1. Hand-grabbed mutton, roasted whole sheep, Mongolian milk tea, koumiss and braised pork.

2. Hand-grabbed mutton: Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Kazakh, Uygur and other ethnic groups in the northwest of China. It is said that it has a history of nearly a thousand years and was originally named after eating it with hands. There are three ways to eat, that is, hot, cold and fried. In September 218, it was rated as one of the top ten classic dishes in Ningxia. It is characterized by delicious meat, not greasy or greasy, and full of color and fragrance.

3. Roast whole sheep: Roast whole sheep is a local specialty dish. Is it a traditional flavor meat product for ethnic minorities in Xinjiang or Inner Mongolia? . Color, fragrance, taste and shape are all available, so it has a unique flavor. Roast whole sheep is the healthiest, most environmentally friendly and greenest food in meat products diet. Roast whole sheep has golden and shiny appearance, brown and crisp external meat, soft and tender internal meat, and fragrant mutton flavor, which is quite palatable and unique.

4. Mongolian milk tea: Mongolian milk tea, called "Sudaiqie" in Mongolian, is a popular dairy product in Mongolia. Boiled with brick tea and salty. Drinking this kind of milk tea is a traditional Mongolian diet custom. Besides quenching thirst, it is also a main way to supplement human nutrition.

5. koumiss: koumiss, known as Yuanyu syrup, is one of the "Eight Treasures of Mongolia". It was once the main drink of the court of the Yuan Dynasty and the noble house of Mongolia. Kublai Khan often put it in a precious golden bowl to reward meritorious ministers. When you set foot on the grassland and walk into the yurt, the hospitable Mongols will pour the wine into a silver bowl or a gold cup, hold it on a long Hada, sing a touching toast song and entertain the distinguished guests from afar to express their sincere feelings. At this time, the guest should immediately catch the wine, and then drink it if he can, and return the wine to the owner if he can't drink a little.

6. Braised pork: Braised pork is a kind of red food. People of ethnic minorities in China call meat red food, and in Mongolian it is called "Wulanyide". As the name implies, "hand-grilled meat" means hand-grabbed mutton, which has been a traditional food of ethnic minorities in China for thousands of years. The practice of hand-picked meat is to disassemble the mutton with bones according to the joints, put it in a large pot without adding salt and other seasonings, and cook it with raw juice. 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. According to the habits of herders, braised pork is usually used for dinner.