What are the specialties of Hailar?

Handmade meat is a traditional food of Mongolian, Ewenki, Daur, Oroqen and other nomadic and hunting peoples in Hulunbeier grassland for thousands of years. That is, eating meat with your hands.

The meat of domestic animals and wild animals such as sheep, cattle, horses and camels can be cooked by hand, but hand-grabbed meat usually refers to mutton. Handmade meat is the most commonly used and favorite meal of grassland herders, and it is also an essential food for them to entertain guests.

2. Roast whole lamb

The second kind of Mongolian meat is roast whole sheep. This is an all-sheep banquet inherited from the court banquet in the Yuan Dynasty. In the Qing dynasty, it was favored by the Qing court, and was called "cheating horse banquet", which often entertained Mongolian princes. Emperor Qianlong of the Qing Dynasty once showed great poetic feeling and wrote poems to praise the banquet.

"Cheating a horse" is a different translation of "Ma Zhu" or "Zhaomu" in Mongolian, which refers to a famous dish baked by Aries after being slaughtered by traditional Mongolian methods.

3. Yang Beizi

Sheep shell, also known as black tea, is a traditional Mongolian food and a classic Mongolian dish. It is said that Genghis Khan ruled the world and once hosted a banquet in Wucha. Folk birthday celebrations, weddings, festivals,

4. Milk skin

Milk skin is called "Chagan Yide", "Wu Rumu" and "Wu Rimo" in Mongolian. Chinese means "white food". That is, the fresh milk of horses, sheep, cows and camels is poured into a pot and boiled slowly until a layer of wax grease condenses on the surface.

Lift it with chopsticks and hang it in a ventilated place to dry, which is the milk skin. It belongs to the essence of milk skin in fresh milk, which is called "black as wood" in Mongolian. It is a good product in dairy food series and has high nutritional value.

5, koumiss

Mongolians live on grasslands and live on animal husbandry. Koumiss, braised pork and roast mutton are their favorite drinks, food and hospitality dishes in daily life. Every year in July and August, Mazhuang is the season for brewing koumiss.

Hard-working Mongolian women put horse milk in leather bags, stirred it, separated the milk fat a few days later and fermented it into wine. With the development of science and the prosperity of life, the technology of Mongolian koumiss brewing is becoming more and more perfect. There are not only simple fermentation methods but also distillation methods to brew strong koumiss. Six steamed and six brewed milk wine is the top grade.

Baidu encyclopedia-handmade meat

Baidu encyclopedia-roast whole lamb

Baidu Encyclopedia-Yang Beizi

Baidu encyclopedia-milk skin

Baidu encyclopedia-koumiss