Pour fresh milk into a bucket, ferment it into yogurt, stir it with a pestle to separate white fat, filter out the dregs, boil it on a warm fire, the color will gradually change from white to yellow after water evaporation, and then get ghee after cooling. Butter has a unique taste and high nutritional value, and can be drunk for both Chinese and western meals. Cheese is separated into white butter yogurt, boiled with low fire, put into a cloth bag, squeezed out sour water, and dried into pieces. This is cheese. It is hard, sweet and sour, and is one of the favorite dairy products of Mongolian people. Kumiss is called Zige or Alige in Mongolian. A low-alcohol beverage brewed from mare's milk is prepared by putting fresh mare's milk in a raw leather bag, hanging it in the sun, and stirring it with a special wooden stick several times a day to make mare's milk gradually ferment and turn sour.
When mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's milk wine. 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 method of making and eating is unique: divide the sheep into several pieces according to joints and bones, put them into a white water pot, without adding salt and other seasonings, keep the original taste of the fire, and control the heat properly. As long as the meat changes color, it can be eaten. Meat is fresh but not fat, fat but not greasy and easy to digest.