Mongolian Cuisine has never been the greatest. Although better than much of the food in the Republic of Mongolia to the north, the Inner Mongolian Autonomous Region, especially outside of the capital, has little to recommend itself. The most exotic specialties, that are considered as an integral part of the traditional Mongolian life and culture, are not often available. The most common truly Mongolian dishes include Mongolian hotpot, hand-held mutton, the succulent roast leg of lamb and a large variety of other mutton or lamb dishes. Hohhot, the capital, is the best place to eat in Inner Mongolia. It is especially good for traditional food, although for those already tired or uninterested in this, it also has a variety of other cuisines available, including western and general Chinese. The dining options in Baotou are a strange mix of China's cuisine, the northern preference for wheat is offset by many rice dishes, the western preference for beef and mutton is combined with the southern/eastern fascination with pork. This is not to say that the food here is anything to write home about, and there are few restaurants of note in the city. There is one area that is almost an exception to the squalor of Inner Mongolian cuisine, the Hulunbuir region. There is a surprisingly varied mixture of cuisines in this remote area of Inner Mongolia, along with the standard Mongolian Hotpots and lamb dishes, are others including Russian, western, Chinese, fish and local dishes.

The local food of Inner Mongolian is a blend of its changing cultures as the cuisine is representative of both Mongolian and Chinese influences. Most of the food is similar to Muslim dishes found in Xinjiang and other minority provinces of China with special emphasis on lamb. The fertile grasslands of Inner Mongolia also allow for plenty of cattle which in turns adds many diary products to the daily Mongolian diet.

The most famous specialties in Hohhot are the many meat dishes, with the focus mainly on mutton or lamb. The most famous dish in town is undoubtedly the Mongolian hotpot, that can be found in most restaurants here. The best place to try this specialty is in the city's chain restaurant, "Dunlaishun", that has spawned thousands of copies across China. Also worth trying is the succulent roast leg of lamb that is a tasty, although often a little too fatty, addition to a culinary trip to the city. Leg of lamb is often expensive, up to RMB200, but in the cold winter months this is warmingly welcome. Probably the most commonly eaten dish in the city is the hand-held mutton.

Roast Lamb, Butter, Shaomai, Instant-Boiled Mutton, Cheese, Naked Oat Flour, Cooked Mutton, Sour Milk, Buckwheat Flour, Finger Mutton Milk Tea.

Roast lamb is the traditional Mongolian food, which is specially prepared when a dinner party is held in honor of the distinguished guests or a great celebration is held. The roast lamb, which looks golden red and tastes quite delicious, is laid on a square wooden dish.

Instant-boiled mutton, also called the Mongolian Fire Pot, was created in the Yuan Dynasty. Choose mutton from the back, rear legs or tail of a killed sheep. Cut the mutton into slices. The boiled mutton is fresh and tender, not greasy. Cooked Mutton This is the delicacy which the Mongolian people like best. It is only prepared for the special occasions, such as offering sacrifices to gods or ancestors, holding weddings or celebrating the elder‘s birthday. When the dinner party begging, it is customary for the Mongolian people to cut a piece of meat from the fat tail first and have a taste of it.

This dish is the traditional food which the Mongolian people have liked best for thousands of years. People often use their fingers to take the meat while eating. That‘s why the dish is called finger mutton.

It is also called yellow butter. Butter is nutritious and unique in flavor, is suitable for both the Chinese food and the Western food.

Naked oat flour is processed out of naked oats. The naked oats, which is a low-yield, cold-resisting and salt-alkali-resisting crop with a short mature period, contain high protein, fat and many kinds of trace elements, such as iron, calcium and phosphorus. The naked oat flour is processed in a special way. The food of various kinds can be made out of the naked oat flour. They are well received by the local people.

Buckwheat flour is processed out of buckwheat. The flour can be made into noodles and some other kinds of food. Putting some mutton gravy into the noodle, people find the food quite delicious.

It is one of the dairy products the Mongolian people like best.

Generally, the Mongolian people like drinking sour milk, instead of drinking fresh milk.

Milk tea is the traditional hot drink the Mongolian people like best. It is made by boiling the water with brick tea and fresh milk. People usually put a little salt into the milk when they drink it. Sometimes they put a little butter or stir-fried millet into the milk tea.

Shaomai is a local delicacy, which has a long history in Hohhot. The visitors who come to Hohhot always have a taste of shaomai. Shaomai is characteristic of unique technique, fine raw materials, nice and thin wrappers, delicious fillings and all necessary ingredients and seasoning. The hot shaomai taken just out of the steamer gives out pleasing smell. It looks like a small soft bag when it is picked up with chopsticks, and looks like a small pancake when it is placed on the plate. It is delicious in taste and pleasing in form.

As the capital city of Inner Mongolia Autonomous Region, Hohhot has a great variety of food with strong Mongolia features. Hot Pot Mutton, Roast Leg of Lamb, Deep-Fried Tail of Lamb, Boiled Milk Skin and Sweet and Sour Hoof of Camel are all well known. Popular local drinks include milky tea and Koumiss. Mutton-Stuffed Steamed Bun and Steamed Dough ball Made from naked Oats are favourite stable foods of the locals. Maixiangcun Restaurant is famous in the out of China for its Mutton-Stuffed Steamed Bun.

Roast Whole Lamb is a traditional Mongolian dish and has an exquisite cooking process. The lamb is placed in a special oven to be roasted for four to five hours. The firewood must be apricot wood. The dish features golden color, crisp skin and tender meat.

Roast Whole Lamb is a traditional Mongolian dish and has an exquisite cooking process. The lamb is placed in a special oven to be roasted for four to five hours. The firewood must be apricot wood. The dish features golden color, crisp skin and tender meat.

Linhe, the capital city of the Bayannur league, is the political, economic, transportation, cultural and tourist center of the area as well as a gourmet city. There is a collection of various gourmet foods from around the country, including traditional snacks like bean Jelly, Sour Porridge and Skewered mutton, and special dishes like Cake in Chicken Soup and Stewed Fish of the Yellow River.