What are the specialties of Inner Mongolia?

The specialties of Inner Mongolia include: kumiss, dried beef, Mongolian cake, cheese, and sparkling sunflower.

1. Kumis, known as Yuanyujiang, is one of the "Eight Treasures of Mongolia". It was once the main drink of the Yuan Dynasty palace and the mansions of Mongolian nobles. Kublai Khan often served it in precious golden bowls to reward meritorious officials.

2. Air-dried beef, also known as "air-dried beef jerky" and "beef jerky". Inner Mongolia prairie is a natural grass pasture. The water and grass are plentiful, and the cattle and sheep are fat. The Mongolian herders living here have the habit of drying beef jerky for generations.

3. Traditional snacks in Inner Mongolia. Fry the yellow rice flour until cooked, add appropriate amount of wheat flour and mix well, add boiling water and knead into a hard dough, heat and ferment. Shape the fermented dough into a moderately sized circle and fry it in a boiling vegetable oil pan until done. It is characterized by crispy, fragrant and crispy outer skin and soft, waxy and sweet interior.

4. Cheese, commonly known as "casein egg", is a dairy food that is very popular among Mongolian residents. There are two types of cheese: raw cheese and cooked cheese.

5. Chahar Right Back Banner is a famous local specialty. It is famous throughout the country for its large seeds, thin shell with ribs and patterns, and excellent quality. It is exported to 27 provinces, municipalities, and autonomous regions.