Inner Mongolia's special delicacies and snacks include: Roasted Whole Lamb When talking about Inner Mongolia, we have to mention roasted whole lamb.

Roast whole lamb is a traditional local flavor meat product of the Mongolian people. It is a hard dish with extremely rich ethnic characteristics. It is a traditional classic delicacy formed in the nomadic life for thousands of years. It is also a traditional dish for the Mongolian people to entertain distinguished guests.

It is said that roasted whole lamb is the healthiest, most environmentally friendly and greenest delicacy among meat products.

Haggis soup is a classic dish with a unique Inner Mongolian flavor. It is cooked with sheep head, sheep hooves, and sheep offal as the main ingredients, and added with auxiliary ingredients.

Add water to the pot, add the main ingredients, pepper, fennel, salt and other condiments and simmer. When the pot boils, skim off the foam and continue cooking until the aroma overflows and the bones and flesh of the head and hooves can be separated.

Remove the rest of the meat from the water after it is cooked and cut into strips or thin slices.

Alxa is known as the hometown of camels in China. Cold Hoof Huang is a local specialty delicacy. Hoof yellow is two pieces of fibrous tissue the size of goose eggs in the palm of a camel, because camel hoof is the most mobile tissue in the camel body, and the meat is extremely delicate and delicate.

It is elastic, similar to tendons but softer than tendons, and similar to a camel's hump but richer in fibrous tissue than a camel's hump. The cold hoof yolk made with it is crisp, delicious, smooth and tender, and is a rare culinary delicacy.

Hand-made meat is a traditional food of the Mongolian people for thousands of years.

It means eating meat with your hands.

The meat of sheep, cattle, horses, camels and other livestock and wild animals can be cooked as hand meat, but usually the hand meat refers to hand mutton.

Hand-made meat is the favorite and most commonly used traditional food of the Mongolian people for thousands of years.

This traditional eating method of herdsmen in grassland pastoral areas can be traced back to ancient times.

Slaughter the sheep and break it into several small pieces with the bones in a pot of water. Cook it over high heat without adding salt or other seasonings. When the water boils, take it out of the pot and serve it immediately. Dip it in salt and eat it. The meat will be fresh and tender with original flavor.

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The Sichuan fish in Dalinol Lake in Mongolia has beautiful scenery, good water and better fish.

The lake water can only be entered but not exited, which is especially suitable for the growth of Chinese fish.

The squid is a freshwater migratory fish that travels upstream in spring, lays eggs in the river, and then returns to the lake to grow.

Because it is grown purely wild, Dali Lake Huazi fish has fine scales and rich flesh, and the meat is tight and tough.

The local specialty of Inner Mongolia is dry-fried. In addition, it can be pan-fried, grilled or braised. It is delicious and fresh. It is a delicacy for the enthusiastic Mongolians to entertain their guests.

Mongolian Milk Tea Mongolian friends cannot live without tea, and they cannot live without tea for three meals a day.

What they drank was not tea brewed from southern tea leaves, but milk tea.

Milk tea is called "Wugu Taicuo" in Mongolian.

Use a cloth bag to remove the tea leaves, pour the tea water and fresh milk in the bucket into the pot and bring to a boil. Use a spoon to repeatedly lift the tea leaves to dry. Once melted, you can drink it.

Air-dried beef Air-dried beef is a specialty of the grasslands of Inner Mongolia. Beef jerky originated from the battle rations of the ancient Mongolian cavalry. It is easy to carry and rich in nutrients.

The cooking method is also very unique. The fascia is removed from the selected beef and cut into long strips with a blade.

Mix chopped onions, ginger, salt, sugar, etc. in a small bowl and marinate the meat.

Shredded milk tofu is a classic Inner Mongolian flavor dish, cooked with milk tofu as the main ingredient.

Cut the milk tofu into pieces, coat it in flour, add it with a loose paste made of egg white, starch, and flour, fry it in an oil pan until it turns golden brown, and take it out.

Add an appropriate amount of sugar to the pot to make a caramel syrup, pour in the fried milk tofu, sprinkle some sesame seeds, coat evenly with the syrup and serve on a plate.

This dish is golden in color, sweet and fragrant, and is perfect for banquets.