When it comes to Mont Blanc, you will definitely think of beef, mutton and many kinds of dairy products at first. This is undoubtedly the two most important parts of Mongolian diet: red food and white food. Simply put, red food is meat and white food is milk. Mongolians who graze on the grassland get along with these two kinds of livestock products day and night, and invented a variety of meat and dairy products from their production environment. The so-called meat is to eat the paste of cheese. The wonderful food culture also comes from this. White has an almost sacred position in Mongolian civilization and is a symbol of chastity and loyalty. When entertaining guests, Mongolians will invite them to eat milk and express their good wishes. Dairy products can be roughly divided into cream, cream tofu, cream, butter, yellow oil residue and so on. In the traditional nomadic era, in the summer when meat is difficult to preserve and relatively scarce, people on the grassland mainly get nutrition from dairy products. ?

Koumiss is also worth a try. For example, the skin of milk is dried after the foam generated when raw milk is boiled is cooled, and milk tofu is dried after fermented yogurt is separated from whey. Sun-dried milk tofu can be preserved for a long time, and fried rice can be eaten with milk tea every day. Another thing that must be mentioned in dairy products is delicious butter, which is called the first-class product in dairy products.

Corresponding to free food is red food, which is meat products. Mongolians have five kinds of animals: horses, cows, sheep, goats and camels. Cattle and sheep are the main food, and goats and camels are also eaten in some areas, but horses are not regarded as food. The meat of these livestock is the most important ingredient besides dairy products. Perhaps it is the most important property of traditional herders, but among many domestic animals, the most important carnivore is sheep.

The calorie of mutton is about twice as much as that of beef with the same weight, which can also explain why people in the Mongolian plateau can't eat less mutton. In winter, the temperature in most parts of Inner Mongolia reaches below zero, which coincides with the thinnest time of cattle and sheep in winter. The high calorie density of mutton is enough for herders to spend a long winter. It may be the most important property of traditional herders.