1. Beef, mutton and dairy products

(1) The best match for the grassland is roasted whole sheep. Roasted whole sheep is called "Zhao Mu" in Mongolian. A sheep of about 40 kilograms is selected. After slaughtering, the hair and skin are removed, and the belly is roasted as a whole with onions, ginger, pepper, salt and other condiments.

(2) Rinse mutton. When Mongolians cook mutton, they prefer Sunit sheep from Xilin Gol. This kind of sheep is evenly fat and lean and has a soft texture, making it the most suitable for mutton cooking. Cut the mutton rolls as thin as paper, pick them up with chopsticks, and blanch them in the boiling hot pot soup. The meat will change color slightly and you can take it out and eat it. Dip it in the sauce, and it will taste delicious when chewed.

(3) Dairy products. Milk tea, called "Sutaiqie" in Mongolian, is relatively simple to make and is not as troublesome as Tibetan butter tea. Put a pot of water in an iron pot. After the water boils, grab a handful of tea leaves and throw it in. After boiling for a few times, add milk and a handful of salt, and a pot of milk tea is ready. In addition to milk tea, there are also milk tea and milk tofu.

(4) Air-dried beef and sauced beef.

2. Pasta

Baozi, Shaomai, Wangxiaoer Shaobing, Oatmeal noodles, Tongliao buckwheat glutinous rice dumplings, Chifeng sandwich, steamed pork ribs dumplings, Ulanqab Fengzhen moon cakes, Alxa pink soup dumplings, etc.