It is one of the traditional Mongolian foods and the main way to eat meat in daily life. The practice is to slaughter the fat and tender sheep in the traditional way, peel and gut them, remove their heads and hooves, wash them, cut them into pieces, cook them in white water, take them out when the meat is cooked, and put them on a big plate for eating. Everyone took Mongolian knives and cut them in chunks. It gets its name from holding food with hands instead of chopsticks.

2. Mutton hotpot

Instant-boiled mutton is also called instant-boiled mutton. Shu Wei recorded that during the Three Kingdoms period, when Cao Pi was the emperor of the Han Dynasty, there was a hot pot made of copper. People use hot pot to rinse pork, cattle, sheep, chicken, fish and other meat, but it was not popular at that time. Later, with the further development of cooking technology, various hot pots appeared one after another. In the Northern Song Dynasty, there were hot pots in the pubs in Kaifeng, Bianjing, in winter. By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hot pots had been formed all over the country, each with its own characteristics.

3. Roast whole lamb

Roast whole sheep is a traditional local flavor meat product of Mongolian diet, a dish with the most national characteristics, a traditional delicacy formed in thousands of years of nomadic life and a traditional famous dish of Mongolian guests. It is said that roast whole sheep is the healthiest, most environmentally friendly and greenest food in meat products diet at present. Roasted whole sheep has golden and shiny appearance, brown and crisp skin, soft and tender meat inside, and fragrant mutton flavor, which makes people fondle it.

4. Mongolian blood sausage

The main raw materials for making blood sausage are sheep small intestine and sheep blood. Sheep blood is the product of Mongolian Tao Xin's killing sheep. Put salt, chopped green onion, a little water and flour into sheep blood to make plasma. Then wash the sausage with salt water, pour in the seasoned sheep blood, tie both ends of the sausage tightly with thin thread, and cook it in water.

5. Mutton offal

Mutton offal-Mongolian mutton offal occupies the supreme position in snacks, paying attention to "three ingredients", "three soups" and "three flavors". The three materials are divided into main materials and auxiliary materials. The three main components are heart, liver and lung, also called "three reds"; The auxiliary three ingredients are belly, intestine, head and hoof meat, also known as "three whites".