Alashan two-humped camels and white-fleece goats are the main livestock species in Alashan, known as the "Camel Country".

FeatureDishesIncluded: Mongolian roast mutton back, hand-pulled meat dish, sugar-fermented lockyang, sand milletTapioca jelly, their eggs, sesame strips, braised young lamb, steamed camel hoof, soupRice dumplings, chilled tendon, stuffed dough sheets.

Braised young lamb

Description

A traditional delicacy of Alashan.Select meat from the young lambs in the Alashan plains, cut into small cubes, add a little soy sauce and seasonings, then mix with egg yolks, wheat flour, and gluten powder, knead well before frying until golden brown, place in a bowl, pour in meat broth, add soy sauce, scallions, pepper, star anise, and other spices, steam for 20 minutes, remove from heat, drain the broth into a pot, add monosodium glutamate, sprinkle with black fungus, spinach leaves, etc., then serve.Wonton soupDescriptionAlso known as "Rope Pulling Stones".Mutton or pork can be used for the filling, mixed with cabbage and radish, and various condiments. Traditional wrapping methods are used to make dumplings.Select glutinous beans with abundant flour content, form into dough balls.These dough balls remain elastic when placed in a boiling pot without thickening over time.When cooking, first add strips of the dough ball to a boiling pot. Add boiled dumplings and noodles from another pot, season with salt, fresh green onions, vinegar, chili oil, monosodium glutamate, etc., just before serving. This dish is sour and spicy, effective for warming up in cold climates.Wonton soupRice noodle dumpling soupDescriptionRaw ingredients: mutton filling, rice noodles, tofu, spinach, black fungus, tomatoes, fried potato slices, coriander, scallions, ginger, garlic, salt, monosodium glutamate, vinegar, vegetable oil.Cooking method: In a wok, add a small amount of vegetable oil and fry with scallion, ginger, and garlic. Add mutton broth, jelly, black fungus, dried bamboo shoots, tomatoes, fried potato slices, spinach, coriander, etc., bring to a boil. Pour the soup and ingredients into a bowl containing cooked dumplings.Boiled lamb

Description

A traditional dish from Alashan.

Select meat from young lambs in the Alashan plains, cut into small cubes, add soy sauce and seasonings, mix with egg yolks, wheat flour, and gluten powder, knead well before frying until golden brown, place in a bowl, pour in meat broth, add soy sauce, scallions, pepper, star anise, steam for 20 minutes, remove from heat, strain the soup into a pot, add monosodium glutamate, sprinkle with black fungus and spinach leaves, etc., then serve.Wonton soupPorkRice noodle dumpling soupDescriptionAlso known as "Rope Pulling Stones".Mutton or pork can be used for the filling, mixed with cabbage and radish, and various condiments. Traditional wrapping methods are used to make dumplings.Select glutinous beans with abundant flour content, form into dough balls.These dough balls remain elastic when placed in a boiling pot without thickening over time.When cooking, first add strips of the dough ball to a boiling pot. Add boiled dumplings and noodles from another pot, season with salt, fresh green onions, vinegar, chili oil, monosodium glutamate, etc., just before serving. This dish is sour and spicy, effective for warming up in cold climates.Boiled lambKidney BeansRice noodle dumpling soupDescriptionAlso known as "Rope Pulling Stones".Mutton or pork can be used for the filling, mixed with cabbage and radish, and various condiments. Traditional wrapping methods are used to make dumplings.Select glutinous beans with abundant flour content, form into dough balls.These dough balls remain elastic when placed in a boiling pot without thickening over time.When cooking, first add strips of the dough ball to a boiling pot. Add boiled dumplings and noodles from another pot, season with salt, fresh green onions, vinegar, chili oil, monosodium glutamate, etc., just before serving. This dish is sour and spicy, effective for warming up in cold climates.Boiled lamb

Description

Rice noodle dumpling soupRaw ingredients: mutton filling, rice noodles, jelly, black fungus, dried bamboo shoots, tomatoes, fried potato slices, coriander, scallions, ginger, garlic, salt, monosodium glutamate, vinegar, vegetable oil.Cooking method: In a wok, add a small amount of vegetable oil and fry with scallion, ginger, and garlic. Add mutton broth, jelly, black fungus, dried bamboo shoots, tomatoes, fried potato slices, spinach, coriander, etc., bring to a boil. Pour the soup and ingredients into a bowl containing cooked dumplings.Boiled lambDescriptionHand-pulled meat is a common and beloved dish among nomads, indispensable when hosting guests.It has become customary that tourists visiting the grasslands should try hand-pulled meat to truly experience the local culinary culture.Nomads consider it inappropriate not to offer hand-pulled meat as a sign of hospitality.Therefore, serving hand-pulled lamb is a must when hosting guests in the Mongolian region.Boiled lambHand-pulling method: Choose a plump and tender sheep or goat, slaughter, remove head and hooves. Using a sharp Mongolian knife, cut the bones at the joints to separate the meat from the bone.Place the separated pieces in a pot with cold water.In addition to a small amount of salt, no other seasonings are added.

When boiling, skim off any blood foam that rises to the surface.Once cooked, remove the meat. This method results in tender and flavorful meat.Eat the hand-pulled meat using Mongolian knives without utensils. Guests should finish every bit of meat on the bone as a sign of respect for the host's effort.The back portion of the sheep has the "shoulder blade" meat, considered by nomads to be the best.When serving hand-pulled lamb, the shoulder blade is always placed at the top of the dish. Guests should not touch it until the elderly or most respected guests have taken their share.It is a sign of respect and gratitude when the server drinks a toast before distributing the meat.

Each person must receive an equal portion as a gesture of goodwill.

Braised camel hoof

DescriptionCamel hooves are two small, fiber-rich pieces about the size of goose eggs. They have a delicate and elastic texture that is both soft and more fibrous than typical meat. They are prepared into a refreshing dish that is crisp, tender, and very nutritious.Two pieces of fibrous tissue the size of egg yolks, due to their exceptionally tender and elastic texture from being the most active tissue in a camel, they resemble tendons but are softer than them, resembling camel humps yet richer in fibers; prepared as cold cucumber with tendon, it is crisp, smooth, fresh, and tender, making it an exceptional ingredient for cooking.

Hand-pulled meat

Description

Hand-pulled meat is the most common and beloved food among nomads, an essential offering for guests.It has become customary to eat hand-pulled meat when visiting the grasslands. Not having it means not fully experiencing local culinary culture.Nomads believe that a true display of hospitality requires serving hand-pulled lamb.Therefore, serving hand-pulled lamb is now an established tradition in the Mongolian region.

Boiled lamb

Hand-pulling method: Choose a plump and tender sheep or goat, slaughter, remove head and hooves. Using a sharp Mongolian knife, cut the bones at the joints to separate the meat from the bone.Place the separated pieces in a pot with cold water.In addition to a small amount of salt, no other seasonings are added.When boiling, skim off any blood foam that rises to the surface.Once cooked, remove the meat. This method results in tender and flavorful meat.Eat the hand-pulled meat using Mongolian knives without utensils. Guests should finish every bit of meat on the bone as a sign of respect for the host's effort.The back portion of the sheep has the "shoulder blade" meat, considered by nomads to be the best.When serving hand-pulled lamb, the shoulder blade is always placed at the top of the dish. Guests should not touch it until the elderly or most respected guests have taken their share.It is a sign of respect and gratitude when the server drinks a toast before distributing the meat.Each person must receive an equal portion as a gesture of goodwill.The back of a sheep has blade bones, and the meat from these bones is called "blade meat" by herdsmen.When serving hand-pulled meat, the host specially places the "blade" at the top.Those who observe this custom would never casually touch the "blade".If any guest picks up the "blade meat" and eats it alone, the others will gently persuade him in a kind manner.Of course, the hospitable and generous host would not blame them.There is an old saying in China: "Ignorance is no sin."Herdsmen believe that the meat from the blade bones is the best, hence it should be shared.Blade meat is usually served by elderly people or the most honored guest designated by the host for everyone to share.To show gratitude, the person dividing the meat will first drink a glass of wine.The division of meat follows certain rules; no matter how many people there are, each person should receive a portion.As such, one cannot add or subtract a portion; otherwise, it will be considered inauspicious.The person dividing the meat should rise to receive with both hands and drink a cup of wine to express gratitude.After all the meat is distributed, the person dividing the meat must scrape off the remaining flesh from the shoulder blade using a Mongolian knife and eat it clean.Then, hold the shoulder blade in your left palm, place a cup of wine on top, and successively offer drinks to everyone present as a thank you for their enjoyment of your labor.After offering the drinks, place the shoulder blade high up in the house.The lower leg bones, neck meat, and jaw of the sheep are then shared among the younger members present.

Mongolian Roasted Millet

Introduction

Roasted millet is called "Mongolilebad" in Mongolian, meaning Mongolian millet.It is made by steaming, frying, and grinding foxtail millet through multiple processes before being mixed withYogurtandSugarto create a snack that is both filling and refreshing, offering a unique traditional taste.Rice porridge for breakfast is common among most nomads, accompanied by milk tea mixed with ghee and a little salt.KumisMongolian nomads often carry a small bag of roasted millet when they go out to pasture.By midday, after preparing the kumis, they serve the roasted millet along with it for an easy meal.How to Make Roasted Millet

To make roasted millet, choose good sand carefully.

Sift the sand once and then use a sieve again to remove any soil.If the sand is not clean, wash it in water and dry before sieving again.When frying the millet, add five portions of sand for every three portions of dried foxtail millet (seven bowls).Once the sand is heated until hot, pour in the dried foxtail millet. When popping starts, quickly mix it with the hot sand and sift into a container.Shake the sieve to separate the sand from the roasted millet, which remains on top.Return the sand to the pan and heat again before adding more dried foxtail millet in cycles.Store the cleaned sand for reuse later.Sand-based Noodles

Introduction

Sand-based noodles are a traditional and pure, natural delicacy from Minqin County, made with wild foxtail millet from the Tengger Desert and Badain Jaran Desert. After soaking in water for 6-8 hours, using disinfected wheat stalks, knead and extract juice three times. Heat this mixture over a fire and pour it into porcelain to cool until clear and crystal-like.

Cut these noodles into strips and season with scallions, garlic, salt,Chili,Sesame, andMinneng Old Vinegar. The aroma is delightful, making your mouth water.Palm FlossIntroductionAlašan's various ethnic groups have the custom of eating palm floss, especially among Muslims for special occasions like Ramadan and other festive days.

First, mix flour with a little brine to form a crumby dough. Add water and knead repeatedly until you get a rope-like strand, coat it in oil, and let it rest.

When the oil is hot, wrap seven strands of noodles around your fingers and stretch them into a ring. Hold it with two chopsticks, fry until slightly hard, then remove the chopsticks when golden-brown and serve.

How to Make Palm FlossIngredients: 500g flour, 1 egg, 12g salt, 500g vegetable oil (about 100g used).Step 1. Mix the flour in a bowl with warm water and one egg. Knead until smooth.Step 2. Roll out the dough into noodles, layer them, apply oil, and let it rest.Step 3. Wrap the noodle strand around your fingers nine to ten times, place two chopsticks inside, and fry in hot oil. Once set, remove the chopsticks and deep-fry until golden-brown before serving.

Mongolian Dish Lamb Back

IntroductionLamb back, also known as "Wucha," is a classic Mongolian dish that represents traditional Mongolian cuisine.The tradition of preparing lamb back dates back to the times of Genghis Khan when he hosted grand feasts for his loyal subjects.For celebrations like weddings, birthdays, and festive occasions, people choose fat sheep from the waist area and cut along the fourth rib, spreading the ribs out while keeping the tail intact. The front part is separated by bones to be placed under the five-branch structure.It is then boiled with salted water until cooked through.

Historical CultureLamb back, in Mongolian, is called "Wucha" or "Xiusi."It's a traditional dish for wedding celebrations and festive occasions among the Mongolians of Eerdos Prefecture.According to The Secret History of the Mongols, Genghis Khan hosted grand feasts with whole lambs named Wucha. This tradition has been passed down for generations.

The feast is a significant event that often lasts all night, full of music and dance.

How to Make Lamb Back

Lamb back is a precious Mongolian dish prepared by dividing the whole lamb into seven parts (excluding the chest), simmering in water with salt. The correct cooking time ensures neither overcooked nor tough meat. Once cooked, it’s arranged on a large platter to resemble a lying sheep before serving.Steamed Camel HoofIntroductionCamel hooves are prepared by slicing them into 2cm thick pieces and adding winter bamboo shoots between each piece. These are then arranged in a bowl with pre-boiled chicken or duck meat, along with scallions, ginger, star anise, garlic, chicken broth, and steamed for one hour.

The dish is known for its tender texture, red color, and rich flavor.

Whole Camel HoofSimilar to bear paw, the whole hoof is prepared by cleaning the skin and simmering it slowly over low heat.How to Make Steamed Camel HoofClean the hooves and feet thoroughly, then blanch them briefly before washing again. Blanch the feet in a pot with ginger and scallions until almost done, then remove and cool.Slice the cooled feet into 1cm round pieces and place them in a bowl, adding wine and chicken broth. Pre-boil the chicken or duck meat, add it to the bowl along with scallions, ginger, star anise, garlic, soy sauce, and wine before steaming until cooked.In a pan, heat peanut oil, sauté scallions and ginger, then add wine and remove them. Add chicken broth, salt, soy sauce, MSG, coriander, and bamboo shoots, cook to thicken the sauce with starch, pour over the hooves on the plate, and finish with sesame oil.The dish features tender and flavorful camel hooves, suitable for autumn and winter as a nourishing treat.

The method

Mongolian Roast Lamb Back is one of the precious delicacies, where a whole lamb is divided into seven major pieces (excluding the chest), placed in a pot with cold water. After boiling and adding a small amount of salt, it requires precise timing to ensure that it does not become too old or unpalatable.

Steamed Camel Paw

Introduction

Prepare camel paws that have been blanched in water, cut into two-inch-thick slices, and place one slice of winter bamboo shoot between each piece of paw.Winter bamboo shootsArrange neatly in a bowl.Slice the chickenthat has been blanched in boiling water, place it on top of the paws, and cover with scallion pieces and ginger slices.Add star anise,garlic cloves,and chicken broth. Steam for one hour, then remove from heat, strain out the soup, remove seasonings and chicken, flip the paws onto a serving plate.Pour the remaining liquid over the dish, add salt, soy sauce, monosodium glutamate, coriander, and flower mushroom strips, thicken with water starch to create a thin glaze, and drizzle with sesame oil.Characteristics of Steamed Camel Paw: tender and soft, reddish-brown in color, glossy and rich in flavor.Camel paws can also be prepared as whole paws. The entire process involves peeling the skin off a camel's foot before processing it using a slow simmering method similar to bear paw preparation.Bear pawsCamel Paw

The method

Clean the camel paws and hoof fat, blanch in boiling water briefly then wash.Cook the hoof fat in a pot with fresh ginger and green onions until nearly done, then remove.Cool, cut into 1 cm thick round slices, place in a large bowl, add wine and chicken broth.Blanch the meaty parts of the chicken and duckin boiling water for a short time, then add to the bowl with scallions, ginger, fennel seeds, star anise,and soy sauce. Steam until done, remove the hooves, and use.In a wok, heat peanut oil, add ginger slices and green onions to stir-fry, add wine, remove the green onions and ginger, then add chicken broth, water, hoof slices, a little salt,monosodium glutamate, soy sauce, and wine. Slowly simmer until the sauce thickens, thicken with a small amount of starch, drizzle with cooked oil before serving.Characteristics: The foot pads of camels are thick and elastic due to constant use, making them unique in taste with tender and non-fatty meat. A harmonious blend of flavors from camel paws, hoof fat, chicken, and duck, this dish is a perfect autumn and winter nourishment option that does not fall short of bear paw dishes.

Characteristics: Camel's feet, often used for walking, are thick and elastic, with unique meat flavor, tender texture, not fatty or greasy, suitable for both meat and vegetables. The combination of camel hooves and yellow parts with chicken and duck meat is perfect, its taste does not fall behind bear paws, making it one of the winter tonics.