production process combines agricultural food culture with nomadic food culture. The dough is rolled into a thin pancake, and then a layer of butter is spread on it and rolled into long strips, cut, and then steamed. It can be eaten with mutton steamed soup, chewing soup, or put in milk tea, which leaves a lingering fragrance on the teeth and cheeks.
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😋Xilin Gol knows the taste of the prairie! Find a weekend or a short vacation, bring your family here to taste the eight specialties of Mongolian cuisine, eat beef, mutton and dairy products, and satisfy your appetite!
Image source:
Vast grassland Xilin Gol cultural tourism
Xilin Gol League·Inner Mongolia