Famous dishes in Inner Mongolia include: roasted leg of lamb, whole goat feast, hand-held mutton, milk dishes, horse milk wine, oat noodles, Zishan smoked chicken, jerky, hada cakes, Mongolian pies, honeyed sesame leaves, and dexingyuan siu mai, etc., all of which are available at affordable prices.

Mutton pies, skewered ostrich and venison, slightly sweet traditional hata pies are also very appealing, as is the freshly drawn milk, which is rich and creamy but never stinky.

Milk tea, savory tea with a strong milk flavor. Milk tea is a traditional Mongolian hot beverage, is made of brick tea and milk **** with the cooking, eaten generally accompanied by cakes and other pasta, have a warm stomach, quench your thirst, hunger, digestive function. Mongolian tea, and regard tea as "herbal elixir", a brick tea in the past can be replaced by a sheep or a cow, the grasslands have "tea instead of sheep" gift friends of the customary habits. But you don't want to get addicted, Mongolian milk tea can also be the top of the hungry Lord, when called "hard tea".

Milk food in the Mongolian language pronounced "Chagan Ide", is pure and auspicious meaning. Milk food is mainly white oil, butter, milk skin, milk tofu, cheese, milk fruit six. The taste of dairy products in Mongolia is very different from what we usually eat, and the rich milky flavor will leave a long lasting taste on your lips and teeth.

Roasted whole sheep is a big dish and hard dishes, roasted whole sheep selection of grassland fat, weighing about forty pounds of sheep, slaughtered, dehairing with skin belly plus onions, ginger, pepper, salt and other condiments overall roasted. Sheep shape is complete, the color of gold and red, crispy skin, lamb tender and fragrant. This is the Mongolian authentic dishes, forty pounds of sheep, enough for a large table of friends to feast.

Roasted lamb chops. This is the traditional Mongolian whole sheep feast in the past a dish, golden yellow lamb chops outside the yellow tender, shiny oil, below a layer of green lettuce, a Mongolian knife inserted diagonally between the lamb chops, the smell of meat wafted between the table, so you can not help but go to a mouthful of good taste.

Roasted whole sheep, roasted lamb chops, roasted leg of lamb are too greasy, this time boring steamed hand-meat on the seemingly "light" a lot. Hand-steamed meat is the Hulunbeier grasslands nomadic people for thousands of years of traditional food, but also the grassland herders most commonly used and favorite food. Hand-picked meat is generally used mutton, eat without chopsticks, but with the hands of food. Meat fresh and not stinky, fat and not greasy, easy to digest, taste so delicious, diners seem to be in the grasslands.