The cluster of Mongolian-style restaurants in Chifeng's older commercial district, roughly centred on the streets southwest of Hongshan Park, is the best place to eat in the city. The format is consistent across several good establishments: hand-caught lamb (手抓羊肉), where the meat is boiled whole with minimal seasoning and served on large platters for tearing apart with your hands, accompanied by milk tea and steamed buns. The lamb from the surrounding Hexigten grasslands is genuinely different from what you find in Beijing restaurants — leaner, more fragrant, and without the strong lanolin smell that sometimes accompanies farmed animals.
For a group meal, pre-order a whole roasted sheep (烤全羊) with a day's notice at one of the larger establishments. The presentation is ceremonial and the meat is good. Solo travellers and small groups are better served by ordering the hand-caught lamb by weight with a side of stir-fried offal and a bowl of oat noodles (莜面). Prices are reasonable by any standard; a full lunch for two costs around 80 to 120 yuan at the mid-range places.