"Bayanor" is Mongolian, meaning "abundant lake", located in the renowned Hetao Plain and Ulaat Grassland.

The specialty.SnacksInclude:PorkSpicy chicken, sourporridge, pork stewed with pickled cabbage, Baomen stuffed skin, Baomen stew,butter,Stewed noodles, braised pork, Baomentofu skin, iron pot stewed noodles,muttonball and pickled vegetables stir-friedbeefsteak.

Baomen stuffed skin

Introduction

"Yuangui" (: let) in the folk.It is a traditional snack with strong Inner Mongolia flavor.Especially, Baomen yuangui has its own style and is worth tasting!Whenever it's scorching hot summer, this snack becomes the best choice for northern people to cool off.Yuangui, though a snack, can be used as a main food to relieve hunger, or as a dish, serving as cold dishes for drinking.Suitable for both cold and hot seasons, it can be enjoyed all year round.

Yuangui is made by wrapping seasoned meat into dough skin.Steamed.Ingredients:Meat filling, wheat flour, water.Picked with vinegar.Preparation:Knead the dough, shape into thin wrappers, stuff with meat mixture and steam or fry until golden.mashed garlic, and other condiments, it is spicy, refreshing, tender, smooth to the taste, and leaves a lingering aftertaste.

Features:Savory and juicy, crispy on the outside and soft inside.One of the most popular varieties in this area, loved by people of all ages, especially favored by women; it is always bustling throughout the year but more so during summer when it becomes a must-have dish for drinking, whether at small street stalls or grand restaurants, taverns, and banquets.How to eat:Fried or steamed, often served as a snack or main dish.Such versatility stems from its unique flavor.

Mutton from Ulaat

IntroductionUlaat mutton is a geographical indication trademark.The middle of Ulaat successfully registered "Ulaat mutton" as a geographical indication product trademark, with the trademark number 7326605.To establish this valuable golden brand and enhance people's recognition and desire to consume Ulaat mutton, forming a scaled sheep industry, middle of Ulaat established a sheep husbandry association in 2008. They began quality testing and analysis of Ulaat mutton from that year, found its unique qualities, and applied for the geographical indication product trademark.The successful application of the geographical indication product trademark protects the meat and livestock products produced by Ulaat grassland through legal means, integrates existing resources, organizes the vast number of herdsmen to engage in scaled, scientific, standardized breeding, develops distinctive brands, develops characteristic industries, which can effectively drive herdsman income growth.After steaming, this gel-like substance is called "noodle gluten".Pork and chickenIntroductionThe preparation method is to fry pork and chicken pieces, add potatoes and tofu, cut ， ，A senior artist from Beijing passed by Bayanhu and tasted "Yi Pin Xiang" with a few cups of water wine. Excitedly, he wrote "Small shop but many guests, fragrant wine does not intoxicate people" as a gift to the small store.The former involves steaming, while the latter uses distillation.An overseas businessman came to Baotou for sightseeing and ， “ ” ：“ ， ，"Yi Pin Xiang" owner Yang San's pork and chicken became famous, and the number of people learning to make pork and chicken also increased.

Gradually "pork and chicken" settled in various small and medium-sized restaurants across regions.

Urban and rural residents are particularly fond of pork and chicken.

Hami Stewed Vegetables

Mutton stewed with pickled cabbageIntroductionFor centuries, people in the Hetao region have loved mutton stewed with pickled cabbage.This is due to climate, environment, and living habits.

Every October or so, residents of both urban and rural areas in the Hetao area will pickle cabbage. They place large cabbages in jars and apply appropriate weight stones for 10-15 days until sour, then it can be eaten.To make mutton stewed with pickled cabbage, first cut meat into slices and fry them in a pan to release the oil and turn yellow. Then add seasonings (large spices, Sichuan pepper, scallion segments, garlic pieces), potato cubes, stir-fry several times, then add washed and chopped pickled cabbage, stir-fry for a few minutes, then add an appropriate amount of water, cover the pot and cook until done.It is both fragrant and filling, very popular in western regions. Passersby who try this dish are left with a lasting impression.

Features:

Economical and nutritious. The combination of mutton and pickled cabbage makes the meat not greasy but tender and refreshing. It also has the effects of softening blood vessels, lowering cholesterol and triglycerides.

PotatoHow to make:Cut pork into slices and fry them in a pan until oil is released and meat turns yellow. Add seasonings (large spices, Sichuan pepper, scallion segments, garlic pieces), potato cubes, stir-fry several times, then add washed and chopped pickled cabbage, stir-fry for a few minutes, then add an appropriate amount of water, cover the pot and cook until done., carrot,bean curd, pickled Chinese cabbage, scallion, salt.Method:

Firstly, use pork belly to fry until golden and then add lean pork

into the pot.Next, add some fatty meat that is a mix of fat and lean parts and cook until half-done, then add water to bring it to a boil, skimming off any foam on the surface;put it in.；

Add soy sauce, five-spice powder,gingerslices as seasonings.After boiling for some time, add wide potato noodles cut into strips, shredded pickled Chinese cabbage, and cubed potatoes, along with salt.Once the soup is almost reduced, sprinkle scallions and break up the potatoes with a spatula before serving.Sour Porridge

Introduction.

Sour porridge falls under the category of sour rice dishes. The sour steamed rice and sour thin porridge each have their unique flavors.

On hot summer days, eating two bowls of cold sour millet soup with rice during noon breaks can keep one cool without feeling hungry or thirsty in scorching fields.

For laborers, this home-cooked meal is unmatched; but what could be more delightful than these local dishes?

Sour porridge aids digestion.During the Spring Festival when everyone enjoys a feast, and sometimes overindulges on greasy foods that make one feel uncomfortable or lose appetite, eating sour porridge several times can restore one's appetite.It is speculated that sour porridge may have anti-cancer properties.Scientists haven't tasted this humble food and wouldn't waste time on it.The acidic substance produced during fermentation of the sour rice has been linked to the extraction of antibiotics like penicillin and streptomycin from spoiled vegetables, grains, or animal skin and flesh."Two bowls of sour porridge can replace Baohe Pills for digestion."

Mutton BallsIntroduction.Mutton balls are made by mixing ground beef with seasoned flour dough, shaping them into rounds, frying until cooked, then steaming to soften before flipping over in a bowl or plate.Method:

Ingredients: 500 grams of mutton (fat and lean), 10 grams of salt, 15 grams of cornstarch,1 gram of monosodium glutamate. Steps:Cut the mutton into thin slices, pound them with a mallet to break down the meat;

Combine the pounded mutton with water and salt, mix in starch until it forms a paste, then shape into small balls.Place these balls in boiling water over low heat until they float on the surface.

Once cooked, you can serve them by stir-frying, braising, or making soup.

Roo Shank

Introduction.Roasted roo shank from the Hulunbuir grassland is prepared using a secret herbal marinade that combines native herbs and traditional techniques. It offers a delicious taste with lingering flavors, easy digestion, and strong health benefits.Mutton is mild in nature, benefiting the spleen and stomach, warming the kidneys, and enhancing vitality, making it the most nutritious meat for all.

Mutton contains various active substances that benefit blood circulation, the nervous system, and overall well-being.

Product Selection:

Selecting high-quality hind leg meat from grass-fed roos in the Hulunbuir grassland.Product Ingredients:)15 grams,monosodium glutamate1 gram

Method:

1. Slice the mutton thinly, pound it with an iron hammer to make it thin;

2. Mix the mutton with water, salt, and starch, blend until a mutton paste is formed;

3. Form the blended mutton into small balls by hand; put them in a pot of boiling water, simmer over low heat until the balls float to the surface;

4. Afterward, you can cook it by stir-frying, braising, or making soup.

Roast Deer Leg

Introduction

The roast deer leg is made from free-range from the Xilamuren grassland in Inner Mongolia, marinated and cooked with a secret herbal sauce. It has an exquisite taste, lingering aftertaste, is easy to digest, and benefits health.

Muttonmild natured, it nourishes the spleen, benefits yang, warms the kidneys, and strengthens yin. It excels among all meats in enhancing kidney qi.Mutton contains various active substances beneficial forblood circulation systemand nervous system.Mutton's nutritional value surpasses that of pork, beef, and other types of meat.

Product Selection:

Cultivated Free-Range: Choose the best quality hind leg meat.Hamhind leg meat

.

Deer meat, natural spices, salt.

Kimchi stir-fried beef strips

Introduction

Kimchi stir-fried beef strips

The is mild, the beef tender and delicious, with a distinctive flavor of kimchi, suitable for everyone to enjoy.

Preparation

Step one Prepare 16 ounces of beef slices, 8 ounces of kimchi, and optionally some leeks, chili peppers, ginger, and scallions.Chili, scallions, ginger, etc.

Step two Heat the oil in a pan, then add chopped ginger and scallions, as well as green and red chili peppers.

Step 3: Sauté the prepared ingredients until fragrant, then add pickles and beef slices. Add sugar and a little dark soy sauce during the cooking process.

Step three Cook until the ingredients are fragrant, then add the kimchi and beef slices. Quickly add some sugar and a little old soy sauce while stir-frying.

Iron Pot Braised Noodles

Step four Add leek segments before the end of cooking and add a little water starch to finish.

Iron pot stewed noodlesIntroduction（Stewed noodles are an innovative product in traditional noodle dishes, with a unique preparation method known as "stewing". From a culinary perspective, stewing preserves the protein structures in the flour without breaking them, making it more nutritious and delicious.an innovative product, its manufacturing technology is — braising. From a culinary perspective, braised noodles will not be damaged by water cooking, ensuring their quality.flourIt originated during the Song Dynasty in regions such as Shanxi, Hebei, western Inner Mongolia, Henan, and Shaanxi. In recent years, its popularity has spread across China, widely beloved by consumers.Nutritional value:Wheat flour: Rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium, beneficial for heart health, spleen strengthening, intestinal fortification, heat-clearing and thirst quenching.Yardlong beans: Contain rich vitamin B, C, and plant protein, good for brain tranquility, digestive system regulation, prevention of acute gastroenteritis, vomiting, and diarrhea.In recent years, braised noodles have gained popularity across the country and are beloved by consumers!

Nutritional Value:

It is particularly beneficial to those with spleen deficiency symptoms such as poor appetite, diarrhea, and nausea.

PreparationIngredients:Five spice pork, yardlong beans, potato, scallion, ginger, fresh noodles.It can prevent acute gastroenteritis, nausea, and diarrhea.Method: First prepare the base with related ingredients, then add raw noodles, cover and stew for about 20 minutes, stir occasionally to ensure even cooking.Iron pot stewed dishes are authentic rural cuisine. Due to limited experience, it's often challenging for inexperienced cooks to get right.Therefore, mastering iron pot stews is a hallmark of skilled farmers' kitchen artistry and highlights the difficulty in achieving perfect consistency between main and side dishes under heat.

Inner Mongolian lamb

IntroductionInner Mongolian lamb is a geographical indication trademark.Ulaat County successfully registered the "Inner Mongolian lamb" geographic origin certification trademark, with registration number 7326605.To protect this valuable brand and increase consumer awareness and demand for Inner Mongolian lamb, the county has established a sheep herding association since 2008. They have conducted quality assessments and analyses of Inner Mongolian lamb to identify its unique qualities, applying for the trademark in that year successfully.

The successful registration of this geographic origin certification trademark legally protects Inner Mongolian lamb production and resources, promoting large-scale and scientific farming practices to create a distinctive brand and boost local economic development.

Pork stewed chickenIntroductionIts preparation involves frying pork and chicken, then adding potatoes and tofu. Finely chopped scallions, garlic, ginger, and spices such as Sichuan pepper and star anise are added. Slow-cooked over low heat until tender and flavorful.An elderly artist in Beijing tasted this dish at Yipinxiang and praised it so much that he inscribed the shop with a poem "Small place but many customers, fragrant wine does not intoxicate".A foreign businessperson who visited Baoyanhua was deeply impressed by this dish from Yipinxiang and said it is unique to local cuisine.The popularity of Yipinxiang's pork stewed chicken attracted more people to learn the recipe, leading to its widespread use in various restaurants across regions.

Ula

Introduction

Ula is a geographical indication trademark.

People in Hetong love to eat pork and pickled cabbage stews due to their climatic conditions and living habits. In late October, households prepare pickled cabbage by placing large cabbages in jars with weights for 10-15 days until they are sour enough.

For making the stew, first sauté sliced pork until golden, then add seasonings like star anise, Sichuan pepper, scallions, ginger. Add potato chunks and stir-fry briefly before adding shredded pickled cabbage, cook until done with water added as necessary.

The successful application of the Ula geographical indication product trademark protects the lamb meat produced in the Ula grassland. It also integrates existing resources to promote large-scale, scientific, and standardized farming among herders, creating distinctive brands and developing local industries, which can effectively boost farmers' income.

Pork Stir-fried with Chicken

Introduction

mixed withchickenand pan-fried before being added to the pot along with potatoes and tofu. Cut onions, garlic, and ginger are then added, followed by Sichuan peppercorns and star anise. Slowly cook over low heat until done.Sichuan pepperstar anise

The head of a famous artist in Beijing wrote "Small shop with few customers, fragrant wine does not intoxicate people" after tasting the pork stir-fried with chicken at Yipinxiang in Baianhua, expressing his delight.

A foreign businessman visited Baianhua and was deeply impressed by the pork stir-fried with chicken from Yipinxiang, stating that only local delicacies can be enjoyed repeatedly. This dish is particularly popular among those who come to learn how to make pork stir-fried with chicken at Yipinxiang.”

Yipinxiang owner Yang San's pork stir-fried with chicken gained popularity, attracting more people to study this recipe.This dish gradually spread to various restaurants across the region and beyond.Rural residents are particularly fond of it.

Pork Braised with Sauerkraut

Introduction

For centuries, people in the Hetao area have enjoyed pork braised with sauerkraut.This is due to climatic and environmental factors as well as living habits.

Starting from October each year, regardless of whether they are urban or rural residents, people would pickle cabbage to make sauerkraut. Place the large cabbage in a jar, add appropriate weight stones, and let it ferment for 10-15 days until sour, then consume.sauerkrautlarge cabbageChinese cabbagelarge cabbage

Firstly, slice the pork into pieces and stir-fry in a wok until fatty parts turn golden. Add condiments (clove, Sichuan peppercorns, scallion segments, garlic slices), potatoes, and sauté a few times before adding washed chopped sauerkraut, stirring for several minutes. Finally, add an appropriate amount of water and cover to cook thoroughly.

Characteristics:

Economical, nutritious, pork and sauerkraut complement each other well; the meat is tender without being greasy while the cabbage is refreshing. It also helps soften blood vessels, lower cholesterol, and triglycerides.

Preparation

Firstly, slice the pork into pieces and stir-fry in a wok until fatty parts turn golden. Add condiments (clove, Sichuan peppercorns, scallion segments, garlic slices), potatoes, and sauté a few times before adding washed chopped sauerkraut, stirring for several minutes. Finally, add an appropriate amount of water and cover to cook thoroughly.