Oat flour food is made from ground oat flour. There are many ways to cook oat flour. First, you can fry the oats and grind them into flour, then sprinkle boiled hot water over it and make it into dough. The dough is made into various patterns and steamed (for about 15 minutes). It also can be eaten with cold or hot dishes: cold dishes such as fried eggplant and sliced cucumber mixed in sauce, sliced summer radish, and quick-fried red pepper in oilcan be mixed with the oats; hot dishes include minced mutton with mushrooms. It is so delicious to dip the oat flour with mutton and mushroom soup that it is beyond words.

    Instant-boiled mutton is also called dip-boil mutton. The dish dates back to the Yuan Dynasty. The dish often uses mutton from the back, rear legs and tail of the sheep and is dipped and boiled in soup in a hotpot. The dip-boil mutton is served with seasoning made of sesame sauce, preserved bean curd, leek flower, sliced spring onion and ginger and shrimp oil. The mutton is fresh, tasty and not greasy or smelly.

    Kumiss is alcohol with strong Mongolian characteristics. It is a snow-white sticky liquid with an alcohol content of 2 degrees. It is clear, pure, fragrant and refreshing. The alcohol is soft and tastes sour and sweet. In early summer, fresh horse milk is poured into a bag made of horsehide and shaken for a period of time and then brewers' yeast is added to ferment it at a normal temperature. When the liquid become translucent and gives out the scent of alcohol, it is ready for drinking.

    Cream is made from milk. Pour fresh milk in a pot and let it lie for two or three days, when there will then be a thick layer of cream on the surface. Fold the cream and then peel it to eat it with white sugarit is sweet and scented beyond words. It is better to make cream with milk in the autumn because cows are fattest during this season and the fat in the milk is the richest.

    It is one of the favorites of the Mongolian people. The local people call it Mongolia Lebada, meaning “Mongolia millet”. It is made of millet that is steamed, fried and ground. The fried millet can be eaten in several ways: with butter, cream and white sugar it has　the taste of sesame candy; dipped into milk tea it is scented and soft. If it is eaten with a small piece of butter or cheese, it is very tasty.