Tongliao Featured Food:
Coarsely Ground Corn
Coarsely Ground Corn is also called “cornmeal”. Peel the corn and smash every granule into several portions. They are used to cook or make porridge. Corn is made into corn flour; knead dough and ferment. The corn flour can make fried pancake, steamed bread of corn (wo wo tou), steamed sponge cake, etc.
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.
Roasted Gigot is a famous excellent meal used to entertain distinguished guests for Mongolians. It develops from roasted whole lamb. Roasted gigot not only saves time than roasted whole lamb, but also tastes fresh and delicious. What’s more, it’s convenient to eat. So roasted gigot gradually take the place of roasted whole lamb. Add all kind of secondary materials and seasoning progressively during the roast after long-term development. It is the collection of shape, color, flavor and fresh. The color is beautiful and attractive; the meat is savory; the outward meat is scorched and crisp; the inward meat is tender. It is crisp but not greasy. It is praised for “Smell the miraculous fragrance without looking at the superior meal”.
Cast millet flour and corn flour uniformly on heated frying pans and fry well. The color of pancake is light yellow and thin like a piece of paper. You can enjoy the pancake rolling with green onion and shredded potato.
Sticky Dry Bean Stuffed Bun
The yellow rice flour is kneaded dough and ferment well. The cowpea and adzuki beans are made into stuffing. And cook well, calling sticky dry bean stuffed bun. It is generally that enjoy this delicious meal in the first month and the last month of the lunar calendar. When people work hard during the harvest season in fall, also enjoy it.
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