Sunit sheep is the main breed of Sunit Zuoqi and Sunite Right Banner in Inner Mongolia Autonomous Region. It is known as “Ginseng in Meat” and has “sweet and juicy, no astringency, thick and compact meat layer. Protein, low fat, high rate of lean meat, uniform distribution of fat between muscles, rich in various amino acids and fatty acids required by the human body, easy to digest" and many other advantages, suitable for making mutton mutton, once served in the Yuan, Ming and Qing dynasties. Beijing “Donglaishun” mutton mutton special lamb.

Wuzhumu 沁 fat tail sheep multi-spine, multi-ribbon, this trait, give full play to the Wuzhumu 沁 sheep body long and large excellent characteristics, known as the "first sheep in the world". Pushing the "multi-spine, multi-ribbed" Ujumqin fat-tailed sheep to the world stage, let more people understand and taste the multi-spine lamb, experience the royal taste of the Yuan Dynasty, appreciate the Mongolian historical legend, and The Yuanshangdu site invites to echo the multi-vertical Ujumuba mutton industry into a comprehensive industrial chain integrating history, culture, tourism and food, and has become a shining star in the Xilin Gol grassland tourism route. Wuzhumu 沁 fat tail sheep "the royal royal, the only one in the world."

Milk skin, Mongolian called "Chagan Ide", "Wu Rumu", "Uri Mo". Chinese means "white food." Pour the horse, sheep, cow and camel fresh milk into the pot and cook slowly. Wait for the surface to condense a layer of wax fat. Use chopsticks to pick up the hanging place and dry it to be the milk skin. Milk skin is the essence of milk in the milk, is a good product in the milk food series, and has a high nutritional value. The color of the blue flag milk skin (Zhenglanqi Wurimu) is milky white or light yellow, with the pure creamy aroma of the milky skin, fine and well-formed, and evenly distributed honeycomb indentations on the surface.

正蓝旗奶豆腐(正蓝旗浩乳得) is white or milky white with a unique milky aroma of milk tofu. It tastes slightly sour, refreshing, and full of frankincense. It is compact, hard, slightly elastic, and elastic after heating. Increased, the taste is strong.

Since the early 1990s, Chahar sheep has been through the breeding methods of the majority of animal husbandry science and technology personnel and pastoralists, using the method of cross breeding, with Inner Mongolia fine wool sheep as the female parent and German meat merino sheep as the male parent. Hybrid breeding, cross-fixing and breeding methods are improved. The body appearance is similar to that of fine-wool sheep. It has strong resistance to stress, good meat performance, high reproductive rate and stable genetic performance. Variety. Consumers love it.