Tongliao Featured Food:
Buckwheat Hele Noodle
The buckwheat flour is kneaded dough well and rubbed into long-stick paste. Then put them into the Hele machine tools and press into the boiling water in the pot. Scoop them up after cooking thoroughly and add some soy sauce. Taste it! The Hele noodles are thin, white and pliable but strong. It tastes delicious. You aren’t fed up with it even if always eat it.
Sticky Dry Bean Stuffed Bun
The yellow rice flour is kneaded dough and ferment well. The cowpea and adzuki beans are made into stuffing. And cook well, calling sticky dry bean stuffed bun. It is generally that enjoy this delicious meal in the first month and the last month of the lunar calendar. When people work hard during the harvest season in fall, also enjoy it.
Coarsely Ground Corn
Coarsely Ground Corn is also called “cornmeal”. Peel the corn and smash every granule into several portions. They are used to cook or make porridge. Corn is made into corn flour; knead dough and ferment. The corn flour can make fried pancake, steamed bread of corn (wo wo tou), steamed sponge cake, etc.
The yellow rice flour is kneaded well to form dough and spread in the steamer that is full of cooked kidney bean. Spread the dough up to the proper thickness and cook. Cutting pastry is pliable but strong, glutinous. The color is yellow and full of fragrance. The best choice is that dipping sugar when eating.
“Hot Pot” is a fashionable delicacy in Inner Mongolia, Also called Mongolia hotpot. The grasslands are not polluted; green grasses are lush; water is abundant. There is big temperature difference between day and night. So the meat of local sheep is delicate and fresh without the smell of mutton. It is superior materials for hotpot.
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