There are many delicious (1) milk teas in Inner Mongolia, my hometown, which are not only the daily drinks of the Mongols, but also their breakfast. The method of making milk tea is relatively simple, taking strong tea as the base, adding fresh milk or goat milk after boiling, continuing to boil and adding salt. Small ingredients of milk tea include mutton, beef jerky, fried rice, milk skin and so on. (2) milk skin. Milk skin is a unique nutritional dessert for grassland people, with sweet taste and rich milk fragrance. Pour freshly squeezed horse, cow and goat's milk into a pot, slowly cook until a layer of wax grease condenses on the surface, pick it up with chopsticks and hang it in a ventilated place to dry, which is the milk skin. Milk skin roll is a processed dessert of milk skin, including fried rice, cranberries and matcha. (3) Buttered eggs. Milk skin is the raw material for making white ghee. After the yogurt with white butter is slowly boiled, the sour water is squeezed out, and then it is made into pieces or noodles to dry, which is butter eggs. Buttered eggs taste sour and can be put in milk tea or eaten as snacks. (4) Mongolian fruit strips: milk, sugar, eggs and butter are poured into flour to form dough, and then cut into strips and fried to obtain golden crispy fruit strips. It can be used as breakfast or as a snack. (5) Milk tofu: ferment the milk, then boil until dehydrated, and stir for a long time. Until the yogurt is boiled into mud, it can be put into the mold and cooled into milk tofu. Ten kilos of milk and one kilo of tofu. There are also a series of recipes about milk tofu in Inner Mongolia: sliced milk tofu, silk milk tofu, baked milk tofu, milk boiled milk tofu, tomato milk tofu pizza ... (6) Milk chewing. Put raw milk in the jar for 2-3 days, and after fermentation and solidification, a layer of oil will be formed on the surface, which is milk chewing.