NO.1 Recommended reason for roasted leg of lamb: Everyone in Inner Mongolia knows that the cooking method is natural and simple, but the taste is flawless, the fragrance lingers for a long time, and the aftertaste is endless...NO.2 Recommended reason for hand-grilled meat: This

The dishes are all cooked with large pieces of mutton. You don’t have to worry about the image when eating. Just chew the meat. The atmosphere and the way of eating make people happy and increase their appetite. The most important thing is that the mutton is good.

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NO.3 Braised Noodles NO.4 Braised Camel Palm Recommendation Reason: Braised Camel Palm is a rare special dish in Inner Mongolia. The camel paw here is the paw of a camel. Camels are mainly produced in Inner Mongolia. Although camel paw is not as good as bear paw

, but it also has a unique flavor after cooking!

NO.5 Reasons for recommending Mongolian tea: Mongolian tea, called "Sutaiji" in Mongolian, is made from brick tea and milk tea. They like to add salt, so it has a slightly salty taste. Regular drinking can remove greasiness, aid digestion, and

It has the effects of improving thinking and refreshing, diuretic and detoxifying, and eliminating fatigue.

NO.6 Reasons for recommending Shaomai: Shaomai, also known as Shaomei, Shaomai, etc., is very common in Inner Mongolia. It is a snack made of hot noodles wrapped in stuffing and steamed in a basket.

The fillings of Inner Mongolia Shaomai are different. Most of them are cooked with mutton and shallots as the main ingredients, giving it a unique flavor!

NO.7 Reason for recommending Naipizi: Naipizi is called "Chaganyide", "Wurumu" and "Urimo" in Mongolian.

The Chinese meaning is "white food".

It is the essence of milk skin in fresh milk. It is called "wurumu" in Mongolian. It is a good product in the dairy food series and has high nutritional value.

NO.8 Reason for recommending milk tofu: Milk tofu, called "Hu Ruda" in Mongolian, is a common milk food in the homes of Mongolian herdsmen.

Very convenient to carry!

It looks like tofu, but is not tofu. It is often soaked in milk tea and eaten, or used as dry food when traveling far away to quench thirst and satisfy hunger.

It can also be made into delicious ingredients such as shredded milk tofu!

NO.9 Reasons for recommending kumiss: kumiss is the Mongolian people’s favorite daily beverage, food and hospitality delicacy.

According to expert research, milk wine originated in the Spring and Autumn Period. Since the Han Dynasty, there have been written records of "horses chasing water and grass, and people looking up to Tong cheese". It peaked in the Yuan Dynasty and has been popular among ethnic minorities in the north for more than two thousand years. It is a long-standing tradition.

Fine wine.