(1) Roasted whole sheep is the best match with grassland. Mongolian people call roast whole sheep "according to ewe", which is made by selecting sheep weighing about 40 kilograms, slaughtering them, removing hair and skin, and adding seasonings such as onion, ginger, pepper and salt to their bellies.

② instant-boiled mutton. Su Nite sheep in Xilingol is the first choice for Mongolian instant-boiled mutton. This kind of sheep is even in fat and thin, soft in taste, and most suitable for rinsing. Cut the mutton roll as thin as paper, put it at the bottom of the boiling hot pot soup with chopsticks and blanch it. After the meat changes color slightly, it can be taken out to eat, dipped in sauce and chewed delicious.

(3) dairy products. Milk tea is called "Su Dai eggplant" in Mongolian, which is relatively simple to make and not as troublesome as Tibetan butter tea. Sit in an iron pot with a pot of water. When the water boils, grab a handful of tea leaves and throw them in. After rolling a few times, add milk, put a handful of salt, and a pot of milk tea is ready. Besides milk tea, there are milk skins and milk tofu.

(4) air-dried beef and sauce beef.

2. Pasta products

Tongliao melon seeds, steamed dumplings, Wang Xiaoer biscuits, oat noodles, buckwheat noodles, steamed dumplings with ribs in Chifeng, Fengzhen moon cakes in Wulanchabu and jiaozi noodle soup in Alashan.