Famous City of Chinese Cuisine – Hulunbuir, Inner Mongolia

Inner Mongolia Hulunbuir: A Feast of Prairie Cuisine

Located in northern China, Hulunbuir in Inner Mongolia is a vast land blessed with expansive grasslands. Here, nomadic culture and food culture are deeply intertwined. Food is not just for sustenance, but a tribute to the prairie, a song celebrating the hard work of the herders. Unlike the refined coastal dishes or spicy regional flavors, Inner Mongolian cuisine is characterized by rich, hearty meats, with high-quality Sunite lamb taking center stage. Embracing the philosophy of "making the most of everything," every part of the meat is valued. For visitors, dishes like shouba lamb, smoked skewered lamb, and hearty sausage platters are sure to satisfy your appetite and offer a memorable experience.

1. Shouba Lamb – The Pearl of Prairie Feasts

When you visit Inner Mongolia, not trying shouba lamb means you haven't truly experienced the region. Known as the "soul flavor" of Mongolia, this dish goes beyond the mere taste of lamb; it represents hospitality, unity, and the nomadic lifestyle, symbolizing a deep respect and enthusiasm for life.

What makes shouba lamb unique is its premium quality and the simplicity of its cooking method. Only the best lamb cuts are selected, typically from Sunite or Ujimqin sheep. These sheep graze freely on the prairie, eating grass and drinking spring water, which results in tender, juicy meat with a naturally sweet taste, free from the gamey smell found in ordinary lamb.

The cooking process is incredibly simple: a whole leg or rack of lamb is placed in plain water with a few slices of ginger to remove any odor. No salt or spices are added — this minimalist approach allows the natural flavors of the lamb to shine. The lamb is cooked just until the meat easily pulls away from the bone with your hands, giving rise to the name shouba (meaning "hand-pulled") lamb.

According to nomadic tradition, shouba lamb is served on a large platter, and diners use their right hands to tear off pieces of the meat. The lamb is best paired with wild leek flower sauce — a tangy and slightly spicy sauce made from the wild leek flowers of the prairie, which perfectly balances out the richness of the lamb. To experience the most authentic version, join a prairie feast where lamb is cooked over an open fire, accompanied by herders singing folk songs and passing around platters of meat. Each bite will let you taste the vastness of the prairie and the generosity of the herders.

2. Charcoal-Grilled Lamb Skewers – Smoky and Fragrant

Lamb skewers are popular throughout China, but the version from Inner Mongolia stands out for its authenticity and unwavering commitment to quality lamb. Whether by a prairie bonfire in Hulunbuir, at a night market in Hohhot, or at a herder's simple camp, you'll find these skewers, which are simple to prepare but offer an irresistibly satisfying taste.

What makes these skewers special is that they use fresh leg of lamb, cut into 2 cm cubes, with a perfect balance of fat and lean meat (1 part fat to 2 parts lean meat). The fat is essential: when grilled over charcoal, it melts and keeps the lean meat moist and juicy while infusing it with a rich smoky aroma.

No complicated marinades are needed; just a pinch of salt and cumin powder before grilling. For those who like a little spice, chili powder can be added. The most delicious way to eat them is to bite into the meat directly off the skewer while it's still hot. A crunchy bite of fatty meat, followed by a tender, juicy bite of lean meat, combined with the fresh, earthy flavor of cumin, creates an unforgettable experience. Pair it with a bowl of salty Mongolian milk tea or a cold beer for the perfect prairie snack. If you're feeling adventurous, try skewers made from lamb kidney or liver, which are also popular in the region, with a strong, unique flavor.

3. Blood Sausage and Meat Sausage Platter – The Wisdom of the Nomadic Table

Each culture has its own unique food traditions, and the people of Hulunbuir have created a distinctive combination of blood sausage and meat sausage. This platter perfectly embodies the nomadic philosophy of "using everything," showcasing the versatility of lamb.

The blood sausage is made from fresh lamb blood, cooked millet or rice, and seasoned with onions, ginger, and a little salt. The mixture is stuffed into cleaned lamb intestines and cooked until firm. The resulting blood sausage has a smooth, delicate texture with a hint of earthy flavor, and the grains add a satisfying chew, creating a wonderful balance with the smoothness of the lamb blood.

The meat sausage is the "hearty partner" of the blood sausage, made from diced lamb mixed with chopped onions, garlic, and traditional Mongolian spices such as fennel and coriander. The sausages can be boiled or roasted, and once cooked, they are juicy and flavorful, with a subtle aromatic undertone from the spices.

The platter is usually served sliced, accompanied by garlic sauce or pickled vegetables. The blood sausage should be eaten hot — its smooth texture and mild flavor will surprise even the most adventurous eater. The meat sausage, on the other hand, is rich, savory, and perfect for those who love bold flavors. To truly experience the nomadic lifestyle, visit a herder’s yurt and enjoy this sausage platter alongside shouba lamb and milk tea.

4. Wild Leek and Cordyceps Flower – A Refreshing Side Dish

After indulging in hearty lamb dishes, a light and refreshing side dish is a must — wild leek stir-fried cordyceps flowers is your best choice. This dish celebrates Inner Mongolia’s wild ingredients, combining two local delicacies into a delicious and healthy dish.

Wild leek, a unique herb found on the prairie, resembles small onions but has a fresh, pungent taste. Cordyceps flowers have a mild earthy sweetness, and their texture is crisp and tender.

To make the dish, the wild leek and cordyceps flowers are simply tossed in sesame oil, vinegar, and a pinch of salt. The result is a fresh and light dish that perfectly balances the richness of the lamb. It's an excellent side dish for shouba lamb or the sausage platter. The refreshing spiciness of the wild leek and the earthy sweetness of the cordyceps flowers cleanse the palate, preparing you for the next bite of savory meat.

The Unique Charm of Inner Mongolian Cuisine

What sets Inner Mongolian cuisine apart is its close connection to culture and community. Unlike formal, high-end dining experiences, the most delicious food here is often found in the most casual settings: the yurts on the prairie, night market stalls in Hohhot, or small family-run restaurants in Hulunbuir. The locals are warm and welcoming, often offering you an extra skewer of grilled lamb or a bowl of milk tea, making you feel like a part of the vast grassland.

Travel Tips for Visiting Hulunbuir:

When eating lamb, always ask if it is from free-range sheep. Sunite lamb is the best choice, as it is more tender and has less of the gamey smell compared to farm-raised lamb. When eating shouba lamb, always use your right hand to show respect for the host.

To truly experience prairie culture, the best way is to be invited into a herder's yurt, where you'll be offered milk tea and lamb.

Hulunbuir and Xilingol League are great places to explore. They offer a fantastic mix of city-style Mongolian cuisine and the authentic flavors of the grassland.