The delicious food in Xinbaerhuyouqi includes white milk tofu, knife-cut crisp, Mongolian hand-grilled mutton, milk skin, roasted mutton in Inner Mongolia, Mongolian cheese and so on.

1. white milk tofu: milk tofu, called "huruda" in Mongolian, is a common milk food in Mongolian herdsmen's homes. Some tastes are slightly sour, some are slightly sweet, and the frankincense is rich. Herdsmen love to eat it, often soak it in milk tea, or go out as dry food to quench their thirst and satisfy their hunger.

2. Knife-cut crisp: Inner Mongolia snacks. Baked with flour, maltose, powdered sugar and vegetable oil as main materials. Printing sugar pastry with flour, powdered sugar and vegetable oil; Flour with maltose, boiled water and dough. When you wake up, wrap it in sugar pastry and roll it into long slices, spread oil on the surface, roll it into semi-circular strips, cut it into moderately thick slices and put it in a baking tray, and bake it in the oven. The finished product is brown and sweet. Crispy in quality.

3. Mongolian hand-grilled mutton: Mongolian hand-grilled mutton is a whole lamb cut into several pieces, boiled in white water without any seasoning, and then boiled, with delicious meat flavor and unusual freshness. When eating, it is cut, scraped and picked with a Mongolian knife and eaten by hand, hence the name "hand-grilled mutton".

4. Milk skin: Milk skin is made of milk. Put fresh milk in a basin, and after two or three days, a thick layer of milk skin will form on it. Fold this layer of milk skin into two layers, remove it, and put sugar in it, which tastes very sweet. Milk skins are mostly used for feeding relatives and friends and respecting the elderly on holidays. The milk used to make milk skins is the most ideal in autumn, because at this time, dairy cows have the fattest fat and the richest milk oil.

5. Roasted mutton in Inner Mongolia: kebabs can be said to be a kind of flavor snack that is popular all over the country and is favored by the masses. The kebab is a traditional snack in Inner Mongolia. The meat is fresh but not tender, fat but not greasy, and easy to digest.

6. Mongolian cheese: cheese, commonly known as buttered egg, is a kind of milk food that Mongolian residents like very much. Cheese can be divided into raw cheese and cooked cheese. The way to make raw cheese is to pour fresh milk into a barrel, stir and extract cream, and then put the pure milk in a hot place to ferment it. When the fresh milk is sour, pour it into the pot and boil it. When the yogurt takes the shape of tofu, scoop it into gauze and squeeze it to remove water.