Local Food Guide to Xiangshawan (Resonant Sand Bay)

When you travel to Inner Mongolia and visit Xiangshawan, you must taste rich mellow milk tea, tender whole roast lamb, and cheese served by local Mongolian herdsmen. While savoring these delicacies, you will experience the hospitality of Mongolian people and receive their sincerest blessings.

Traditional Mongolian food falls into two categories: white food and red food. White food, known as Chagan Ide in Mongolian, refers to dairy products made from cow, horse, sheep and camel milk. Below is an introduction to classic local dishes available in Xiangshawan.

Whole roast lamb ranks among the most prestigious Mongolian dishes, specially prepared grand feasts for honored guests and major celebrations. The lamb turns golden after roasting, with crispy skin and juicy, exceptionally delicious meat.

Hand-boiled mutton is called Buhulimaha in Mongolian. The meat is taken off the heat once it changes color, often retaining a slight trace of pink juice when cut open. Fresh and free of gamey odor, the mutton is rich yet not greasy, fully preserving its original natural flavor. It is easy to digest and can be paired with condiments such as chili oil and fermented bean curd sauce.

A classic hot beverage of the Mongolian people, milk tea is simmered with brick tea infusion and fresh milk. A pinch of salt is usually added before drinking, and you can also stir in butter, fried millet and dairy products to enjoy together. Rich, fragrant and silky smooth, milk tea warms the stomach, quenches thirst, relieves hunger and aids digestion. It can be served alongside meals as a soup substitute or offered to welcome guests.

Named Qige or Airige in Mongolian, mare’s milk wine undergoes elaborate and rigorous brewing procedures. It boasts a pleasant taste and an elegant appearance, much like an exquisite work of craft. Apart from its delicious mild sweet-and-sour flavor, mare’s milk wine is highly nutritious and delivers certain dietary therapeutic benefits.