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.

The mutton soup of the Sunit Banner of Xilin Gol League in Inner Mongolia is clear and sweet, delicious and full of anger. It seems to be something unrelated to the water. The soup is a mutton soup, rather than a miscellaneous soup of boiled lamb, which has a very clean taste and oral touch. Secondly, all kinds of haggis are cooked just right, the liver of the sheep is delicate and firm, the sheep's belly is crisp and crisp, and the sheep's lungs are slippery and tender... So two pieces of soup are eaten and sucked, and the incense is not in the middle. It’s still delicious and mellow, accompanied by the bright energy of the hot air, from the tip of the nose to the stomach, until it falls into the stomach bag, the warmth of the ground, which has its own rich.

Modern Mongolian buns have a variety of fillings, such as scallions, blood sausages, milk tofu, dried meat, and plain stuffing. They also add a variety of seasonings according to the taste of modern food. The characteristics of the Mongolian buns are: large filling, thin skin and delicious taste. According to personal preferences: milk tofu, wild leeks, blood sausage, scallions, sauerkraut, sesame oil, soy sauce, ginger and so on.