"The sky is blue, the fields are vast, and the grass is blown by the wind and you can see the cattle and sheep." The catchy poem vividly depicts the beauty of my hometown and makes people think of the delicious food and specialties of my hometown.

Speaking of Inner Mongolia, the delicious ones are just like candied haws, which come in bunches.

Especially roasted whole lamb, which is currently the healthiest, most environmentally friendly and greenest delicacy in the meat diet. It has a golden and shiny appearance, the meat is browned and crispy on the outside, the meat is soft and tender on the inside, and the mutton flavor is fragrant and delicious. It is unique.

In addition, haggis is also loved by everyone. Its three ingredients are divided into main ingredients and secondary ingredients.

The three main ingredients are the heart, liver and lungs, also known as the "Three Reds", and the three secondary ingredients are the tripe, head and hoof meat, also known as the "Three Whites".

When the three ingredients are put into the pot, cut them into long strips or thin strips.

The three soups are "original soup offal", "clear soup offal", and "old soup offal".

Secondly, dairy products are more mellow in the mouth, such as cheese, milk rind, and especially butter, which is called "Xiri Taosu" in Mongolian. It has a unique and mellow taste and is rich in nutrients. It is a good product for herdsmen to entertain guests.

Jueke is the top layer of cream after fermented milk. It can be mixed with sugar and mixed with fried rice or tea, or eaten as a dip.

Every year, tourists from all over the country come here to savor this classic taste and delicacy.

The most distinctive one is braised noodles, a home-cooked noodle dish that is popular in western Inner Mongolia.

The main ingredient is flour, and the main ingredients are beans and pure natural meat. You can add other ingredients as you like.

There are also countless specialties such as air-dried beef jerky, Eji milk tea powder, etc.