This study attempts to interpret the food culture of the Mongolian people in the Inner Mongolian region of China, drawing on fieldwork to explore the inner logic and Indigenous knowledge of Mongolian culture, taking into account the links between the subtle everyday life and the macro social structure, and through the dissection of food phenomena, dialogue between multiple perspectives, and cross-group comparisons, to gain a more holistic understanding of the local past and a more rational outlook on the future. The research covers traditional food preparation techniques and their associated culinary technologies, within groups, between mixed multi-ethnic groups, and ethnic restaurants as urban features. The study argues that local knowledge about food, meaning people's perception of their own ethnic and local food, is an organic system based on a logical narrative of specific ingredients, cooking skills, eating styles, taste preferences, food taboos and table manners. In the shared living space of the group, local knowledge of food systematically acts on people's productive lives. The holders and practitioners of this local culture use indigenous knowledge in a fragmented food narrative, and how to achieve sustainable development of food and catering is an important element in achieving local sustainable development.
