Food Raiders丨Inventory of the "strange" food encountered during the trip to Inner Mongolia, Shanxi

My trip to Inner Mongolia in Shanxi has been going on for half a month in a blink of an eye. In addition to traveling to many famous cultural cities to increase my knowledge, and more importantly, I ate a lot of novel foods, which opened my eyes as a Cantonese. Today I will give you an inventory of these "strange" delicacies.
For example, local vegetable steamed buns, cold fresh day lily, old Taiyuan "mind", castanopsis, bowl of bald, salted milk tea with rice and meat in Inner Mongolia, and delicious "scallion Mongolian leek... These seemingly novel ingredients are skillfully cooked , Has become a food that opens the door to a new world

Dipi Cai Baozi

It was planted in Datong Sunji steamed buns. It is said that the ground vegetable steamed steamed buns are a must-eat.
What is the local vegetable? I asked the adults in my family. Friends in Guangdong seemed to be very unfamiliar with this dish, so I posted a circle of friends. My friends from Shanxi and Zhejiang all said they had eaten it...

I checked it and found that the growth pattern of the vegetable is very peculiar. Only in the hot summer afternoon or after a short shower in the afternoon will it appear on the unpolluted mountain grassland. If the rain is heavy, it will grow out. The ground vegetables are soaked and smashed and washed away, but they will not grow due to insufficient water in the rain.

The friends who have eaten the ground vegetables said: The cleansing of ground vegetables is more troublesome. First, soak the ground vegetables in water, pick out the weeds inside, and then wash them with water for several times to remove the sediment before eating.

It was the first time that I ate the hot local vegetable buns. It felt really delicious, tender and scented. Although it was only served with vegetarian fillings, it was still delicious! Fragrant lips and teeth.

Fresh day lily with cold salad It is
my first time to eat fresh green day lily. In Guangzhou, what we all eat is sun-dried, the yellow one is used for steaming chicken or making soup. I don’t like it very much, but! This fresh one! It's very different!

Fresh and crisp! Let people call it delicious! There is colchicine in fresh day lily, which needs to be blanched in boiling water for 10 minutes to remove it to prevent poisoning!

Fruit "tweeted"

When I was in Datong, I went to a fruit shop to buy fruit. I saw two uncles buying a fruit that looked like a cucumber. I asked, what is this? The seller said to me: Tweet! I was puzzled and looked at the two uncles who were being selected. What is this? They said: Tweet! Just eat it!
I was completely dizzy...so I bought two.

When I got home, I gnawed it. It tasted like cucumber and melon. After I finished eating, I remembered asking the circle of friends. After everyone researched it, it turned out to be croissant honey. The dialect seems to be called jio mi, hahaha...

Old Taiyuan "Mind"

Because it was planted with mutton siu mai! So I went to Qinghe Garden in Taiyuan for breakfast. I saw that everyone except for Shaomai was carrying a bowl of soup and the food was delicious, so I wanted a bowl, called Mind.
After buying, check the reviews, half of the people who said it was delicious and those who said it was hard to say. This is confusing!
The batter was brought up, I took a sip first, it was faint, and there was a wine smell. After salvaging it, there were lotus root slices, yam, and mutton.

As the mind came up, there was also a small dish of pickled leeks. It was very salty and salty. Pour it into a bowl and mix it before eating. It was still unaccustomed to eating, but the locals at the same table ate it called a fragrant. Some people ordered a bottle of rice wine to add to their minds.
It turns out that this mind is made from astragalus, simmered noodles, lotus vegetables, mutton, long yam, yellow wine, distiller’s grains, and lamb’s tail oil. Regular consumption has the effects of regulating vitality, invigorating blood and stomach, and nourishing wasting. It is better to eat in the morning. In the early days, people in Taiyuan would wake up and eat their brains before dawn. This is also called "chasing the brains". Lanterns were needed to illuminate them, so a paper lantern was hung in front of the restaurants that operated the brains as a sign. This custom has been passed down to this day.

Castanopsis lao lao

Seeing this gourmet menu, I struggled for a long time, how to read it, and while I was reading it, I tried my grandma. It turned out to be called "栳栳" because of its shape like a "battle", so it was named 栲栳栳 (kǎolǎolao).
The production method is very interesting. Roll a piece of noodles into a cylinder, hold it vertically in your hand, break a small piece, press it flat with your palm, roll it up, stand up again, and fill a steamer basket to steam it. It can be eaten with various ingredients after it is done!

What we ate was beef tendon, and the braised beef tendon was delicious!

Zemun flowers

It is particularly worth mentioning that there is a kind of spice in the seasoning of Castanopsis chinensis called Zemeng flower. We have also seen it in the pot noodle soup. It feels very different when it is imported. There is a strange fragrance, the Zemeng flower in the seasoning. It looks shriveled and shriveled like pepper, but it is not pepper. We always have a question in our minds. We didn't figure it out until we encountered it again.
She was like this when she was fresh;

After being dried, put it in hot oil and fry it, the aroma is overflowing!
Legend has it that this flower used to be a blindly secret spice for cooking yellow river fish. The empress dowager Cixi ate it once and kept reading it after returning to the palace, but the imperial chef always couldn't make this taste. Later, she found the yellow river fish chef and asked if it was What is missing is this Zemeng flower.
I was curious to open a certain treasure and found that Zemeng flower oil was sold. I bought it and tried it to see if it tasted good. I will give feedback to everyone.

Wan Baozi This is a staple food we ate in Pingyao. Wan Baozi feels that his hair will leave after eating, hahaha.
The method of making Pingyao bowl tray is to make white noodles into a paste with warm water, add a certain proportion of salt water, aniseed water and vegetable oil, and then steam it for about 15 minutes after making it thinner, and serve after steaming and cooling.

When eating, top with vinegar, garlic, and secret chili oil, and then cut it with a knife to eat. The muscles are soft and chewy, mellow and delicious, and you will never tire of eating.

Is there rice and meat in Inner Mongolia milk tea?

Inner Mongolia milk tea is very different from the milk tea we usually drink. There are fried rice and beef jerky in it. Add ghee and milk skin, then pour hot milk tea, and stir in a small copper pot while cooking.
Pour a bowl of mellow milk tea with a little bit of butter and flowers, sprinkle it with fragrant and crispy fried rice, and you can drink it while it is hot. The thick milky fragrance and creamy taste make people warm from inside to outside.

The milk tea in Grile Ama’s shop recommended by our local friends in Hohhot. The shop also comes with a beef-fried noodles-fruit noodles. Soaking crisp fruit noodles in the milk tea is also an experience. The fragrance is mixed with crispy, and occasionally a piece of beef jerky is also very satisfying.

The delicious "sand onion" Mongolian leek first saw scallion in a restaurant. 33 said, let’s order a scrambled egg with scallion! There are also sand onion buns! !

Seeing her so confident, we are looking forward to it. This plant is a bit like a swollen grass, and a bit like a scallion behind a thin body. It tastes a bit spicy and tastes chewy!

The first bite feels refreshing! It is refreshing and crispy with a slight smell like green onions! I really want to give you a try!