What are the special snacks in Manzhouli?

1. Roast leg of lamb

2. Russian-style Western food

3. Mongolian milk tea

4. Fried rice

5. Naipizi

6. Yupizi

The specific explanation is as follows:

1. Roast lamb leg

Roast lamb Legs evolved from roasted whole lamb. Roasting lamb hind legs separately is not only faster than roasting a whole lamb, but also more delicious and convenient to eat. Roasting lamb legs gradually replaced roasting a whole lamb.

2. Russian-style Western Food

Manzhouli is located on the Sino-Russian border and is also the largest land port in China. Due to the large number of Russians here, Russian-style Western food has long become the most important place in the area. One of the specialties.

3. Mongolian milk tea

Inner Mongolia milk tea is a traditional hot drink of the Mongolian people. It is made from brick tea water and fresh milk. Milk tea can be drunk all day long and has the functions of warming the stomach, quenching thirst, satisfying hunger, and aiding digestion.

4. Fried rice

The local rice in Mongolia is also called rice. The main method of frying rice is to wash the minced rice and remove impurities, then pour it into a pot and boil it. When the mouth of the rice is broken, take it out of the pot to dry immediately, and then put it in another hot pot to fry until cooked. This kind of fried rice tastes hard and chewy! It can be eaten dry or with fragrant milk tea.

5. Naipizi

Naipizi is a special snack that is eaten in milk tea. From June to August every year, fresh milk is boiled and cooked. When the cake is ready, the thick milk fat condenses on the pot surface to form a layer of honeycomb-shaped pockmarked round cake. After taking it out to dry, cut it into several small pieces and you can eat it. You can also sprinkle sugar on the dough and eat it as a dessert.

6. Fish Pizi

Yu Pizi is a specialty delicacy made by carving the fish into slices from the tail fin along the spine to the head and then pickling it. Remove the scales from the marinated fish, wash it, cut it into about 1-inch pieces, and steam it in a pot until cooked. The fish meat is salty and fresh, with a unique taste.