Milk tofu: called "Huluda" in Mongolian, it is a common milk food in Mongolian herders' homes. Foods made from milk, goat's milk, horse's milk, etc. Solidified and fermented, the shape is similar to that of ordinary tofu, but it is not tofu, so it is named after tofu.
Hand-roasted mutton: the method of hand-roasted mutton is to slaughter the sheep, peel it, take out its internal organs, close its hoof, and then put it into a pot without adding seasoning and salt, and cook it in clear water until it is 70% to 80% mature. Eat with your hands or with a Mongolian knife.
Koumiss: Koumiss is a kind of beverage with an alcohol content of only 65,438+0.5-3 degrees, which is made from fresh Koumiss. It is a traditional drink popular in the whole grassland area.
Air-dried beef and mutton: air-dried beef and mutton is a very special Tibetan food. After air drying, the meat is crisp and the taste is very unique, which makes consumers have endless aftertaste.
Mongolian blood sausage: slice the blood sausage while it is hot, or add the white meat of the blood sausage when making sauerkraut. Blood sausage tastes fragrant and oily but not greasy.