The delicacies in Hailaer District include fish skin, fish feast, hand-grabbed mutton, Mongolian milk tea, white mushrooms on the grassland, Mongolian pot tea, sheep skeleton and so on. Caviar: Caviar is eviscerated, put in a jar with fish scales facing down, sprinkled with salt layer by layer, covered with straw bags and pressed with stones. When the fish eggs are 70% dry and piled for two days, they will ferment and then dry. When the roe is red and white, and the dryness reaches 80%, the salted roe is washed, cut into sections and steamed, and can be eaten.

Whole Fish Banquet: It is called a whole fish banquet, which is cooked with fresh fish and shrimp from Hulun Lake 120 kinds of fish dishes. It is rich in protein, inorganic salts and carbohydrates.

Grab the sheep by hand: disassemble the mutton according to the joints, cook it without seasoning, grab the sheep bones in one hand and eat it with a Mongolian knife in the other. The host will choose different parts of mutton according to the age of the guest.

Mongolian milk tea: called Sutaiqie in Mongolian, it is made of blue brick tea or black brick tea with milk, which is the main method for local people to supplement nutrition.