"Roast whole lamb" is a traditional and unique banquet dish in Inner Mongolia.

Due to the special and exquisite processing method of "roasted whole sheep", it was only enjoyed by Mongolian princes in the past and could not be eaten by ordinary herders. Now, ordinary people have the opportunity to taste this traditional delicacy.

Hand-chopped meat: It is one of the red foods.

The Mongolian people call meat red food, which is called "Ulan Yide" in Mongolian.

As the name suggests, "hand-picked meat" means hand-picked mutton. It has been a traditional food of the Mongolian people for thousands of years and a common meal for herdsmen.

The method of making hand-grilled meat is to separate the bone-in mutton according to the joints, put it in a large pot without adding salt and other seasonings, and cook it with the original juice.

When eating, grab the mutton bones with one hand, use the Mongolian knife with the other hand to cut off the mutton, and eat it with the seasonings.

According to the herdsmen’s habits, hand-chopped meat is usually served as dinner.

Hulunbuir Whole Fish Feast: Carp, crucian carp, white fish, red tail fish, etc. produced in Hulun Lake are plump and nutritious.

More than 120 kinds of fish dishes can be cooked with the fresh fish and lake shrimps produced in Hulun Lake, which is called "whole fish feast".

Fish dishes are not only rich in nutrients, but also fresh and delicious. You will never tire of eating them.

There are fish banquets with 12, 14, 20, 24 dishes per table, or even hundreds of dishes per table.

The main rare fish dishes include two dragons playing with pearls, three carps, home-cooked crucian carp, plum blossom carp, oil-soaked carp, carp dumpling, squirrel carp, hibiscus lotus carp, lake boiled fish, steamed silver-sided fish, grape fish, green onion carp

, golden lion carp, Pusu fish, tomato fillet, mandarin duck fish roll, poached carp, fried and braised white fish, mixed raw shrimp, mixed sashimi, etc.

Dairy food: It is called "Chagan Yide" in Mongolian, which means pure and auspicious.

There are six main types of dairy products: 1. White oil.

Put the fresh milk into the bucket, stir it, and let it ferment until the fat turns white on top to become white oil.

2. Butter.

Filter the white oil with gauze, then pour it into a pot, heat it up and stir it frequently with a spoon until the color is slightly yellow, and you can make butter.

3. Naipizi.

In summer and autumn, put fresh milk in a pot, bake it over low heat, roll it slightly, and use a spoon to spread the milk foam on top. At the same time, add raw milk to form a layer of skin on the milk. Pick it up with chopsticks and put it on top.

If it is dried in the shade in a ventilated place, it will be Napizi.

4. There are two ways to make milk tofu: boil the yogurt after the white oil is produced, put it into a cloth bag and press it to become yogurt tofu; the other is to put the milk into a container to ferment, and put a layer of "zhuo" on it.

After taking it out, put it into a pot and boil it. Throw out the yogurt soup. After stirring it for many times, pour it into a wooden mold to form various shapes. Then cut it into long strips or small pieces and blow it in the sun.

Sun and dry, it becomes milk tofu.

It is a dairy product for herdsmen in winter.

5. The usual way to make cheese is to put the remaining milk in the butter in a hot place, wait for it to ferment and precipitate, put the precipitated powder into a cloth bag, squeeze it, knead it into various shapes, and dry it to make cheese.

6. Milk fruit.

Mix white flour and fresh toffee, make it into cakes or other shapes, and fry it.

Butter, white oil, and milk skin are the essence of milk. They have a unique pure aroma and are rich in nutrients. They are the most valuable. When eaten, they are added with milk tea, milk fruit, and fried rice. They are often a good treat for distinguished guests.