Hohhot, capital of North China's Inner Mongolia autonomous region, offers more than stunning grasslands and rich cultural heritage; it's also a haven for food lovers.

The city's culinary traditions, shaped by Mongolian and northern Chinese influences, are bold and comforting.

A must-try is the lamb shaomai, steamed dumplings rooted in the Qing Dynasty (1644-1911). Made with paper-thin wrappers and filled with juicy lamb and scallions, they once ranked as the top dim sum at local banquets.

Lamb shaomai. [Photo/WeChat account of Hohhot bureau of culture, tourism and radio-television]

For a truly local breakfast, lamb offal soup is essential. Featuring tripe, heart, and liver in a spicy broth, it's often paired with roasted beef tongue and traditional flatbread.

Lamb offal soup. [Photo/WeChat account of Hohhot bureau of culture, tourism and radio-television]

Hohhot's signature dish, boiled lamb with ice, is as visually striking as it is delicious. The lamb slowly simmers in a rich broth and is served in a copper pot over ice.

Boiled lamb with ice. [Photo/WeChat account of Hohhot bureau of culture, tourism and radio-television]

No culinary experience is complete without salty milk tea. Boiled in a copper kettle, this rich drink is served with fried dough, stir-fried millet, and dried beef, and is ideal for the region's cool climate.

Salty milk tea. [Photo/WeChat account of Hohhot bureau of culture, tourism and radio-television]

Lastly, yellow fried rice cakes, crispy on the outside and chewy on the inside, are a festive dessert often enjoyed at birthdays and celebrations, symbolizing good fortune.

Yellow fried rice cakes. [Photo/WeChat account of Hohhot bureau of culture, tourism and radio-television]