蒙餐作为极具地方特色的餐饮,是北方餐饮的浓缩之一,吸纳了地域特点、气候特点、文化特点。蒙古族习惯把饮食按照不同的颜色分为红食、白食、青实、紫食等几大类。蒙古饮食大多比较粗犷,以羊肉、奶、野菜及面食为主要菜点原料,菜点崇尚丰满实在,注重原料的本味,形成了独特的蒙古族饮食文化,被誉为中国第九大菜系。提到蒙餐,人们往往就会臆断为手扒肉、炒米、奶茶等蒙古族人民长期食用的这些饮食品种,这种以民族为界定的说法其实是比较片面的,新的界定范围应是以地域为框架,以在内蒙古 Mongolian cuisine as a very local characteristics of food and beverage, is the concentration of northern food, to absorb the geographical features, climate characteristics, cultural characteristics. Mongolian habits to diet according to different colors into red, white, green, purple food and other categories. Most of the Mongolian diet is relatively rough, with mutton, milk, wild vegetables and pasta as the main raw material, the restaurant advocates plump reality, pays attention to the original taste of raw materials, and forms a unique Mongolian food culture. It is honored as the ninth largest cuisine in China. When it comes to Mongolian cuisine, people tend to assume that these Mongolian people, who eat chops, fried rice and milk tea for a long time, are eating these chickens for a long time. This ethnic definition is actually one-sided. The new definition should be based on Geographical framework to Inner Mongolia