Traditional Mongolian food and local cuisines in North China’s Inner Mongolia will now be standardized by two guidelines from the Standardization Administration: the Standards System of Mongolian Food and the Standards of Local Cuisine in Inner Mongolia.

Mongolian food is the traditional cuisine of the Mongolian ethnic group that characterizing with meat and dairy. The local cuisine of Inner Mongolia has distinctive regional character and cultural importance.

The Standards System of Mongolian Food constitutes 62 standards for 100 dishes, generalizing the materials, utensils and procedures for cooking Mongolian Food.

The Standards of the Local Cuisine in Inner Mongolia prescribe materials, utensils, quality requirements and nutrition index of 100 dishes.

At present, these standards are hard to reach, according to a restaurant manager in Chifeng. However, he added, the standardization will help to move forward the health development of Mongolian food and regulate chain restaurants of Mongolian cuisine.

Mongolian food embodies the unique culture and dining customs of the grassland, reflecting the living habits and ethnic character of North China. The standardization of Mongolian food and local cuisine in Inner Mongolia will help to popularize these foods, according to Yao Jihong, an official from the Inner Mongolia Institute of Standardization.

These standards quantified each dish from preparation to serving to guarantee authentic flavor and ethnic characteristics.

Wang Zheng, deputy head of Inner Mongolia’s Association of Cuisine and Catering Industry claimed that the standardization will not obscure Mongolian food’s individuality, but promote it.

These standards are designed to enhance the management of Inner Mongolia’s food industry and popularize traditional Mongolian food culture,.