Baotou Food

Along the city's main roads “Gang Tie Da Jie”, tens of restaurants serving various flavored cuisines. Besides, you can taste inexpensive local snacks at the night market at the intersection of Huancheng Lu and Nanmenwai Da Jie.

The dining options in Baotou are a strange mix of China's cuisine, the northern preference for wheat is offset by many rice dishes, the western prefence for beef and mutton is combined with the southern/eastern fascination with pork.

Baotou is the grassland culture and civilization, the combination of the Yellow River and from the beginning of the Qing Dynasty, Baotou has become a distribution center for the western region of the superficial, commercial prosperity and development, but also stimulate the development of the local catering industry, in the integration of Mongolia, Han, Hui traditional diet After the northern provinces of Gambling long food culture, forming a temporary name Sheng Baotou old specialty, features dishes at the "West Lake fish", burning luohan beads, paper, such as mutton.

.Meat.is selected and cut into thin slices, and quickly boiled in hot pot. When the mutton is done, dip them in the flavored paste made of pickled tofu, sesame sauce, shallot, ginger, chili oil and many other condiments.

After you finish with the mutton, you can make full use of the soup and boil vegetables or noodles with it. Try Mongolian hot pot with mutton, especially in the winter. Any mutton dish is worth trying as they raise sheep up in the mountains.

Finger mutton is the traditional dish handed down from generation to generation among the herdsmen and hunting tribes on the grasslands. It is an essential dish to entertain guests, and it is believed that without savoring the finger mutton, you don��t get to appreciate the real charm of grassland food culture.When well cooked, the meat is cut into small pieces and eaten with hands.

Shaomai is a popular local dim sum which can also be called as Steamed Open Dumplings with a long history. It is a kind of steamed dumpling shaped like megranate at the top. Shaomai is prepared with unique technique and fine materials. Quality wheat flour is applied to make thin and chewy wrapper, and then mutton mixed with flavored ingredients are stuffed in it before steaming. The finished Shaomai has pleasing form, tender mouthfeel and palatable taste.

Milk Tea is a traditional hot beverage that people take every day in some places in china like tibet and xinjiang and inner mongoliar where the meat is mainly produced. It is made by boiling brick tea with milk and koumiss.

When people drink it, they usually add a little salt, and sometimes butter, stir-fried millet, or milk bean curd. This beverage is Mongolians�� favorite and can be consumed any time. It warms stomach, quenches thirst, and helps with digestion.

This dish is very popular in Central Asia, Southern Russia and other parts of the world. It is served as a kind of barbecue. The making of the dish is unique. Meat, such as mutton, pork, beef, chicken or fish, is first sliced, and then grilled on a heated iron plate. Next, the meat is seasoned with sauce, pepper, mustard, ginger and mashed garlic before eating.
Restaurant: Saihantala Folk Customs Garden
Add: in the southeast of Qingshan District, Baotou, Inner Mongolia
Tel: 0472-5100095
Price: 220-300/pax

It is a common dairy product in Mongolian herdsmen families. It tastes sweet or sour, with rich milky flavor and delicate mouthfeel. People simply eat it, or soak it with milk tea, stir-fried millet, boiled mutton. There is also a famous flavored dish called Ba Si Nai Dou Fu (candied-floss milk tofu), which uses milk tofu as the main material.
Restaurant: Caoyuan Muge Restaurant
Add: Middle part of Fuqiang Road, Qingshan District, Baotou
Tel: 0472-3325888
Price: 150-200