1. Noodles: Noodles are one of the “three treasures” in Inner Mongolia.

2. Slightly beautiful: This food has a long history.

It is made of fresh mutton from Xilin Gol grassland as stuffing, garnished with scallions and high-quality Hetao flour as the skin, and then steamed in a drawer.

The finished product is in the shape of a pomegranate and can be used as a snack at a banquet or as a folk delicacy.

Dexingyuan Shaomei is famous for its thin skin, tender filling, fragrant taste and beautiful shape, and it ranks first in Shaomei's business.

3. Grilled meat: Grilled meat is one of the red foods.

The Mongolian people call meat red food, which is called "Ulan Yide" in Mongolian.

As the name suggests, "hand-picked meat" means hand-picked mutton. It has been a traditional food of the Mongolian people for thousands of years and a common meal for herdsmen.

4. Iron pot braised noodles: It is a delicacy similar to farm rice based on the iron pot stew. It is a fine product produced by the northwest people's research on food.

5. Haggis: Haggis is a collection of sheep offal in one pot. It comes in various shapes and textures. It tastes both hot and sour. It is neither fishy nor greasy. The soup is delicious and refreshing. It is rich in nutrients. It is eaten in the north where the climate is colder.

Can keep out the cold.

6. Roast whole lamb: a traditional Mongolian dish, specially prepared for entertaining distinguished guests or holding major celebrations.

Generally, sheep fattened on the grassland and weighing about 40 kilograms are slaughtered, then the hair and skin are removed and the belly is added with onions, ginger, pepper, salt and other seasonings, and then baked as a whole.

After roasting, the shape of the sheep is complete. The sheep is kneeling on the square wooden plate. It is golden red in color, the sheepskin is crispy, and the mutton is tender and fragrant.