Gourmets in Urad Houqi include Mongolian hand-grilled mutton, milk skin, Inner Mongolia roasted mutton, Mongolian cheese, sour porridge, Bameng gluten, Bameng braised vegetables, crispy chicken and so on. Mongolian hand-grilled mutton: cut the whole lamb into several pieces, put it in the pot with white water, and cook it without seasoning. When eating, it is cut, scraped and picked with a Mongolian knife and eaten by hand, hence the name "hand-grilled mutton". Milk skin: The milk used to make milk skin is the most ideal in autumn, because at this time, the fat of cattle is the fattest and the milk oil is the richest.

Gourmets in Wulate Houqi include Mongolian hand-grilled mutton, milk skin, roasted mutton from Inner Mongolia, Mongolian cheese, sour porridge, Bameng gluten, Bameng braised dishes, crispy chicken and so on.

1. Mongolian hand-grilled mutton: Mongolian hand-grilled mutton is a whole lamb cut into several pieces, boiled in white water without any seasoning, and then boiled in water, which makes the meat delicious, fresh and abnormal. When eating, it is cut, scraped and picked with a Mongolian knife and eaten by hand, hence the name "hand-grilled mutton".

2. Milk skin: Milk skin is made of milk. Put fresh milk in a basin, and after two or three days, a thick layer of milk skin will form on it. Fold this layer of milk skin into two layers, remove it, and put sugar in it, which tastes very sweet. Milk skins are mostly used for feeding relatives and friends and respecting the elderly on holidays. The milk used to make milk skins is the most ideal in autumn, because at this time, dairy cows have the fattest fat and the richest milk oil.

3. Roasted mutton in Inner Mongolia: kebabs can be said to be a popular snack in the whole country and are favored by the masses. The kebab is a traditional snack in Inner Mongolia. The meat is fresh but not tender, fat but not greasy, and easy to digest.

4. Mongolian cheese: cheese, commonly known as buttered egg, is a kind of milk food that Mongolian residents like very much. Cheese can be divided into raw cheese and cooked cheese. The way to make raw cheese is to pour fresh milk into a barrel, stir and extract cream, and then put the pure milk in a hot place to ferment it. When the fresh milk is sour, pour it into the pot and boil it. When the yogurt takes the shape of tofu, scoop it into gauze and squeeze it to remove water.

5. Sour porridge: It is a kind of sour rice. In fact, the sour braised rice and yam sour porridge in sour rice also have a unique flavor. In the hot summer, I rest at noon. When I go to work, I bring two bowls of braised rice in cold and sour rice soup, and I work in the red-hot and burning fields all afternoon, neither thirsty nor hungry.

6. Bameng gluten: it is made of selected snow pollen from Hetao area and refined through multiple processes. Authentic Bameng gluten is smooth and tough at the same time, but tough and brittle when bitten.

7. Bameng braised dishes: braised dishes are the most popular among the people in western Inner Mongolia, among which Bameng braised dishes are the most famous.

8. Crispy chicken: Crispy chicken is made by removing the head and claws of white striped chicken, cutting it into small pieces, adding seasoning and flour, stirring evenly, frying it in an oil pan, taking it out, and steaming it in a bowl or plate until it is soft. It is characterized by soft skin, good color, good flavor and taste.