1, roast whole sheep: a traditional Mongolian dish, specially prepared for entertaining distinguished guests or holding a feast at major celebrations. Generally, sheep fattened on the grassland and weighing about 40 kg are slaughtered, and the whole roast is made by adding onions, ginger, peppers, salt and other condiments into the abdomen without hair and skin. This dish has a complete sheep shape, with the sheep kneeling in a square wooden plate, golden red color, crispy sheepskin and tender mutton.

2, mutton hotpot: originated in the Yuan Dynasty. Inner Mongolia instant-boiled mutton mostly uses the outer ridge, hind legs, sheep tail and other parts of the big-tailed sheep, cut into thin slices, and gently rinsed in hot pot boiling soup; Then take the prepared sesame sauce, fermented bean curd, chives, chopped green onion, shredded ginger, shrimp oil, etc. as condiments. The meat slices are fresh and delicious, not greasy, and they are eaten while rinsing. It is worth mentioning that what is popular now is a new way of eating with Baotou "Little Sheep" as the representative.

3. Roast leg of lamb: it is made of sheep's boned hind leg meat with onion and celery. When eating, change the knife and cut into pieces, keep the original state, and serve with yellow sauce, onion and lotus leaf cake. This dish is beautiful in shape, brown and red in color, crisp and rotten in meat and mellow in taste.

4. Sheep's back: Mongolian people's favorite and precious dishes can only be seen at festivals, weddings, old people's birthday celebrations or banquets to welcome relatives and friends. Method: Dismount the whole lamb into seven pieces (excluding the chest fork), put the tail into the pot, add salt and cook. Put the limbs, sheep's back and neck blades on the cauldron first, put the sheep's head on the sheep's back, and serve in a crawling posture similar to that of a sheep. When eating, everyone first pulls a piece of fat meat from the sheep's tail with a Mongolian knife and eats it, and then takes what they need.

5, hand-picked meat: do not eat hand-picked meat is not considered to have been to the grassland! Braised pork is the favorite and most commonly used traditional food of people of all ethnic groups in Inner Mongolia prairie for thousands of years, and it has also become one of the local flavors in Inner Mongolia. The production and eating method is unique: the sheep is divided into several pieces according to the bones of each joint, put into a white water pot without salt and other seasonings, keep the original flavor with fire, and properly control the fire. As long as the meat has changed color, it can be eaten. The meat is fresh but not tender, fat but not greasy, and easy to digest.