Hand-held meat, also known as white boiled mutton, white boiled mutton chops, is the Mongolian people's daily main dishes. Its dipping sauce has its own style in the restaurants of all regions of Inner Mongolia. Generally two spoons of chili noodles, a clove of garlic, half a spoon of salt and half a spoon of chicken essence chicken essence plus a little water pounded into the mud, it made the handlebar meat dipping sauce.

Handle mutton, is to select the fat and tender sheep, slaughtered on the spot, skinned into the pot, into the condiments, for steaming, because the clean hands after eating meat in one hand with the meat, a hand holding the knife, cutting, digging, picking, slicing, the meat on the bones of the sheep eaten clean, so the name of the "hand handle mutton".