Inner Mongolia's food and beverages are full of game and unique flavor. It is very convenient to eat here. You can taste dishes with both northern and southern flavors in and out of the city, as well as munching on grassland game.

Among the delicacies are roasted whole lamb, grilled meat, roasted leg of lamb, milk skin, milk tofu, kumiss, Zhaojun wine, etc.

Among them, grilled meat and roasted whole lamb are the most outstanding.

Its taste is unique and mouth-watering.

While tasting delicious food and sipping mare's kumiss, I really lived a more carefree life than a god.

1. Roast leg of lamb Roast leg of lamb is a famous dish for entertaining guests in Hulunbuir.

Roasted leg of lamb evolved from roasted whole lamb.

According to legend, the hunting and nomadic peoples living in the vast land of northern China often roasted whole prey and whole sheep beside the campfire.

People gradually discovered that the most delicious part of the whole sheep was the hind legs, so they often cut off the hind legs and roasted them.

Roasting lamb hind legs separately is not only faster than roasting a whole lamb, but also more delicious and convenient to eat. Roasting lamb legs gradually replaced roasting a whole lamb.

After long-term development, various ingredients and condiments are gradually added during the roasting process of lamb legs, so that the shape, color, taste and freshness are integrated into one, with beautiful color, fragrant meat, charred outside, tender inside, dry and crispy but not greasy.

, praised by people as "the thing is not seen before the eyes, but the fragrance is already hitting the nose".

2. Shaomai is a traditional flavor food in Hohhot that has been around for a long time and is still popular today.

As early as the Qing Dynasty, the local Shaomai was already famous in the capital.

At that time, in the Qianmen area of ??Beijing, the signs hanging in front of the Shaomai restaurants were often marked with the words "Guihua City is slightly more beautiful".

When foreign guests come to Hohhot, they must try Shaomai to make their trip worthwhile.

The Shaomai production process is unique, the ingredients are well-selected, the skin is fine and thin, the mutton filling is moderately fat and thin, and the condiments such as onion and ginger are complete.

The roasted wheat comes out of the cage, and the aroma is overflowing.

Looking at its shape, it can be seen that the skin is thin and crystal clear. It hangs like a thin bag when lifted with chopsticks, and it is placed on the plate like a small cake.

It tastes fragrant but not greasy.

It can be said that it is a delicious meal, beautiful in shape and rich in flavor.

Hohhot's Shoumei used to be used for breakfast and was mostly run by teahouses. Nowadays, it has become a must-have food in many restaurants and a common meal in families.

3. Mutton floss Mutton floss is produced in Inner Mongolia and is a favorite flavor product of ethnic minorities.

Use fresh sheep meat to remove bones, remove fat, peel, cut, rinse, boil, rub, fry, dry, cool and package.

Bright yellow, crispy and fragrant, soft in quality, fine and loose in texture, salty and sweet in taste, and rich in nutrients.

4. Naipizi Naipizi is called "Chaganyide", "Wurumu" and "Wurimo" in Mongolian.

The Chinese meaning is "white food".

Milk from horses, sheep, cows and camels is poured into a pot and simmered over low heat until a layer of waxy fat condenses on the surface. Use chopsticks to lift it up and hang it in a ventilated place to dry, which is the milk skin.

It is the essence of milk skin in fresh milk. It is a good product in the dairy food series and has high nutritional value.

The process of making milk skin is simple but requires a lot of materials.

Pure flavor and rich nutrition.

Together with milk tea, milk fruit, and fried rice, it is a good treat for entertaining distinguished guests. It was once called "the best of all foods" and is indispensable whether you are dining at home, entertaining guests at banquets, or worshiping ancestors and gods.

5. For milk tea, first mash the tea leaves from the tea brick with a knife, put it into a hot water pot and boil it, then use a cloth bag to remove the exhausted tea leaves, and put the tea in the bucket.

Fry the millet in the pot until fragrant.

Then pour the tea water and fresh milk in the bucket into the pot and bring to a boil, then use a spoon to repeatedly lift it to dry. After the tea is mixed, you can drink it.

6. Yogurt is a commonly used drink among Mongolian folk in midsummer. This drink is divided into two types: one is raw fermented yogurt and the other is cooked fermented yogurt.

Fermented yogurt is made by placing fresh milk or fresh goat milk, mare's milk, or camel milk in a tank. The temperature is kept at about 18 degrees Celsius. After two days, it will ferment into lumps with a sour taste. This is fermented yogurt.

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On a hot summer day, if you drink a cup of yogurt, it will be like eating sorbet. It will make you feel cool from the inside out. It can prevent heatstroke and relieve hunger. It is really a rare refreshing drink.

7. Hada cake Hada cake is a traditional and famous snack in Chifeng City (Zhaowuda Grassland), Inner Mongolia Autonomous Region.

Hada cake is a cake similar to a snack. It is relatively expensive to make. It is rolled into a skin with water, oil dough and pastry, wrapped with dried fruit sweet stuffing, and baked.

The made hada cake has the characteristics of being crushed when dropped on the ground, no need to chew when put in the mouth, crispy and sweet.

8. Hand-made mutton is a famous traditional ethnic dish in Inner Mongolia.

It is cooked with mutton. The mutton is so big that it must be torn and eaten by hand, hence the name.

It has great national characteristics and a mellow aroma.

9. Picking up camel paws. A camel's whole body is full of treasures, and its paws are especially valuable.

Camel paws are four soft hooves as big as a futon.

Because it is the most active tissue in the camel body, its meat is extremely delicate and elastic, like tendons but softer.

Camel paw is rich in nutrients and has always been as famous as bear paw, bird's nest and hericium. It is one of the four famous dishes in China.

Camel Palm was one of the "Eight Northern Delicacies" used in ancient royal meals.

Because camel paws are so precious, they are all ordered by star hoteliers in the mainland. Even at luxurious banquets in Ejina, known as the "hometown of camels", they are rarely tasted.

10. Dry milk Dry milk is one of the famous snacks in Inner Mongolia.

Dairy products mainly made from cow, sheep, horse, and camel milk.

Put the milk from the milk skin into a barrel for fermentation, put it in a cloth bag and hang it to dry, cut it into slices with horsetail or thin wire, and put it on a wooden board to dry for a few days.