There are also differences in Inner Mongolia's hand-grabbed meat. Take Hulunbeier in the north as an example. Most of the ordinary hand-grabbed meat shops are run by Mongols. Their understanding of meat is different from that of Han people. On the endless prairie, sheep eat natural grass and drink clear river water every day without any pollution. In their eyes, sheep is the cleanest thing, so meat is grass, so cooking is relatively simple, that is, in cook the meat, it is clear water, and it actually takes 7 minutes to cook with warm water. It is also simple to dip it in, that is, grind the wild leek flowers on the grassland and marinate them for a while, so as to prevent the seasoning from masking the delicious taste of mutton itself. Cut the mutton with a knife and chew it in your mouth. It's very full and solid, because it's cooked at 7: 00. Cook it in a pot. Generally speaking, it is a different understanding of meat, not the taste of meat itself. When you say hand-grabbed meat, it's basically well-done. Add seasoning and stew for a few hours, and eat it with garlic paste and the like. The taste is dense and mature, with more soup and heavier seasoning. Suitable for making soup. The two ways of eating have their own advantages, depending on how you understand grassland and mutton. Behind this is the culture of diet. I don't know if it's right, please think about it. It's okay. I also like studying food. Welcome to discuss my QQ 994209 15.