Chifeng sits at the intersection of Mongolian and northeastern Chinese food cultures. The lamb is excellent — the local breed raised on the Hexigten steppe produces meat with less fat and more flavour than farmed alternatives. Hand-torn lamb (手撕羊肉) and roasted whole lamb for groups are the local showpieces. The city's minority Muslim community means halal restaurants are numerous and reliable. Red pottery bowls and clay cups filled with yogurt are a street-food fixture.