Ordos cuisine includes milk tofu, mutton offal, Ordos milk wine, hand-pulled mutton, Yellow River carp, sauerkraut stew, pig enema, sour rice, milk food, sand fruit, red sauerkraut, buckwheat noodles, mutton offal, sugar sesame leaves, air-dried beef jerky, rice jelly and so on. Milk tofu: Mongolian name is "Huluda", which is a common dairy food in Mongolian herdsmen's homes. Foods made from milk, goat's milk, horse's milk, etc. It is made by solidification and fermentation, and its shape is similar to that of ordinary tofu, but it is not tofu, so it is named after tofu.

Mutton offal: its main raw materials are sheep head, heart, lung, intestine, belly and liver, and its ingredients are onion, ginger, garlic and spicy oil. Wash mutton offal, cook and shred, fry spicy noodles in oil pan, add chop suey soup to boil red oil, add chopped chop suey, add onion, ginger, minced garlic, red pepper, monosodium glutamate and coriander.

Ordos milk wine: due to different raw materials and brewing methods, it can be divided into four categories: one is called "Qige", that is, yogurt directly fermented from fresh horse milk, commonly known as horse milk wine; The second kind is "Salin Ari River", also known as Mongolian wine, which is made by boiling and distilling beef and sheep yogurt refined with white ghee; The third is "Ariji", that is, the "Salin Ari River" is distilled again, similar to Erguotou wine brewed by the Han nationality; The fourth kind is "Jeriji", which is distilled from "Ariji" again. The quality is the same as alcohol, and it is enough for ordinary people to drink one cup at a time.

Handle mutton: named after eating it with your hands. When making mutton by hand, first cut the mutton with bones near the joints, chop it into fist-sized pieces with a knife, pour the meat into a cold water pot, boil it with strong fire, skim off the foam, and you can eat it as long as it is 80% ripe.