The best route for traveling in Inner Mongolia is: Hohhot City-Chilechuan Grassland-Nabao Village.

This route mainly covers grassland eco-tourism, folk tourism, Chilechuan flavor and other products. It is located in the natural grassland tourist area with northern Xinjiang characteristics and is known as the "back garden" of Qingcheng - Chilechuan Grassland.

, you can not only feel the magnificent scenery of the grassland with "the sky is blue, the fields are vast, and the grass is blown by the wind and you can see the cattle and sheep", but you can also watch the panoramic large-scale horse dance drama - "Ode to the Eternal Horse".

You can take photos, check in, taste Hohhot delicacies, experience the taste of Chilechuan, and feel the industriousness and thrift of the people in Nbao, the simple and harmonious folk customs in the Internet-famous Nubao Village, which was founded during the Kangxi period of the Qing Dynasty and has a history of more than 320 years.

Rich cultural characteristics of Mongolia and Jin Dynasty.

After the visit, return to the city of Hohhot, or you can go to Saishang Old Street on your own. The antique streets will take you back to Hohhot in the past, and the noisy market atmosphere will make you linger. You can spend a wonderful evening here freely and leisurely.

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Specialties of Inner Mongolia 1. Mongolian silverware Mongolian silverware is a special handicraft of Inner Mongolia with a very long history. As early as before the Yuan Dynasty, the Mongolian people were famous for their use of silverware.

The varieties include silver bowls, Mongolian knives, Mongolian silver pots, drinking vessels, silver hairpins for headdresses, various saddle flowers for horse gear, etc.

The silverware produced is generous and simple, exquisite and meticulous, with quaint colors and patterns, and a distinctive national style.

2. Hand-grilled meat. Hand-grilled meat is a traditional delicacy in Inner Mongolia. It has a very long history and has been a traditional delicacy of Inner Mongolians for thousands of years.

Ingredients such as celery, carrots, fennel, pepper, etc. are made using traditional production methods. The resulting hand-chopped meat is tender and fragrant, fat but not greasy.