Chifeng cuisine includes: shredded milk tofu, roast leg of lamb, fried rice and milk chews, sandwiches, Aohan noodles, Hada cake, yellow rice cut cake, Mongolian bean jelly, Baijia smoked chicken, Keqi oat noodle, yellow wheat tofu, braised oxtail, braised beef tendon, dry fried Chinese fish, dry fried pepper skin, Aohan almond milk, Keqi koumiss wine and so on.

Diaolu sesame seed cake

Hanging furnace sesame seed cake used to be cylinder furnace, so it is also called cylinder furnace sesame seed cake. Now it has been improved into a hanging furnace made of flat-bottomed iron. Making food in jars is a very unique method. It makes use of the smoothness, fire resistance and thickness of the jar, and the baked sesame seed cake is not sticky or slippery, and tastes fragrant and crisp.

Sweet porridge

This is a kind of millet and soybean porridge, which is eaten by farmers in Chifeng countryside and not found anywhere else. Use a bowl of millet, half a bowl of dry rice (not flowering) and a handful of soybeans, and grind them with water by hand to make them foam. Then boil the water, add the foam and adjust it to be neither thin nor thick. It tastes delicious when boiled.

Aohanbo

Aohan noodles are a special food in Aohan Banner, Chifeng. Buckwheat produced in Aohan is used as raw material (buckwheat noodles produced in Shuangjing Township are the best), which is made into slightly hard noodles after kneading, placed on a long noodle table, squeezed and cut with a special knife with handles at both ends, directly cooked in a pot, taken out and poured with marinade. The taste is smooth, rich in gluten and very delicious.