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    Pure Montessori Restaurant
    2015-10-04 1244

    meishi1

       Mongolian meal as a very local characteristics of the restaurant, is one of the concentrated food in the north, absorbing the geographical features, climate characteristics, cultural characteristics. Mongolia diet not only created its powerful and vigorous physique, and embodies its bold national character. And the formation of the unique Mongolian food culture, a secret that domestic and foreign gourmet admiration. Mongolian meal as Inner Mongolia ten culture is one of the symbols, in minority culture protection and inheritance work occupies significance and status.

        Have a meal can be divided into three categories, namely, meat, milk food, food. Three meals a day, both dilute dries, morning noon usually drink tea bubble fried rice, milk food, hand grilled meat at night boil mutton noodles, eat steamed stuffed bun. Mongolia herdsmen as a guarantee of life, the source of wealth. Eclipse of the sun, every meal can not be separated from the milk and meat. With milk as raw material of food, Mongolian called "Chagan Yide", meaning holy and pure food, namely "parasites"; meat as the raw material of food, Mongolian called "Ulan Yide", meaning "red food". Mongolian in addition to the most common milk to eat, eat goat's milk, mare's milk, deer and camel's milk, in which few do for fresh milk drink, most processed into dairy products. 

        Mongolian meat mainly cattle, sheep meat. Secondly, goat meat, a small amount of meat in the hunting season also hunted yellow mutton. Mutton common traditional edible method has more than 70 kinds of lamb feast, tender skin whole sheep feast, ham hair whole sheep feast, roast lamb, roast lamb heart, fried lamb tripe, sheep stew so, the most characteristic is Mongolian roasted whole lamb (Skinning roast), oven baked skin whole sheep or Alashan Kaoquan Yang, the most common is hand the lamb.

        Share with red food, parasites in the diet are equally important position is the unique Mongolia food -- fried rice. Mongolia and the western region is useful "collapse" of the custom of fried rice. Flour to make a variety of foods in the daily diet of the Mongolian is also increasing, the most common is noodles and pancakes, and good at with the flour and stuffing made distinctive Mongolia steamed stuffed bun, Mongolian pie and Mongolian pastries Xinsu cake and so on. Mongolian every day can not be separated from the tea, in addition to drink tea, almost all the habit of drinking tea, first thing every morning boil tea, boiled tea is best to use a dozen new net water, bring to a boil. Pour placed at the end of the tea net pots and pans. Cook over low heat for 2-3 minutes, then the fresh milk and salt to boil can be.

    Mongolian milk tea, sometimes with butter, or vrum, or fried rice, etc., the aromatic flavor, salty crisp and delicious, nourishing beverage containing a variety of nutrients. Some people even think that the three day not to eat food, but a day not to drink tea.

        Mongolia family also like to be a lot of wild plants of the fruits, leaves, flowers for cooking tea, a good tea flavor, and some can prevent and treat diseases.

    Most Mongolia people can drink, drinking wine is wine and beer, and some areas of drinking milk and horse milk wine. During the holidays or guests and friends, have the habit of drinking. Milk wine is made from fermented fresh milk, without distillation.

    The typical food: Mongolian rich food features many such as roast lamb, roasted whole sheep skin, hand take the lamb, fried sheep, roast leg of lamb, milk, tofu, steamed stuffed bun, Mongolia, Mongolian pie and so on. There are folk: cream; vrum; hair removing whole sheep feast; cooked lamb mutton rolls; Chinese cabbage; new cake; drying in Steamed Rice.


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