Vegetable buns, also known as rice buns, are a favorite diet of ordinary people in Tongliao. Now, Caibao has stepped onto the dining table of the hotel from the homes of ordinary people and has become a unique delicacy for entertaining distinguished guests.

The raw materials needed for vegetable bags are: rice (rice, sorghum, millet) and cabbage leaves; Accessories are: onion, coriander, soy sauce, and people who like spicy food should put some pepper.

The specific method of vegetable bag is: smooth the clean leaves, put on accessories such as shredded onion and coriander, then add appropriate amount of soy sauce according to your own taste, and then add rice. The amount of rice is determined by the capacity of vegetable leaves. Finally, fold the leaves in half, seal the back, and hold your hands tightly to eat. Cut the cake:

Sprinkle the blended yellow wheat on the top of the pot, add the cooked kidney beans and steam to a certain thickness. Cut the cake, suitable for tough glutinous rice, yellow fragrance, and dip in sugar to eat the best. Pancake:

Sprinkle millet flour and corn flour on a hot frying pan, spread evenly and fry until cooked. Pancakes are yellowish and as thin as paper. Can be eaten with onions and shredded potatoes. Sorghum rice:

Sorghum peeled for cooking and porridge. In hot summer, sorghum rice is put into cold water, which is called "water rice". In autumn, rice, onion, coriander, bean paste and shredded pork are wrapped in fresh cabbage leaves, which is called "vegetable bag". Put cowpea in rice and cook it together, which is called "dried bean rice". Sorghum rice is processed into flour, made into dough, put on a checkered bean board and kneaded into a boiling pot, and it becomes a "checkered bean". Corn residue:

Also known as "corn residue", the corn is peeled and each grain is broken into three or four pieces. You can cook dry rice and porridge. Corn is processed into flour, and after good fermentation, it can be made into "big cakes", "wowotou" and "baked cakes". Mongolian pie:

Compared with ordinary pies, Mongolian pies are characterized in that the stuffing of the pies is mutton or beef, which is suitable for fat and thin, and seasonings such as onions and ginger are put in the stuffing, without vegetables. The stuffing is full, the skin is as thin as paper, golden and tender, oily but not greasy. Koumiss:

Kumiss is called "Hariri" in Mongolian. Milk wine is characterized by clear, mellow, refreshing, soft and sour. When I first drank it, I felt that the wine was not strong, but I had enough stamina. July and August are the season for brewing koumiss every year. Horse milk is first stored in a leather bag and stirred. After a few days, the milk fat was separated and fermented into wine. There are not only simple fermentation methods, but also distillation methods for brewing concentrated milk wine. Six steamed and six brewed milk wine is the top grade. Koumiss wine is mild in nature and has the effects of expelling cold, relaxing muscles and tendons, promoting blood circulation and strengthening stomach. Known as purple jade pulp and yuan jade pulp, it is one of the "eight treasures of Mongolia". It was once the main drink of the court of the Yuan Dynasty and the noble families of Mongolia. Kublai Khan often put it in a precious golden bowl to reward meritorious ministers.