Xilinhot's delicacies include Xilinhot milk tea, roast mutton in Inner Mongolia, Mongolian resident cheese, handmade meat in Inner Mongolia, milk skin and milk tofu. Xilinhot milk tea: chop and brew brick tea, then add milk and salt, and cook until the tea and milk are mixed, which is milk tea. Some people boil tea once and use it many times, adding salt and fried rice when using it again. | Roasted mutton in Inner Mongolia: Kebab is a traditional snack in Inner Mongolia. The meat is fresh but not tender, fat but not greasy and easy to digest.

Xilinhot's delicacies include Xilinhot milk tea, roast mutton in Inner Mongolia, Mongolian resident cheese, handmade meat in Inner Mongolia, milk skin and milk tofu.

1, Xilinhot milk tea: milk tea is also called Mongolian tea. It is the favorite drink of Mongolians. You should drink milk tea three times a day. The practice of milk tea: generally, the brick tea is chopped first, put into a cloth bag according to the amount of water, boiled in boiling water or cold water pot until the water boils, then boiled a little brown, then the tea bag is taken out, fresh milk is added, salt is added, boiled, and frequently stirred with a spoon until the tea and milk are mixed, that is, milk tea is made. Some people boil tea for several times at a time, and add salt and fried rice or millet when using it again.

2. Roasted mutton in Inner Mongolia: Kebab can be said to be a snack that is popular all over the country and is favored by the masses. Kebab is a traditional snack in Inner Mongolia. The meat is fresh but not tender, fat but not greasy and easy to digest.

3. Cheese of Mongolian residents: Cheese, commonly known as butter and eggs, is a kind of dairy food that Mongolian residents like very much. Cheese can be divided into raw cheese and cooked cheese. Raw cheese is made by pouring fresh milk into a barrel, stirring and extracting cream, and then fermenting pure milk at high temperature. When the fresh milk turns sour, pour it into the pot and boil it. When the yogurt takes the shape of tofu, scoop it into gauze and squeeze it to remove water.

4. Handmade meat: Handmade meat is a traditional food of nomadic and hunting nationalities such as Mongolia, Ewenki, Daur and Oroqen on Hulunbeier grassland for thousands of years. That is, eating meat with your hands. The meat of sheep, cattle, horses, camels and other livestock and wild animals can be cooked with hand-made meat.

5. Milk skin: Milk skin is made of milk. Put fresh milk in the basin, and after two or three days, a thick layer of milk skin will be formed on it. Fold this milk skin into two layers, take it out and put sugar in it. It tastes sweet. Milk skins are mostly used to entertain relatives and friends and respect the elderly at festivals. The milk used to make milk skins is the most ideal in autumn, because at this time, cows have the highest fat content and the richest cream content.

6. Inner Mongolia Milk Tofu: Inner Mongolia Milk Tofu Milk Tofu, called "Huluda" in Mongolian, is a common milk food in Mongolian herdsmen's homes. Foods made from milk, goat's milk, horse's milk, etc. It is made by solidification and fermentation. Its shape is similar to that of ordinary tofu, its taste is slightly sour and sweet, and it is rich in frankincense. Herdsmen love to eat it, often soak it in milk tea, or travel as dry food to quench their thirst and satisfy their hunger.