2, slightly beautiful: this food has a long history. Fresh mutton from Xilinguole grassland is selected as stuffing, and it is refined with scallion and high-quality Hetao flour as skin, and steamed on the drawer. The finished product is pomegranate-shaped, which can be used as a snack in a banquet and a delicious folk meal. Dexing Yuanxiaomei is famous for its thin skin, tender stuffing, delicious taste and beautiful shape, and it is the best in the management of Xiaomei.
3. Braised pork: Braised pork is a kind of red food. The Mongolian people call meat red food, and the Mongolian language is "Wulanyide". As the name implies, "hand-grilled meat" means hand-grabbed mutton, which is a traditional food of Mongolian people for thousands of years and a common practice of herders.
4. Braised Noodles in Iron Pot: It is a kind of food similar to farmhouse meal based on braised dishes in Iron Pot, and it is a fine product made by the people in Northwest China.
5. Mutton offal: Mutton offal is a collection of sheep viscera in one pot, with various shapes, different meats, sour and spicy tastes, no fishy smell and no greasy taste, delicious soup, and rich nutrition. It can be eaten in the cold north to keep out the cold.
6. Roast whole sheep: a traditional Mongolian dish, specially prepared for entertaining distinguished guests or holding a feast at a major celebration. Generally, sheep fattened on the grassland and weighing about 40 kg are slaughtered, and the whole roast is made by adding onions, ginger, peppers, salt and other condiments into the abdomen without hair and skin. After baking, the shape of the sheep is complete, the sheep kneels in the square wooden plate, the color is golden red, the sheepskin is crisp and the mutton is tender and fragrant.
Baidu Encyclopedia-Baotou