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  • Jiuyuan farmers get rich from fishing, tourism


    "We receive 300 to 500 visitors every weekend, there's not even enough tables for everyone to sit," said Lyu Guowei, a cook in Xinhe village in Jiuyuan.

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    Hand-grilled meat


    The hand-grilled meat, traditional and famous cuisine in Baotou city, uses fresh mutton as its main ingredient to boil.

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    Baotou's cuisines exude unique charm


    Due to unique topography and historic pastoral culture, Baotou city produces a rich variety of local cuisines.

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    Mutton hotpot 铜锅涮羊肉


    Mutton hotpot – with the pot, of course made of copper – is a much-loved delicacy for folks in North China's Inner Mongolia autonomous region. The soup base must be clear soup, while the requirements for the quality of the mutton are strict.

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    Dried milk cake 奶豆腐


    Dried milk cake is a common dairy food in a Mongolian herdsman's home. It is coagulated and fermented using cow's milk, goat's milk, or horse milk.

  • Kumiss 马奶酒


    Kumiss is a traditional beverage of herdsmen in the Inner Mongolia region and across Asia, where it is drunk in summer, when the heavy fragrance can permeate the vast prairie.

  • Wang Xiaoer Pancake 王小二烧饼


    It's a traditional food in Inner Mongolia.

  • Baotou chatang 包头茶汤


    Baotou chatang is a local delicacy usually sold on streets in Baotou city. It originated during the Ming Dynasty (1368-1644) and was introduced to Baotou from Beijing and Tianjin.

  • Baotou shumai 包头烧麦


    Shumai, also known as Shaomai, is a kind of traditional Chinese dumpling, which originated from Inner Mongolia autonomous region in the latter years of the Ming Dynasty (1368-1644). Shumai has since been introduced to all provinces and regions in China.