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The Xinglongwa culture (興隆洼文化) (6200–5400 BC) was a Neolithic culture in northeastern China, found mainly around the Inner Mongolia-Liaoning border at the Liao River basin. Xinglongwa pottery was primarily cylindrical and baked at low temperatures. The Xinglongwa culture showed several signs of communal planning.
In January 2002, Shenzhen branch of Inner Mongolia Little Sheep Catering Chain Co., Ltd. was established (there are currently 18 direct investment restaurants). In November 2002, Little Sheep Hot pot Store was opened in Chengdu, and entered the most competitive hot pot market in China, therefore challenging Sichuan hot pot brands. It achieved ...
Hohhot features a cold semi-arid climate (Köppen BSk), marked by long, cold, and very dry winters; hot, somewhat humid summers; strong winds (especially in spring); and monsoonal influence. The coldest month is January, with a daily mean of −10.7 °C (12.7 °F), while July, the hottest month, averages 23.2 °C (73.8 °F).
The winters in Inner Mongolia are very long, cold, and dry with frequent blizzards, though snowfall is so light that Inner Mongolia has no modern glaciers [2] even on the highest Helan peaks. The spring is short, mild and arid, with large, dangerous sandstorms , whilst the summer is very warm to hot and relatively humid except in the west where ...
Flip the menu over to find items to order for hot pots. Start with a soup base, which includes mushroom, tomato, Japanese miso, herbs, Thai tom yum, Szechuan spicy, Korean seafood, or a gluten ...
Hot pot (traditional Chinese: 火鍋; simplified Chinese: 火锅; pinyin: huǒguō; lit. 'fire pot') or hotpot [1], also known as steamboat, [2] is a dish of soup/stock kept simmering in a pot by a heat source on the table, accompanied by an array of raw meats, vegetables and soy-based foods which diners quickly cook by dip-boiling in the broth.
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The Yinshan Zhengyao features recipes with Central Asian influence, mostly in north China. Some difference continues in the present day and dishes with lamb, fancy breads and fried dumplings are more typical of north Chinese cuisine, while fish, rice, pork and vegetables are more common in the south.