In addition to being rich in Mongolian characteristics, the food of Xing'an League is also deeply influenced by the eating habits of Northeast China.

In the Mongolian settlement area located in the hinterland of the Horqin Grassland, the food is mainly Mongolian style, with meat and milk being the main foods in daily life.

The famous delicacies here include roasted leg of lamb, hand-chopped meat, milk skin, cheese, etc.

The Han, Manchu and other ethnic groups living in Xing'an League are influenced by the eating habits of the Northeast. They mostly eat rice and pasta as their staple food, with a heavy taste. Barbecue, pickles, stews, etc. are all people's favorite daily delicacies.

Name: Wang Xiaoer's Big Cake Introduction: Also known as the hanging furnace big cake, it was created by the late Hui chef Wang Xiaoer of Xing'an League.

Preparation method: add refined salt and sodium chloride to cold water, mix well, pour an appropriate amount of flour to make a soft dough; let it stand, stretch it into a rectangular piece, lift it up and thin it out, spread it with soft pastry, make it into a moderately sized round cake and put it in the hanging furnace

, turn and bake until cooked.

This kind of food is crispy on the outside, tender on the inside, crispy and delicious, convenient to eat, and economical.

Name: Roast Lamb Leg Introduction: First chop the sheep hind leg meat, marinate it with salt, pepper and other condiments for about 3 hours, then bake it in the oven, turn it several times during baking, and wait until it is cooked through.

The roasted lamb leg is brown in color, crispy and delicious. It is a famous Mongolian dish.

Legend has it that roasted leg of lamb first evolved from roasted whole lamb because Genghis Khan liked to eat roasted whole lamb, but he was busy during the war and had no time to enjoy it.

So the chef changed the roasted whole lamb to roasted lamb legs, which not only saved time, was easy to eat, and tasted delicious, it was deeply loved by Genghis Khan, and this dish has been spread since then.

Name: Naipizi Introduction: Also known as Wurimo.

Preparation method: Put the fresh milk into a pot and simmer over medium heat. When the pot boils, stir gently up and down.

Let it boil until the next day, scrape off the solidified layer on top, spread it flat and sprinkle with sugar, and let it dry.

Naipizi is rich in nutrients. It can be used as a condiment, eaten with fried rice and naan, or added to milk tea to increase the flavor. It can also be eaten alone, sweet and crispy.

August to October every year is the peak production period for fresh milk, and the milk skin produced is of the best quality.

Name: Fried rice Introduction: In Mongolian, it is called "Hulebada".

Put the steamed loose millet into the pot, mix with fine sand and fry over high heat until dry, process and peel, and serve as fried rice.

Soak the fried rice in boiled fresh milk or yogurt, add URIMO, butter, white sugar, etc. to eat; you can also soak it in boiling water, add butter, white sugar, fresh milk tofu, etc. to eat.

You can also use fried rice to make milk porridge, meat porridge, etc.

Fried rice is easy to store and portable.