Hoof yellow is two fibrous tissues about the size of a goose egg in camel's palm. Because it is the most active tissue on the camel's body, its meat quality is extremely delicate and elastic, like tendon but softer than tendon, like hump, and its fibrous tissue is richer. The cold hoof yellow made from it is crispy and delicious, smooth and tender, and it is a rare top-grade cooking.

Luotuozhang

Cut the camel's palm into thin slices with the thickness of two halves, add a piece of winter bamboo shoots between each camel's palm, arrange them neatly, put them in a bowl, then blanch the chicken with boiling water, put them on the camel's palm, spread them with onion, ginger, star anise and garlic, add chicken juice, steam them in a cage, take them out one hour later, filter out the soup, and take out the seasoning, chicken and garlic.

Braised entrails of sheep

Alashan-flavored soup, also called whole lamb soup. Wash sheep's head, heart, lungs, intestines, belly and liver. After cooking, cut into shreds and stir-fry spicy noodles with the soup left over from the chop suey to make red oil.

Noodles jiaozi

The noodle soup in jiaozi is commonly known as "pimps pull stones". Jiaozi can use pork or mutton as stuffing, Chinese cabbage, radish and various condiments to make jiaozi by traditional methods. Then choose lentils with rich powder and make them into powder blocks. This kind of powder is elastic and slightly transparent in the pot, and will not paste after rolling for a long time. When cooking, first put the cut dough into the tumbling soup pot, and then pour the cooked jiaozi and vermicelli in another pot into the soup pot. Add salt, raw onion, vinegar, oil noodles, monosodium glutamate, etc.

Braised Lamb in Brown Sauce

Braised mutton is a traditional dish in Alashan. Choose Alashan Beach mutton, chop it into small cubes, add a little soy sauce and seasoning, then add egg yolk, flour noodles and super-grade flour, stir well, oil it, fry it until golden brown, buckle it in a bowl, add broth, add soy sauce, onion, pepper and aniseed, steam it in a cage for about 20 minutes, take it out, pour it into a soup plate, filter the soup into a pot, add monosodium glutamate and pour it in.