1, roast leg of lamb, roast leg of lamb is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep. Roasting sheep's hind legs alone is not only faster than roasting whole sheep, but also more delicious and convenient to eat. Roast leg of lamb gradually replaced roast whole sheep.

2. Hand-grabbed mutton is a famous traditional ethnic dish in Inner Mongolia. It is cooked with mutton. Because mutton is big, it must be torn by hand when eating, so it is named. Over the years, it seems that such a custom has been formed, that is, it is a waste of time to visit the grassland without eating a hand-grabbed meat.

3, milk skin, milk skin, Mongolian called Chaganyide, black as wood, Chinese means white food. Pour the fresh milk of horses, sheep, cows and camels into the pot and boil it slowly. When a layer of wax grease condenses on its surface, stir it up with chopsticks and hang it in a ventilated place to dry. This is the essence of fresh milk.

4. Instant-boiled mutton is a major feature of eating mutton in Inner Mongolia. With the popularity of a brand in various places, it is not new, but the mutton here is fat and tender, which is not comparable to other places.

5, camel's paw, camel's whole body is a treasure, especially camel's paw is the most expensive. Camel's paw is four soft hoofs as big as a futon. Because it is the most active tissue in camel's body, its meat quality is extremely delicate and elastic, like tendon, softer. Camel's paw is rich in nutrition and has always been as famous as bear's paw, bird's nest and Hericium erinaceus. Camel's paw is one of the eight treasures used in ancient imperial meals.