"Erdos" is Mongolian for "abundant palaces," surrounded by the Yellow River on its north, west, and east, with an ancient Great Wall to its south.

FeaturesSnacksIncludes: E'take Albas MountainMutton，sour rice, traditional dairy products, sour stew, red pickled vegetables, sheep fat flosses, traditional Mongolian food, mutton, pork sausages, buckwheat pancakePotatoesball-shaped dumplings, fermented milk balls, Erdos hand-grab meat, zama banquet, ricecold gelatin dessert,Sweeteneddaygooseeggs, roasted pork shoulder

Air-driedbeef

Introduction

Air-dried beef is also known as "air-driedbeef jerky" or "beef jerky".Mongolia's vast grasslands are natural pastures.The water and lush vegetation support healthy cattle and sheep, with Mongolian herders having a tradition of air-drying beef for centuries.

Historical culture

Tracing back to the history of air-dried beef, since Genghis Khan established the Mongol Empire, beef jerky has been inseparable from the Mongol cavalry."They only drank mare's milk or slaughtered sheep for food.As long as there was water and grass for horses and livestock, the Mongols could sustain themselves.After slaughtering a cow, drying 100-120 kilograms of meat into powder reduced it to just several pounds, which could be carried on one's back with water available at any time.In times of scarcity, hunting provided additional food sources.During military campaigns, Mongol cavalry relied on horses and livestock for sustenance,significantly reducing the burden of supplies during their advance.Air-dried beef played a crucial role in long-distance expeditions.Mongolian nomads have traditionally air-dried beef as a guest-worthy delicacy.Only when esteemed guests came were these dishes prepared.

Preparation

Beef (from the hind leg, mi-long or largecucumberstrip and small cucumber strip cuts) 400 grams Seasonings: salt 3 grams, onion 20 gramsginger10 grams, white sugar 20 gramspeanutsvegetable oil 1000 grams, etc., each in appropriate amounts

1. Carefully remove the sinew from the selected beef and slice it into long strips.Marinate the meat with salt, onion, ginger, sugar, etc., in a small bowl for 12 hours.2. After 12 hours, hang the marinated beef on an iron frame in a well-ventilated place. Depending on regional and seasonal air conditions, it can be used within 1 to 3 days. In Inner Mongolia, drying time is shorter.Cut the meat strips into four or five centimeters each after removal from the hanging frame.Heat a wok over medium heat and add peanut oil.Fry the dried beef in oil until fully cooked for about 3 minutes at around 40% hotness. Remove and drain the excess oil.Once thoroughly cooked, place on a plate and serve.StorageStore properly without refrigeration; keep in a cool, dry place away from moisture.Especially avoid storing in humid areas as it can accelerate spoilage and mold growth.

Rice

Introduction

Rice is a unique specialty of the western region of Inner Mongolia. In the past, every household had an earthenware jar for fermenting rice.Rice is popular due to its local environment.Millet, which is abundant in this area, tastes particularly rich and aromatic when fermented, making it widely loved by everyone.Eating sour rice can keep one hydrated and cool during hot weather.After a day's labor, drinking some sour porridge upon returning home brings immediate relief from fatigue.

Rice is deeply integrated into the life and emotions of locals."Morning sourporridgenooncake, evening stewed rice with oil.""Day turns to night, always thinking about sour rice."This proverb indicates that people in the morning eat sour porridge, which is neither too thick nor too thin.People often add red chili powder or chili oil to the yellow and white millet grains for a spicy and refreshing taste.Locals say, "Chili on porridge, very good."Rice balls and fermented rice porridge are common at noon.Fermented rice ball is made by scooping out cooked rice from its broth.Fermented rice is boiled with water until cooked, often accompanied by potatoes for a richer flavor.In the evening, people enjoy sour soups which are more watery than regular porridge.Sometimes adding potato or sweet potato pieces can enhance the taste.Special occasions sometimes feature fermented rice salad as a guest dish. The preparation is more intricate; first, some dry rice from the jar is placed in a bowl and covered with bean powder. Gently shaking it ensures even coating of beans on each grain.Then fry it with chopped potatoes, scallions, and oil to mix well before serving.Some households also add pickled vegetables to this dish for a different flavor.Sometimes potatoes are added to the meal to make it more flavorful.

Sour porridge is usually eaten at night, made by adding more broth to the sour soup base, making the rice somewhat.Sometimes potato chunks orsweet potatochunks are added to the thin porridge,and then it is served with pickles or preserved vegetables.

In particular during hot summers, people eat sour food for all three meals a day, truly a life like that of immortals.Sour mixed rice is sometimes used to entertain guests in the countryside, but the preparation is more.First, some dry sour rice is scooped out and placed in a bowl. Then, bean flour is sprinkled on top and shaken gently until the rice grains are evenly coated with bean flour. Finally, the rice is stir-fried with oil along with chopped potatoes and green onions, mixed well before serving.Some households add pickled vegetables to the sour mixed rice for a different taste.

Historical and Cultural Heritage

In the western part of Inner Mongolia, a beautiful love song is passed down, singing: "Little sister lives by the Yellow River; once she falls in love, she falls for the boatman.Thinking about her brother so much turns her into a fool; turning over, she embraces an acid container full of rice.Thinking about him makes her arms weak; I wait for you to eat this sour rice."In the song, 'acid container' refers to a fermentation vessel used in rural areas to store sour rice, while 'sour rice' is a type of dry rice made from fermented sour rice.

There are no formal records regarding the origin of sour rice; thus, its history cannot be traced. However, many folk legends exist, and here are a few.

One story tells that it spread in Ordos.Legend has it that during the Sui Dynasty, what is now Daletai Banner and Zhengge Banner were under the jurisdiction of Yulin County in Shaanxi Province, with its county seat located in the Twelfth Fort of Zhengge Banner.At the time, farmers were heavily taxed. The county administration continuously demanded grain from them for many years, leaving households destitute.One year, there was a bountiful harvest of crops, and the agricultural tax collected by the county administration skyrocketed fourfold compared to the previous year, with officials assigned to collect taxes door-to-door.Unable to bear it,farmersturned peas into flour, wetting it with water, coating millet grains externally.The officials, not recognizing cereals, searched everywhere for yellow millet but did not notice the green round grains in the granary were actually millet.Then, a villager dressed as a "shaman" approached the officials and pointed to the granary, saying: "That is where people found bird droppings."The officials smelled a stench and fled.Thus, the village farmers avoided a disaster.From then on, they began eating sour rice soup and passed this tradition down through generations.Over time, households in Hetao had a "acid container" on their hearth, filled with soaked millet, fermenting at room temperature. They would use it as needed, generation after generation, cherishing it deeply.

　　

Another legend claims the story originated from Baotou in Inner Mongolia.According to folklore, long ago, during a clear and crisp autumn season, a large willow boat floated down the river carrying millet to sell in Baotou.Unfortunately, heavy rainstorms drenched the millet on board.After the rain, the boat owner and crew smelled an acidic odor coming from the fermented millet. They cooked this fermented rice for hungry workers.The resulting dish was bright and smooth, with a tangy and refreshing taste, leading to the creation of sour rice.

Preparation

The process of making sour rice seems simple, but it is difficult for most people to do properly.Typically, an "acid starter" made from yogurt is needed to ferment the rice.To make the acid starter, first,tofuis used as a starter in the acid container. Then, well-cooked millet broth is added.Without a starter, millet broth can be placed on a warm bed for one or two days to act as a starter.Cleaned and washed millet is then added to the container with the starter. After fermentation overnight, sweet millet transforms into uniquely flavored sour rice.

Mutton Offal

Introduction

The mutton offal of Mongolian cuisine holds an exalted position among local delicacies, particularly in Usheng Wuhai Banner, where it is especially famous. It emphasizes "three ingredients," "three broths," and "three flavors."The three main ingredients are heart, liver, and lung—known as the "three reds";the secondary ingredients include stomach, intestines, and head and leg meat—referred to as the "three whites."These ingredients are cut into long strips or thin slices when prepared.The three broths are: raw broth offal, clear broth offal, and old broth offal.Original broth offal: After washing the mutton offal, it is cooked together with its broth and water, offering a fresh and light taste.

Clear broth offal: The washed mutton offal is first blanched, then discarded, reusing the ingredients in another pot of water seasoned with spices. The flavor comes from savoring slowly.

Old broth offal: Using thick and rich old broth cooked over a long time, this dish offers a rich and lingering taste in the soup.

Three flavors are simple to understand; in restaurants specializing in mutton offal, three condiments are typically placed on the table for guests to choose from: freshcoriander, bright red chili powder, and pure white salt.

According to legend, Genghis Khan once tasted "ai re ge" during a campaign in Ordos. After leaving Ordos, he left some behind, which is why this delicacy is enjoyed there alone.

Sour Vegetable SoupIntroductionSour vegetable soup is widely popular in Ordos and holds a special place in local hearts, even surpassing some mountain delicacies and seafood.It is served as the finale during celebrations like New Year, weddings, funerals, and other gatherings to complement other dishes.

Even those who have moved away from their homeland will miss the sour vegetable soup that nurtured them.

Preparation

Sour vegetable soup is made by fermenting cabbage and other vegetables. The process involves marinating the cabbage,cormsare cleaned, cut into small pieces, and then cooked with meat in a flavorful broth.First, peeled yam slices are chopped into small diamond-shaped pieces.Next, pork is stir-fried, along with spices like cloves, fennel seeds, garlic, soy sauce, and salt.

Once the water boils, marinated cabbage is added to cook until tender. Then, using a wooden spoon, yam chunks are mashed into a paste before being stirred back into the pot to finish making pork sour vegetable soup.

Lamb Oil Sesame Pancakes

IntroductionDuring festive seasons or special occasions, Mongolian herders enthusiastically prepare lamb oil sesame pancakes.Once ready, they are served alongside other foods on the table for guests to enjoy.These golden brown sesame pancakes are stacked high on the table, reaching a foot in height. Red dates decorate their top.Those who leave their homeland to work elsewhere will not forget the sour stew that nurtured them.

The sour stew is made from pickled cabbage.and other vegetables.Potatoes are peeled, washed, and cut into small diamond-shaped pieces with a knife.First, slice off some pork and briefly stir-fry it in a hot pan.Add cloves,cumin,ginger,soy sauce,and salt to continue stir-frying the pork.Add enough water when the mixture boils, then add the pickled cabbage and simmer until cooked.Hold an iron spoon and mash the potatoes in the pot into a paste.Thus, sour stew with pork is prepared.Yak butter puffsIntroduction

Whenever it's New Year or there are joyful occasions, Mongolian herders are busy frying yak butter puffs.

After frying the yak butter puffs,

they are placed together with other dishes on the table for people to enjoy.

Yak butter puffs are long strips that stack up high on the table, reaching a foot in height.A pale yellow color of yak butter puffs is adorned with severalreddates.dates, appears particularly auspicious.Whether viewed vertically or horizontally, there is a delightful line beauty that invites contemplation.The ingredients for making sheep tallow sausages includemutton fat, vegetable oil, sugar, and white bean flour.

A certain amount of mutton fat should be added to the flour with appropriate amounts of vegetable oil and sugar; water is then used to mix them together.The dough must not be too hard or too soft.Allow it to rest for a while before proceeding with the preparation.

During preparation, the dough should be divided into small portions according to the size of the sausages, rolled into thin strips, folded several times, and quickly fried in hot sheep tallow.After cooling, the sheep tallow sausages are covered with a layer of white sheep fat, presenting a golden and white pattern that is distinctive.

When served, the sausages should be broken and soaked inmilk tea.Eaten, these sausages are crispy and sweet, offering a unique taste.

Potato balls

Introduction

Potato balls

Peel and wash the potatoes, grate them into strips, place in a bowl, sprinkle withflourand mix evenly (lightly moisten the potato strips). After steaming until cooked, shake out to a bowl. Heat some pig fat in a pot, add seasoning salt, chopped green onions, and cook the steamed potato balls to be tender and well-flavored.Characteristics: firm yet soft, melting in the mouth.Rice vermicelliIntroductionRice vermicelli is a favored snack among farmers.In recent years, it has entered cities, becoming ubiquitous on city streets.

On hot summer days, spending a few coins on a bowl of rice vermicelli can quench thirst and satisfy hunger, making it very cost-effective.

Due to its chewy texture, the cooling effect, and nutritional value, young people often eat three bowls before they are satisfied, while elderly with poor teeth find it particularly pleasant.

Long ago, in the foot of Shanxi Province's Double Mountain Ridge lived a kind farmer.The farmer had a son who was a scholar.To prepare for his exams, the scholar diligently studied every day up the mountain.Every day, the seventy-year-old mother would struggle to climb the hill to deliver food to her son.

Because of the long distance, she arrived slowly and the meals always became cold by the time they reached him.The son did not want to eat the cold food, so his mother had no choice but to consume the leftovers.After a few times eating this leftover food, Mother found it tasted good.In just a few days, she refined her method and made rice vermicelli for the scholar to taste.Mother and son were delighted, and every noon his mother would deliver a bowl of rice vermicelli.Neighbors noticed and soon everyone was eating rice vermicelli.This way, rice vermicelli became a local summer dish to cool off and relieve heat.Nowadays, farmers still make it in the traditional manner.Soak greenmung beansfor some time in water.

Wash the millet orfoxtail milletand soak them for about ten minutes.Take out the mung beans from the water, put them in a bowl, and add a little water. Use a pestle to gradually transfer the beans and rice with water into a mortar and grind into a paste.Gradually pour the bean and rice paste into boiling water while stirring quickly with a spoon or rolling pin.After cooking, mix in a small amount of mugwort seeds and stir until thoroughly cooked.Then, take it out to dry onsorghummillet stalksor spread evenly on the outer wall of a water jar. Once cooled, cut into long strips; this is how rice vermicelli is made.When served, add sour soup, green onions, oil, chili, sesame powder, or friedfennelpowder to the rice vermicelli and mix well. It is cool and tangy, very appetizing.Especially in summer, it is particularly refreshing and light.Pork sausagesIntroductionPork sausages are also known assausage. They are made from pig's blood and pig's intestines.Collect the fresh pig's blood after slaughtering, mix with scallion juice, buckwheat flour, and seasonings to form a paste. This mixture is then stuffed into cleaned pig's intestine, steamed until cooked. It can be eaten either hot or stir-fried; it is traditionally prepared during Chinese New Year.Characteristics:

malleable and light

.

PreparationMATERIALS:1 pair of pig's intestines, 4000 grams of buckwheat flour,vinegar250 grams, sesame seeds 15 grams,salt300 grams, ginger powder 10 grams, four garlic cloves, sesame oil 150 grams.

METHODOLOGY:

1. Crush the garlic into a paste and mix with vinegar, sesame seeds, salt (50 grams), half of the sesame oil (75 grams), and ginger powder (5 grams). Add cold water (1000 grams) to make a soup;

Pour another 75 grams of sesame oil along with 5 grams of ginger into a pot and fry. Combine both mixtures.

2. Clean the intestines thoroughly in a bowl, add salt (250 grams), a little vinegar, and rub repeatedly until clean. Rinse under cold water for one day, then cut each intestine into 33 centimeters long strips, tie one end with string, stuff with a paste of buckwheat flour mixed with water, and seal.

3. Boil the intestines in water until they float to the surface, pierce them with a needle to release air, cook until done, then cool before cutting into thin slices. Serve by putting them in a bowl with the soup mixture.Vinegar250 grams, sesame seeds 15 grams,fine salt300 grams, ginger paste 10 grams, garlic cloves 4 pieces, sesame oil 150 grams.

Method:

1. Crush the garlic into a paste and mix it with vinegar, sesame seeds, 50 grams of fine salt, 75 grams of sesame oil, 5 grams of ginger paste, and 1000 grams of cold water to form a soup;Take another 75 grams of sesame oil and fry the 5 grams of ginger paste, then pour it in.

2. Clean the pork intestine thoroughly, add 250 grams of fine salt and a little vinegar, rub repeatedly until clean, then soak in cold water for 1 day, drain, cut into 33 cm long strips, tie one end with twine, fill with a mixture of mung bean powder and water, tie the other end.

3. Boil water in a pot until it comes to a boil, add the pork intestine, cook until it floats, prick holes in the intestine with a needle to release air, cook until done, remove and cool, slice into thin round pieces, serve in a bowl with the soup poured over it.