1. Roast pork: Roast pork. Cut pork (preferably tenderloin) into squares and cook it, then fry it. Take out Huang Shi, cut into pieces, add seasoning, steam in a bowl for 30 to 50 minutes, and then buckle in a bowl or plate. It is characterized by fat but not greasy, and its fragrance is palatable.
2. Mutton meatballs: Mutton meatballs Mix chopped beef into the batter mixed with seasoning, squeeze it into a circle by hand, fry it in an oil pan, take it out, put it in a bowl or plate, steam it until it is soft, and then turn it over with a bowl or plate.
3. Crispy chicken: Crispy chicken Remove the head and claws of the white striped chicken, cut it into small pieces, add seasoning and flour, stir well, fry it in an oil pan, take it out, and then steam it in a bowl or plate until it is soft. It is characterized by soft skin and good color and fragrance.
4. Mongolian milk tea: Mongolians mainly live in Inner Mongolia Autonomous Region and some surrounding provinces. Mongolian herdsmen mainly eat cattle, mutton and dairy products, supplemented by food and vegetables. Brick tea is an indispensable drink for herdsmen. Drinking salty milk tea boiled with brick tea is a traditional Mongolian tea drinking custom.
5. Roasted mutton in Inner Mongolia: Mutton kebabs can be said to be a popular snack in the country and are deeply loved by the masses. Kebab is a traditional snack in Inner Mongolia. The meat is fresh but not tender, fat but not greasy and easy to digest.
6. Milk skin: Milk skin is made of milk. Put the fresh milk in the basin, and after two or three days, a thick layer of milk skin will form on it. Fold this milk skin into two layers, take it out and put sugar in it. It tastes sweet. Milk skins are mostly used for feasting relatives and friends and respecting the elderly during festivals. The milk used to make milk skin in autumn is the most ideal, because at this time, cows have the most fat and the most emulsifiable concentrate.
7. Handmade meat: Handmade meat is a traditional food of nomadic and hunting peoples such as Mongolia, Ewenki, Daur and Oroqen in Hulunbeier grassland for thousands of years. That is, eating meat with your hands. The meat of domestic animals and wild animals such as sheep, cattle, horses and camels can be cooked with hand-made meat.