1, Mongolian unique breakfast foods include: Mongolian_zi, Mongolian buns, Mongolian dumplings, Mongolian cheese, Mongolian pies and so on.

2, Mongolian_zi is one of the favorite foods of the Mongolian people. Specific practices for flour, sugar, warm water and dough, rolled into a cake, cut into long strips. Into the goat oil into the fried yellow. Crisp and sweet, with milk tea is the best.

3, Mongolian buns are the favorite food of grassland herders. Mongolian buns do not use fermented flour for the skin, using wheat flour, with hot water and good, known as hot noodles. There are several kinds of filling, one is the whole sheep meat filling, that is, the whole sheep without parts, all chopped filling only add onions, ginger and other seasonings. Such a filling for buns or steamed dumplings that is pure Mongolian buns, but also in the filling slightly added milk tofu or wild leeks and other wild vegetables. In addition, there are some stuffing with beef or blood sausage or pickled cabbage. Mongolian buns are characterized by: large filling, thin skin, fresh flavor.

4, Mongolia dumplings is the Mongolian improved Chinese dumplings and create a flavorful pasta. There are many varieties, such as sand onion dumplings, leek dumplings, Harrah's sea dumplings, as well as yogurt dumplings, white cream dumplings, etc., and their main condiments Mongolian onion (we also call him sand onion, now people use onion instead), salt and beef and sheep bone broth as raw materials.

5, Mongolian cheese is commonly known as "cheese egg". Will be separated from the ghee of yogurt, boiled over a slight fire into a cloth bag, squeezed out of the acid, into broken pieces to dry that is cheese, hard and sweet and sour, is one of the Mongolian people's favorite milk food. Most of them put a few pieces of cheese in the traveling bag, in case of accident, ready to fill hunger and thirst.

6, Mongolia pie is a favorite flavor of the Mongolian pasta, according to today's history of more than three hundred years. The earliest is a local specialty of buckwheat skin, beef, mutton and pork as a filling, using dry cooking method made of water. The end of the Ming and early Qing dynasties, pie pasta from the folk into the royal family, by dry cooking water into soybean oil, cream frying, and white flour skin, became the royal family often eaten delicacies. It is thin, thin skin, filling fine as a feature, after the shape of a gong, burnt and tender, the cake on the surface of the oil beads shining, visible through the cake skin inside the meat like onyx, vegetables such as emerald, red and green, it is very beautiful.