1. Kumiss

The Mongolian people have lived on the grasslands for generations and rely on animal husbandry for their livelihood. Every year in July and August, when the cattle are fat and the horses are strong, it is the season for brewing kumiss. Industrious Mongolian women store mare's milk in skin bags and stir it. After a few days, the milk fat is separated and fermented into wine. With the development of science and the prosperity of life, the Mongolian people's craftsmanship in brewing kumiss has become increasingly sophisticated and perfect. There are not only simple fermentation methods, but also a distillation method for brewing strong kumiss. The milk wine that has been steamed and brewed for six times is of the highest quality.

2. Dried meat

Dried meat produced using traditional techniques is popular among people of all ethnic groups due to its unique flavor, rich nutrition, long storage period and easy portability at home and travel. Favorite meat convenience food.

Dried meat: Made from lean meat of livestock and poultry, it is trimmed, pre-cooked and diced, seasoned, re-cooked, souped up, dried and processed first and then molded and dried, or molded and dried first and then dried. Cooked dried meat products.

3. Inner Mongolia cheese

Cheese, commonly known as "casein egg". The yogurt separated from the ghee is boiled over low heat, put into a cloth bag, the acid water is squeezed out, and dried into pieces to become cheese. It is hard, sweet and sour, and is one of the favorite dairy products of the Mongolian people. Most people put a few pieces of cheese in their luggage in case of unexpected events and to satisfy their hunger and thirst.

4. Hada Cake

Hada Cake is a famous traditional snack in Chifeng City, Inner Mongolia Autonomous Region. Origin: Inner Mongolia, China. Hada cake is originated from Ulan Hada area, hence the name. "Ulan Hada" means Chishan or Red Mountain, which is now Chifeng City in Inner Mongolia.