Hohhot gourmet

Hohhot cuisine includes barbecue, mutton offal, steamed dumplings, hand-pulled mutton and Mongolian milk tea.

1, baking

Roasted fruit is called Inner Mongolia Hamburg by Qingcheng people. Walking on the streets of Hohhot, you can see the stalls of roasted fruits from time to time. Before approaching, the thick fragrance will come to my face. Baked fruit is rich in flavor, hunger-resistant, easy to carry, economical and practical, and has various tastes: white baked fruit, salty baked fruit, sweet baked fruit, spicy baked fruit, brown sugar baked fruit, red bean paste baked fruit, ghee baked fruit and so on.

2. Mutton offal

Mutton offal in Hohhot pays attention to three ingredients, three soups and three flavors. The three ingredients are divided into main ingredients and auxiliary materials, and a bowl of mutton offal shows that both main ingredients and auxiliary materials are incomplete; Three soups are three chop suey practices; Three flavors are relatively simple to say. There are three flavors on the dining table specializing in mutton offal, namely a plate of coriander powder from Chun Lv, a plate of red and dazzling Chili noodles, and a plate of white and glittering salt.

3. Steamed dumplings

Shaoshao originated in the early Yuan Dynasty and spread to Beijing, Tianjin and other places in the Qing Dynasty. Qingcheng people jokingly call less a hard breakfast. Authentic steamed dumpling restaurants are priced according to the weight of the skin. When you suffocate in Hohhot and steamed dumplings, don't order according to jiaozi's quantity.

Step 4 deal with mutton

Handmade mutton is a famous national traditional food in Inner Mongolia. Select fat and tender sheep, cook mutton with bones, and add seasoning to make the meat cooked but not hard; When you wash your hands and eat meat, you take the meat in one hand and the knife in the other, cut, dig, pick and slice it, and eat the meat on the sheep bones cleanly, hence the name "grasping the meat by hand".

5. Mongolian milk tea

Mongolian milk tea is called "Su Dai eggplant" in Mongolian. Choose green brick tea or black brick tea, break it into tea bags, put it into boiling water in a copper pot, take it out after the tea bag is rich in tea soup, and add salt, special milk chewing (cream) and a small amount of ghee; After completely melting, slowly add fresh milk, boil milk tea from time to time, and lower the temperature appropriately to make the flavor more integrated.

Reference to the above content: Baidu Encyclopedia-Hohhot