chahar right middle banner cuisine includes three treasures stewed in thick soup, Mongolian steamed dumplings, Mongolian braised pork, Mongolian roast lamb chops, Mongolian milk tea and Mongolian meat porridge. 1. Stewed Three Treasures in Thick Soup: The local potatoes, oat noodles and mutton from Wulanchabu City are selected as raw materials, which are stewed in specially prepared broth. Its color is thick yellow, its taste is fresh, salty and fragrant, its entrance is smooth, its quality is good and its price is low, which highlights the strong local characteristics. 2. Mongolian steamed dumplings: it is the favorite food of grassland herders. Mongolian steamed buns do not use fermented noodles as skins, but use wheat flour and mix them with hot water, which is called instant noodles. Mongolian steamed dumplings are also called Mongolian steamed buns and glass dumplings. 3. Mongolian hand-picked pork: it is a traditional food of Mongolian people for thousands of years, and it is the daily routine of herders. Its specific method is to select the fat and tender lamb of that year, slaughter it on the spot, cut the chest and pull off the artery, peel and remove the internal organs, then wash it, remove the head and hoof, then disassemble the whole sheep according to the joints, put it in a white water pot and cook it without adding salt or any seasoning, and then take it out when the water is boiled and put it on a plate and serve it. When eating, grab the sheep bone with one hand, take off the mutton with a Mongolian knife with the other hand, and dip it in the adjusted seasoning to eat. 4. Mongolian roast lamb chops: Mongolian roast lamb chops are made of lamb ribs less than one year old, marinated with natural spices for several days, so that the nutrition of its medicinal materials is completely integrated into the lamb chops, and then roasted by slow fire, with golden color, crispy taste, fat but not greasy. 5. Mongolian milk tea: also known as Mongolian tea. An indispensable drink for Mongolians. The boiling method of milk tea is usually to mash green brick tea or black brick tea, put a handful of tea in a small cloth bag and boil it in a boiling pot. When the tea rolls in the pot, stir it with a spoon continuously, and after three or four minutes, add fresh milk slowly. 6. Mongolian meat porridge: There are two kinds of meat porridge of Mongolian and animal husbandry nationalities, including broth porridge and diced meat porridge. Broth porridge is generally cooked with boiled broth after eating the meat. The authentic meat porridge is delicious.