The cuisines in Jining District include Wulanchabu potatoes, special coarse grains, Mongolian cheese, Mongolian leeks, fried rice with yogurt and so on.

1. Wulanchabu potato: Wulanchabu soil is mostly sandy loam with loose soil and good air permeability, which is conducive to potato tuber expansion. Long sunshine time and large temperature difference between day and night are beneficial to the accumulation of potato nutrients.

2. Characteristic coarse grains: bean noodles, buckwheat noodles and tortillas. With the improvement of people's living standards, a strong wind of "coarse grains" began to blow in the city, and all kinds of crude fiber foods were all the rage. In the supermarket, different brands of biscuits, bread, cereal and dried noodles are marked with the sign of "coarse fiber", announcing the arrival of the era of fine coarse grains. Wulanchabu is rich in high-quality food crops with its unique geographical location and natural ecological environment.

3. Mongolian cheese: Cheese, commonly known as "butter egg", is a kind of dairy food that Mongolian residents like very much. Cheese can be divided into raw cheese and cooked cheese. Raw cheese is made by pouring fresh milk into a barrel, stirring to extract cream, and then fermenting pure milk in a hot place. When the fresh milk is sour, pour it into the pot and cook it. When the yogurt is tofu-shaped, scoop it into gauze and squeeze it to remove water.

4. Mongolian leek: Mongolian leek, alias Mongolian leek, is very drought-tolerant. It grows on the vast desert grassland in Wulanchabu city and belongs to the perennial grass of Liliaceae. It is called Allium mongolicum Regel because its shape is very similar to that of early-growing onions and is longer than that of desert. The steamed buns made of Allium mongolicum Regel in this area are delicious and unforgettable, so they are known as "the hometown of Allium mongolicum Regel steamed buns".

5. Yogurt fried rice: soak fried rice in milk tea and continue drinking milk tea. Fried rice will slowly soften. After drinking enough milk tea, eat all the rice and tea in the bowl. If milk skin, cheese and butter are mixed in tea again, it will be sweet, salty and sour, and the mixed and wonderful taste will not be known until you have tasted it yourself; You can also put fried rice in the cooked broth and add some salt to make diced pork fried rice porridge; Fried rice is an excellent dry food when herders travel or graze.