Roast whole sheep is a classic food loved by nomadic people, a "hard dish" with national characteristics, and a special food for local people to entertain guests. It is very popular in Inner Mongolia and Xinjiang, and it is inevitable for local tourists to taste this special food, which is very popular among the public.

2, air-dried beef

Air-dried beef, also known as "air-dried beef jerky", is a beautiful place in Inner Mongolia, where water plants are abundant and cattle and sheep are like clouds. People have the habit of drying beef for generations. With the inheritance of local ethnic minorities from generation to generation, unique local cuisine has gradually formed.

Air-dried beef is very unique in taste and flavor, rich in flavor, delicious, nutritious, easy to carry and store, and deeply loved by local people. Now it has become a unique gourmet snack in Inner Mongolia.

3. Milk tofu

Milk tofu is a common dairy product of Mongolian nomadic families. Its raw material is milk or goat milk. After solidification and fermentation, it is made by processing. It is difficult to make traditional milk tofu. With the continuous evolution and development, some simple methods are gradually formed.

The finished milk tofu is sweet and sour, rich in milk fragrance and unique in flavor, which is deeply loved and welcomed by local people. After deep processing, it can also be made into shredded milk tofu and become a flavor dish at the banquet.

4. Mongolian cake

Mongolian cake is a traditional snack in Inner Mongolia. The main raw material is yellow rice flour. Its preparation method is to fry yellow rice flour first, then add a proper amount of flour, and make it into a shape suitable for frying after fermentation. The delicious Mongolian cake is ready.

The finished Mongolian cake is bright in color, crisp in taste, soft and delicious, sweet and delicious, and it is a unique classic food.

5. Milk skin

Milk skin is also a unique dairy product in Mongolia. Its raw material is milk or goat milk. It is relatively simple to make, that is, milk or goat's milk is squeezed at night, and after standing for one night, a layer of milk skin is produced on it, which is milk skin.

Milk skin is delicious and sweet, including milk flavor and fat flavor, and rich in nutrition, which is a local classic feature.