Oat noodles

Dorun folk have a paragraph of jingle said: "Dorian oat noodles pounded soju, mountain treasures and sea food are not as good as oat noodles small wine tasting delicious, fragrant people's mouth water flow."

The nutritional value of oat noodles is very high. Avena protein, fat, vitamins and calcium, iron, phosphorus and other minerals in the same grain crops in the highest content, and oat low sugar content.

Luan River Fish Banquet

"Luan River Fish Banquet" refers to the whole table of dishes all to the Luan River fish as the main raw material, after burning, grilling, cooking, boiling, frying, deep-frying, stewing, and other ways to cook the banquet. The main varieties are: crucian carp, carp, silver carp, grass carp, catfish, Wuchang fish, silver fish, Yaluo fish (commonly known as Huazhi fish) and so on.

Bitter cabbage

Bitter cabbage is a kind of medicinal food both non-toxic wild plants, annual herbs, medicinal name "sepsis grass", folk commonly known as bitter cabbage. Dolan bitter vegetable is sandy bitter vegetable, its drought-resistant ability is strong.

Huanghua

Huanghua is both a valuable dish, but also a high value of Chinese medicine. It contains protein, a variety of vitamins and carbohydrates. The yellow flowers of Duo Lun are mainly distributed in the area north of the county.

Mushrooms

Dorun's wild mushrooms are rich in proteins, amino acids, and a variety of minerals, and their nutritional value is higher than that of general vegetables and fruits, making them a purely natural and non-polluting health food.

Fern

Also called Ruyi vegetable. Growing in many places in Inner Mongolia. Young leaves are produced in the spring, curled like a fist, with yellow pinnately compound leaves. Duolun fern is mainly produced in the northern region.

Buckthorn

Buckthorn is a wild medicinal edible plant, commonly used in traditional Chinese Mongolian, Tibetan and Chinese medicine, which is good for immunity and prevention of cardiovascular diseases.

Hand-picked meat

Hand-picked meat is one of the traditional meat-eating methods of the Mongolian people, which is named after the fact that it is eaten without chopsticks. Pouring wine to honor guests and eating hand-picked meat is a traditional way for grassland herders to express their respect and love for their guests.

Roasted whole sheep

Mongolian roasted whole sheep is the hospitality of the Mongolian people to celebrate major festivals and weddings and other joyous occasions to entertain honored guests

Roasted whole sheep

Traditional food of the people. The "whole goat" must be a sheep, and a two- or three-year-old capricorn is the best. Only the limbs without hooves (each of the two front legs with four ribs), the loin back and tail, the breast bone and the head with the jaws removed are used. It is usually eaten with several plates of hot dishes, cold cuts made of beef and mutton offal, and milk food.

Mongolian Pot Tea

For Mongolians, milk tea is no longer a beverage in the purest sense of the word, but a culture and an emotion. Mongolian pot tea is mainly boiled in the traditional way, and then air-dried meat, cheese, and milk skins are added and cooked in the pot while eating.

Milk tofu

Also known as dried milk. Fresh milk is left to ferment, then the top layer of white oil is skimmed off and poured into the pot to boil and simmer. When the milk becomes a paste, it is put into a wooden mold with various designs carved into it and pressed into a block and put in a ventilated place to dry.

Fried rice

Also known as "Mongolian rice". It is yellow in color. Because of the convenience, speed and special hunger characteristics of fried rice, and thus become the Mongolian life, production, travel in the indispensable food.