Inner Mongolia has many types of cuisine, but meat is the main focus.

Mongolian roasted whole lamb: About 20 people can eat one, about 20 kilograms of bone-in whole lamb. After being marinated with various seasonings and grilled over charcoal fire, it is original and delicious. It is not suitable to drink cold water after eating, as it will easily upset your stomach.

Shaomai: Steamed dumplings similar to large pieces of mutton stuffed, 2 taels per person is enough, usually eaten with milk tea for breakfast.

Mongolian roasted lamb leg: The process is similar to that of roasted whole lamb, but most hotels now use microwave ovens to bake it, which does not affect the taste.

Hand-meat meat: a traditional delicacy of the Oroqen, Daur, Ewenki and other ethnic minorities. It uses beef, mutton, camel and venison as raw materials. The meat is boiled in water without any seasoning. The taste is original.

Helin mutton stew: The method in the Helin area is the most authentic. There are currently many Helin mutton stews around Hohhot. It uses onions, salt, etc. as raw materials, and is processed by boiling in white water until the mutton is cooked.

Then add a little potato and continue to collect the juice. The best cooking state is when the mutton is oily.