What is a Mongolian specialty? What are the specialties of Mongolia?

1. Zhuozi Mountain smoked chickenIt is a traditional famous food in Zhuozi County, Ulanqab City, Inner Mongolia Autonomous Region, the production and processing of the dish has a history of nearly 100 years, and it is one of the three famous chickens in the country.

2. Mongolian piesIt is a flavored pasta dish that has a history of more than 300 years. At first, it was made with local specialty buckwheat noodles made into skin, filled with beef, mutton and pork, and cooked in dry water.

3. Whole sheep matIn Mongolian, it is called Xiushi or Buhele, which is a traditional delicacy of Mongolian people to entertain VIPs, also known as the whole sheep seat. It is the oldest and most solemn banquet of the Mongolian nation.

4. Roast leg of lambIt is a dish made mainly of lamb hind legs, tomato sauce, celery, etc. Roast leg of lamb is a famous dish in Hulunbuir to entertain guests. Roast leg of lamb evolved from roasted whole lamb.

5. Grab the muttonIt is a medicinal diet made with lamb loin nest meat and coriander as the main ingredient. Hand grasp mutton is the traditional food loved by Mongolia, Tibet, Hui, Kazakh, Uygur and other ethnic groups in northwest China.

1. Air-dried beef:Air-dried beef is a Mongolian specialty that dates back to the time of Genghis Khan. The Mongolian Iron Cavalry once swept across Europe and Asia, and its good logistics - air-dried beef contributed to it.

It has a long shelf life, easy storage, and high calories, and is known as "Genghis Khan's military ration"!

2. Hand handle meat:Hand-handled meat is the traditional food of Mongolian, Evenki, Daur, Oroqen and other nomadic and hunting peoples in the Hulunbuir grassland for thousands of years. That is, the meaning of eating meat with your hands.

The meat of sheep, cows, horses, camels and other livestock and wild animals can be cooked with hand-handled meat, but the hand-handled meat usually refers to hand-handled mutton.

3. Bahrain Stone:Bahrain stone and Shoushan stone, Qingtian stone, Chang fossil stone and called "China's four major seal stones". It has colorful colors, peculiar textures, warm textures, and beautiful bells.

It was discovered more than 800 years ago and served as a tribute to the imperial court, and was called the "heaven-sent stone" by Genghis Khan.

4. Mongolian milk tea:Mongolian milk tea, known as "Sutai eggplant" in Mongolian, is a dairy product popular among the Mongolian people. Brewed from brick tea with a salty taste, drinking Mongolian milk tea is a traditional food custom of the Mongolian people.

In addition to quenching thirst, it can also replenish a lot of nutrients.

5. Mare's milk wine:Mare's milk wine, known as "Yuan Jade Syrup", is one of the "Eight Treasures of Mongolia" and was once the main drink of the Yuan Dynasty court and the Mongolian aristocratic palace. Mare's milk wine originated in the Spring and Autumn Period, flourished in the Yuan Dynasty, and has been popular among ethnic minorities in the north for more than 2,000 years, and is a traditional wine with a long history.

Mongolian specialties are first of all high-quality beef and mutton, jerky, and cheese of your dairy products, as well as stuffy donkeys, knives, and horse-head qin.

1. Milk tofu.

Milk tofu is a common dairy product in Inner Mongolia, which is made by coagulation and fermentation of milk, goat's milk, mare's milk, etc. Because its appearance is very similar to tofu, it is called the image of milk tofu. There are also many ways to eat it, which can be eaten directly or brewed in milk tea, which is very convenient.

2. Cheese. Inner Mongolia is a major exporter of dairy products, and its most famous is cheese. Cheese in Inner Mongolia is divided into raw cheese and cooked cheese, raw cheese is generally used to quench hunger and thirst, cooked cheese is a delicacy, its taste is sweet and sour, and it is very shelf-stable.

3. Milk skin.

Milk skin belongs to the essence of fresh milk, it is also divided into raw and cooked, raw milk skin is the raw material for making butter, cooked milk skin plus milk tea, milk fruit and fried rice is the best product to entertain VIPs.

4. Mare's milk wine.

The air-dried beef jerky in Inner Mongolia is known as "Genghis Khan's marching food", the beef jerky not only retains the original flavor of the beef after the air-drying process, but also becomes easier to store and carry, so it is very popular among people in the local area, and many people who come to Inner Mongolia will also bring a lot of air-dried beef home to give to relatives and friends.

5. Hada cake.

Hada cake is a famous traditional snack in Inner Mongolia, which is made of water, oil noodles and puff pastry, and then added with dried fruits, bean paste, etc. as fillings. It melts in the mouth, crispy and soft, and is very fragrant and delicious.

1. Hand meat, hand meat is the meaning of eating meat with hand, sheep, cattle, horses, camels and other livestock and beasts, can cook hand meat, hand meat is the most commonly used and favorite meal of grassland herdsmen.

2. Mare's milk wine, in July and August every year, is the season of brewing mare's milk wine, Mongolian women store mare's milk in the skin, stir the wild eggplant, and separate the milk fat after a few days before the spine, and ferment it into wine.

3. Inner Mongolia cheese is a yogurt that separates ghee, boils it over a slight fire, puts it into a cloth bag, squeezes out the sour water, and dries it into pieces.

4. Mongolian pie, Mongolian pie Shiqing is a kind of flavor pasta, which was first made with local specialty buckwheat flour skin, beef and mutton and pork as the filling, and was made by the method of dry cooking and water cooking.

5. Roast whole sheep, roast whole sheep, is a local specialty dish, its appearance is golden and buttery, the outer meat is brown and crispy, the inner meat is soft and tender, and the mutton is fragrant.

There are many Mongolian specialties, such as leather wine jugs, Mongolian knives, air-dried beef jerky, and mare's milk wine, carpets, leather boots, and other specialties.

1. Leather wine jug.

2. Mongolian knife.

Mongolian knife is not only practical and beautiful handicraft loved by Mongolian people, but also an indispensable thing in the life of herdsmen, can be used to slaughter cattle and sheep, eat meat, can also be used as decorations, furnishings.

3. Air-dried beef jerky.

Air-dried beef jerky is not only delicious, but also has the effect of nourishing the spleen and stomach, invigorating qi and blood, and strengthening muscles and bones, and is said to have been used as Genghis Khan's marching food as early as 800 years ago.

The specialties of Inner Mongolia are: 1. Mare's milk wine: mare's milk wine is warm, known as Yuan jade syrup, is one of the "eight treasures of Mongolia", and was the main drink of the Yuan Dynasty court and the Mongolian aristocratic mansion; 2. Hada cake:

Hada cake is a unique flavor food in Chifeng, which is rolled into a skin with water and oil noodles and oil pastry, wrapped in dried fruit sweet filling, and baked; 3. Mongolian pie: Mongolian pie is a kind of flavor pasta, which has a history of more than 300 years, and is made by using the method of dry cooking with local specialty buckwheat noodles and beef, sheep and pork;

Hada cake ingredient recipe.

500 grams of flour, 5 grams of melon kernels, 5 grams of peach kernels, 5 grams of sesame seeds, 5 grams of green and red silk, 150 grams of white sugar, 200 grams of cream, and a little osmanthus flavor.

How to make hata cakes.

1.Start by using 200 grams of flour and 100 grams of cream to make a dry puff pastry. Another 200 grams of flour, 75 grams of cream, 75 grams of water to synthesize oil water surface.

Then steam with 100 grams of flour and mix with 250 grams of cream and melon kernels, peach kernels, sesame seeds, green and red silk, osmanthus and essence to form a sweet filling.

2.Using the small bag pastry method, 10 dough agents were applied to the pastry noodles and oil and water surfaces.

Roll out the small packets into round slices and sprinkle the sweet filling on the slices. Then roll up from both ends of the relative fold, and then plate into a cake shape, roll into a lotus leaf cake with a diameter of about 20 cm and a thickness of about 3 mm.