1, grab the mutton.
Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Kazak, Uygur and other ethnic groups in northwest China. Grasping mutton by hand has a history of nearly a thousand years, and it was originally named after eating it by hand. There are three ways to eat, namely, hot food, cold food and deep frying. 2065438+September 2008, it was rated as one of the top ten classic dishes in Ningxia. It is characterized by delicious meat, not greasy or greasy, and full of color, flavor and taste.
2. Roast whole lamb
Roast whole sheep is a local specialty. Is it a traditional meat product of Xinjiang or Inner Mongolia ethnic minorities? . Color, fragrance, taste and shape are all available, with unique flavor. Roast whole sheep is the healthiest, most environmentally friendly and greenest food in meat products diet. Roasted whole sheep is golden and shiny in appearance, brown and crisp in outer meat, soft and tender in inner meat, and fragrant in mutton, which is very palatable and unique in flavor.
3. Mongolian milk tea
Mongolian milk tea, called "Su Dai eggplant" in Mongolian, is a popular dairy product among Mongolians. Boiled with brick tea, salty. Drinking this kind of milk tea is a traditional Mongolian diet custom. Besides quenching thirst, it is also a main way to supplement human nutrition.
Brick tea is an indispensable drink for herdsmen. Drinking salty milk tea boiled with brick tea is a traditional Mongolian tea drinking custom. In pastoral areas, people are used to "three teas and one meal a day".
Every morning, the first thing a housewife does is to cook a pot of salty milk tea for the whole family to enjoy all day. Mongolians like to drink hot tea. In the morning, they eat fried rice while drinking tea, and warm the remaining tea with a small fire for drinking at any time. Usually, a family only eats grass at night before going home to have a formal meal, but it is generally necessary to drink salty milk tea three times in the morning, noon and evening.
4, koumiss
Koumiss, known as Yuan Yu pulp, is one of the "Eight Treasures of Mongolia". It was once the main drink of the court of the Yuan Dynasty and the noble families of Mongolia. Kublai Khan often put it in a precious golden bowl to reward meritorious ministers.
When you set foot on the grassland and walk into the yurt, the warm and hospitable Mongolians will pour the wine into a silver bowl or a gold cup, hold it on a long Hada, sing a touching toast song and entertain the distinguished guests from afar to express their sincere feelings. At this time, the guests should immediately catch the wine, drink it if they can, and return it to the host if they can't drink a little.
If you shirk, cater and don't drink, you will be considered to look down on your host and don't want to be honest. The enthusiasm of the host often makes the guests feel sad and attached.
5. Grab the meat
Braised pork is a red food. People of ethnic minorities in China call meat red food, which is called "Ulan Yide" in Mongolian. As the name implies, "hand-grilled meat" means hand-grabbed mutton, which has been a traditional food for ethnic minorities in China for thousands of years.
The way to grasp the meat by hand is to disassemble the mutton with bones according to the joints, put it in a large pot without salt and other seasonings, and cook it with raw juice. When eating, one hand holds the sheep bones, and the other hand takes off the mutton with a Mongolian knife and dips it in the prepared seasoning. According to the habits of herders, braised pork is usually used for dinner.
Reference source; Baidu encyclopedia-finger food mutton
Baidu encyclopedia-roast whole lamb
Baidu encyclopedia-Mongolia milk tea
Baidu encyclopedia-koumiss
Baidu encyclopedia-braised pork