Tongliao Featured Food:
Parched Rice is the common cooked food in pasturing areas, which is called “Huershen Bada” in Mongol. They are made of broomcorn millets that are steamed firstly then stir-fried and grinding eventually. That is, pick clean and ripe broomcorn millets (the grain with bran). Then put them into the pot and add water into it until the water submerges the broomcorn millets. Like steaming rice, stew them with fire to medium well. Ladle these steamed broomcorn millets (half a liter of broomcorn millets at a time) into the heated pot with a ladle and agitate while stir-fry them. Broomcorn millets leap and send out the sound “crack-crack “ when they are heated, as if the firecrackers were set off. And give off much steam. The key of this process is heating control. When the steam disappears and the swelled broomcorn millets restore, scoop them and separate them from fine sands with a sieve. Spread out the cooked broomcorn millets on the stone mill (The thickness should be appropriate bec
Peel broomcorn and then make them into cooked rice or porridge. When it is hot in summer, put the broomcorn rice into cool water in order to lower the temperature. This is called “Water Rice”. Wrap rice, green onion, cilantro, barbeque sauce and shredded meat with fresh Chinese cabbage leaves in fall; that is Vegetable Steamed Bun. Mix cowpea with the rice and cook them, referring to it as “cowpea cooked rice ”. Broomcorn is made into flour and Knead well to form dough. Then rub the dough on Gedou faceplate into the boiling water, forming “Gege Dou”.
The Mongolian people refer to meat as Red Food and Shouba Lamb is one kind that is called “Wulanyidei” in Mongol. Shouba Lamb means grabbing meat with hands as implied in the name. It is a traditional food that has a long history more than thousands of years and potluck for herdsmen. The way of doing it is that people disassemble the mutton according to the joint of the lamb and put into boiling water to cook without salt and other seasoning. You cut it into smaller pieces with the Mongolian knife in one hand and the other hand grasp the bone. Then eat it dipping mixed flavoring.
Buckwheat Hele Noodle
The buckwheat flour is kneaded dough well and rubbed into long-stick paste. Then put them into the Hele machine tools and press into the boiling water in the pot. Scoop them up after cooking thoroughly and add some soy sauce. Taste it! The Hele noodles are thin, white and pliable but strong. It tastes delicious. You aren’t fed up with it even if always eat it.
The yellow rice flour is kneaded well to form dough and spread in the steamer that is full of cooked kidney bean. Spread the dough up to the proper thickness and cook. Cutting pastry is pliable but strong, glutinous. The color is yellow and full of fragrance. The best choice is that dipping sugar when eating.
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