Coming to Hulunbuir to not eat grassland cuisine was tantamount to vain. This time, I followed the local friends for three consecutive days and ate the most authentic handles of meat, milk tea, and milk tofu. Please put away this à la carte guide.
I. Handled meat: the king of hospitality in the prairie
The Hulunbuirites invited the guests. There could be no mountain precious seafood on the table, but there could be no handlebar meat. Boil the lamb in plain water, put only salt and shallots, and eat the freshness of the lamb itself. The locals ate: grasping and gnawing with their hands, dipping in chives or wild chives sauce, and adding a bowl of milk tea. Note to friends who eat it for the first time: The handlebar meat is a large piece of meat with bones. It is too addictive to eat with your hands. Don’t hold the shelf with a knife and fork, you will have that smell when you enter the hometown. One handful of meat was about one or two hundred yuan, enough for two or three people to eat.
Second, pot tea/milk tea: grassland people’s “afternoon tea”
Hulunbuir’s milk tea is salty. It is boiled with brick tea and fresh milk. Some of them are also stir-fried rice, milk skin, and beef jerky. A pot is served up and heated. In winter, a sip of it is warmed all over the body. The first time I drank salty milk tea, my expression management failed, my friend smiled, but I really drank it, and I felt that there were many layers than sweet milk tea. Milk tea was ordered in a pot of thirty or forty yuan, enough for a table of people to drink.
3. Dairy products family fortune
Milk tofu, milk skins, chews, yogurt… Hulunbuir’s dairy products make flowers. Milk tofu is dried and fermented, sour and chewy, and locals brew milk tea to eat; milk skin is the thick skin knotted when milk is boiled, and empty stuttering is a pure milk bomb. If you want to take it home, go to the local dairy shop to buy vacuum packaging, there are actually more things than buying a specialty store when you are accompanied by a gift.
IV. Where to eat the most authentic food
My experience: ① Don’t just stare at restaurants in the scenic area, go to residential areas, and see which local license plate enters which store; ② There are several old Mongolian restaurants in downtown Hilal. In the morning, drink pot tea and eat Buryat buns, the kind that locals queue up; ③ Russian-style meals in Irguna and Murawe are also worth trying. Reba, red soup, and baked skewers are different in style but they are all delicious; ④ October is a good season for eating mutton, fat meat is tender, so be sure to take advantage of this time.
V. How much is spent per capita?
Mongolian food per capita is about seventy to eighty-five, abundant and thrifty: a breakfast (milk tea + buns + milk tofu) per capita is thirty or forty, and the dinner hand adds meat to a few dishes per capita is over a hundred. Three people order a pot of milk tea, a handful of meat, two dishes, more than 200 pieces can be eaten full and good. Many stores have set menu deals in the off-season of October. Take a look at group shopping before eating, and you can save dozens of yuan.
VI. Xiaobian Reminder
① Milk tea is salty, don’t expect it to be sweet; ② hand-held meat dip (leek flower) is the soul, don’t miss it; ③ milk tofu may not be used to it for the first time, so don’t try it; ④ less ice yogurt for sensitive stomachs; ⑤ go to the grassland to digest after eating, don’t rush to the road. Hulunbuir’s food deserves a special run, really.
Stores and prices are personal experience references and are based on merchants.
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