Youn Noodles

There is a folk jingle in Duolun that says: "Duolun noodles are pounded with soju, which is not as good as the delicacies of mountains and seas. The small wine of Youn noodles is delicious and the fragrance makes people drool."

The nutritional value of oat noodles is very high. The content of protein, fat, vitamins, calcium, iron, phosphorus and other minerals in oats is the highest among similar food crops, and the sugar content of oats is low.

Luanhe Whole Fish Feast

"Luanhe Whole Fish Feast" refers to the entire table of dishes using Luanhe fresh fish as the main raw material, which has been roasted, grilled, cooked, boiled, fried, A feast cooked in various ways such as frying and stewing. The main species include: crucian carp, carp, silver carp, grass carp, catfish, Wuchang fish, big whitebait, Yaluo fish (commonly known as Chinese fish), etc.

Bitter cabbage

Bitter cabbage is a non-toxic wild plant with both medicinal and edible uses. It is an annual herb. Its medicinal name is "Bitter Pickle" and it is commonly known as bitter cabbage among the people. Duolun Bitterweed is a sandy bitterweed and has strong drought resistance.

Huanghua

Huanghua is both a precious dish and a valuable Chinese herbal medicine. It contains protein, various vitamins and carbohydrates. The yellow flowers in Duolun are mainly distributed in the area north of the county.

Mushrooms

Duolun’s wild mushrooms are rich in protein, amino acids, and various minerals. Their nutritional value is higher than that of ordinary vegetables and fruits. They are pure natural and pollution-free healthy foods. .

Bracken

It is also called wishful vegetable. Grows in many places in Inner Mongolia. Young leaves appear in spring, curled like a fist, and have yellow pinnate leaves. . Duolun bracken is mainly produced in the northern region.

Sea buckthorn

Sea buckthorn is a wild medicinal edible plant. It is a commonly used medicine in traditional Chinese Mongolian, Tibetan and traditional Chinese medicine. It is beneficial to immunity and prevents and treats cardiovascular and cerebrovascular diseases.

Hand-grilled meat

Hand-grilled meat is one of the traditional Mongolian meat-eating methods. It is named because it does not use chopsticks when eating. Pouring wine to guests and eating hand-picked meat are traditional ways for grassland herdsmen to express their respect and love for their guests.

Roasted whole lamb

Mongolian roasted whole lamb is a way for the hospitable Mongolian people to celebrate major festivals, weddings and other happy days to entertain distinguished guests

roasted Whole sheep

People’s traditional food. The "whole sheep" must be sheep, and the best quality is a two- or three-year-old Jie sheep. Only the limbs without hooves (two front legs with four ribs each), the lower back and tail, the ribcage bones and the head without the lower jaw are used. When eating, it is usually accompanied by several plates of hot dishes, cold cuts made of beef and mutton offal, and dairy products.

Mongolian pot tea

For Mongolians, milk tea is no longer just a drink, but a culture and an emotion. Mongolian pot tea mainly boils milk tea using traditional methods, then adds dried meat, cheese, milk skin, etc. and cooks it in the pot while eating.

Milk tofu

Also known as dried milk. After the fresh milk is left to ferment, skim off the upper layer of white oil, then pour it into the pot and cook. When the breasts are in the form of paste, put them into wooden molds engraved with various patterns, press them into blocks and place them in a ventilated place to dry.

Fried rice

Also known as "Mongolian rice". It is yellow. Because fried rice is convenient, fast and particularly resistant to hunger, it has become an indispensable food in Mongolian life, production and travel.