The dining in Inner Mongolia is full of game and unique in flavor. It is very convenient to eat here. You can not only taste dishes with both North and South flavors inside and outside the city, but also munch on grassland game. Among them, there are roast whole sheep, grilled meat, roast leg of lamb, milk skin, milk tofu, koumiss wine, Zhaojun wine and so on. Among them, grilled meat and roasted whole sheep are the best. Its taste is unique and mouth-watering. Tasting delicious food and tasting koumiss at the same time is really more enjoyable than a fairy.

1. Roast leg of lamb

Roast leg of lamb is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep. According to legend, hunting and nomadic peoples living on the vast land in northern China often bake whole prey and eat whole sheep by bonfires. People gradually found that the best part of the whole sheep is the hind leg of the sheep, so they often cut off the hind leg of the sheep and bake it. Roasting sheep's hind legs alone is not only faster than roasting whole sheep, but also more delicious and convenient to eat. Roasting sheep's legs gradually replaced roasting whole sheep. After a long period of development, various ingredients and condiments were gradually added in the roast process of lamb leg, which made it integrate shape, color, taste and freshness, beautiful in color, fragrant in meat, tender in interior, dry and crisp but not greasy, and was praised as "the smell is already fragrant without seeing it".

2. steamed dumplings

is a kind of traditional flavor food that has been circulating for a long time in Hohhot. As early as the Qing Dynasty, the local steamed dumplings was already famous in Beijing. At that time, signs hanging in front of the steamed dumplings Pavilion in Qianmen area of Beijing were often marked with the words "Guihua City is a little more beautiful". When foreign guests come to Hohhot, they must taste steamed dumplings before they can be considered as glad you came. Steamed dumplings has a unique production process, excellent materials selection, fine and thin leather, moderate mutton stuffing and complete seasonings such as onion and ginger. When steamed dumplings came out, it was full of fresh fragrance. Looking at its shape, I saw a thin cicada wing, crystal clear, hanging like a thin pouch with chopsticks, and putting it on a plate like a cake. It tastes sweet but not greasy. It can be described as a delicious meal, beautiful in shape and rich in flavor. Hohhot is slightly beautiful. In the past, it was specially used for breakfast and was mostly run by teahouses. Now, it has become a must-have food in many restaurants and a common meal in the family.

3. Mutton floss

Mutton floss is produced in Inner Mongolia and is a favorite flavor product of ethnic minorities. Boning fresh sheep meat, degreasing, peeling, cutting, rinsing, boiling, kneading, frying, cooling and packaging. Huang Liang is crisp and fragrant, soft in quality, fine and loose in silk, salty and sweet to eat, and rich in nutrition.

4. Milk skin

Milk skin is called "Chaganyide", "Urumu" and "Urrimo" in Mongolian. Chinese means "white food". The fresh milk of horses, sheep, cows and camels is poured into a pot and boiled slowly. When a layer of wax fat condenses on its surface, it is lifted with chopsticks and hung in a ventilated place to dry, which is the milk skin. It belongs to the essence of milk skin in fresh milk, is a good product in the milk food series, and has high nutritional value. The process of making milk skin is simple, but it uses a lot of materials. Pure flavor and rich nutrition. Together with milk tea, milk fruit and fried rice, it was once called "the best food for all" to entertain distinguished guests, and it was indispensable for home dining, entertaining guests and worshipping ancestors and gods.

5. Milk tea

First, smash the tea leaves from the tea bricks with a knife, put them in a hot water pot to boil, then take out the spent tea leaves with a cloth bag and put the tea in a bucket. Stir-fry millet in a pot until it gives off fragrance. Then pour the tea and fresh milk in the bucket into the pot to boil, and air it repeatedly with a spoon, and drink it after the tea leaves are mixed.

6. Yogurt

A common drink in Mongolian people in midsummer. There are two kinds of this drink: one is raw fermented yogurt, and the other is cooked fermented yogurt. Raw fermented yogurt is made by putting fresh milk or fresh goat's milk, mare's milk and camel milk in a jar, keeping the temperature at about 18 degrees Celsius, and fermenting into pieces with sour taste after two days. This is raw fermented yogurt. In summer, if you drink a cup of yogurt, it's like eating sorbet. It can not only prevent heatstroke, but also relieve hunger. It's a rare cool drink.

7. Hada cake

Hada cake is a traditional and famous snack in Chifeng City, Inner Mongolia Autonomous Region (Zhaowuda Grassland). Hada cake is a kind of cake similar to dim sum, and its cost is relatively high. It is made by rolling water, oil and pastry into skin, filling with dried fruit and baking. The made Hada cake has the characteristics of falling into the ground and crushing, no need to chew when put in the mouth, crisp and sweet.

8. Handmade mutton

Handmade mutton is a famous traditional ethnic dish in Inner Mongolia. It's cooked with mutton, so it's named because the mutton is big and must be torn by hand when eating. Very national characteristics, mellow and delicious.

9. camel's paw

camels are all treasures, especially camel's paw. Camel palms are four soft hoofs as big as futon. Because it is the most active tissue in camel's body, its meat quality is extremely delicate and elastic, like tendons and softer. Camel's paw is rich in nutrition, and it has always been as famous as bear's paw, bird's nest and monkey head. It is one of the four famous dishes in China. The camel's palm is one of the "Northern Eight Treasures" used in the ancient imperial court. Because camel's paws are precious, they are all ordered by star-rated hotels in the mainland, and they are rarely tasted at the luxury banquet in Ejina, which is known as the "camel town".

1. Dried milk

Dried milk is one of the famous snacks in Inner Mongolia. Dairy products mainly based on the milk of cattle, sheep, horses and camels. Ferment the milk with the skin removed in a barrel, hang it in a cloth bag, cut it into pieces with ponytail or thin thread, and dry it on a wooden board for several days.