Braised pork is the favorite and most commonly used traditional food of people of all ethnic groups in Inner Mongolia prairie for thousands of years, and it has also become one of the local flavors in Inner Mongolia. The method of making and eating is unique: divide the sheep into several pieces according to the joints and bones, put them into the boiled water pot, without adding salt and other seasonings, keep the original flavor of the fire, and properly control the heat.

As long as the meat changes color, it can be eaten. Meat is fresh but not fat, fat but not greasy and easy to digest. Kumiss is called Qige or Arige in Mongolian. A drink with low alcohol content brewed from mare's milk is prepared by putting fresh mare's milk in a raw leather bag, hanging it in the sun, and stirring it several times a day with a special wooden stick to make mare's milk gradually ferment and turn sour.

When mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's milk wine. Butter is also called cream yellow. Pour fresh milk into a bucket, ferment it into yogurt, stir it with a pestle to separate white fat, filter off the dregs, boil it on a warm fire, the color will gradually turn from white to yellow after the water evaporates, and then get ghee after cooling. Butter has a unique taste and high nutritional value, and can be drunk for both Chinese and western meals. Cheese is separated into white butter yogurt, boiled with low fire, put into a cloth bag, squeezed out sour water, and dried into pieces, which is cheese. It is hard, sweet and sour, and is one of the favorite dairy products of Mongolian people. Milk tea is a traditional hot drink of Mongolian people. It is made of fresh milk and brick tea water.

Usually accompanied by a small amount of salt, butter, fried rice and dairy products. You can drink it all day. It has the effects of warming stomach, quenching thirst, relieving hunger and helping digestion. Not only can you make soup, but you can also entertain guests. Beishan apricot is produced in Hebei paddock. The results of the survey will be announced in mid-July. After ripening, picking, removing pulp, peeling hard core, taking out almond, drying and sieving to obtain the finished product. It is shaped like a heart, flat and thin. Nuts are covered with a light yellow-brown nut skin, and the skin lines are deep. It tastes crisp, sweet and chewy, and is only suitable for eating, not for medicine. This almond is rich in crude fat, protein, carbohydrates, trace minerals and other nutrients. In addition to making cakes, it can also be used to fry cooked food. Or processed into almond powder, sauce, paste, dew, tea, sugar, canned food, etc.