The delicious food in Jiutai District includes sea cucumber mat, mutton wrapped in paper, cheese, West Lake fish, roasted arhat beads and so on.

1. Sea cucumber mat: The most distinctive feature of sea cucumber mat is stewed mullet eggs, which are produced in the coastal area of Rizhao, Shandong Province. Huang Yongcheng, a disciple of Zhang Zhongsan, a master of Judecheng, has unique characteristics in making and cooking mullet eggs, which are soft but not rotten. In 1956, it won the first place in the cooking competition in Inner Mongolia.

2. Paper-wrapped mutton: Ju Decheng improved the technique of paper-wrapped chicken in Cantonese cuisine to cook paper-wrapped mutton. Paper should be flexible, resistant to oil immersion and not brittle when fried. It is unique in the design, wrapping and frying. When eating, the paper bag is opened and the aroma is overflowing. In October 1943, Baotou was liberated for the first time. On November 17th, He Long, commander of the Joint Defense Military Region, and Yang Chengwu, commander of the Third Corps of the North China Military Region, came to Baotou to express their condolences to the commanders and soldiers. Zhao Guanying, commander of Baotou Garrison, specially invited them to taste mutton wrapped in paper in Judecheng. He Long and Yang Chengwu were full of praise after eating, and the mutton wrapped in paper was delicious. We really opened our eyes and had a good time.

3. Cheese: Cheese is commonly called buttered egg. The yogurt separated from white butter is boiled with low fire, put into a cloth bag, squeezed out acid water, and dried in pieces to obtain buttered eggs. Buttered eggs are the most common food in dairy products and are loved by Mongolian people. Buttered eggs are hard and sour. They are fried with milk tea and eaten with rice. When chewed, the sour taste is fragrant. The drinks in milk food mainly include fresh milk, milk tea, lying breasts and milk wine.

4. West Lake Fish: The Yellow River flows through Baotou, and the carp of the Yellow River has long been famous all over the world, especially the carp that thaws and opens the river every year is fat and fresh, so there is a saying that the leek is two inches high and the carp breaks its waist. Fish shops and restaurants call carp weighing more than 1.5 Jin carp. Less than 1.5 kg is called flower fish, and less than 1 kg is called lai fish. Baotou restaurant is famous for its five-legged fish, squirrel fish, braised fish, sweet and sour fish and steamed fish cooked with carp, and the most distinctive fish is West Lake fish. In 1918, Mr. Lin Jing came to Baotou to enter the East Gate, stayed at Wanyisheng Store, and had dinner in the restaurant building at night, with 1,2 pieces of yellow river carp per plate, which was quite delicious. (Northwest Diary of Yisonglou Around the Sea) In 1934, the writer Bing Xin came to Baotou and wrote in his Travel Notes along Pingsui that eating carp from the Yellow River is clean, fat and tender, and it melts in the mouth, which is ugly and beautiful. Only the vinegar fish from the West Lake can be like one or two.

5. Burning Arhat Beads: Wu Fengming and Liu Laibao, the famous teachers of Yihexuan in Hui restaurant, cooked sheep brains, spinal cord, belly slices and fried belly with oil with cows and sheep, which are favored by customers. Wang Guangshun, the apprentice of Wu Fengming, is the most famous one. Roasted Luohanzhu is mashed with chicken breast, stirred and fed with egg white powder balls, boiled in boiling water to make balls, fished out and fried in oil, and then added with accessories such as magnolia slices, Tricholoma slices, rape slices and carrot slices. It has bright color and excellent taste.