The grassland food culture of Inner Mongolia “White Food” + “Red Food” is deeply rooted in the blood of Mongolians, and its long-standing food culture is an important part of Chinese national culture. Inner Mongolia Wulatezhongqi has a Mongolian-style staple food, the Mongolian pie. The people here really have a special liking for this magical Mongolian pie.

The Mongolian pie is made of Hetao high-quality flour, which is made of local high-quality hard wheat. It has good toughness, high processing precision, pink and white, no pollution, and exudes natural wheat flavor. The Urad grassland is home to the vegetation of Sohu, Valerian, Scallion, Cistanche, Thorns, and shrubs. It is known as the wild medicinal material and the fine pasture house. Drinking mineral water, eating Chinese herbal medicine, walking the border defense, and enjoying the grassland scenery, the cattle and sheep of the Urad Middle Banner lived like this. Therefore, the quality of beef and mutton is not to mention. The environment is excellent and the delicious meat is natural. The noodles of the Mongolian pie are stirred out with chopsticks. Pour warm water into the flour slowly, stirring clockwise, repeat this way, until the chopsticks can have no resistance in the surface, the dough has toughness. The filling of the pure Mongolian pie is only picked up with good mutton or beef and minced into meat, add a little oil, scallions, ginger and mix well, nothing else. The dough of the Mongolian pie is beaten. Take the right dough into a larger pastry, dig a large spoonful of stuffing on top, and simmer the meat in the side, then gently pat it, wrap it slightly, then slap it a little, then In turn, take a shot at the seal until you can see the stuffing inside. After the pan is hot, smooth the pan with a small amount of oil and stick the pie. The small fire is turned over and over, and the cake skin is bulged and the two sides are golden. The most obvious feature of Mongolian pies is that the stuffing is thin and thin. A pie is as big as a copper gong. The meat is full and the skin is translucent. It is thin enough to see the stuffing inside. The outer focus is tender and the golden oil is bright. Use chopsticks to break the crust, the heat rises and the smell is tangy. It tastes soft and tender, and if it is served with a plate of scallions, it is even more delicious.