Mutton pies, skewers of ostriches and venison, and slightly sweet traditional Hada cakes are also attractive. Fresh grandma is rich in flavor but absolutely tasteless.
Milk tea, salty tea fragrance with a strong milk fragrance. Milk tea is a traditional hot drink of Mongolian people. It is cooked with brick tea and milk. When eaten, it is usually served with pasta such as cakes, which has the functions of warming the stomach, quenching thirst, satisfying hunger and helping digestion. Mongolians love tea and regard it as a "fairy magic pill". In the past, a piece of tea could be exchanged for a sheep or a cow. There is a custom of "replacing sheep with tea" on the grassland as a gift for friends. But don't indulge in it. Mongolian milk tea is also the hungriest, so it is called "hard tea".
Milk food is pronounced as "Chaganyide" in Mongolian, which means purity and auspiciousness. There are six kinds of milk food: white oil, butter, milk skin, milk tofu, cheese and milk fruit. The taste of Mongolian dairy products is very different from the dairy products we usually eat. Thick milk fragrance will leave a long taste between lips and teeth.
Roast whole sheep is a big dish and a hard dish. Roast whole sheep is made of fat sheep weighing about 40 kilograms on the grassland. After slaughter, add seasonings such as onion, ginger, pepper and salt to the abdomen to roast the whole sheep. The shape of the sheep is complete, the color is golden red, the sheepskin is crisp and the mutton is tender and fragrant. This is an out-and-out Mongolian vegetable, weighing about 40 kg, which is enough for a large table of friends to feast their eyes on.
Roast lamb chops. This is a dish in the traditional Mongolian all-sheep banquet in the past. The golden lamb chops are yellow outside and tender inside, shiny and shiny, with a layer of green lettuce underneath. A Mongolian knife was inserted obliquely between the lamb chops, and the smell of meat permeated around the dining table, which made people want to eat.
Roasting whole sheep, lamb chops and leg of lamb are all too tired. At this time, the steamed braised pork looks "light". Braised pork is a traditional food for nomadic people in Hulunbeier grassland for thousands of years, and it is also the most commonly used and favorite food for grassland herders. Mutton is generally used for grasping meat by hand. Don't use chopsticks when eating, grab food with your hands. The meat is fresh but not tender, fat but not greasy, easy to digest and delicious, and diners seem to be in the grassland.