The cuisines in Saihan District include braised pork, Zhaojun duck, snail crisp with fresh milk, fried sheep, three treasures of hip flask and beef sauce.

1 Braised pork: Braised pork is a red food. Mongolian people call meat red food, and Mongolian language is "Ulan Yide". As the name implies, "hand-grilled meat" means grabbing mutton by hand, which is a traditional Mongolian food for thousands of years and a common practice of herders.

2. Zhaojun Duck: Legend has it that Wang Zhaojun, who was born in Chu, is not used to eating pasta after jam, so the chef soaked the vermicelli and oil gluten together and cooked it with duck soup, which is very suitable for Zhaojun. Later, people cooked dishes with vermicelli, gluten and fat duck, which was called "Zhaojun Duck" and has been passed down to this day.

3, fresh milk spiral crisp: white color, beautiful appearance, rich milk flavor, rich fruit flavor, soft texture. Knead the dough into strips, extract the seeds, wrap the milk and fruit stuffing, and then steam it. Mix the semi-crisp dough, knead it with alkali, knead it into small doses, and roll it into skin. Stuffing. Dice preserved peaches, preserved apricots, candied dates and cakes, add fresh milk and mix well to make stuffing. The dough is wrapped with stuffing one by one, and the mouth of the agent is pinched down into a bulge. Pinch seven diagonal lines on the side and steam the steamer on fire.

4. Fried sheep: a traditional dish in Inner Mongolia. Mutton is the main material, which is made by hanging paste and frying. It is named after a large number of main materials used in production. Cut the cooked lamb loin into large pieces with moderate thickness, and put them into a stew pot together with fresh soup, fennel, onion, ginger slices, garlic cloves, soy sauce, refined salt and miso. , and heat it to taste. Take out and drain. Mix eggs with starch and sesame oil to make a thick paste. Add vegetable oil to the spoon and cook until it is 70% cooked. Dip the mutton into the spoon one by one, fry until golden brown, take it out, cut it into long bar codes, put it in a plate, and sprinkle a little sesame oil on it.

5. Three Treasures of Hickory Cow: On the basis of stewed oxtail, add prepared and cut beef tendon slices, make a chrysanthemum-shaped bullwhip with a knife, add prepared accessories such as mushrooms or dried mushrooms, adjust the flavor, light the lid on the hip flask lid, and the service personnel will uncover the lid.

6. Sauced beef: It is a famous specialty in Hohhot, Inner Mongolia. The finished dish is deep red in color, rich in fragrance and delicious. Wash some large pieces of beef with clear water, put it in a clear water pot and cook it until it is half cooked. Add spice bags wrapped in gauze, such as star anise, clove, orange peel, ginger slices, Amomum villosum and cinnamon, appropriate amount of soy sauce, sugar and salt, and cook the meat stock, boil and simmer for about 4 hours until the beef is mature and tasty.