1. Roast whole lamb Roast whole lamb is a dish with local characteristics and a traditional delicacy for people in Inner Mongolia.

Roast whole lamb originally originated from the nomadic people in the northwest and is the most popular dish among the Mongolian people.

Roast whole lamb is generally marinated with seasonings and then grilled. During the grilling process, you need to constantly brush some seasonings to make the lamb more flavorful.

The roasted lamb is golden red in color, the lamb skin is crispy, and the lamb is tender and fragrant.

2. "Chaganyide" in Mongolian for Naipizi refers to this "white food" - Naipizi. As the name suggests, its raw material is the floating fat and milk protein in the upper layer of cow and goat milk after it has been left for a period of time.

mixture.

Eight pounds of fresh milk can only make one pound of milk skin, but imagine how mellow and rich the taste is.

People in Inner Mongolia like to eat nanpaizi with oil cakes and white sugar. Sprinkle a layer of white sugar on the freshly baked dough cakes, then add a layer of milk skin, roll the oil cakes and milk skin together and eat it. It is sweet but not greasy.

, fragrant, crispy and very delicious.

3. Air-dried beef Beef jerky originates from the war rations of the Inner Mongolia cavalry. It is easy to carry and rich in nutrients. Beef jerky plays an important role in expedition operations.

Air-dried beef is mainly made from beef shank meat. After removing the tendons, it is made by air-drying, soaking and frying.

4. Hand-grilled meat. Hand-grilled meat is one of the traditional foods of the Mongolian people, and it is also the main way to eat meat in daily life.

After the fat and tender sheep are slaughtered in the traditional way, skin and internal organs are removed, the head and hoofs are removed, washed, cut into several pieces, boiled in white water, and when the water is boiled, the meat is taken out and placed on a large plate to serve.

, everyone held Mongolian knives in their hands and cut into large pieces to eat.

It got its name because it eats with its hands.

5. Shabu-shabu mutton. Shabu-shabu mutton in Inner Mongolia has a long history. Mongolian mutton-shabu-shabu originally originated in the Yuan Dynasty. It mostly uses the outer spine, hind legs, tail and other parts of big-tailed sheep, cuts it into thin slices, and puts it in the hot pot soup.

Rinse lightly; then use the prepared sesame paste, fermented bean curd, chive blossoms, green onions, shredded ginger, shrimp oil, etc. as dipping ingredients, and rinse while eating. The tenderness of the mutton will make you unable to stop.

6. Inner Mongolia blood sausage is mainly made from sheep small intestine and sheep blood.

Add salt, chopped green onions, a small amount of water and flour into the sheep blood to make plasma.

Then wash the sheep intestines with salt water, pour in the seasoned sheep blood, tie the two ends of the sheep intestines tightly with thin threads, and cook them in water.

The cooked blood sausage can be boiled again in the broth, or fried and grilled. After careful cooking, the lamb blood sausage is fragrant and tender. Take one bite and your mouth will be full of fragrance, which is very satisfying and has a unique flavor.

7. Mongolian Pie Mongolian Pie has a history of more than 300 years and is a traditional pasta.

8. Mongolian milk tea Mongolian milk tea is a dairy product popular in Mongolia. It is called "Sutaiji" in Mongolian. In pastoral areas, people are accustomed to "tea and a meal three times a day."

Every morning, the first thing the housewife does is to make a pot of salty milk tea for the whole family to enjoy all day long.

If a guest comes to the home, the hospitable host will first pour fragrant milk tea to express his sincere welcome to the guest.

It would be regarded as the most impolite behavior on the grassland if a person visits a home without pouring tea.