The three ingredients of haggis are divided into main three ingredients and secondary three ingredients.

The three main ingredients are heart, liver and lungs, also known as the "three reds"; the three secondary ingredients are tripe, intestines, head and hoof meat, also known as the "three whites".

When the three ingredients are put into the pot, cut them into long strips or thin strips.

The three soups are "original soup offal", "clear soup offal" and "old soup offal".

Original soup of haggis: Wash the haggis, boil it in a pot, and taste it with the soup and water. It tastes delicious and light.

Clear soup of offal: First boil the washed haggis, throw away the soup, then steam and cut the offal, add water to the pot, add seasonings, and bring to a boil. Chew the haggis slowly and chew it carefully.

Laotang offal: Laotang is a pot of haggis soup that is as thick as oil and as thick as sauce. The haggis cooked in this soup has a mellow and long taste, which is all in the soup.

The three flavors are very simple. Every table in Qingcheng that specializes in haggis has these three flavors: green coriander powder, bright red chili noodles, and crystal white salt.

Eaters can mix it according to their own taste. Of course, it is a must-eat special delicacy when traveling to Mongolia.

Yogurt is a traditional dairy product of many ethnic minorities such as Kazakhs, Mongolians, Uyghurs, and Hui.

They like to drink yogurt and are good at making various yogurts.

In summer, yogurt has become an indispensable food in their lives, because it is not only a nutritious tonic, but also a good medicine for relieving summer heat, quenching thirst, and aiding digestion.

Yogurt can be said to be the "competent product" in the pastoral areas of Xinjiang, and is "produced" by every household.

Due to different ethnic groups, the production methods are also different.

When Kazakh herdsmen make yogurt, one method is to boil the milk, remove the milk skin, put the milk skin in half, pour it into a leather bag for fermentation, and the other method is to ferment the milk skin without taking the milk skin.

The former tastes sour, while the latter tastes sour and sweet, very delicious.

The Mongolian method of making yogurt is similar to that of the Kazakh people, but the leather bags they use to prepare yogurt are particularly large and are mainly used to ferment the milk from the milk skin. When the yogurt is not finished, it becomes the raw material for making milk wine.

Uighurs and Hui people living in cities make yogurt in a different way than in pastoral areas. Most of them ferment milk in bowls of varying sizes.

After the milk is boiled, cool it slightly, pour it into bowls, and add a small amount of starter into each bowl, and it will be ready after a few hours.

Fastidious people also put sugar in the yogurt to make it taste more unique.

Some ethnic minorities in Xinjiang also like to put yogurt in rice and pour it into soup to let it play the role of seasoning and aiding digestion. It is also a must-eat special food when traveling to Mongolia.

To make milk tofu, put the milk into a vessel for fermentation. After taking out the top layer of "Zhuokou", put it into a pot and boil it. Throw out the yogurt soup. After stirring many times, pour it into a wooden mold to form various shapes.

Then cut into long strips or small pieces, dry and dry in the sun to become milk tofu.

It is a dairy product for herdsmen in winter.

Hazelnuts Hazelnut nuts are crispy, delicious and nutritious, and are deeply loved by people at home and abroad.

Nuts can not only be made into pastries, candies and other foods, but also nutritious products such as hazelnut milk and hazelnut powder.

The edible oil squeezed from hazelnuts has a clear flavor.

Ephedra is a must-eat special delicacy when traveling to Mongolia. It contains a variety of alkaloids and has extremely important medicinal value.

Ephedrine has the effects of stimulating the central nervous system, inducing sweating, and anti-allergy; the volatile oil of ephedra has the effects of inhibiting influenza virus, antipyretic and sedative effects; ephedrine can lower blood pressure; pseudoephedrine can be a diuretic.

In traditional Chinese medicine, the whole plant of Ephedra is used as medicine and is a very valuable traditional Chinese medicinal plant resource.

Inner Mongolia Black Fungus Black fungus is a delicious and nutritious edible fungus. It contains protein, fat, carbohydrates, vitamins and other nutrients. It is called the "meat among vegetables" and can be used to replenish qi in medicine.

Strengthen the body, activate blood circulation and relieve pain.

Elaeagnus Elaeagnus is a treasure all over its body. Its noodles can be used to pancakes, steam buns, make noodles, and can also be used as raw materials for cakes, jams, soy sauce, sugar, wine and vinegar.

Elaeagnus leaves are a favorite feed for pigs, cattle, and sheep.

The trunk of the Elaeagnus Elaeagnus tree has a hard texture and is a high-quality wood that can be used to make various wood products.

The bark, flowers and fruits of Elaeagnus angustifolia all have pharmacological properties. The bark can clear away heat and cool the blood, the flowers can relieve coughs and asthma, and the fruits can relieve diarrhea and sedation. The jujube kernels can treat neurasthenia and insomnia. They are a must-eat when traveling to Mongolia.

Of course, special delicacies cannot exist without it.

Mongolian milk skin is made from milk.

Take out the milk skin, sprinkle a layer of white sugar on the milk skin, stack another milk skin on top, and finally cut it into small pieces and eat it in your mouth. It is endlessly delicious.

Naipi is called "Chagan Yide", "Wurumu", and "Wurimo" in Mongolian.

The Chinese meaning is "white food".

Milk from horses, sheep, cows and camels is poured into a pot and simmered over low heat until a layer of waxy fat condenses on the surface. Use chopsticks to lift it up and hang it in a ventilated place to dry, which is the milk skin.

It is called "Xiri Taosu" in Mongolian. It has a unique and pure taste and is rich in nutrients. It is a good food for herdsmen to entertain guests.

Butter can be extracted from milk skin, white oil, or oil skin curdled from fresh milk.