Introduction: Naked oats, also known as oats, have high nutritional value, wide uses and low sugar content. After grinding naked oats into flour, there are many methods, such as rubbing fish, making a nest, fishing in the river, smashing the rotten seeds in the oat flour, and making the oat flour round and round, but the most common and delicious one is the oat flour nest. The method is to apply a little sesame oil on the small stone board first, so that the slate will not touch the surface, and then pull the mixed oat flour into small dough, and then push the dough onto the slate to form a thin sheet, and then roll it into a cylinder. The well-made nests are neatly stacked on the steamer, and can be steamed for more than ten minutes. When eating, dip in a little peasant mutton soup or sauerkraut soup, or even tomato soup, and it tastes excellent. Name of Hada Cake: Introduction of Hada Cake: Hada Cake is named after it is produced in Wulanhada area (now Chifeng City, Inner Mongolia). It has a crisp entrance and a sweet taste, and is a representative of Chifeng cuisine. Mainly made of flour, nuts, etc. Method: Make a blank with water, oil, pastry, flour and flour, then fill the dried fruit with sweet stuffing and bake it. According to legend, 15 years ago, a pastry chef in Chifeng rolled out the noodles in order to dispose of the leftover noodles used in making Nansha cakes and bean paste cakes, and put in crisp and sugar pancakes, which accidentally made this Chifeng delicious. Chifeng's diet is still dominated by Inner Mongolia grassland flavor, and there are many stalls selling flavor snacks on the street, mostly baked pasta, which has crisp and sweet characteristics, such as Hada fire and sandwich. In addition, it is the braised pork, roasted whole sheep and various dairy products that can be seen all over Inner Mongolia. The flavor foods of Hada Huoshao Chifeng are Hada Huoshao, Hada Cake, Duijia, Braised Pork, Roasted Whole Sheep, Dairy Products and so on. Changqing Street in Hongshan District of Chifeng City is a comprehensive block integrating ethnic food culture, tourism service and business operation. It is located in a prosperous area, and there are many restaurants and hotels, which deal in various foods with local characteristics, such as Duijie, steamed dumplings, braised pork, instant-boiled mutton, buffet barbecue and Muslim dishes. Duijie Name: Duijie Introduction: Duijie is a popular food with smoked meat in sesame cakes, and it is a local meat bun in Chifeng, which is crispy and delicious. It's very convenient to buy a few when eating, and it's also a meal and a dish. Chifeng Duijie has gradually become famous in all directions since Su Wenyu founded "Fushenglong" Duijie Shop in 1917. The sandwich originated from a kind of "fork sesame seed cake". This kind of sesame seed cake has a special dough and production technology, and after being taken out of the hanging furnace, it has to be put on an iron fork and re-baked in a low fire, so it is crisp outside and soft inside, which has a unique flavor. I am very particular about the bacon in the folder, and I have selected more than a dozen ingredients to taste it, which is fragrant but not greasy. "Fuxing Building Duijie" was recognized as "China Famous Point" by China Cuisine Association. Hada fire name: Hada fire introduction: also known as thick stick fire, also known as fire, has a history of more than 2 years in Chifeng. Its shape is like a small round box that is closed up and down. The production method is special, mainly using salt and alum to make dough, adding butter and sugar to knead it repeatedly, pressing it with a barbell until it is firm, and then putting it into a mold and baking it in an oven. It is not afraid of extrusion, freezing and sun exposure, and it is not easy to go moldy and deteriorate. It can be put in a car, on a horse or in a wallet. In the old days, local people had to pack a bag of "fire" when they traveled, so it was convenient and affordable to satisfy hunger or give gifts to relatives and friends from a long distance. Mongolian bean jelly name: Mongolian bean jelly introduction: Originally a snack in the Qing Palace, it was introduced to the local upper-class Mongolian family after marrying King Harqin with Princess Shuoduanjing during the Kangxi period, as a cold food in summer, and then introduced to the people. Buckwheat is used as the raw material, and through the processes of rolling, reeding and the like, it is made into paste with clear water, boiled in a pot, and when it is thick, it is scooped out and spread on a chopping board for cooling. When eating, a thin piece of iron is made to pierce obliquely and scrape down layer by layer, and then it becomes a long strip, which is trembling and translucent in shape. It is poured with soy sauce, vinegar, sesame sauce, shredded onion, mustard and other condiments, and one or two drops of sesame oil are ordered. It tastes fragrant, bright in color, cool and delicious. Sweet Mozi Porridge Name: Sweet Mozi Porridge Introduction: Farmers' meals in Chifeng country are not found anywhere else. Method: Use a bowl of millet, half a bowl of dry rice and a handful of soybeans, grind them with water by hand, turn them into foam, then boil the water, add the foam, and when it is not too thin or too thick, boil them and eat them. This kind of porridge is not only sweet and delicious, but also rich in nutrition because of millet and soybeans, which is easy to digest and absorb, and it is a good health product.