Hulunbuir Food

Last updated by  at 2013-11-2

Hulunbuir Featured Food:

Whole Fish Feast

The carps, crucian carps, white fishes and red sword tails produced from Hulun Lake are meaty and nutritious with rich protein, inorganic salt, carbon dioxide, fat and various vitamins and so on. The fresh fishes and lake shrimps of Hulun Lake can make more than 120 kinds of dishes, known as “Whole Fish Feast”. Fish dishes are not only nutritious but also fresh, and are worth tasting a hundred times. There are different scales of roasted fish feast including 12 dishes, 14 dishes, 20 dishes, 24 dishes. There are even roasted fish feasts 100 dishes. The main precious dishes include two dragons playing with a pearl, fish slices with tomatoes, salad fish slices and so on.

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Roasted Lamb Legs

The roasted lamb legs are a precious kind of dish for entertaining distinguished guests in Hulunbuir. The roasted lamb legs were evolved from the roasted whole lamb. According to the legend, nomad and herds peoples living on vast North of China had the habit of eating roasted preys and whole lamb sitting beside the bonfire. Gradually people found the tastiest part of the lamb was the hind legs, so people cut off the hind legs to roast. Compared to roasting the whole lamb, roasting lamb legs is quicker and more palatable. So gradually roasting lamb legs took the place of roasting the whole lamb. After longstanding development, people add various ingredients and sauces during the course of roasting lamb legs to make them fragrant, fresh. The roasted lamb legs are tender and fragrant, so it won a reputation of “Smell the fragrance before seeing the lamb legs.” 

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Roasted Whole Lamb

The roasted whole lamb is a kind of precious dish for entertaining distinguished guests, sacrificing, and for opening ceremony of important festivals. The roasted whole lamb with special favor is famous for color, fragrance, taste and shape. The basic skill in making the roasted whole lamb is like this. Select a tow-year old fat lamb and kill it. After scalding away the fleece and fishing out the viscera, cook the lamb and put the seasonings into the abdominal cavity. Roast the whole lamb in a bakeout furnace. The roasted whole lamb was derived from Mongolian roasted mutton and roasted duck.

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