Buryat buns, commonly known as: the handcuffs with the skin, is the characteristics of the Hulun Buir grassland, is the cuisine of the Buryat ethnic group, selected from the mutton on the grassland, onions, a little salt and other spices, as much as possible The original flavor of the meat is preserved.

Mongolian meatloaf is a fine local cuisine and is one of the main foods for Mongolian families to entertain guests. It has a history of more than 300 years. It was first made from local specialties of soba noodles, stuffed with beef, sheep and pork, and cooked in dry water. In the late Ming and early Qing dynasties, the pie pasta was introduced from the folk to the palace, and it was changed from dry water to soybean oil, milk, and white flour. It became a favorite in Wangfu. It is characterized by thin surface, thin skin and fine stuffing. It is shaped like a copper enamel after being baked. The outer focus is tender and tender, and the oil beads on the cake surface are shining. The inside of the cake is visible like agate, vegetables such as jade, red and green. In the meantime, you are good-looking. Breaking the crust with chopsticks, the heat rises and the smell is tangy, causing a strong appetite. Every visit to the Mongolian family, they will use the pasta of the pie as the best meal to entertain guests. The Han people have a saying: "It's not as good as dumplings." The Mongolian also has a common saying: "It's not as good as a pie." It seems that dumplings and pies are equally good.