Discover Chinese food
Local dishes, ingredients and the stories behind them.
Horqin meat pies 科尔沁蒙古馅饼
The crust is tender with crisp browned patches, while the center releases savory meat juices. It is usually less bread-heavy than a thick baked bun.
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Mongolian roasted millet 炒米
Dry grains are crisp and nutty; soaked ones are mellow, chewy and milky. The same serving can therefore offer different textures over several minutes.
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Xilingol stone-cooked lamb 石头烤肉
The meat becomes moist and concentrated in flavor, with fatty juices coating the other ingredients. It is not the same texture as a thin grilled skewer.
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Hetao braised noodles 河套焖面
The noodles become glossy and deeply seasoned, with a firmer chew than noodles left in soup. Vegetables and meat add contrasting textures throughout.
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Zhuozishan smoked chicken 卓资山熏鸡
The skin has a concentrated smoky fragrance, while the meat beneath is tender and savory. Different parts offer leaner or richer bites.
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Fengzhen mooncake 丰镇月饼
The outside is firm and toasted, while the dense crumb carries a mellow sweetness and grain aroma.
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Alxa camel meat pie 驼肉馅饼
Expect a crisp-to-tender dough contrast and a substantial, savory meat center. The exact flavor depends on the cut and recipe, so avoid expecting every camel pie to taste identical.
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Alxa shami jelly 沙米凉粉
The jelly is smooth and slippery, with a mild base that carries the dressing. It should be distinguished from ordinary mung-bean jelly by its ingredient.
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Mongolian milk skin 蒙古奶皮子
Fresh milk skin is rich and creamy, whereas a dried piece can be firmer and more concentrated in flavour. It softens in warm tea, changing the experience from chewing a sheet to drinking a fuller, milk-rich bowl.
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Mongolian cultured cream 蒙古奶嚼口
The texture is thick and smooth, with a milky richness and a gentle fermented tang. Sweetening changes the balance considerably; a plain sample gives a better sense of the dairy flavour before sugar or grains are mixed in.
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Harqin sticky bean buns 喀喇沁黏豆包
The wrapper is sticky and dense rather than fluffy; the bean centre contributes a softer, earthy sweetness.
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Hure buckwheat noodles 库伦荞面
Buckwheat brings a darker colour and an earthy grain taste. A wheat blend can make the noodles more elastic.
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