Inner Mongolia Food Guide
-
Province:Inner Mongolia (Chinese: 内蒙古, Pinyin:Nèi Měnggǔ)
-
Population :23,840,000
-
Area :1,183,000 km2 (457,000 sq mi)
-
Overview:The Inner Mongolia Autonomous Region, bordering to the north with both the Republic of Mongolia and Russia, is the widest province in China (by its latitude). It is the third largest Chinese province (over 1.1 million square kilometers or 424,736 square miles) but not very populated.
The local food of Inner Mongolian is a blend of its changing cultures as the cuisine is representative of both Mongolian and Chinese influences. Most of the food is similar to Muslim dishes found in Xinjiang and other minority provinces of China with special emphasis on lamb. The fertile grasslands of Inner Mongolia also allow for plenty of cattle which in turns adds many diary products to the daily Mongolian diet.
Roast Lamb
Roast lamb is the traditional Mongolian food, which is specially prepared when a dinner party is held in honor of the distinguished guests or a great celebration is held. The roast lamb, which looks golden red and tastes quite delicious, is laid on a square wooden dish.
Instant-Boiled Mutton
Instant-boiled mutton, also called the Mongolian Fire Pot, was created in the Yuan Dynasty. Choose mutton from the back, rear legs or tail of a killed sheep. Cut the mutton into slices. The boiled mutton is fresh and tender, not greasy.
The Zhaojun Tomb is one if the most attractive scenic spots in Inner Mongolia, located at the bank of Dahei River, 9km south of Hohhot.
Situated in the southeast part of Damao Banner, the Xilamuren Grassland scenic spot is about 90 km away from Hohhot.
