Hohhot is the political, economic, cultural, scientific, and financial center of Inner Mongolia.

The characteristic cuisine in Hohhot region mainly includes roasted whole lamb, boiled mutton,mutton,hand-pulled mutton, grilled lamb leg, fried lamb tail,blood sausage,mutton sausage, mutton offal, slightly stuffed dumplings (dumplings),burnt dumplings,puff cake, buckwheat, mare's milk wine,tea milk,milk skin, milk tofu,milk cheese,,mongolian cheese.introductionMongolian cheese is a dairy product beloved by Mongolian residents, commonly known as "cheese eggs".Mongolian cheese comes in two types: raw and cooked.

The process of making raw cheese involves pouring fresh milk into a cylinder, stirring to extract cream,

butter,

after which the pure milk is left in a warm place to ferment. When the milk develops an acidic smell,yogurt,

it should be poured into a pot and cooked until it takes on a tofu-like shape. Then, scoop out the contents into a cheesecloth, squeezing out the liquid.

Next, put the curdled milk in molds or wooden trays, or pack several pieces of cheese in a travel bag for emergency sustenance.Form it into shapes, or cut it into square blocks; raw cheese is then completed.For cooked cheese, the process differs slightly. First, let the leftover fresh milk from yogurt-making or cream extraction ferment for a few days.When the yogurt has formed soft lumps, squeeze out excess liquid through cheesecloth and cook in a pot while stirring until it becomes a paste-like consistency. Then, scoop into cheesecloth to remove more liquid before molding or cutting into various shapes.Afterwards, place the cheese in a sunny spot or well-ventilated area to harden.There are many ways to eat cheese; you can soak it in tea milk or enjoy it like dry food, savoring its flavor as you chew.mongolian pastryintroduction

It is an Inner Mongolian traditional snack.Blend glutinous rice flour with wheat flour and add hot water to form a hard dough. Let it ferment in warm conditions.Divide the fermented dough into appropriate sizes, deep-fry in oil until cooked.Characterized by its crispy exterior and soft, sweet interior, this pastry is often served during family celebrations or social gatherings.

hand-pulled beef

introductionBeef is a specialty of Inner Mongolia, hence hand-pulled beef is very popular. This natural healthy snack has no preservatives, dense meat with soy sauce flavor.

ingredients: beef, hawthorn or tea bag, cinnamon, cloves, star anise,

Chinese pepper,cinnamon leaf, allspice, cardamom, orange peel, ginger, fennel seedsoy sauce, cooking wineinstructions: 1. Cut beef into large pieces; 2. Place hawthorn or tea bag, cinnamon, cloves, star anise,Chinese pepper,cinnamon leaf, allspice, cardamom, orange peel, ginger, fennel seed at the bottom of a pot, pour in soy sauce and wine to cover beef, refrigerate for one day; 3. Add soy sauce, ginger slices into a pot with an extra amount of water, bring to a boil, place beef and let it simmer after boiling until foam is removed, pressurize for 12-14 minutes on low heat until the meat can be pierced by a chopstick but still offers some resistance; 4. Let cool, slice into small pieces, deep-fry in oil until crispy.Milk tofu, Mongolian for "hulu da," is a common dairy product among nomadic herdsmen.Made from milk, goat's milk, or mare's milk that has been coagulated and fermented, it resembles ordinary tofu in appearance but may have slightly sour or sweet flavors with rich creaminess. It is enjoyed by herders who often soak it in tea milk for consumption or carry it as dry provisions on journeys to quench thirst and satiate hunger.It can also be made into caramelized milk tofu, which has a soft, stretchy texture and serves as a specialty dish at banquets.milk cheesemilk cheese is another term for dairy products that are more solidified and fully dried, known as "milk cake" or "cheese."Traditional methods of making milk cheese can be complex, but simpler techniques have also been developed to make it tasty.

process: Traditional cooked milk cheese involves fermenting the leftover milk from yogurt-making or cream extraction for a few days until solidification. Squeeze out excess liquid through cheesecloth and cook on low heat while stirring until thickened. Then, pour into molds or wooden trays and cut into various shapes.

Traditional raw milk cheese requires fermenting fresh milk to become acidic before cooking it in a pot and squeezing out the liquid for molding and shaping.

As it dries completely, it is called "milk cake" or "cheese."

How to Prepare

Mutton,or tea bag,cinnamon, star anise,Sichuan pepper,scent leaf, aged tangerine peel, nobleginger,fennel seed, cardamom, soy sauce, scallion slices, ginger slices

Method: 1. Cut the mutton into large pieces; 2. At the bottom of the pot place mountain jujubes or tea bag, cinnamon, star anise, Sichuan pepper, scent leaf, aged tangerine peel, noble ginger, fennel seed, cardamom; 3. Pour in sufficient soy sauce to cover the mutton and add some cooking wine, refrigerate for a day; 4. Put the soy sauce and scallion slices into the pot with an extra amount of water and bring to a boil. Add the mutton, continue boiling until foam rises then remove it; pressure cook on low heat for 12-14 minutes or until a toothpick can pass through with some resistance; 5. After cooling, slice the meat into small pieces and fry until crispy.Soy sauceMethod: 1. Cut the mutton into large pieces; 2. At the bottom of the pot place mountain jujubes or tea bag, cinnamon, star anise, Sichuan pepper, scent leaf, aged tangerine peel, noble ginger, fennel seed, cardamom; 3. Pour in sufficient soy sauce to cover the mutton and add some cooking wine, refrigerate for a day; 4. Put the soy sauce and scallion slices into the pot with an extra amount of water and bring to a boil. Add the mutton, continue boiling until foam rises then remove it; pressure cook on low heat for 12-14 minutes or until a toothpick can pass through with some resistance; 5. After cooling, slice the meat into small pieces and fry until crispy.4. Cooked to cool down, cut into small strips and fry in oil until the exterior is crispy.

Milk tofu

Introduction

Milk tofu is known as "Hu Er Da" in Mongolian and is a common dairy product among Mongolian nomads.Made frommilk,goat milk, mare's milk, after fermentation and coagulation. The texture resembles ordinary tofu; it can be slightly sour or sweet with a strong fragrance of milk. Nomads enjoy it very much, often soaking it in tea or carrying it as food on long journeys for its thirst-quenching and satiating qualities.It can also be made into"thread-pulling"milk tofu, which is a specialty dish with a chewy texture.

Milk tofu generally refers to cheese or "luo bing." Fully dried milk tofu is called "nai gada."The traditional method of making matured milk tofu can be challenging, but simpler and tastier methods have also been developed.Traditional Matured Milk TofuKeep the leftover whey from making milk skin or leftover curds after extracting butter oil. Let it ferment for several days.

When the whey has formed into solid blocks, use a cloth to filter out excess moisture.

Cook the solids in a pot over low heat, stirring constantly until it becomes sticky. Then press it through a cloth and squeeze out the yellow liquid.

You can then mold or shape it using molds or on a plate with a knife for various shapes.Traditional Fresh Milk TofuLet fresh milk ferment until it turns sour, then cook in a pot to form the texture of matured tofu.Press out excess water and mold into shape.

Place it in a steamer basket and steam for 7-8 minutes until cooked.

Once removed from the steamer, it has an appealing aroma with a glass-like clarity and flexible yet unbreakable skin.Because Inner Mongolia's sheep feed on sand rush, which naturally removes the gamey flavor, the milk tofu in Hohhot is light and refreshing, not greasy.

Mongolian blood sausage

Introduction

Generally, the Mongolian people fillsheep's bloodintothe large intestineto make the blood sausage.It is typically cooked in meat broth for 10-15 minutes when served.The sausages can be divided into small intestine, fat intestine, and stomach varieties.

The small intestine, also known as fine intestine, coiled intestine, or blood sausage,is usually made by mixing sheep's blood with flour. Therefore, it is called blood sausage due to this mixture.Its shape resembles a coiled thick rope, thus earning the name coiled intestine.

The fat intestine, also known as thick intestine or meat sausage,is named after its stuffing material.Due to the fat and straight nature of the fat intestine, it can be stuffed with blood paste or meat mince.If stuffed with meat mince, it is called a meat sausage.

The method for making all types of sausages is similar.After slaughtering the sheep, the intestines are cleaned with salt water.In households, soap and other modern cleaning products are generally not used to clean the intestines.Once cleaned, the small intestine and fat intestine are separated. The blood from the abdomen is mixed with millet orwheat flour,then kneaded until smooth, adding salt and chives before being stuffed into the intestinal cavity.

The intestines must not be cooked together with the meat; they need to be cooked separately.When cooking, a thin wooden stick is inserted regularly to ensure it's cooked thoroughly. When the blood color on the stick turns brown, it’s considered done. After cooking, the small intestine resembles an extended turtle.Mongolians do not serve whole small intestines to guests as they believe it brings bad luck.Therefore, they are usually sliced thinly before serving.

The texture of the blood sausage depends on the quality of the blood mixture and the skill of the cook; it is also a testament to the women's culinary skills in the area.

Preparation

1. Making small intestine sausages

The work of making sausages usually takes place on freshly slaughtered sheepskins.This material is smooth, reducing the risk of breaking the intestines.It often requires two people to collaborate.The fine and fat intestines are connected. After cutting off the fat intestine at its connection with the cecum (also known as bitter intestine),water is injected into the fat intestine, which acts like a natural funnel.Once filled, one person squeezes while another uses their hands to remove the feces from the intestines.This process is repeated until the small intestine is mostly cleaned. The liver is inserted and flushed in the same way before stuffing.The blood from the abdomen just fills its own intestinal cavity after mixing with millet or wheat flour, chopped fat, salt, spices, and garlic.It must be stuffed neither too full nor too flat to ensure even cooking.

Small intestines are around 2-3 meters long and can be cut into four or five sections for easier preparation without removing the outer fatty layer that helps keep them in shape.Care should be taken not to twist the intestines during stuffing.When cooked, they will coil up naturally, resembling their natural state inside the body.Excess sausages from spring can be frozen and then eaten at Qingming Festival.2. Making fat intestine sausagesThe connection between the fine and fat intestines is cut to retain only the fat intestine.Water is poured in, rinsing it clean. Then, tripe, flowered belly meat, and fine intestines are cut into small strips and seasoned with salt and other spices before being stuffed into the fat intestine from one end.

After stuffing, the fat intestine is turned inside out for cooking or freezing.

3. Making stomach sausagesThe part between the small intestine and cecum (commonly called water stomach) is left with a bit of the small intestine attached.

It is separated from the large stomach, cleaned several times, turned inside out so that it faces outward.

Blood paste prepared earlier is stuffed into this opening until nearly full. A chopstick is used to secure the opening.The remaining part can be steamed or frozen for later use. After cooking, the stomach sausage shrinks in size and resembles a turtle carrying something on its back.Hu'erhot Siu MaiIntroductionWhen mentioning the famous delicacies of the northern city of Hu'erhot (Hohhot), one cannot miss the siu mai.Just as people feel incomplete after visiting Tianjin without trying Dogwood Bun, visitors to Hu'erhot often feel regret if they do not enjoy a siu mai meal.Siu mai is a type of dumpling about the size of a small steamed bun.

The preparation involves using a special dough roller to make thin and slightly folded wrappers from kneaded and rested flour.

Fresh lamb meat with ginger, scallions, and other seasonings is mixed into a filling that includes cooked starch for balance, creating an attractive mix of red, white, and green flavors.

The stuffing is placed in the wrapper and gently pleated to form a pomegranate-like shape. It is steamed for 7-8 minutes until done.When served, siu mai exudes a fragrant aroma.Their translucent skin appears like thin cicada wings, soft yet not easily broken.They are held by chopsticks and resemble small pancakes when placed on a plate; hence they are called "glass dumplings."

The flavor of siu mai in Hu'erhot is fresh, aromatic, and non-fatty because the local sheep mainly eat sand ginger, naturally removing any unpleasant taste.There are several theories about how the term 'siu mai' came to be.One theory suggests that since early days, these dumplings were sold at teahouses where people enjoyed steaming hot siu mai while drinking strong brick tea or small-leafed teas and eating snacks.Another suggestion is that because of the folded edges resembling a flower, it was called "shao mei" (a bit beautiful).Nowadays, siu mai has become a delicious main dish. It is commonly known as "siu mai."To fully enjoy siu mai, one should also drink strong brick tea from Hunan and Hubei regions, which is known for its ability to aid digestion.The state even sets aside reserves of this tea for the nomadic people who consume a lot of meat.There are various theories about how "bao mai" got its name.One theory suggests that it was called "shao miao," meaning "sold along with other foods."Another theory says it was named after the delicate folds around the edges, hence "shao mei," meaning "beautiful edge folds."Today, milk tofu is a popular delicacy and people generally call it "bao mai."It must be accompanied by strong brick tea for a better taste.This brick tea from Hunan or Hubei has a rich flavor that aids digestion after heavy meat intake in the pastoral areas.Hunan Deer NoseAlso known as Han Da Han, it is one of the largest deer species found primarily in Daxing'anling forest area of Inner Mongolia.The nose of the deer is well developed for withstanding cold. In winter, it uses its nose to dig through snow to find food paths.

The nasal tissue of a deer hasa color similar to sea cucumber,containing rich collagen and protein, fat, inorganic salts, etc.Puff PastryIntroductionPuff pastry is a specialty snack from Hohhot. It comes in different types such as white puff pastries, salty puff pastries, sweet puff pastries, round, square, triangular and tongue-shaped, among others.

All are made by fermenting wheat flour, adding baking soda, frying, and baking.They are crispy on the outside and soft on the inside with a strong wheat flour aroma. They serve as common morning snacks and travel food often served with pickles.The most fashionable dumplings in Hohhot are the hand-crushed mutton filling dumplings, which feature minced meat that has been crushed into pieces rather than finely chopped, with less oil and a more refreshing texture.

Hand-held Mutton

Introduction

As the name suggests, it is mutton eaten by hand.The bone-in mutton is separated at the joints before being placed in a large pot without salt or other seasonings to be cooked over an original broth.When eating, one hand holds the bones while the other uses a Mongolian knife to pick off and eat the meat.Guests should not arbitrarily choose their food; instead, the host will select different cuts of mutton based on the guest's age.

Historical Culture

Hand-held mutton is a traditional food among nomadic and hunting tribes such as the Mongols, Evenks, Daur, and Ewenki in the Hulunbuir grasslands for thousands of years.It means eating meat by hand.Meat from sheep, cattle, horses, camels, or wild animals can be used to make hand-held mutton, but it is typically referred to as hand-held mutton made from sheep.Hand-held mutton is the most beloved and commonly used traditional food among the Mongolian people for centuries.This traditional eating method in grassland nomads can be traced back to ancient times."Its meats are all half-cooked, because they are more filling when slightly undercooked."”

Preparation

Hand-held mutton is usually made from two-year-old sheep raised on the grasslands. The traditional "heart removal method" of slaughter is used because it makes the meat particularly tender.After slaughtering, the bones and meat are separated into several pieces and placed in a clear water pot without adding salt or other seasonings. They are then cooked over high heat until boiling before being quickly removed from the pot to serve with sesame oil and salt.The meat is fresh and tender, preserving its natural flavors.Currently, after cooking, hand-held mutton is often further processed by dividing it into smaller pieces or adding additional seasonings such as vinegar, pepper, star anise, cloves, monosodium glutamate, and chili oil before serving. The texture remains unchanged but the taste becomes more unique.Spiced BeefIntroductionSpiced beef is a famous specialty dish of Hohhot, Inner Mongolia.Historical CultureIt originated in mid-Qing Dynasty and was created by Huailai County's Hui business owner Liuluo.He originally sold spiced beef using a cart in Hohhot before establishing the "Wanshengyong" shop, specializing in spiced beef sales.Due to his meticulous selection of ingredients and use of various seasonings for cooking, it became famous across the country by late Qing Dynasty. It remains popular today.PreparationThe dish is characterized as beef that has been cooked with a variety of spices.

It turns dark red when cooked, with rich aroma and flavors.

Process: Cut several large pieces of beef into smaller chunks, wash them in clean water, place them in a pot, do not add salt or other seasonings. Cook over high heat until half-cooked. Add a spice bag (containing fennel seeds, star anise, orange peel, ginger slices, sand, and cinnamon) wrapped in gauze along with soy sauce, sugar, and salt to the pot. Simmer for about 4 hours, or until the beef is fully cooked and well-seasoned.

Oriental Bear's Nose

Introduction

Oriental bear's nose is a distinctive specialty dish in Hohhot."Han " refers to the nose of an oriental bear.The oriental bear, also known as Han, is one of the largest deer species on Earth, and is called "forest giant".It mainly inhabits the forests of Greater Khingan Range in Hulunbuir region.

Its nose is highly developed for cold resistance. In winter, it uses its nose to dig through snow to find food.

"Han " skin is a light sea color and contains tender meat with rich gelatin, proteins, fat, inorganic salts, etc.Rice CakeIntroductionRice cake is a special snack unique to Hohhot. It's a well-known pastry among the Hui people.Varieties include white rice cakes, salty rice cakes, and sweet rice cakes.Shapes can be round, square, triangular, or in the shape of cow tongues.Made by fermenting wheat flour, adding baking soda to bake. It is crispy on the outside and soft inside with a strong aroma of wheat flour.

"It is one of the most common and frequently consumed breakfast foods."

It's also an ideal snack for travel, often paired with pickles.

Preparation: Mix white flour with edible alkali to knead into dough. Add vegetable oil, sugar, salt, eggs, etc., according to the shape required. Bake in a special stove first and then roast until done."Finishing products include white rice cakes, cow tongue, sesame spinners, flaky bread, greasy rice cake, sweetened rice cake, salty rice cake, etc."It is made best by Hui people who take great care to ensure cleanliness in the preparation process.Puff pastries are prepared using fermented white dough mixed with edible alkali, then adding oil, sugar, salt, or eggs to form different shapes before baking in a special oven.They come in various types such as plain puff pastry, tongue-shaped, oil whirls, layer-cakes, oil and flour puff pastries, bean paste puff pastries, sweet puff pastries, and salty puff pastries.The best makers are often Hui people who follow strict cleanliness rules.They ensure their hands, bowls, and work surfaces remain clean during the process.

The rhythmic mixing of dough, hitting the (board), adding ingredients, and moving half-cooked puff pastries in the oven create a symphony-like scene.Western people prefer,preferring "better noodles than rice, better guests at an inn than relatives."Puff pastries are affordable, easy to carry, and digestible. Unlike fancy sweet treats or gourmet buns, they have a down-to-earth appeal in the west.

For areas with simple customs and gentle people, long-lasting puff pastries indeed hold cultural significance.

Introduction

Báizǐ is a special snack in the Hohhot area, being a famous pastry among the Hui people.There are white Báizǐ, salty Báizǐ, and sweet Báizǐ.The shapes include round, square, triangular, and tongue-shaped ones.Cattle tongueshaped ones, etc.All are made from fermented wheat flour mixed with alkali and baked.They are crispy on the outside and soft on the inside, with a strong wheat flour aroma.It isbreakfastmost commonly consumed.It is also an ideal food for travelers, often eaten with pickles.

Báizǐ is made by mixing fermented white flour with edible alkali, then adding plant oil, sugar, salt,eggs, etc., shaping it and baking it in a special oven after frying.The finished products include white Báizǐ, cattle tongue, oil swirls, layered ones, oily pastries, bean paste Báizǐ, sweet Báizǐ, and salty Báizǐ, with various shapes and flavors.Báizǐ is best made by Hui people.They pay attention to three cleanness: the hand that mixes the dough, the flour bucket, and the workbench must all be clean.The head-dressed white cap of the baker can be seen occasionally kneading or rolling the dough, adding seasonings from time to time, then quickly moving half-baked Báizǐ between pots to change their positions. The sound of mixing the dough, the striking of the rolling pin on the board, and the rhythmic movements give the impression that a seasoned conductor is directing an orchestra.

Westernersfavornoodles,with the old saying "eat rice rather than noodles, visit relatives instead of staying in a hotel."Sweet pastries"Gouli Baozi" and other foods are not as affordable or eye-catching.For regions with simple folk customs and gentle people, Báizǐ has been an enduring part of local food culture.