7. Ar Horqin Mutton – One of Chifeng’s Top Ten Snacks
A time-honoured traditional specialty of Ar Horqin Banner, Ar Horqin Mutton boasts tender meat and a unique flavour, winning high praise from merchants nationwide.
To preserve its distinctive quality, develop industrialised mutton production and build a regional brand, the Ar Horqin Administration for Industry and Commerce coordinated relevant authorities. The certification trademark “Ar Horqin Mutton” has been officially registered with the Trademark Office of the State Administration for Industry and Commerce, marking Chifeng’s first successful geographical indication certification trademark.
The designated production zone lies between 43°21′43″–45°24′20″ North Latitude and 119°02′15″–121°01′ East Longitude, covering the banner’s total area of 14,277 square kilometres. Abundant sunshine and effective accumulated temperatures create ideal conditions for animal husbandry, forming an optimal habitat for premium meat sheep breeding and growth.
Compared with ordinary mutton, Ar Horqin mutton features tender, fine-grained, juicy flesh with minimal gamey odour, excellent palatability, easy digestibility, low cholesterol, low fat and high protein, making it widely beloved.
Moving forward, local mutton manufacturers may display the registered trademark “Ar Horqin Mutton”, the official national geographical indication logo and registration number on packaging and product descriptions after application.
This trademark registration effectively protects the banner’s premium livestock resources, expands domestic and overseas markets, raises herdsmen’s incomes, boosts animal husbandry efficiency and fuels industrial growth, fulfilling the goal of “revitalising the banner, enterprises and pastoral industry through branded products”.
Ar Horqin Mutton is officially recognised as a geographical indication certification trademark.
8. Inner Mongolian Air-Dried Beef – One of Chifeng’s Top Ten Snacks
Air-dried beef originates from natural grass pastures with lush water and grass that fatten cattle and sheep. Mongolian herdsmen here have preserved beef by air-drying for generations.
Dating back to Genghis Khan’s Mongol Empire, air-dried beef was vital for Mongolian cavalry. Historical records note soldiers “surviving solely on mare’s milk or slaughtered sheep”. As long as pastures sustained horses and livestock, the army remained self-sufficient. After slaughtering an ox, over a hundred kilograms of fresh beef would shrink to merely a dozen kilograms of fine dried beef crumbs, lightweight enough to carry in bags and mixed with water for nourishment. Hunting supplemented supplies when provisions ran low. Livestock herds supplied marching troops, drastically cutting army baggage loads during long-distance campaigns, making dried beef indispensable for military expeditions.
High nutritional value has kept air-dried beef popular. Research confirms it is packed with protein and essential amino acids required daily by the human body. It effectively tonifies the spleen and stomach, replenishes qi and blood, strengthens bones and tendons, relieves thirst and oedema, and eases soreness and fatigue in the waist and limbs.
Nutritional Composition of Air-Dried Beef (per 100 grams edible portion)
Edible portion: 100g | Moisture: 9.3g | Energy: 550 kcal (2301 kJ)
Protein: 45.6g | Fat: 40g | Carbohydrates: 1.9g | Dietary Fibre: 0g
Cholesterol: 120mg | Ash: 3.2g | Vitamin A: 0μg | Carotene: 0μg
Retinol: 0μg | Thiamine: 0.06μg | Riboflavin: 0.26mg | Niacin: 15.2mg
Vitamin C: 0mg | Vitamin E: 0mg (α-E / β-γ-E / δ-E all 0mg)
Minerals: Calcium 43mg, Phosphorus 464mg, Potassium 510mg, Sodium 412.4mg, Magnesium 107mg, Iron 15.6mg, Zinc 7.26mg, Selenium 9.8μg, Copper 0.29mg, Manganese 0.19mg, Iodine 0mg
9. Chifeng Hada Pastry – One of Chifeng’s Top Ten Snacks
The creation of Hada Pastry happened by chance roughly 150 years ago. Local pastry chefs making Nansha cakes and red bean paste pastries were left with leftover dough lacking flaky layers, excess oil and insufficient filling. They rolled out the leftover dough, wrapped it with pastry flakes and sugar, and pan-fried the new pastry, which instantly became wildly popular. Major Chifeng restaurants soon added it to menus, earning nationwide fame.
Classified as a delicate sweet pastry with relatively high production costs, its crust combines water-oil dough and pastry flakes, enclosing a sweet nut filling before pan-baking.
Production steps:
- Prepare crust: Mix flour with raw cream to make flaky pastry. Separately knead flour, cream and water into water-oil dough. Wrap the flaky pastry inside the water-oil dough and roll into round wrappers.
- Prepare filling: Blend cooked flour, raw cream, melon seeds, sesame seeds, walnut kernels and white sugar into sweet stuffing.
- Bake: Spread filling evenly over wrappers, roll both ends toward the centre, coil into a round cake and roll thin into lotus-leaf shape. Pan-fry over low heat until golden tiger-skin colour. Remove from heat and slice into halves or quarters.
Finished Hada Pastry crumbles when dropped, melts in the mouth without chewing, and delivers a crisp, sweet flavour.
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