Wulanchabu Featured Food:
Fried Sheep Tail
50g sheep tail is chosen from the stout sheep raised in the Inner Mongolian Autonomous Region. Its stuffing is made of sugar, pudding, bits of candied fruit, smashed sesame and flour. Then it’s made into ten flat balls, and wrapped with the sliced tail. Before putting it into the nearly boiling vegetarian oil, dip it into the mixture of egg white and smashed dry starch by chopsticks. Then fry them one by one over a slow fire. Take it out onto the plate until it looks golden. Add some sugar, and other garnishes of white, red and green colors. The dish looks elegant like lotus emerging from the water.
The Smoked Chicken Of Zhuozi Mountain Style
The smoked chicken of Zhuozi Mountain style is a favorite dish with special flavor made in Zhuozi County of Inner Mongolian Autonomous Region. The way of making smoked chicken was invented by Li Zhen, a specialist of the twentieth century. He made the chicken especially delicious with various seasonings and spices by his exquisite skill. Since then the smoked chicken made by him has become very popular in the Inner Mongolian area. On the National Prepared Food Exhibition in 1956, it enjoyed the same reputation nationally with the braised chicken made in Dezhou County of Shandong Province, and the roast chicken made in Daokou County of Henan Province. Its features: The chicken chosen are raised on the grassland. They are boiled in seasoned soup, then smoked until they look reddish orange. They taste tender and delicious with unique favor.
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