Hohhot's delicacies have strong ethnic features. Mutton dominates the menu due to influences of the customs of herdsmen. Mutton is a must for visiting gourmets, as you can hardly find better mutton else where in China.

Roasted whole sheep

Roasted whole sheep, a traditional and unique dish, used to be a privilege enjoyed only by Mongolian kings due to the special and complicated cooking method. Luckily enough, everyone can taste it now. Roasted whole sheep is famous not only for its quality mutton but also for its special method of preparation. The mutton, filled with various spices, is first heated at high temperatures in an airtight oven until medium-well done. Then the mutton is roasted with fire until it becomes golden. This allows the flavors of the spices to pervade the meat completely. The mutton is then served on a huge plate (its diameter can be 3.28 feet long) and given to guests according to their status. This kind of roasted mutton is crispy but not greasy. Anyone who has tasted it will be unable to forget it.

Finger Mutton

Another traditional food which the Mongolian people have liked for thousands of years is Finger Mutton. People need to use their fingers to take the meat while eating. So this dish is called "finger mutton".
Most of the mutton is get from sheep of two years old. In order to get the freshest mutton, the heart of the sheep is pulled out quickly. Then the mutton is cooked in the boiled clear soup with many condiments, such as, ginger, fennel, black pepper, etc.
In restaurants, finger mutton is served along with special sauce mixed with sesame-seed oil, chili oil, leek and other condiments. It is very delicious.

Hot Pot of Mutton

Hot Pot of Mutton, also called instant-boiled mutton, is one of the best known dishes in Hohhot. 
The hot pot of mutton has a long history in China. It originated in the north, where people have to fend off the chill early in the year. Hot pot of mutton was created in the north of China in Yuan Dynasty, and became popular throughout the whole area of China in Ching dynasty.
The best season to eat hot pot of mutton is in winter, when chilly temperatures and frigid winds prevail over the land. Hot pot of mutton can warm their bodies. Families and friends sit around a table and eat from pot in the middle, drinking and chatting. You can also put other things in the pot, such as vegetables, noodles, seafood, etc. 

Kumiss

It is said that Kumiss was originated from Spring and Autumn Period time. The Kumiss is cool, refreshing and with lower alcoholicity. The fat of the milk was pulled off during the making process of the Kumiss, and then fermented. The Kumiss is provided with high nutrition value, and can be absorbed by people easier. The best time to drink Kumiss is summer, and the aromatic waves to everywhere.