Inner Mongolia’s special delicacies, the first one will make you drool. What Inner Mongolian specialties have you tried?

Roast whole lamb

When it comes to Inner Mongolia, we have to mention roasted whole lamb. Roasted whole lamb is a traditional local flavor meat product of the Mongolian people. It is a hard dish with extremely rich ethnic characteristics. It is a traditional classic delicacy formed in the nomadic life for thousands of years. It is also a traditional dish for the Mongolian people to entertain distinguished guests. It is said that roasted whole lamb is the healthiest, most environmentally friendly and greenest delicacy among meat products.

Roast lamb is a specialty delicacy of the Inner Mongolia Autonomous Region, and it is the most traditional dish for entertaining distinguished guests. Roast lamb is a modern American style of meat that is more environmentally friendly. It is yellow and crispy on the outside, but the meat on the inside is so tender and soft that you can't stop eating it after one bite. Chifeng sandwich

Chifeng sandwich is a specialty food in Chifeng, and Maigoo rated it as one of the famous foods in Inner Mongolia. There are many stores producing this kind of food in Chifeng area, among which Fushenglong Double Fold is the most famous. Father and son Su Wenyu and Su Debiao from Hebei integrated the three techniques of hada roasting, donkey meat roasting and traditional palace bacon to create a meat-stuffed biscuit with unique craftsmanship and flavor, named Duijie. Since then, this special snack was born in Chifeng. Chifeng sandwich is crispy, tender, lean but not woody, fat but not greasy. It is meant to be eaten right out of the oven. Once it cools down, the skin of the sandwich will become hard and the bacon will become dry, so the taste will be much worse. Hand-breaded meat

Hand-breaded meat is the favorite and most commonly eaten delicacy of Inner Mongolian people for thousands of years. Cut the sheep into pieces according to each joint and bone, put only white water in the pot, control the heat, and eat as long as the meat changes color. When eating meat on hand, you should pay attention to the combination of meat and vegetables. It will taste better with some vegetables. Try to dip it in less condiments, because when you eat meat on hand, you will eat the purest taste of the meat. Shabu-shabu mutton

I think many people have eaten mutton-shabu. This is a very famous Inner Mongolia specialty delicacy. Even if you have not eaten it in Inner Mongolia, you will have eaten it in a restaurant. Although eating it in a restaurant is not as authentic as Inner Mongolia, you can still taste it and feel satisfied. Eating hotpot mutton in Inner Mongolia is a unique style. Enjoy the beautiful scenery and eat delicious food. Not to mention how cool it is. Mutton shabu-shabu is actually to cut the mutton into very thin slices and then shabu-shabu it in clear soup. Be sure to add ginger and garlic to the clear soup to remove the mutton smell!

This well-known Mongolian dish has a legend. Kublai Khan, the founder of the Yuan Dynasty, led his army to go south on an expedition. One day, he was exhausted and hungry. He suddenly remembered the dish of his hometown - stewed mutton, so he ordered his subordinates to kill the sheep and make a fire. While the cook was slaughtering the sheep and cutting the meat, the detective horse galloped into the tent to report that the enemy was approaching. Kublai Khan, who was unbearably hungry, was eager to eat mutton. As he ordered the troops to move out, he shouted: "Mutton! Mutton!"

The chef then got smart and cut off more than ten thin slices of meat with a flying knife and put them in boiling water. Stir it for a few times. When the color of the meat changes, immediately put it into a bowl and sprinkle with fine salt. Kublai Khan ate a few bowls, then mounted his horse and led his army to meet the enemy. As a result, he won the victory. When preparing for the celebration banquet, Kublai Khan specially ordered the mutton slices. The chef chose tender sheep meat, cut it into thin slices, and served it with various condiments. The generals were full of praise after eating it. The chef hurriedly came forward and said, "This dish has no name yet. Please give me a name by the handsome man." Kublai Khan replied with a smile: "I think it will be called 'shabu-shabu mutton'!" From then on, "shabu-shabu mutton" became a palace delicacy. Mongolian blood sausage

Blood sausage uses sheep small intestine and nourishing blood as raw materials, and then uses salt, green onions and flour to mix the nourishing blood into plasma and pours it into the small intestine. It can be eaten after cooking. It can be fried, grilled or heated in a steamer. Blood sausage uses sheep intestines and sheep blood as raw materials, and then uses salt, green onions and wheat flour to adjust Qi and blood into blood and pour it into the colon. It can be eaten after boiling, or it can also be fried or added in a wok. Take warm. Naipizi

It is said that eight pounds of fresh milk can be boiled into one piece of milk skin. The production process is also very complicated, and the essence of milk is concentrated. Naipizi is sweet and greasy, and is usually eaten with pot tea. A little bit is enough to make the flavor rich. For friends who are deficient in calcium, eating some naipizi will definitely replenish calcium! Naipizi is actually very similar to the double-piped milk we eat now. When fresh milk is boiled in a pot, a layer of something will form on its surface. That thing is Naipizi.

And it is the most material thing in this pot of milk.