A list of the contents of this article:

1. Chifeng dried mutton: Chifeng dried mutton is soaked in Chifeng's unique spring water, pickled and dried. The meat is fresh and tender and has a strong mutton flavor. Chifeng lamb: Chifeng is located in the grassland area, raising a large number of sheep, Chifeng lamb meat fresh and tender, off the flavor, is the local specialty food. Chifeng honey: Chifeng area has a suitable climate, flourishing flowers and plants, and the honey produced is of good quality, sweet and delicious, and is widely loved.

2. Bai Jia Smoked Chicken, Inner Mongolia Chifeng traditional specialty cuisine. Smoked Chicken is made by cooking and roasting with golden color and fresh and tender meat. (2) Huazi fish in Dali Lake is a specialty of Keshikten Banner, Chifeng City, Inner Mongolia Autonomous region. The meat of Huazi fish is delicious because it is small and suitable for frying. (3) Braised Beef Tendon in Brown Sauce, a famous dish of Wengniute Banner, Chifeng City, Inner Mongolia.

3. The following are some delicious features of Chifeng: Chifeng pair clip: Chifeng pair clip is a famous specialty snack in Chifeng, which comes from a kind of stewed pancake, which is mixed with a certain proportion of oil and water, rubbed Jesus with millet noodles or millet noodles, and coated with ghee, roasted for a while before eating, filled with bacon inside, scorched on the outside, and tasted delicious.

4. Pickled meat: pickled meat is a traditional Mongolian delicacy. Mutton or beef is usually selected. The whole piece of meat is cooked in boiling water, then torn into small pieces by hand and dipped in seasoning. This method of eating is simple and primitive, but it can retain the original flavor of the meat to the maximum extent and taste delicious. Roast Whole Lamb: Roast Whole Lamb is a typical delicacy in Inner Mongolia, especially in Chifeng area.

5. Chifeng Roast Whole Lamb: Chifeng Roast Whole Lamb is a very famous local cuisine, famous for its unique cooking skills and delicious taste. It is recommended to go to the "Chifeng Roast Whole Lamb" store in Chifeng city. Roast Whole Lamb here is fresh, juicy and fragrant, which definitely gives you endless aftertaste.

What are the specialties of Chifeng in Inner Mongolia?

1. Bai Jia Smoked Chicken, Inner Mongolia Chifeng traditional specialty cuisine. Smoked Chicken is made by cooking and roasting with golden color and fresh and tender meat. (2) Huazi fish in Dali Lake is a specialty of Keshikten Banner, Chifeng City, Inner Mongolia Autonomous region. The meat of Huazi fish is delicious because it is small and suitable for frying. (3) Braised Beef Tendon in Brown Sauce, a famous dish of Wengniute Banner, Chifeng City, Inner Mongolia.

2. The pair clip is a popular food with bacon in the pancake. It is the local meat Jia bun in Chifeng, which is crisp and delicious. It is very convenient to buy a few meals and dishes during the meal. Chifeng pair has become famous since Su Wenyu created the "resurrection long" pair in 1917.

3. Pickled meat: pickled meat is a very famous traditional delicacy in Chifeng area, mainly made of mutton or beef. The meat is fresh and tender, the taste is unique, and it tastes fragrant. It is one of the important dishes for the local people to entertain guests. Mongolian milk tea: Mongolian milk tea is a characteristic drink in Chifeng region, which is mainly made from milk or sheep's milk and seasoning such as tea, salt and butter.

4. Roast Whole Lamb: Roast Whole Lamb is not only the most grand way of hospitality for Mongolian guests, but also a famous dish on the prairie. The selection of fat lamb, after a special pickling and roasting process, makes the mutton tender and delicious, fresh and juicy. Milk tea: Mongolian milk tea is a unique drink, usually mixed with milk or sheep's milk and tea, sometimes with salt or sugar.

Sheep offal: sheep offal is cleaned and cut into pieces, then stewed with radish, coriander and other vegetables. In a word, Chifeng's delicious food not only tastes delicious, but also has strong local characteristics and ethnic customs.

Materials: 120 grams of low-gluten flour, 90 grams of ghee, 100 grams of millet noodles, 250 grams of pork (thin), 1 tablespoon of fish sauce, 10 grams of spring onions, 60 grams of water. Melt the ghee in water and heat it to temperature. 120 grams of low-gluten flour, 40 grams of ghee and 60 grams of water. Mix the dough with oil, knead it for a while and simmer for half an hour. Pour 100 grams of millet noodles into 50 grams of ghee and stir well to form a pastry. Roll the oily dough into large pancakes.

The main ingredients for preparing ingredients in Chifeng are beef and mutton, so you need to choose good quality meat. In addition, you also need to prepare onions, ginger, garlic, cooking wine, salt, pepper and other seasonings. Sliced beef and mutton into thin slices, about 2-3 mm thick. When slicing meat, we should pay attention to the knife edge to be slightly oblique, so that the cut meat can be thinner and more uniform.

Bake the cake, then use a knife to open the side of the cake, tuck in the smoked meat and serve.

Package pair clip: take a dough crust, put in the right amount of stuffing, then fold the dough in half, squeeze the edge to ensure that the stuffing will not leak. Soldering: pour a small amount of cooking oil into a pan, heat it and put it into a pair of clips. Fry over medium heat until the bottom is golden and crisp, then turn over, and continue to fry until the other side is also golden and crisp. Out of the pan: after frying on both sides, take out the clip and put it on the plate. You can use the lid to simmer for a while to make the filling inside the clip more tasty.

The pair clip comes from a kind of "steamed bread cake", which uses a certain proportion of oil and water to rub Jesus with millet noodles or millet noodles, and coated with ghee, roasted for a moment before eating, with bacon inside, scorched and tender on the outside, and tastes delicious.

Make a cut and add bacon in the middle of the branded cake, and the scorched pair will be ready. If accompanied by a bowl of mutton soup, it will be excellent.

Guys, what did Chifeng do to the clip?

The pair clip comes from a kind of "steamed bread cake", which uses a certain proportion of oil and water to rub Jesus with millet noodles or millet noodles, and coated with ghee, roasted for a moment before eating, with bacon inside, scorched and tender on the outside, and tastes delicious.

The practice of clamping

1. Step: melt the ghee in water and heat to a high temperature. 120 grams of low-gluten flour, 40 grams of ghee and 60 grams of water. Mix it into an oily dough. 100 grams of millet noodles are ready. Pour in 50 grams of ghee. Stir well to make a pastry. Roll the oily dough into large pancakes. Coat it with millet pastry. Roll it up. Divide it into uniform noodles. 1 the section is folded inward and folded to form a round agent.

2. Pair clip (this is our Chifeng staple food): the main way is to use meat oil and noodles to make the same thing as baked cakes, then cut it with a knife and put in smoked pork.

3. Chifeng's traditional practice is to mix flour, oil and water in a certain proportion, then add salt, vanadium, five-spice noodles and a little sugar into dough to wake up thoroughly, roll into thin slices, put a layer of pastry made of millet flour and lard on top, roll it up, pull it into a small dough cake, bake it in the oven, and then add bacon. The key to Chifeng's delicious food is the degree of crispness of the pancakes and the taste of bacon.

4. The pair clip was originally created in the old Hada city of Chifeng at the end of the Qing Dynasty. The leather of the pair clip is made of millet noodles or millet noodles. When eating, it is coated with ghee, placed on a special iron fork, re-baked over low heat, and then sandwiched with bacon. The best thing for the clip is to eat it out of the oven. Once it gets cold, the leather of the clip will become hard, and the bacon will dry, making the taste much worse.