STUDY IN INNER MONGOLIA

The Traditional cuisine in Inner Mongolia takes beef and mutton, and particularly the latter, as its main ingredient. Among the famous dishes is barbecue lamb, roast tenderloin of lamb, roast leg of lamb, kebab, boiled mutton or whole lamb. The instant-boiled mutton in hot-pot to go with Zhaojun rice wine and sesame pancakes is a well-known delicious course usually served in winter. The beef courses are mostly braised or roasted. There are braised ox-tail, beef kebab, braised ox tendon, ox-tendon in egg-white, etc. Camel hoof with other delicacies is a dish that matches the taste of braised bear's paw and red-cooked or steamed mushrooms are real delicacies. The world-famous facia (a kind of edible algae), which means good omen and fortune to the native people, needs meticulous skill in preparing. It can be either cooked with meat made into vegetarian dishes, such as facia in egg-white and facia in casserole that unbelievable delicious. Braised elk's nose and crisp fried hazel grouse..