Inner Mongolia specialties:

1. Roast leg of lamb, which is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep. Roasting the hind legs of sheep alone is not only faster than roasting the whole sheep, but also more delicious and convenient to eat. Roasting the leg of sheep gradually replaces roasting the whole sheep.

2. Handmade mutton is a famous traditional ethnic dish in Inner Mongolia. It's cooked with mutton, so it's named because the mutton is big and must be torn by hand when eating. Over the years, it seems that such a custom has been formed, that is, sightseeing in the grassland without eating a hand-made meat is a waste of time.

3. Milk skin, milk skin, which is called Chaganyide in Mongolian and as black as wood in Chinese, means white food. The fresh milk of horses, sheep, cows and camels is poured into a pot and boiled slowly. When a layer of wax fat condenses on its surface, chopsticks are used to stir it up and hang it in a ventilated place to dry, which is the essence of fresh milk.

4. Instant-boiled mutton is a special feature of eating mutton in Inner Mongolia. With the popularity of a certain brand in various places, it is no longer fresh, but the mutton here is not as fat and tender as anywhere else.

5. The camel's paw is a treasure all over the body, especially the camel's paw. Camel palms are four soft hoofs as big as futon. Because it is the most active tissue in camel's body, its meat quality is extremely delicate and elastic, like tendons and softer. Camel's paw is rich in nutrition, and it has always been as famous as bear's paw, bird's nest and monkey's head. Camel's paw is one of the eight treasures used in ancient court royal meals.