Roast leg of lamb is a famous dish for Mongolian guests in Hulunbeier grassland. Roast leg of lamb evolved from roast whole sheep. According to legend, hunting and nomadic people living in the vast land of northern China often roast whole prey and eat whole sheep by bonfires. People gradually found that the best part of the whole sheep was the hind leg, so they cut off the hind leg and cooked it in the morning. Roasting sheep's hind legs alone is not only faster than roasting whole sheep, but also more delicious and convenient to eat. Roast leg of lamb gradually replaced roast whole sheep. After a long period of development, various ingredients and condiments were gradually added to the leg of lamb during the roasting process, so that its shape, color, taste and freshness were integrated into one, with beautiful color, fragrant meat, tender inside, crisp but not greasy, and it was known as "smell but not smell".

Mongolian "slaughtering sheep" has three characteristics-first, slaughtering sheep is bloodless, second, skinning without a knife, and third, slaughtering sheep is fast. Completing this activity with Mongolian brothers will make you feel the simplicity and heroism of the grassland people more.

Braised pork-a unique Mongolian diet, the meat is unloaded along the bone seam, cooked with clear water and dipped in seasoning. Although there is no complicated process, it can reflect the simplicity and heroism of Mongolians drinking in large bowls and eating meat in large chunks.

Fish Banquet-The fish in Hulun Lake has a long growth period, no pollution and tender meat. The whole fish feast is made of self-produced fish, which is delicious in color, flavor and shape.