Speaking of Inner Mongolia early, burning wheat can be described as a must, its shape, thin skin like a flap, crystal clear, lifting the vertical as a sachet, placed in a dish like a dumpling, shape and taste. Don't say that everyone who has burned wheat has eaten. The burnt wheat in Inner Mongolia can be different from other places. For the people of Inner Mongolia who are not flesh and blood, this kind of burnt wheat wrapped with glutinous rice can not satisfy our appetite. A qualified Inner Mongolian siu mai should be like this. Full of meat can highlight its Inner Mongolia temperament. Eating grass, drinking spring water, blowing the breeze of cattle and sheep in the prairie, can make the meat of Inner Mongolia burnt wheat. The local beef and mutton, turmeric, onion, salt, cooked starch mash and ginger, pepper and other materials are mixed into a filling, and the scent can be smelled without cooked meat.