1. Hulunbeier Mongolian Pie: Hulunbeier Mongolian Pie is famous for its excellent color, fragrance, taste and shape. It has three characteristics: first, it is thin, and the noodles are thin. After the stuffing is wrapped, it is turned over with a knife and patted by hand, and the skin cannot be broken. The second is that the stuffing of "Mongolian pie" is finely chopped, as fine as chicken powder, and the meat stuffing is smooth. The third is that the branding method is unique, and the oil is removed after it is cooked.

2. Hulunbeier camel's paw: characterized by soft and rotten camel's paw, ruddy color, bright and clean, mellow and palatable. Camel's paw can also be made into whole camel's paw. The whole camel's paw is made of peeled camel's paw and processed. The production method is like bear's paw and simmered slowly.

3. Hulunbeier grassland gourmet white oil: Due to regional differences, the extraction of white oil by Hulunbeier Mongolians is different between the east and the west. In the eastern region, the squeezed fresh milk is put in a cool place for seven or eight hours, and a layer of yellow oil skin will condense on it. Put this layer of oil skin into a bag, pat and rub it, and separate the grease, which is called rubbing cream. After fully kneading, add a small amount of cold water to coagulate, and the oil taken out is white oil. But this method only applies to fresh milk. Because of the high moisture content of white oil, it is easy to deteriorate and mildew, so it is not suitable for storage, and it should be extracted at any time according to the amount of food. White oil is sweet and sour, which can be eaten with sugar and fried rice. It is rich in nutrition, increases human body heat, and can make the face ruddy and shiny if eaten for a long time.

4. Hulunbeier Prairie Gourmet Butter: Butter is extremely rich in nutrition, which is the highest in milk food, because only 5 to 6 kilograms of yogurt can extract about 2 kilograms of butter, which shows that it is precious. For the convenience of eating, herders often put butter in utensils or stomach bags of cattle and sheep. Butter has the function of increasing heat and prolonging life. In the cold winter, people and animals often drink buttered tea and buttered wine to save them. From August to August, people put butter into sheep's stomachs to keep it, and open it when eating. Because it is not in contact with the air, it is spotless and still fresh, moist, sweet and delicious. Butter, in the view of Mongolian medicine, has magical effect. For example, give a newborn baby a spoonful of butter to clean up the dirt in its intestines.

5. Hulunbeier cuisine gathers to rinse dog meat: it is best to choose a dog that eats food and its meat is not fishy. Dog killing method uses rope to hang the dog and strangle it, without bludgeoning or other killing methods. After the dog is hoisted, it opens its four legs when it is dead, so that the dog's blood will flow out from the check, leaving no blood in the bore and meat. Peel the skin, soak it in cool water for 12 hours, and then cook it in a clear water pot. After boiling, take it out and put it in a cold water basin to wash and remove the foam. Then put it in a clear water pot and cook it. Chop the onion, ginger and garlic cloves with a kitchen knife, put them in the pot with pepper foam, pepper, aniseed and orange peel, and put one or two soybeans in the pot to remove the fishy smell. After the meat is cooked, take it out and let it cool, tear it into silk or cut it into pieces and rinse it. It tastes very fragrant. The bottom of the pot is boiled dog meat soup. Use a small dish with onion, ginger, garlic, Chili oil, coriander, pepper and sesame oil, and adjust yourself according to your taste. Dog meat contains a variety of minerals and vitamins, which are suitable for eating all year round. It can keep warm in winter and relieve summer heat in summer, and can relax muscles and tendons, promote blood circulation, nourish yin and strengthen yang.

6. Gourmet stone barbecue in Hulunbeier grassland: The method is to cut the meat into small pieces according to the joints, put the red-hot stone and meat pieces together in a small-mouth iron drum, add salt and other condiments and a little water, then cover the drum tightly, hang it on a tripod, light dry cow dung or dry wood (or hot big stones can be used), and cook it inside and outside at the same time until it is cooked. When cooked, open the lid, take out the meat and stones, put the meat on a plate, and choose the meat by hand.