1. Handle mutton

Handle mutton, that is, select sheep with tender fat, slaughter them on the spot, peel them into a pot, add seasonings, and cook them. Because you eat meat with one hand and a knife in the other, you can eat the meat on the bones of the sheep clean, so it is named Handle mutton. The meat of sheep, cattle, horses, camels and other livestock and wild animals can be cooked with hand-held meat, but the hand-held meat usually refers to mutton.

2. Zalantun Shaguo

Zalantun Shaguo producing area is mainly mountainous hills and hills, and the soil is mainly dark brown soil, which is suitable for planting fruits. The fruit of Zalantun Amomum villosum is uniform in size, about 3-5 cm in diameter and round. When ripe, the fruit looks red or red-yellow, with uniform coloring, luster and thin peel. Besides fresh food, fruit juice, preserved fruit, jam, cortex moutan and wine making can also be processed.

3. Aohan Xiaomi

The planting and eating of millet in Aohan area of Chifeng City, Inner Mongolia has lasted for the longest time in the world since 8, years ago, and it is called "the hometown of millet in the world". The climatic conditions in Aohan determine the characteristics of millet and millet rooted in the dry slope of Aohan, such as drought resistance, lodging resistance, strong adaptability and excellent quality.

4. Zhalantun Auricularia auricula

Zhalantun Auricularia auricula is a specialty of Zhalantun City, Inner Mongolia Autonomous Region. Zhalantun Auricularia auricula is dark brown in appearance, light gray on the back, bright, naturally curly, uniform in size and like clouds. When dry, the meat is thick and positive in color, elastic and shiny when soaked.

5. Roasted whole sheep in Inner Mongolia

Roasted whole sheep in Inner Mongolia is a traditional Mongolian dish, which is specially prepared for entertaining distinguished guests or feasts during major celebrations. Roast whole sheep originated from nomadic people in northwest China, and it is the highest in the Mongolian diet. Roast whole sheep in Inner Mongolia used to be a delicacy that the upper class often roasted the whole sheep to entertain distinguished guests during holidays, birthdays and happy events, which was simply beyond the reach of ordinary herders.

Baidu Encyclopedia-Inner Mongolia