Introduction: Naked oats, also known as oats, have high nutritional value, wide use and low sugar content. After naked oats are ground into flour, there are many methods, such as rubbing fish, making nests, fishing in the river, breaking rotten seeds in naked oats noodles and making naked oats noodles round, but the most common and delicious is naked oats nests. The method is to put a little sesame oil on the small stone board first, so that the slate will not touch the surface, then pull the mixed oat flour into a small dough, then push the dough onto the slate to form a thin sheet, and then roll it into a tube. The prepared bird's nest is neatly stacked on the steamer and can be steamed in ten minutes. Dip a little peasant mutton soup or sauerkraut soup or even tomato soup when eating, which tastes excellent. Hada Cake Name: Hada Cake Introduction: Hada Cake is named after it is produced in Wulanhada area (now Chifeng City, Inner Mongolia). The entrance is crisp and sweet, which is the representative of Chifeng cuisine. Mainly made of flour, nuts, etc. Method: Use water, oil, pastry, flour and flour to make a blank, then fill the dried fruit with sweet stuffing and bake. According to legend, 150 years ago, a pastry chef in Chifeng made this delicious Chifeng by accident in order to dispose of the leftover noodles when making Nansha cake and bean paste cake. Chifeng's diet is still dominated by Inner Mongolia grassland flavor, and there are many stalls selling flavor snacks on the street, mostly baked pasta with crisp and sweet characteristics, such as Hada fire and sandwich. In addition, braised pork, roast whole sheep and various dairy products can be seen everywhere in Inner Mongolia. The flavor foods in Chifeng burned by Hada fire include Hada fire, Hada cake, Duijia, braised pork, roasted whole sheep, dairy products and so on. Changqing Street in Hongshan District, Chifeng City is a comprehensive block integrating ethnic food culture, tourism service and business operation. It is located in a prosperous area, with many restaurants and hotels, dealing in various foods with local characteristics, such as across the street, steamed dumplings, braised pork, instant-boiled mutton, barbecue buffet and Muslim dishes. Duijie Name: Duijie Introduction: Duijie is a popular food with bacon sandwiched in sesame cakes. It is a local meat bun in Chifeng, crisp and delicious. It's convenient to buy a few when eating, and it's also a dish for one meal. Since Su Wenyu founded "Fu Shenglong" store across the street on 19 17, Chifeng has gradually become famous across the street. Sandwich originated from a kind of "fork sesame seed cake". This kind of sesame seed cake has a special dough and production process, and after being taken out of the hanging furnace, it has to be put on an iron fork and baked again with a small fire, so it is crisp outside and tender inside, and has a unique flavor. I am very particular about the bacon. I chose more than a dozen ingredients to taste, which is fragrant but not greasy. "Fuxing Building Across the Street" was recognized as "China Famous Point" by China Cuisine Association. Hada Fire Name: Hada Fire Introduction: Also known as thick stick fire, also known as fire, has a history of more than 200 years in Chifeng. It is shaped like a small round box closed up and down. The production method is quite special, mainly using salt and alum to mix flour, adding butter and sugar to knead repeatedly, pressing it with a barbell until it is firm, then putting it into a mold and baking it in an oven. Not afraid of extrusion, freezing and sun exposure, not easy to mildew and deteriorate. It can be put in the car, on horseback or in the wallet. In the past, local people had to bring a bag of "fire" when they went out to travel, which was convenient and affordable. It could not only satisfy hunger, but also give gifts to distant relatives and friends. Name of Mongolian bean jelly: Introduction of Mongolian bean jelly: It was originally a snack in the Qing Dynasty. During the Kangxi period, it was married to Queen Harqin with Princess Shuoduanjing, and was introduced to local upper-class Mongolian families as a cold dish in summer, and then introduced to the people. Buckwheat is used as raw material, which is made into paste by kneading and reeding, and then boiled in a pot. When it becomes sticky, it is taken out and spread on a chopping board for cooling. When eating, let a thin piece of iron pierce obliquely, scrape down layer by layer, and then become a long strip, trembling and translucent. Pour soy sauce, vinegar, sesame sauce, shredded onion, mustard and other condiments, and order one or two drops of sesame oil. It tastes fragrant, bright in color, cool and delicious. Sweet Mozi Porridge Name: Sweet Mozi Porridge Introduction: Farmhouse rice in Chifeng country is not found anywhere else. Method: Use a bowl of millet, half a bowl of dry rice and a handful of soybeans, grind them with water by hand to make them foam, then boil the water, add the foam, and when it is not too thin or too thick, boil and eat. This kind of porridge is not only sweet and delicious, but also rich in nutrition and easy to digest and absorb, so it is a good health care product.