On the 300-kilometer self-driving ice and snow road from Aershan, Xing'an League to Hailar, Hulunbeier, there is a hidden and dazzling winter scene. As mentioned in the previous travel notes, where is a lore delicacy near Yiminhe Town?
The place where the gourmet delicacies are on the way is at the home of Sirendawa, a herdsman in Sumu, East of Xini, Hulunbeier Ewenki Banner. At his home, you can experience the Buryats’ rich Russian and Mongolian meals in an authentic way—grassland specialties such as hand meat, roast leg of lamb, Buryat buns and Buryat Special refreshments and other delicacies.
Hulunbeier Ewenki Banner relies on natural resources and ethnic customs for herdsmen's family tours, and has become a major tourism brand in Hulunbuir. Among the reception households for herdsmen's family tours in Ewenki Banner, Sirendawa's family is the nearest reception household for herdsmen's tours to Hailar. It is 39 kilometers away from Haiyi Highway. household.
Sirendawa's family has become the leader of herdsmen's family tourism in Ewenki Banner. It is his family who took the lead in integrating folk performances, costume shows, horse harness exhibitions and other tourism items into the herdsman's tour, making herdsman's family tourism develop into a cultural landscape. , production environment, production activities and traditional ethnic customs as a resource of tourism activities. At present, the family tour of herdsmen in Ewenki Banner has grown from a few households at the beginning to more than 60 households at present. But when we arrived at Srindava's house, we were all stunned—in a silver-white world, except for the yurt that was smoking from cooking, there was no sign of life around! Is this still the Ewenki prairie? Where did the herdsmen's cattle, sheep, horses, camels, etc. go? After asking, I found out that as the "extras" of the Hulunbuir Winter Naadam Conference, they had been "ordered to migrate" to the Baiyinhada Grassland of Chenbaerhu Banner to stand by.
The Buryats are a branch of the Mongols, belonging to the Siberian type of the yellow race, also known as "Buryat Mongols", also known as the Burats. After the October Revolution in Russia, Buryats moved into China one after another, and finally settled on both sides of the Sini River in Ewenki Banner, Hulunbeier City. Therefore, the culture and life of the Buryats are heavily influenced by the Russians. In the long nomadic life of the Buryats, they have formed a unique diet that combines traditional Mongolian and Russian eating habits: In addition to beef and mutton, cheese, and milk tea, there are also Russian The staple food that people love three meals a day: Leba.
There is a saying in Russia that "the people regard Leba as their heaven". Therefore, Leba is the material material that Russians rely on for survival. From high-ranking officials to ordinary people, no matter they are noble or poor, three meals a day are indispensable. There are so many varieties of leba in Russia that it can be dizzying. But the most traditional Russian Leba is the tender inside and coke outside. The more scorched, the harder and the more chewy, the more fragrant it is. Refreshment, it is this kind of leba they handmade by themselves.
The drinking method of Buryats' milk tea is different from that of Tibetans, but basically the same as that of Kazakhs. Milk tea should be mixed with a food called "Mongolian rice" or "fried rice". The way of eating Mongolian rice is very famous-before the dinner is served, it is usually to drink milk tea and dessert, usually to drink several cups (bowls), drink a bowl with a little Mongolian rice, drink it at the end, and sink to the bottom of the bowl There are already a lot of Mongolian rice, and then use ghee to mix them into lumps and eat them together...
Later, I learned that whether the Buryats call it Mongolian rice or the Kazakhs call it Talmi, it is actually the millet in the whole grains that the Han people call it. It mainly grows in the drought-tolerant areas in the north. In the food spectrum of southerners, this thing is less, but it is one of the important food crops in the north. People in northern Shaanxi, Ordos, Wuhai and other places often use millet to make rice wine.
The Buryats call their meat "Ulan Ide" or "Baori Ide", which means red food. "Ulan" and "Baori" are the appellations for the red color of beef and mutton, and "Yide" means food. The most representative one is hand meat. Hand meat is generally mutton. The whole sheep is not divided into other parts except the head and feet. It is chopped into eight pieces and thrown into plain water to cook directly. When it is cooked, pick it up and eat it directly with your hand, so it is called hand meat.
The Buryats also have a delicacy that other Mongolian tribes do not have, called "Uri Mu". Urimu is a nutritious and pure natural food passed down from the ancestors of the Buryat Mongolians. It is an indispensable delicacy in the daily diet of Buryats, and it is also the primary food for receiving guests in festivals such as Spring Festival, temple fairs, obo sacrifices, parties, weddings, and Naadam.
Wurimu is made of naturally picked thick plums as the main raw material. Thick plum trees mainly grow in northern forest areas, river ditches, and desert oases. They usually mature in July in summer. The ripe thick plums are dark in color, have dark purple juice, and taste sweet.
The materials for making Urimu include thick plums, blueberries, raisins, lebas, fruits, cream, cheese, tea, sugar, rice and other raw materials. When white sugar is scarce, Hebusu (a wild sweet plant) is used. Nowadays, ecologically damaged and natural Hebusu is hard to find.
The production process of Uri wood is cumbersome. First of all, dice the Leba and fruit, then heat the cream in an iron pan for a few minutes, then put Taubrigo (a kind of dairy product), cooked rice, cut fruit and Leba, cheese, Minced thick plums, blueberries and other raw materials, then add a small amount of water, and stir until cooked.
Among the dinners eaten at Srindava’s family, Buryat buns are the food with the most ethnic personality. There are two fillings of mutton and horse meat for the stuffing of buns. The mutton is acceptable, the key is the stuffing of horse meat... The Buryat buns on the table are mixed with mutton and horse meat. If you love dogs, you will never eat horse meat or dog meat...
#超年去旅行# If you go to Srindava’s house, will everyone be open to Buryat buns?
