The delicacies of Horinger County include bean noodles, Inner Mongolian roast lamb, Mongolian cheese, hand-made meat, and Horinger mutton hot pot. Bean noodles: Put the binder mugwort seeds into the bean noodles, add water and mix it, then roll it into a thin crust that is a little larger than the noodle table, fold it, and cut it into thin strips two to three feet long, and the long bean noodles are made. . Inner Mongolia grilled mutton: grilled mutton skewers, a traditional snack in Inner Mongolia. The meat is fresh but not sour, fat but not greasy, and easy to digest.

Horinger County delicacies include bean noodles, Inner Mongolia roast lamb, Mongolian cheese, hand-made meat, and Horinger mutton hot pot.

1. Bean noodles: Helin bean noodles are as thin as paper, like silver thread, smooth and translucent, and are deeply loved by people. Farmers organize red and white weddings and entertain guests, and often regard bean flour as high-quality white flour. Put the binder mugwort seeds into the bean noodles, mix it with water, roll it into a thin crust that is a little larger than the noodle table, fold it several times, and then cut it into thin strips two to three feet long with a pair of dexterous hands. The bean noodles are ready.

2. Inner Mongolia grilled mutton: Grilled mutton skewers can be said to be a popular snack across the country and are favored by the masses. Kebabs are a traditional snack in Inner Mongolia. The meat is fresh but not sour, fat but not greasy, and easy to digest.

3. Cheese for Mongolian residents: Cheese, commonly known as casein, is a dairy food that is very popular among Mongolian residents. There are two types of cheese: raw cheese and cooked cheese. The method of making raw cheese is to pour fresh milk into a tube, stir it to extract the cream, and then place the pure milk in a hot place to ferment. When the fresh milk has a sour taste, pour it into the pot and boil it. When the yogurt takes on the shape of tofu, scoop it into gauze and squeeze it to remove the water.

4. Hand meat: Hand meat is a traditional food of the nomadic and hunting peoples such as Mongolia, Ewenki, Daur and Oroqen in the Hulunbuir Grassland for thousands of years. It means eating meat with your hands. The meat of sheep, cattle, horses, camels and other livestock and wild animals can be cooked as hand meat.

5. Helin Mutton Hot Pot: Cut onions into cubes, potatoes into cubes, tomatoes into petals, and garlic into slices. Cut the mutton into pieces and blanch them in water to remove any foam. Heat the oil in the pot. When it is 60% hot, add onions and garlic and stir-fry until fragrant. Add the mutton and stir-fry until it changes colour, then pour in the cooking wine, tomato sauce and Spanish paprika. Add boiling water to cover the meat, bring to a boil then lower the heat and simmer for forty minutes. Add potatoes and green beans, season with salt, sugar and chicken essence and cook until soft. Add tomatoes and cook for two minutes.