Hohhot Local Food

Hohhot Local Food


All-Fish Banquet (Quan Yu Yan) 全鱼宴

Roasted Lamb (Kao Quan Yang) 烤全羊

Roasted Mutton Leg (Kao Yang Tui) 烤羊腿

Mongolian Hotpot (Shuan Yang Rou) 涮羊肉

Finger Mutton (Shou Ba Rou) 手扒肉

Shaomai 稍麦



All-Fish Banquet (Quan Yu Yan) 全鱼宴

Carp, shellfish, white fish and red-tail raised in Hulun Lake are the favorites at the all-fish banquet. The fish from Hunlun Lake can be prepared in over a hundred different ways, and the banquet can have just as many individual dishes served. Some of the most famous dishes are squirrelfish, carp with lotus, ‘twin dragons playing with a pearl’, golden lion fish and seasoned fresh shrimp.

Roasted Lamb (Kao Quan Yang) 烤全羊
Whole roasted lamb is served for special occasions, the arrival of important guests or celebrations. This simple dish is succulent and hearty, and is a favorite of Mongolians and visitors alike.

Roasted Mutton Leg (Kao Yang Tui) 烤羊腿
The most tender and delicious part of the sheep, the leg roasts up more quickly than a whole animal, and is therefore enjoyed more often than the favorite whole roasted lamb.

Mongolian Hotpot (Shuan Yang Rou) 涮羊肉
This dish first appeared during the Yuan Dynasty. Paper-thin slices of mutton are rolled up and tossed into the bubbling broth, cooking in a manner of seconds. As time goes on and more ingredients are cooked in the broth, it becomes more and more flavorful.

Finger Mutton (Shou Ba Rou) 手扒肉
This ancient dish has been enjoyed in Mongolia for centuries, so named because it is traditionally eaten with the bare hand.

Shaomai 稍麦
Shaomai are local Hohhot dumplings that can be filled with a variety of tasty ingredients. They are characterized by relatively thin wrappers and savory fillings.

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