ICBBE 2022 will take place in Hulunbeier, China. The specific location of the venue will be updated about one month before the conference when the total number of attendees is confirmed.
Hulunbuir (呼伦贝尔), located in the eastern portion of the Inner Mongolia Autonomous Region, is named after two lakes in this area: Hulun (呼伦) Lake and Buir (贝尔) Lake. Situated near Heilongjiang Province to the east and bordering Mongolia and Russia to the west and north, Hulunbuir lies at the intersection of China, Russia, and Mongolia. It was designated as a National Forest City on July 9, 2012 and is one of China’s Top 10 Ice and Snow Tourist Cities. Famous sights here include the Hulunbuir Grasslands, the E'erguna (额尔古纳) Wetlands at the base of the Western Mountains, the Manzhouli (满洲里) National Gate, and the Golden Horde Mongolian Village (金帐汗蒙古部落).
Type: Grassland, Nature
Whole Roasted Sheep (烤全羊)
In the past, this sumptuously meaty dish was a privilege reserved only for Mongolian royalty, since it was both expensive and complicated to cook. Nowadays, it is readily available throughout the restaurants and grasslands of Inner Mongolia. The main ingredient is unsurprisingly a whole sheep, which is filled with a mixture of spices before being baked in an airtight oven at high temperature for four to five hours.
Once the meat is medium to well-done, the carcass is removed from the oven and roasted over an open fire until it has turned a crispy golden-brown. The firewood used is typically from the apricot tree, as the smoke produced helps give the mutton its distinctive taste. After being roasted to perfection, the dish is served whole on a huge wooden platter. Custom dictates that, while the meat is being carved, a small triangular slice from the sheep’s head should be thrown in the fire as an offering. The two different cooking methods result in the mutton being mouth-wateringly crispy and flavourful, with meat so tender that it literally melts in your mouth.
Milk tea: the salty tea with a strong flavor of milk. Milk tea is a traditional Mongolian hot drink, which is cooked with brick tea and milk. When eaten, it is generally accompanied with cakes and other wheaten food, which has the functions of warming stomach, relieving thirst, appeasing hunger and helping digestion.