The best time to travel to Inner Mongolia is around August.

The best month to travel to Inner Mongolia is in the middle of summer, which is around August every year.

Because at this time, the grassland has been irrigated by rain in the first half of the year and exposed to 12 hours of sunshine, making the grass fertile.

We all go to the grasslands of Inner Mongolia to see the grasslands and enjoy the scenery.

If you go there in April or May every year, the grass is still green and the herdsmen’s cattle, horses and sheep have not yet started grazing on a large scale. It does not mean that you cannot travel to Inner Mongolia at this time.

After all, everyone has different opinions and preferences, but there is an advantage to going at this time, that is, you will save a lot on travel expenses, food and accommodation costs than when you go during the peak tourist season.

If you go later, you won’t be able to see the scenery of wind and waves, so August is the best season to travel to Inner Mongolia.

Recommended food in Inner Mongolia 1. Roasted whole lamb Roasted whole lamb is a traditional local flavor meat product in the diet of the Mongolian people. It is a dish with the richest ethnic characteristics. It is a traditional delicacy formed in the nomadic life for thousands of years. It is also a traditional delicacy of the Mongolian people.

A traditional dish for entertaining distinguished guests.

It is said that roasted whole lamb is the healthiest, most environmentally friendly and greenest delicacy in the meat diet. The exterior of roasted whole lamb is golden and shiny, the exterior meat is browned and crispy, the interior meat is soft and tender, and the mutton flavor is fragrant, making people addicted to it.

2. Compared with Sichuan and Chongqing hot pot, Inner Mongolia hot pot is not spicy, but the most important ingredient-shabu-shabu hot pot is definitely the freshest and most irreplaceable.

The grassland is rich in water and grass, the temperature difference is large, and the mutton is tender and has no smell.

Another major feature of Inner Mongolia hot pot is the clear water pot, which can retain the original taste of the meat to the greatest extent.

The ingredients are not that particular, a bowl of prepared sesame paste is enough.

But don’t underestimate this humble sesame sauce, its rich flavor cannot be found anywhere else.