Must-Try Signature Meat Dishes (Order These on Your Visit to Bayannur)
1. Four Classic Hetao Braised Platters (Banquet Highlight)
Composition: Crispy fried chicken, braised pork strips, red-braised meatballs and steamed mutton
Features: Tender, well-seasoned meat with a rich savory taste; the grand finale at all local Hetao banquets.
2. Hand-Boiled Mutton / Lamb Back Feast
Cooking method: Urad grassland mutton boiled in plain water, served with chive flower sauce for dipping
Features: Fresh with no gamey odor, tender and juicy, retaining the pure original flavor of lamb.
3. Braised Pork with Sour Cabbage (Top Hetao Home-Cooked Dish)
Cooking method: Farm pork stewed slowly with local sour cabbage and potatoes
Features: Tangy, soft fall-off-the-bone pork that is rich yet not greasy; warming and appetite-stimulating.
4. Pork & Chicken Stew (Representative Hetao One-Pot Stew)
Cooking method: Pork, free-range chicken, potatoes and vermicelli simmered together in one pot
Features: Thick, savory broth packed with meat flavor; an ideal dish to pair with rice.
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