Wuhai City is a new industrial city in the western part of Inner Mongolia Autonomous Region, known as the "Jade Pearl on the Yellow River," with three mountains surrounding it and the river flowing through the middle.

Its featuresSpecialty snacks:include:Mooncakes,roast goose,eggs,Dragon and Phoenix Present Luck,Nourishing Pot Beef Triad,barley noodles,hulled buckwheat noodle cakes,stuffed dough sheets,sweetened mooncakes,rice puffs, Muslimoil cakes,rice floss from the Hui people,sausage-noodle soup,air-dried beef and mutton.

Clear brothbeef tail

Introduction:

A traditional Inner Mongolia delicacy.Also one of the well-known local specialty dishes in Wuhai.Made mainly from fresh beef tails from Inner Mongolia's grasslands, it is cooked with chicken legs, fish maw, sea cucumber, and wood ear mushrooms.This clear soup dish was created by a late first-class chef named Wu Ming when he worked at the provincial government of Suiyuan.It has a salty taste, is crystal-clear, and rich in nutrition.Method:Main ingredients: 350 grams beef tailsAuxiliary ingredients: whiteradish50 gramslamb's lettuce

50 grams

seasoning ingredients: green onions 8 grams,ginger5 grams salt 3 gramsmonosodium glutamate (MSG)2 grams cooking wine 10 grams each appropriate amountMethod:1. Use small fire to scorch the remaining hair on the beef tails, roast them until blackened and then soak in cold water until soft.Use a small knife to remove any remaining blackness from the surface, cut into segments along the bone joints;2. Put the beef tail in a pot with clear water, add green onions and ginger pieces, boil until cooked, remove, wash clean;3. Boil the beef tails again with chicken broth, take out when fully cooked, place in a soup bowl, add cooking wine, salt, green onions and ginger.

Add chicken broth to fill the bowl, cover and steam for about 2 hours until tender and juicy;4. Peel the radish and lamb's lettuce, cut into round pieces, boil until soft, put them in the soup with the beef tail, add MSG, continue steaming for another 20 minutes;5. Remove the lid, skim off the oil, remove the green onions and ginger, serve the soup bowl.Herbroast chicken thighIntroduction:A popular specialty dish in Wuhai that suits all age groups.Chicken thighs are rich in high-quality proteins with multiple types that are easily absorbed by the body, enhancing physical strength and vitality.Method:Two whole chicken thighs, five smalltomatoes

4 cloves of garlic, 4 sprigs of rosemary, 2 sprigs of thyme, 2 bay leaves,olive oil4 tablespoons, salt and pepper to taste.

Preparation method:1. Rub the chicken with two teaspoons of salt evenly, sprinkle with a little pepper, slice the garlic into pieces;

2. Place the chicken thighs on a baking tray, add garlic slices, rosemary, thyme, bay leaves, pour olive oil over it and marinate for more than 20 minutes.3. Add sliced tomatoes, then place in a preheated oven at 200℃ for 30 minutes, basting the chicken thighs with the juice periodically.Milkfried mushroomIntroduction:

A popular specialty dish in Wuhai that is widely loved by locals and tourists alike.

It suits people of all ages.The protein content in chicken meat, especially thigh meat, is high with various types and is easily digestible for the human body.Method:Two whole chicken thighs, five smalltomatoes,

4 sprigs of rosemary, 2 sprigs of thyme, 2 bay leaves, 2 cloves of garlic,olive oil4 tablespoons, salt and pepper to taste.Preparation method:1. Season the chicken with two teaspoons of salt evenly, sprinkle a little pepper, slice the garlic into pieces;2. Place the chicken thighs on a baking tray, add garlic slices, rosemary, thyme, bay leaves, pour olive oil over it and marinate for more than 20 minutes.3. Add sliced tomatoes, then place in a preheated oven at 200℃ for 30 minutes, basting the chicken thighs with the juice periodically.Milk

soft-fried mushrooms

Introduction:

Soft-fried mushrooms are one of the popular specialty dishes in Wuhai and is greatly loved by local residents.It's a must-try dish for tourists visiting Wuhai.Suitable for people of all ages.

Method:

Mongolia's specialty mushrooms should be deep-fried after being blanched.Dried mushrooms are soaked in water, the stems removed and cleaned, then cut into strips.Soak in a bowl with salt, MSG, cooking wine, and ginger juice until drained of moisture.Egg whites beaten to foam, mixed with starch and flour to form an egg white batter.Pour enoughpork fatinto a pan heated to 4 maturity, coat the mushroom strips in the batter.Deep fry until golden brown, remove from oil and arrange on a plate.In another pan with base oil, add broth, ginger, garlic, MSG, salt, cornstarch and cook until thickened, place in a small bowl for serving with the mushrooms.This dish features milky white sauce, golden yellow mushrooms, and crispy outside, tender inside.Due to its selection of high-quality ingredients and ethnic characteristics, it is very popular among consumers.MuttonporridgeIntroduction:Mongolian and pastoral people's meat porridge comes in two types: meat broth porridge and meat chunk porridge.Meat broth porridge is typically made after eating hand-cut mutton.The traditional meat porridge tastes incomparably delicious.

Method:Ingredients: 20 grams ginger, 100 grams lamb, 75 grams rice.

mixture of alcohol and salt

.Preparation method:1. Clean the ginger and slice it into pieces;Clean the lamb and boil in water to remove blood, then cut into 2 centimeter cubes;Wash the rice clean.2. Put the rice, ginger slices, alcohol, lamb together in a pot with enough water over high heat until boiling, switch to low heat and cook into porridge, add salt and stir well before serving.The authentic meat porridge is incredibly delicious.

Preparation method

Ingredients: 20 grams of ginger, 100 grams of mutton, and 75 grams of rice.Sufficient cooking wine and salt each to taste.Slice the ginger clean and wash the mutton.

Blanch the mutton in boiling water to remove blood, cut it into 2 cm square pieces.Wash and screen the rice.2. Put the rice, ginger, cooking wine, and mutton into a pot, add an appropriate amount of water, place over high heat until it boils, then use low heat to cook into porridge, and stir in salt before serving.Water, cut into 2 cm square pieces;Rinse the rice clean.2. Place the rice, ginger, cooking wine, and lamb in a pot, add an appropriate amount of water, place over high heat to boil, then switch to low heat to cook into porridge, and stir in salt.