2. Hand-grabbed mutton: Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Kazak, Uygur and other ethnic groups in northwest China. It is said that it has a history of nearly a thousand years, and was originally named after eating it with hands. There are three ways to eat, namely, hot food, cold food and deep frying. 2065438+In 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.
3. Roast whole sheep: 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, and the flavor is unique. 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 external meat, soft and tender in internal meat, and rich in mutton flavor, which is very delicious and unique.
4. Mongolian milk tea: Mongolian milk tea, called "Su Dai eggplant" in Mongolian, is a popular dairy product in Mongolia. 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.
5. 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 Mongolian nobles. 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 Mongols will pour the wine into a silver bowl or a gold cup, hold it on the long Hada, and sing a touching toast song to entertain the distinguished guests from afar to express their sincere feelings. At this time, the guest should immediately catch the wine, drink it if he can, and return it to the host if he can't drink a little.
6. Braised pork: Braised pork is a red food. Ethnic minorities in China call meat red food, and Mongolian calls it "Wulanyid". 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 handle the meat 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, grab the sheep bone with one hand, and take down the mutton with the Mongolian knife with the other hand and dip it in the adjusted seasoning to eat. According to the habits of herders, braised pork is usually used for dinner.