Xilinguole Featured Food:
It was invented in late Ming dynasty when the Mengguolejin Clan settled in Buxin Area of Liaoning Province. The original Mongol Pie is made of locally produced buckwheat, beef and mutton. In 1636 when the Left Tumote Banner was set up, pie was soon introduced into the then official residence. Mongo Pie used to be cooked through baking and frying, but later people used milk and oil of beef and mutton to fry it. Now the skin of the pie is made of flour and is then fried in bean oil. Mongol Pie features thin skin, golden-yellow color, and lasting fragrance.
Kumiss in Mongolian called “Qige” or “Airige’. It a kind of drink with low alcoholicity and made of horse milk. The local people here usually put fresh horse milk into a peltry bursa, and then hang it under sun. Every day they will churn up the horse milk for several times so as to ferment it and then let it become sour. When the horse milk turns to be colorless and transparent, it will be ready as Kumiss which tastes quite sour and spicy.
Hot Candied Sweet Creme
The thickness of a piece of Hot Candied Sweet Creme depends upon how much milk you use. Normally it takes 3 or 3.5 kilograms of milk and other assistant materials including flour, starch, baking power, white sugar and sesame. The cooking method is as follows. Mix flour, starch and baking power first, add two spoons of water into it, and then churn up. Put a little salad oil into the mixture so as to make it become a crackling paste; cut the prepared creme into pieces of diamond; put salad oil into the hot pan and wait until the creme with crackling paste can keep its form; When the oil temperature rises to 50 to 60 ℃,fry the creme with crackling paste again till it turns golden-yellow; add some water into the pan to let the white sugar melt; when the white sugar turns light-yellow, put it onto the fried creme with crackling paste; scatter some sesame onto it and make the creme more delicious. The major characteristics of the special local food are sweet, crackling and fragrant with s
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