Milk skin, Mongolian called "Chagan Ide", "Wu Rumu", "Uri Mo". Chinese means "white food." Pour the horse, sheep, cow and camel fresh milk into the pot and cook slowly. Wait for the surface to condense a layer of wax fat. Use chopsticks to pick up the hanging place and dry it to be the milk skin. Milk skin is the essence of milk in the milk, is a good product in the milk food series, and has a high nutritional value. The color of the blue flag milk skin (Zhenglanqi Wurimu) is milky white or light yellow, with the pure creamy aroma of the milky skin, fine and well-formed, and evenly distributed honeycomb indentations on the surface.

正蓝旗奶豆腐(正蓝旗浩乳得) is white or milky white with a unique milky aroma of milk tofu. It tastes slightly sour, refreshing, and full of frankincense. It is compact, hard, slightly elastic, and elastic after heating. Increased, the taste is strong.