Roasting whole sheep is a traditional Mongolian dish, and it is a special delicacy to entertain distinguished guests or enjoy at major celebrations. Generally, sheep with a fat weight of about 4 kg on the grassland are slaughtered, and then cooked in the stomach with seasonings such as onion, ginger, pepper and salt. This sheep is complete in shape, kneeling in a square wooden plate, golden and red in color, crispy in sheepskin and tender and fragrant in mutton.

koumiss is called qige or airige in Mongolian. A beverage with low alcohol content brewed from mare's milk is prepared by putting fresh mare's milk in a raw leather bag, hanging it in the sun, and stirring it several times a day with a special wooden stick to make mare's milk gradually ferment and turn sour. When mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's milk wine. Milk tea is a traditional hot drink of Mongolian people. It is made of fresh milk boiled with brick tea water. It is usually accompanied by a small amount of salt, butter, fried rice and dairy products. You can drink it all day. It has the effects of warming stomach, quenching thirst, relieving hunger and helping digestion. Can not only make soup, but also entertain guests.

milk skin: pour fresh milk into the pot and stew slowly until a layer of waxy fat condenses on its surface. Pick it up with chopsticks and hang it in a ventilated place to dry, which is the milk skin. The method is similar to making yuba. Milk skin is a fine product of dairy food. Pure taste and rich nutrition. Roasted beef tendon is a delicious food cooked with beef tendon and green onions. This dish is exquisite in materials, white and transparent in color, clear in oil and bright at the bottom, soft in taste and rich in nutrition, and is often used for welcoming banquets. Beauty, also known as burning beauty, is a traditional flavor food that has been circulating in Hohhot for a long time. As early as the Qing Dynasty, local beauties were already famous in Beijing.

At that time, the sign hanging in front of the slightly beautiful pavilion in Qianmen, Beijing was often marked with the words slightly beautiful osmanthus city. When foreign guests come to Hohhot, they must taste a little beauty, and then they will be considered glad that you came. Slightly beautiful production technology is unique, the materials are excellent, the skin is thin and the meat is fine, the mutton stuffing is moderately fat and thin, and the seasonings such as onion and ginger are complete. A little beauty comes out of the cage, and the fragrance is overflowing. Looking at its shape, we can see that it is thin and transparent. Lift it with chopsticks, hang it like a small bag, and put it on a plate like a small cake. It tastes delicious but not greasy. It can be described as a delicious meal with beautiful shape and rich flavor. Hohhot is a little beautiful. It used to be specially used for breakfast, and it was mostly run by teahouses. Now, it has become a must-have food in many restaurants and a common food in the family. Braised pork is the favorite and most commonly used traditional food of people of all ethnic groups in Inner Mongolia prairie for thousands of years, and it has also become one of the local flavors in Inner Mongolia.

The method of making and eating is unique: divide the sheep into several pieces according to joints and bones, put them into a white water pot without adding salt and other seasonings, keep the original flavor of the fire, and properly control the heat. As long as the meat changes color, it can be eaten. Meat is fresh but not fat, fat but not greasy and easy to digest. Butter is also called cream yellow. Pour fresh milk into a bucket, ferment it into yogurt, stir it with a pestle to separate white fat, filter off the dregs, boil it on a warm fire, the color gradually turns from white to yellow after the water evaporates, and cool it to get ghee. Butter has a unique taste and high nutritional value, and can be drunk for both Chinese and western meals. Cheese is separated into white butter yogurt, boiled with low fire, put into a cloth bag, squeezed out sour water, and dried into pieces, which is cheese. It is hard, sweet and sour, and is one of the favorite dairy foods of Mongolian people.

yogurt herders generally prefer yogurt to fresh milk. There are two ways to make it: first, pour fresh milk into a large pot and boil it, then cool it in a ventilated place, which will ferment and produce sour taste; In addition, fresh milk is placed in the sun or at high temperature, so that it is heated and fermented to produce sour taste, and then made into yogurt. The precious dishes that the Mongolian people like in Yangbeizi can only be seen at sacrifices, weddings, birthday celebrations for the elderly or banquets to welcome relatives and friends.