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Roasted whole sheep is a traditional meat product of ethnic minorities in Inner Mongolia Autonomous Region, especially Mongolians, and it is the most national dish.

2, air-dried beef

Air dried beef is also called "air dried beef jerky" and "beef jerky". Inner Mongolia prairie is a natural grassland. The grass is rich and the cattle and sheep are fat. Mongolian herdsmen living here have the habit of drying beef jerky for generations.

3. Milk tofu

Milk tofu, called "Huluda" in Mongolian, is a common dairy food in Mongolian herders' homes. Foods made from milk, goat's milk, horse's milk, etc. It is made by solidification and fermentation. Its shape is similar to that of ordinary tofu, its taste is slightly sour and sweet, and it is rich in frankincense. Herdsmen love to eat, often soak in milk tea, or travel as dry food to quench their thirst and satisfy their hunger.

4. Mongolia

Traditional snacks in Inner Mongolia. Stir-fry yellow rice flour, add appropriate amount of wheat flour, mix well, pour into boiling water to form hard dough, and heat and ferment. Knead the fermented dough into a proper size circle and fry it in a boiling vegetable oil pot until cooked.

5. Mongolian cheese

Cheese, commonly known as "butter eggs", is a kind of dairy food that Mongolian residents like very much. Cheese can be divided into raw cheese and cooked cheese.

6. Milk skin

Milk skin is called "Chagan Yide", "Wu Rumu" and "Wu Rimo" in Mongolian. Chinese means "white food".

7. Clear soup oxtail

Famous dishes with traditional flavor in Inner Mongolia. It is also one of the famous local specialties in Wuhai. It uses the fresh oxtail of Inner Mongolia grassland as the main raw material, with chicken legs, fish bellies, sea cucumbers, mushrooms and so on.

8. Grab the meat

Braised pork is a red food. The way to grasp the meat by hand is to disassemble the mutton with bones according to the joints, put it in a large pot without salt and other seasonings, and cook it with raw juice. When eating, one hand holds the sheep bones, and the other hand takes off the mutton with a Mongolian knife and dips it in the prepared seasoning.