Roast whole sheep is the most advanced Mongolian meal.

"Kodaur Mongolia" contains: "Food is the best, and there is no one who is too dark (that is, roasted all over)."

Roasting whole sheep is called "Zhaomu" in Mongolian.

According to historical records, it is Genghis Khan's favorite court dish and an indispensable food in the royal banquet of the Yuan Dynasty.

Mongolian milk tofu

Milk tofu is called Su En SuunHuruud in Mongolian. Milk is mainly used as raw material for making milk tofu. Fresh milk is filtered with coarse gauze, put into wooden barrels or crocks, and naturally coagulate after being placed in the shade for a few days.

Haggis

Mutton offal enjoys a high reputation in Hohhot, just like Beijing's fried belly, Nanjing's dried salted duck, Guangzhou's fried noodles and Shaanxi's mutton bread in soup. It is a kind of flavor food with low price and good quality, which is welcomed by local people of all ethnic groups.

With the best production of local people, it is quite pure.

Authentic mutton offal pays attention to color, soup, seasoning and taste.

Mongolia guocha

For Mongolians, milk tea is no longer a simple drink, but a culture and an emotion.

Mongolian canned tea mainly adopts the traditional method of boiling milk tea first, and then adding air-dried meat, cheese, milk skin, etc. to cook while eating in the pot.

Stewed pork with brown sauce

Among Mongolian traditional foods, braised pork is the most distinctive and representative.

The way to pick the meat by hand is to cut off the artery in the chest of the sheep, then peel and remove the internal organs, and cut the whole sheep into several sections and put them in the pot. After the water boils, add a little salt and onion, without other seasonings, and boil the blood water.

Beef and mutton roll

This product is made of local excellent breed Wuzhuqin big-tailed sheep, improved breed grassland yellow cattle, Simmental cattle, Charolais sheep, etc. Through multiple processes.

This product is characterized by delicate meat, fat but not greasy.

1996 this product obtained the national green food label license and was evaluated as a green food production enterprise by the autonomous region green food development center.

Mongolian fried rice

Mongolian calls fried rice "Hurisenbuda", which is one of the staple foods of grassland herders.

Mongolians can't live without tea and fried rice for a day.