Stir-fried millet, called Monghrabada in Mongolian, means "Mongolian rice". It is one of the most beloved staple foods of the Mongolian people — sweet, crispy, hunger-relieving, and easy to eat. It is usually enjoyed with milk tea and a variety of other ingredients, such as butter, milk skin, cheese, and brown sugar, creating a balanced sweet and sour flavor. It can also be added to handheld lamb, giving it a savory, salty taste. Even chewed on its own, the aroma grows richer with every bite.

Thanks to the favorable local conditions in Xinmiao (New Temple) of Ordos — where the millet grows lush and the water is high in quality — the stir-fried millet produced here has a golden color and a crispy, fragrant taste.

The technique for making Xinmiao stir-fried millet was first taught by a local lama to both Mongolian and Han residents. And so the craft has been passed down, generation after generation.

According to historical records, the Xinmiao Temple was built in 1652 and was originally called Suburige Temple. It is said that a Mongolian lama at the temple used millet grown by Han residents as raw material and, after a long period of experimentation, eventually developed this remarkable technique and taught it to the local Han people. Since then, Xinmiao stir-fried millet has always been a symbol of the deep bond between the Mongolian and Han peoples.

At first glance, a bowl of golden stir-fried millet seems simple, yet it has accompanied the Mongolian and Han people for over a thousand years. Today, it has long become a delicacy served to guests throughout Ordos.

Stir-frying process · Husking process

The husking process: The stir-fried millet is husked several times. The chaff is winnowed away with a dustpan. It takes about 30 minutes to husk one dustpan of millet. Only then is the golden, crispy stir-fried millet ready.