Tibetans eat Tibetan food.
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Mongolian people have many special foods, such as roast sheep, roast whole sheep with skin, hand-grabbed mutton, fried sheep, roast leg of lamb, milk tofu, Mongolian steamed buns, Mongolian pie and so on. There are: thin cream, Mongolian standing dairy products; Milk skin; All-sheep banquet is a traditional Mongolian banquet dish, which is also often used for sacrificial activities. Roasted sheep cooked with Erdos flavor dishes in Inner Mongolia; Chinese cabbage and mutton rolls; Xinsu cake, a traditional Mongolian folk cake; Dry rice, Mongolian snacks. Mongolian herders regard sheep as the guarantee of life and the source of wealth. Three meals a day, every meal is inseparable from milk and meat. Food made of milk is called "Chaganyide" in Mongolian, which means holy and pure food, that is, "free food"; Food made of meat is called "Ulan Yide" in Mongolian, which means "red food".
Besides the most common milk, Mongolians also eat goat's milk, horse's milk, deer's milk and camel milk. Some of them are used as fresh milk drinks, and most of them are processed into dairy products, such as dried yogurt, milk tofu, milk skin, cream, thin cream, cream residue, cheese crisp, milk powder, etc., which can be eaten at dinner and are also snacks suitable for all ages. Dairy products have always been regarded as excellent treasures. If there are visitors, they should be introduced first. If the child comes, he should also put milk skin or cream on his head to show his good wishes.
Mongolian meat is mainly cattle and sheep, followed by goat meat, camel meat and a small amount of horse meat, and yellow mutton is also hunted during the hunting season. There are more than 70 kinds of traditional ways to eat mutton, such as all-sheep banquet, tender-skinned all-sheep banquet, all-sheep banquet, roasted sheep, roasted sheep heart, fried sheep belly and stewed dishes with sheep brain. The most distinctive ones are Mongolian roast whole sheep (peeled and roasted), oven roast whole sheep with skin or Alashan roast whole sheep, and the most common one is hand-grabbed mutton. Mongolians pay attention to instant-boiled mutton and eat it as soon as it is cooked, so as to keep the mutton fresh and tender. When cooking mutton by hand, avoid overcooking it. The Mongolians in the Mongolian-Chinese mixed area in the east of Inner Mongolia also like to add seasonings in cooking and boil the meat into crispy hand-grabbed mutton. In some areas, Mongolians also like to cut the tenderloin of sheep into large pieces and fry it into fried meat slices, which is called "big fried sheep" by the people. Beef is mostly eaten in winter. It's all beef banquets, and more is stewed, braised and made into soup. Camel meat and horse meat are also eaten, and fried hump slices are dipped in sugar, which is a dish. Experienced chefs are also good at cooking beef tendon, deer tendon, bullwhip and oxtail into various therapeutic dishes. For the convenience of preservation, beef and mutton are often made into dried meat and bacon.
Mongolians cannot live without tea every day. Besides drinking black tea, almost everyone has the habit of drinking milk tea. The first thing in the morning is to boil milk tea. Milk tea is best boiled with fresh and clean water. After boiling, pour it into a clean pot or a pot filled with tea powder, and simmer for 2-3 minutes, then mix fresh milk with salt and boil. Mongolian milk tea sometimes adds butter, or milk skin, or fried rice. Its flavor is fragrant and salty, and it is a nourishing drink containing many nutrients. Some people even think that it's okay not to eat for three days and not to drink milk tea for one day. Mongolians also like to cook milk tea with fruits, leaves and flowers of many wild plants. Boiled milk tea has different flavors, and some can prevent and treat diseases.
Most Mongolians can drink alcohol, mostly white wine and beer, and some areas also drink milk wine and koumiss wine. When making milk wine, Mongolians put fresh milk into a bucket, and then add a small amount of juice that loves yogurt (more sour than ordinary yogurt) as a starter, and stir it every day. After all the milk turns sour in 3-4 days, they can put it in the pot and heat it. The pot is covered with a bottomless wooden bucket, and several small pots with big mouths facing down are hung inside the bucket. Then, put an iron pot full of cold water on the bottomless barrel. Yogurt evaporates after heating, condenses into liquid after cooling, and drops into a small basin. Every holiday or when friends and relatives get together, there is a habit of drinking a lot. Koumiss is fermented from fresh koumiss without distillation.
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