The food customs of Mongolian Muslims are even more colorful. They draw on the dietary strengths of various ethnic groups to create a variety of delicacies with local characteristics. There is no need to express these foods in any special way. Historical eating habits have made it inevitable. They have absorbed a large amount of Mongolian food culture. Beef, mutton, and dairy products are their mainstream foods, which are also their favorite and indispensable foods. "Yang Wu Cha" (translated name from Mongolian "whole sheep mat") hand-braised meat, fried rice, milk tea, cheese, sheep blood sausage, "Guledai", etc. are all flavor foods. When guests come from other places, they will definitely use all their skills and hospitality to make you have a feast and enjoy your stay. "Yang Wucha" is a special dish for Mongolian guests to entertain guests, and it is of the highest standard in pastoral areas. After the imam completes the slaughtering ceremony, the host and hostess show off their skills to break down the whole sheep. Watching the Mongolians use their knives accurately and dexterously to decompose sheep bodies is like watching a talent show. Mongolian knives can do all kinds of tricks in their hands. The sharp blade can be inserted directly into various joints of the sheep body. It seemed to us that the gap between the mutton joints seemed to be much wider in their hands. The tip of the knife was turned over a few times in the thick mutton, and the ribs on one side were cut off. The owner told us that the most difficult part to remove is the sheep's neck because of the complex bone structure. Despite this, you don't have to worry about broken bones in the lamb, even small ones as big as peas. The expert decomposer can leave no knife marks on the joints, which really amazed us for a long time. It is very important to control the heat when cooking "Yang Wu Cha", otherwise the mutton will not fit in your mouth, become too chewy or too sticky. The standard is to be crisp but not hard, soft but not rotten. Very few other seasonings are added when cooking mutton. Just add an appropriate amount of salt after the meat turns white, which can fully reflect the original flavor. Since "Yang Wu Cha" is the highest standard for hospitality, there are a lot of specialties when eating it. Of course, these specialties are mainly to express joy, reverence, heighten the atmosphere, push the status of the guests to a higher level, and elevate the status of the guests to a higher level. Appetite adjusted to better. After the "Yang Wu Cha" is served, the host will make knife marks on the fat tail of the sheep to show the guests that they can eat it. Since the "Yang Wu Cha" is dedicated to the guests, the whole sheep is eaten by the host, so before the guests eat it, the elder must take out the cervical vertebrae and soft ribs on behalf of the guests and give them back to the host. When the guests are eating, the host is not present to show that the guests are not polite and can eat and drink to their heart's content. The whole mutton on the plate is distributed one by one by the main distinguished guests and respected persons. The pieces of meat in the hands of the guests are large enough to be eaten directly. When eating mutton, it is taboo to hold the bones with both hands and bite them with your teeth. In addition to the knife in the hand of the person who gave the meat, there are also many sharp knives on the table. It is also easy to cut the mutton yourself. When eating "Yang Wu Cha", there are two types of meat that must be eaten, namely, the shoulder blade (shoulder blade, called "Daleng Yasu" in Mongolian), which means you cannot eat it alone. Therefore, it must be eaten in portions, no matter how old or young, each person has a piece, and there must be no leakage. The most particular thing about sucking sheep's tail is that the smoker should not chew it, but cut it into strips one finger wide, of any length, suck it into the throat and swallow it whole. Those who succeed in smoking will be rewarded with wine. At a banquet, singing and toasting is a very warm and joyful scene. According to the census of the Alxa Folk Song Association, the Mongolian Muslims have more than 100 toast songs of their own, and they are still being collected and compiled. Almost all of them, men, women and children, are folk singers, and everyone can sing them without repeating them. When singing and toasting, silver bowls are usually used. The toasters hold khatas in their hands, fill the silver bowls, and sing a drinking song full of friendship and praise. You will definitely think that you are bold and sincere after drinking. Otherwise, their singing It won't stop. The Mongolian people's generosity and friendship are contagious on such occasions. Even if you rarely drink alcohol, if you drink at this time, the drunkenness will be delayed or not come, and you may even wonder why your drinking capacity suddenly increased? In fact, cheerful and relaxed scenes and excitement The emotions have already tied the alcohol into the singing, flying out of the body and scattering into the air... Sometimes at banquets, they also drink their own milk wine, which is made from fresh yogurt and has a low alcohol content. , the taste is mellow, sweet and sour with a hint of wine, you can treat it as a drink and drink it as much as you want. In addition to traditional diet, Muslims living in Mongolian areas also combine local food ingredients to make many unique foods. "Guledai" is both a fresh way to eat haggis and a way to store it. It is very similar to Guangdong and Sichuan bacon soup, delicious and chewy. Guledai is made from freshly slaughtered sheep viscera and packed with washed oil intestines. The chest diaphragm muscles and sheep lungs are first cut into long strips and put into the oil intestines together with the small intestines. When half of the filling is done, the oil intestines are put into the intestines. Turn it over, and the entire filling is wrapped in the oil sausage. The longest one can reach more than 2 meters. Fresh Guledai, freshly cooked, tastes very delicious, oily but not greasy, soft and delicious, with a long-lasting fragrance. Guledai can also be dried, smoked, stored and eaten, and it also has a unique flavor. Dairy food is a dietary feature of grassland herdsmen, and there are many varieties of milk. There are many ethnic specialties made from goat milk. The simplest is to make milk tea, which is processed into butter, milk rind, cheese, milk cakes, milk wine, yogurt, millimag (Mongolian translation), etc., which are easy to eat and can satisfy hunger and quench thirst. Cheese alone comes in dozens of shapes and flavors. Among the convenience foods, there is another kind of pasta worth mentioning called "Qi Danzi", which is called Haori Haibaobu in Mongolian. It is a dough made of mutton oil and goat milk, and is cut into finger-sized particles or strips. Put it into the oil pan and fry it. It tastes crisp and fragrant.

It does not lose flavor after being stored for a long time. Add fried rice, cheese, cut some cooked mutton, and brew it with milk tea. It is a daily essential food for herdsmen