Local media organizations in Ordos have recently publicized some facts about three local dishes in an attempt to tackle some popular misconceptions about three local dishes. 

First dish – finger lamb or Shouzhiyang in pinyin.

Finger lamb does not mean finger-sized pieces of lamb but actually refers to a local custom in Inner Mongolia autonomous region in which hosts demonstrate their hospitality to guests. When local people are called upon, the host will often lead the guest to view their flock of sheep and invite them to choose any sheep they like. No matter which sheep the guest points to, the host will kill it without hesitation. Later, the act of choosing the sheep gave the dish its name.

Finger lamb

Second dish – milk doufu or naidoufu in pinyin. 

Milk doufu, or “huruda” in Mongolian, is a kind of milk product rather than doufu, but it does look like doufu. The food is made from cow’s milk, ewe’s milk or mare’s milk after solidification and fermentation. It tastes a little sour and sweet with a hint of rich frankincense. Local people in Ordos often put it in milk tea or take it to drink on a long journey.

Milk doufu

Third dish – red pickles or hongyancai in pinyin.

Red pickles are made from turnips. Local people first pickle the turnips in autumn, cut them into slices the following spring, boil them in stock and then dry them in the sun. Adding some vinegar and chilies can make the taste even better. Local residents often break pieces off and dip them into rice soup and boiling water. 

Red pickles