Chifeng is one of the sources of Chinese culture.

CharacteristicsSnacksInclude: HadaBurnt Cake, Doujian, Ningcheng Old Wine, Dalinhu Haizi Fish,Kung Pao Meat, Grassland MeatPancake, Hada Pancake, Deer Nut Supplements, BraisedRhine Tail, BraisedRhine HoofSinew, Dry-fried Haizi Fish, Stir-friedRed Pepper SkinShell, AohanApricot KernelKernelMilk, Kashiqar Horse Milk Wine, Chifeng Beer, Ningcheng Old Wine, Goji Juice, Dandelion, White Mushroom,RibStewedDumplings, Air-driedBeef, Wild Apricot Kernel, Halaha

Air-dried Beef

Introduction

Air-dried beef, also called "air-driedbeef jerky"" or "beef jerky".The vast Inner Mongolia grassland is a natural pasture.Abundant water and lush pastures make the cattle and sheep fatten. Mongolian nomads have long had the tradition of air-drying beef jerky.

Historical Culture

Tracing back to the history of air-dried beef, it dates back to when Genghis Khan established the Mongol Empire, where air-dried beef was closely tied with Mongolian cavalry."They only drank mare's milk or slaughtered a sheep for food.As long as there are water and grass for horses and livestock, Mongols can sustain themselves.After slaughtering a cow, one hundred kilograms of beef dried to powder would weigh only ten kilograms, packed in bags and carried on their backs. With just some water, it could be dissolved into drink.In times of scarcity, they could supplement with hunting.During battles, Mongolian cavalry relied on horses and livestock for sustenance;This significantly reduced the logistical burden on the army's movement.Air-dried beef played a crucial role in long-distance expeditions.Nomads have traditionally air-dried beef as a treat for honored guests, only preparing it when distinguished visitors arrived.Only with such esteemed guests would they cook and serve this delicacy.

Preparation

Beef (from the rear leg, mi long, largeCucumberstripes, small cucumber stripes) 400 grams Seasonings: Salt 3 grams Scallion 20 gramsGinger10 grams White Sugar 20 gramsPeanut Oil 1000 grams Etc.etc., each in appropriate amounts.

1. Select high-quality beef, remove the membrane and slice into long strips.Marinate with salt, scallion, ginger, sugar, etc., placed in a small bowl.2. After 12 hours, hang them on iron racks in well-ventilated areas. Depending on regional and seasonal conditions, it can be used after 1 to 3 days of air-drying; less time is needed in Inner Mongolia regions.3. Cut the meat strips into four or five centimeters each.Heat a wok over medium heat and pour in peanut oil.When it's about four-tenths hot, add the dried beef to fry for about 3 minutes (do not use high temperature), then remove and drain off excess oil.Until fully cooked, serve on a plate.Store properly away from moisture; refrigerators are not recommended as they contain moisture that can accelerate spoilage.Rice Cut CakeIntroduction

Rice cut cake is also known as sticky rice cake.After steaming, the sticky rice cake forms a large lump. It must be sliced into pieces when sold or eaten, hence it is called "cut cake".The southern part of Chifeng is relatively dry and the produced glutinous rice has strong stickiness, making the cut cake both sticky but not greasy, firm yet not weak.

Steamed sticky rice cakes are golden in color when cooked. They are often served with red

Yamand largeRedRaisinfor a perfect blend of colors, aromas, and flavors.Ao Han Pulling NoodlesIntroductionAo Han pulling noodles is a specialty food from the Ao Han Banner in Chifeng.， color, fragrance, and taste are all excellent.

Ao Han Dou Mian

Introduction

Ao Han Dou Mian is from the Aohan Banner of Chifeng.specialty foodUsing Aohan's buckwheat as the raw material, after rolling and pressing it, form a slightly hard dough, place it on a long rectangular top, use a specially made knife with handles at both ends for squeezing and cutting, directly cook in boiling water until done, then pour sauce over it, resulting in a smooth texture with great elasticity, tasting very delicious.Buckwheat also has medicinal effects such as lowering qi and widening the intestines, clearing heat, and detoxifying.

Method

Authentic Aohan pulled noodles require using buckwheat flour from Aohan's Double Well. The specific process is:

Mixbuckwheat flourwith cold water to form a dough, the dough should be hard, sometimes add somewhite flourbecause buckwheat flour lacksglutenand has no elasticity.Then, on the countertop, roll out the dough into a sheet about 1 cm thick and 20 cm wide.

Boil a pot of water, place the countertop next to the large pot, with one side resting on the stove top slightly below the edge of the pot. Use your abdomen to hold one end of the dough while pushing it against the edge of the pot.

Use the pulled noodle knife to squeeze out strand after strandnoodles, squeezing and pulling them into the boiling water to cook.The pulled noodle knife is a long knife with handles at both ends, about 30 cm in length.When pulling noodles, only a steady, light sound should be heard; the smaller and more even the sound, the better the quality of the noodles.Pulling the dough requires uniform force from both hands, frequently shaking and squeezing. After each cut, an outward movement is necessary to ensure that the buckwheat does not stick to the knife.

When the noodles start to enter the pot.Cook until they float to the surface, then into a bowl, pour sauce over them before serving.The sauce can be one of several types: red salted vegetable sauce, made from pickledmustard greenswith meat chunks; or mutton, acid cabbage,pork, tofu,eggs,chives,eggplantand mutton are all good ingredients for the sauce.+Adding a little freshchrysanthemum flowerwould enhance the flavor even more.Two points should be noted: first, mixing the dough must be precise; pulled noodles require freshly mixed dough that cannot remain idle for long, otherwise, the cooked noodles will become brittle and break apart;second, "wide broth" is crucial when cooking pulled noodles; the pot should be large with plenty of water. Small pots do not yield proper flavor.Additionally, as the broth gradually thickens during cooking, it needs to be changed regularly by pouring out the sticky part and replacing it with fresh water for continued boiling.Bean bunsintroductionDepending on the ingredients used, there are two types: sticky bean buns and bulky bean buns.Those made from glutinous rice and mung beans are called sticky bean buns;

those made from proso millet or mixed with or are called bulky bean buns.During the Lunar New Year, every household prepares enough dough for an entire month of consumption during this time.The Mongols learned how to make bean buns from Han people but have their own methods. Regardless of whether it is sticky or bulky, the dough must be fried before fermentation; this results in a moderately sour and sweet bun. Most Han people do not fry the dough, resulting in less sweetness.

Before serving, adding some

chrysanthemum flower

can make the dish even more delightful.Two points to note: first, mixing the dough must be precise; pulled noodles require freshly mixed dough that cannot remain idle for long, otherwise, the cooked noodles will become brittle and break apart;second, "wide broth" is crucial when cooking pulled noodles; the pot should be large with plenty of water. Small pots do not yield proper flavor.Additionally, as the broth gradually thickens during cooking, it needs to be changed regularly by pouring out the sticky part and replacing it with fresh water for continued boiling.Roast chickenintroductionRoast chicken is a traditional food from Chifeng with a long history.A roast chicken is a full-flavored Han Chinese delicacy, classified under, or. It refers to chickens seasoned with various flavors and aromas through smoking.

The material for roast chicken is an entire chicken, i.e., a whole chicken.Roast chicken differs fromroasted chickenin that: traditionally roasted chickens come into direct contact with the roasting utensils during cooking, leading to uneven heating of the meat;whereas roast chicken gets its flavor and aroma through smoke. The heat is evenly distributed, preserving the natural taste of the meat while maintaining the of a whole chicken, making it more appealing to customers.

Among Chifeng's roast chickens, Jinshan White Family Roast Chicken and San Dao Jie Ma Ji Roast Chicken are most famous.

Introduction

Smoked chicken is a traditional food from Chifeng with a long history.Smoked chicken is a full-flavored Han Chinese delicacy, classified under, or. It refers to chickens seasoned with various flavors and aromas through smoking.The material for smoked chicken is an entire chicken, i.e., a whole chicken.，Smoked chicken differs fromroasted chickenin that: traditionally roasted chickens come into direct contact with the roasting utensils during cooking, leading to uneven heating of the meat;whereas smoked chicken gets its flavor and aroma through smoke. The heat is evenly distributed, preserving the natural taste of the meat while maintaining the of a whole chicken, making it more appealing to customers.Among Chifeng's smoked chickens, Jinshan White Family Smoked Chicken and San Dao Jie Ma Ji Smoked Chicken are most famous.Jinshan White Family Smoked Chicken was originally called the Gongye Mansionroasted chicken.Chickencan be unevenly heated.In contrast, barbecued chicken is different; it is evenly heated during the process of being flavored with five-spice and various flavors. This ensures that the original aroma of the chicken remains intact while preserving a whole chicken, giving it an artistic appeal that makes it more popular among customers.

The most famous barbecue chickens in Chifeng include Jinshan Bai Family Barbecued Chicken and San Dao Street Ma Ji Barbecued Chicken.

Jinshan Bai Family Barbecued Chicken originally went by the name Gongye MansionRoast chicken.A century-old brand, using fresh and plump chickens as ingredients, slaughtered by an imam, the process is meticulous with careful selection of materials and a blend of various natural precious seasonings. The product is made through a family-secret special processing technique, offering a perfect balance of color, aroma, and taste.The general procedure involves: slaughtering the chicken, removing its innards, washing it thoroughly, and cooking it with spices until fully cooked before draining off any excess moisture.Next comes the smoking process. First, use pine wood to smoke for a few minutes, then switch to sugar!Once the seasoned oil is brushed onto the smoked chicken, the fragrant roasted chicken is ready.The exterior is smoked into a, crispy and translucent;The juicy meat inside is fresh and aromatic, a unique production passed down through generations, well-known near and far, highly praised by consumers.

Historical Culture

In the past, sellers of often operated at night. They carried baskets on their backs and held lanterns while walking from street to street calling out: "Five-spice! Smoked chicken!"Smoked chicken!.Why sell at night?People had worked hard all day and enjoyed drinking during their evening rest; smoked chicken was a perfect accompaniment, both tasty and convenient.Smoked chicken is also an excellent gift for friends and family.

Preparation

1. Prepare the materials;

2. Boil water, addyoung chickenand blanch it;

3. Rinse the blanched chicken, then re-fill with water, addingsoy sauce, cooking wine, seasonings, and ginger and scallions; boil for a large fire, simmer on low heat for half an hour, add salt 10 minutes before turning off the stove.

4. Remove the chicken from the pot to drain off any excess moisture.

5. Placesugarand tea leaves in paper placed at the bottom of an old iron pot;

6. Put the chicken on a rack, cover the pot, and smoke it over low heat, turning occasionally for even coloring.

7. Color evenly, smoking about 5-8 minutes before finishing.

Pai Jia

Introduction

Pai Jia is a popular snack in which meat is stuffed into flatbreads; it's a local variant of theShao Maiof Chifeng. It’s crispy and flavorful, leaving a lingering taste in the mouth, considered an exceptional snack from the border regions.

Pai Jia gained popularity starting from 1917 when Su Wenyu established the "Fushenglong" Pai Jia shop.Pai Jia originated from a type of "forked-shaped flatbread," which has special dough and preparation techniques. After being taken out of the pot, it is returned to an iron fork for further baking with low heat, resulting in a crispy exterior and soft interior, with unique flavor.The meat used inPai Jiais seasoned with over ten ingredients, offering a fragrant yet not greasy taste.

Not only is Pai Jia delicious but it's also portable, deeply favored by the local masses as a common delicacy.Fushenglong’s Pai Jia is particularly renowned.

Historical Culture

Legend has it that during the Qing Kangxi and Qianlong eras, Su Wenyu and his son, Su Debiao, wandered to Chifeng. They made a living selling Hada flatbread.Inspired by the local specialtydonkey meat, they experimented for years until finally integrating the techniques of imperial smoking meat, Hada flatbread, and donkey meat flatbread into their own unique style, creating this regional delicacy that brought fame to their family name.Inspired by the burning technique, after numerous trials and refinements, the Su family eventually combined the imperial smoked meat, Hada baked pancake, and donkey meat baked pancake techniques into one, creating this frontier delicacy. The Su family also gained fame across the land due to the popularity of "doubao".

Sweet Foam SoupIntroduction

Sweet Foam Soup is a porridge made from millet and yellow beans, a common dish in rural areas of Chifeng.

Not only is it sweet and tasty, but it's also rich in nutrition as both millet and soybeans are high in protein and sugars that aid digestion.PreparationPrepare one bowl of millet, half a bowl of dry rice (not too fluffy), add a handful of beans, grind them into foam, heat the water, pour in the foam, cook until it's not too thin or thick; once boiling, serve immediately.MongolianBean CurdIntroduction

Mongolian bean curd is made from buckwheat through a process of grinding and sieving before cooking. It’s then cooled on a board and cut into long, thin strips using a special tool.

Serve with

soy sauce, vinegar, sesame paste, scallions, mustard, and a few drops of oil. The taste is refreshing, the color vivid, and it's cool to eat.

Historical Culture

Mongolian bean curd originated as an imperial snack during the Qing Kangxi era when Princess Dongjing, originally from Hebei, married into the Khalkha Mongols. It was introduced in the late 17th century as a summer dessert and later spread to the common people.HadaIntroductionAlso known as handle flatbread or simply, it has over two centuries of history in Chifeng.The shape resembles a small round box joined at the top and bottom.Special preparation involves using salt and alum to mix the dough with butter and sugar; knead repeatedly until firm. Place it into molds and bake in an oven.Characteristics include its ability to withstand pressure, freezing, or heat without spoiling easily. It can be carried in a bag, on a horseback, or stored in a saddlebag for long journeys or as gifts, being both convenient and economical.Spareribs or meat slices with soy sauce, green onion threads, mustard, etc., and a few drops of sesame oil.It has a fresh taste and bright color, and is cool and refreshing.

Cultural history

Mongolian jelly, originally a snack in the Qing Palace, was introduced to local Mongolian upper-class families by Princess Ejin, who married the Khorchin prince during the Kangxi period, as a summer refreshment. It later spread to the common people.

Hada baked pancake

Introduction

Hada baked pancake, also known as bar pancake or simply baked pancake, has been around in Chifeng for over two hundred years.Its shape resembles a small box with the top and bottom joined together.The preparation method is unique; mainly using salt and alum to mix the dough, then addingbutterand sugar, repeatedly kneading until well combined. It is then pressed tightly with a roller before being molded and baked in an oven.Its feature is that it does not get crushed easily, can withstand freezing and sun exposure without spoiling, and can be carried in a bag, on a horseback, or in a pouch.

In the old days, locals would always pack a bag of "baked pancake" for long journeys; they were convenient and economical for both hunger relief and gift-giving.