通辽 旅游攻略

A whole lamb leg marinated in a secret blend of local herbs and spices, then slow-roasted over an open fire until the skin is crackling and the meat is incredibly tender. The Horqin region is famous for its high-quality lamb, and this dish showcases it at its finest.

Hand-pulled noodles served in a rich lamb broth with tender chunks of Horqin lamb, sliced scallions, and fresh cilantro. The broth is simmered for hours with lamb bones and Mongolian herbs. A hearty, warming dish beloved across the region.

Tongliao is a major buckwheat-growing area, and these thin, savory pancakes made from buckwheat flour are a local staple. They are typically filled with spiced lamb, fresh vegetables, and a tangy sauce, then folded and eaten like a wrap.

A traditional Mongolian alcoholic beverage made from fermented mare's milk. It has a slightly sour, effervescent quality and a low alcohol content. Known as "airag" in Mongolian, it is served to honored guests and consumed during festivals and celebrations.

A delicate soup made from wild mushrooms foraged from the Horqin grassland. The mushrooms have an earthy, umami-rich flavor. The simple preparation — simmered with lamb stock and seasoned with salt and wild herbs — lets the natural flavors shine.