1, instant-boiled mutton

Instant-boiled mutton, also called instant-boiled mutton locally, is delicious and all comes from Hulunbeier grassland. Its entrance is smooth and nutritious, and the mutton here is the top grade among mutton. The meat rolls made by traditional techniques are extremely thin, and each catty of mutton can be cut into hundreds of pieces. Put cook the meat stock soup and some seafood in the pot, and then put the cut mutton in the pot. Dip in the local wild leek sauce when cooking, it tastes delicious and has a long aftertaste.

2. Mongolian pot tea

For us Mongolians, milk tea is no longer a simple drink, but a cultural heritage and an emotion. Pot of tea is mainly in the traditional way. First, milk tea is boiled, then air-dried meat, cheese, milk skin and so on are added and eaten in the pot while cooking. When eating, put milk tea in a bowl, add milk tofu and fried rice, and then mix with butter. The later fried rice and milk tofu are soaked, the softer they are and the taste is good. When drinking, it will be more authentic with some Mongolian fruits, steaks and the like.

3. Russian western food

Russian western food is not as gorgeous and noble as expected, on the contrary, it looks particularly simple and natural. The most famous restaurant in Hulunbeier is Manzhouli, which is located on the Sino-Russian border and the largest land port in China. There are many Russians here, and Russian western food has long been one of the local characteristics.

4. Mutton kebabs

Mongolian barbecue is mainly made of sheep's hind legs, with exquisite materials and non-greasy taste. As night falls, make an appointment with three or five friends, have a few fresh and delicious kebabs, have a chat with a dozen beers, and enjoy life! Archaeological data show that kebabs existed in China as early as 1800 years ago. There are stone carvings of kebabs in The Complete Portraits of Han Dynasty. Barbecue fans were also unearthed in Mawangdui No.1 Han Tomb.