Inner Mongolia roasted whole lamb is a traditional Mongolian dish. It is specially prepared for entertaining distinguished guests or holding major celebrations. Roasted whole lamb originated from the nomadic people in the northwest and is the most important meal of the Mongolian people. Inner Mongolia roasted whole lamb was previously only enjoyed by Mongolian nobles. It was a delicacy that the upper class often roasted whole lamb to entertain distinguished guests during festivals, birthday celebrations and happy events. Ordinary herdsmen could not eat roasted whole lamb at all. Shabu-shabu mutton: Shabu-shabu mutton is a well-known delicacy in Inner Mongolia. Nowadays, mutton-shabu-shabu is also sought after across the country and has become a must-have delicacy for hot pot. The ingredients are carefully selected and tender, the meat slices are thin and even, the seasonings are diverse and delicious, the meat is mellow and not sour, and can be eaten immediately after rinsing. Pure aroma, fresh and delicious.

3. Mongolian blood sausage: Blood sausage uses sheep small intestine and nourishing blood as raw materials, and then uses salt, green onions and flour to mix the nourishing blood into plasma and pours it into the small intestine. It can be eaten after cooking , of course, it can also be fried, grilled or heated in a steamer.

4. Haggis: Haggis is a very common delicacy on the dining table in Inner Mongolia. It is made from sheep heads, hooves, heart, liver, intestines and lungs and other parts, and is cooked in pots with various seasonings. Ripe, simply delicious and delicious.

5. Air-dried beef: Air-dried beef is one of the most representative delicacies in Inner Mongolia. It is made from yellow beef. The beef jerky contains a variety of minerals and amino acids needed by the human body. It not only maintains the chewy flavor of beef, but also lasts for a long time without deterioration.

6. Mongolian buns: Mongolian buns are the favorite food of grassland herdsmen. Mongolian buns do not use fermented dough to make the skin. Instead, they use wheat flour. After mixing with hot water, they are called hot noodles. Mongolian buns have a unique taste.

7. Mongolian pie: Mongolian pie is a kind of flavored pasta with a history of more than 300 years. It was first made from the local specialty buckwheat noodles, beef, mutton and pork fillings, and was made by dry-roasting and boiling in water.