Sour Milk/Yogurt (Suan Nai) 酸奶
Milky Beancurd (Nai Dou Fu) 奶豆腐
Mare’s Milk Wine (Ma Nai Jiu) 马奶酒
Oat Flour (You Mian) 莜面
This flour is one of the ‘three treasures’ of Hohhot. Emperor Qianlong was sent this ingredient as a tribute during the Qing Dynasty, and it has become a staple of Mongolian cuisine. Of all the grains grown in the regions, oats have the highest protein and fat content, and are made into a variety of hearty dishes suitable for the Mongolian climate, though as the seasons change, so do the traditionally prepared dishes.
Banmudi Youmian Dawang
Homestyle dishes are featured here, and the home-made noodles are great.
Add: Jiwei Ganxiao, Tuanjie Xiaoqu, Hohhot
Tel: 0471-4662286
Cheese (Nai Lao) 奶酪
Mongolians love cheese so much that they’d get along well with the French. Mongolian cheese comes in two varieties, cooked and raw, both of which can be eaten on their own, or cooked into food or milk tea.
Butter (Huang You) 黄油
Butter is a staple for cooking, and is used in a majority of Mongolian dishes. The local butter is suitable for replacing Western butter in cooking, though it will impart a subtly different flavor.
Sour Milk/Yogurt (Suan Nai) 酸奶
Mongolians typically prefer to drink yogurt rather than fresh milk. Apart from the health benefits of drinking milk, yogurt offers a number of other benefits due to the lactobacillus cultures used to make it. It is believed to have curative effects for tuberculosis, dyspepsia and cardiovascular diseases.
Milky Beancurd (Nai Dou Fu) 奶豆腐
It is a common dairy product eaten by herd families in Inner Mongolia. The taste varies from sweet to sour, depending on who makes it and personal tastes. It is eaten both to quench thirst and allay hunger, and can even be served as a dessert at banquets after being coated in sugar.
Mare’s Milk Wine (Ma Nai Jiu) 马奶酒
Fermented mare’s milk is favored by the Kazakh and Kyrgyz nationalities in Mongolia for welcoming guests, and can be served in a variety of different ways.
Milk Tea (Nai Cha) 奶茶
Milk tea is made with brick tea, milk and salt. People also often add stir-fried millet or butter to give the tea a little more oomph.
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