Traditional food in Inner Mongolia hangs in luobing. It was created by the late Wang Xiaoer, a Hui chef in Xing 'an League. The cake is made of high-gluten flour, water and alkali and baked in a hanging oven. Mix cold water with refined salt and alkali, and pour in proper amount of flour to make soft dough. Let it stand up and grow into a square. Thin it, spread the prepared soft pastry, fold it, pull it, plate it and add it. Put it into a round cake of appropriate size and bake it in the hanging oven until it is cooked. This kind of food is tender outside and crisp inside, delicious, convenient to eat and economical. Therefore, the reputation spread.

The specialties of Yesonghu mainly include velvet antler, Wang Xiaoer pie, bitter almond, bear gall and badger oil.