TraditionalMongolianfood is foundthroughout Inner Mongolia. This is typicallyhigh in dairyproducesuch as milk, yoghurt and cheese. Meats, especiallylamb, form mostmeals. The meat is usuallyroastedwith a coatingofspicestogive a strong distinctiveflavour. Hotpot is a popular style ofcooking. Mongolianhotpotusually has a wellflavouredsoupbutwithout the hot spicesof central China.

Hand-heldmutton
Handlelamb, commonlyknown as "shoubarou”, is a traditionaldishwhich the Mongolianpeoplehaveliked best for thousandsofyears. The dish got itsnamebecausetheyway it is eaten – with the hands, fingers and the helpof a knife. It is espciallypopularamongherdsmen. The taste is knownto be delicious! Manypeopleof Inner Mongolia believeyouneedto try thisdish in order toexperience the real flavourof the grasslands.

Roastedwholelamb
Thisfamous and uniquedishusedto be enjoyed by the Mongoliankings and generals like Genghis Khan and Chineseemperors like Qianlong. Inner MongolianRoastedwholelamb has a complicated and special cookingmethod and needsthorough preparation. The mutton is filledwithdifferent spices  andfirstheated in airtightoven, thenroasted over openfireuntil it becomes golden. Thisallows the flavorsof the spicestopervade the meatcompletely and the resultingtaste is fantastic!

Roast legoflamb
Thisis anothertraditional Inner-Mongoliandish. It wasverypopularamong the Mongolianwarrior generals such as Kublai Khan.It have long preparation timewith different ingredientssuch as tomato, celery, shallot, carrot, ginger and variousspices. It isisroasted in oven for 4 hours. The taste is deliciouswith long aftertaste.

Mongolian milk tea
Mongolian milk tea, Naicha, is an essentialbeverage in the dailylifeof the Mongolianherdsmen.It is made by boiling the waterwithbricktea and fresh milk. The beverageis rich in vitamin C, proteins, acids, and otheressentialnutrients.