The whole sheep food is made by cutting the whole sheep into several sections, adding white water to the pot without any seasoning, and cooking for a while. This time, the meat is delicious and tender. "Whole sheep" is the first-class food for Mongolian guests, and it is more particular. "Whole sheep" is to cut the seventh rib on the back of the sheep from the tail, then cut the limbs and head, bring the tail into a pot to cook, and then put all the parts of the whole sheep in a big copper plate to entertain guests. In Chahar area, the goat's chin was cut off, and everything else is the same.
Roast whole sheep is a traditional dish in Xilin grassland. Roast whole sheep is a famous dish for Mongolian guests. Mongolian is called "Zhaomu, Haori and Nage", which has good color, fragrance and unique flavor. It is the best food with the highest grade and the most exquisite cooking skills. The history of roasting whole sheep can be traced back to a long time ago. Roasting whole sheep is not only complicated and exquisite, but also uses a special oven. Roast whole sheep uses local sheep as raw material. After more than ten processes, such as slaughtering, blanching, finishing and adding ingredients, it is put into the furnace for repeated baking and finishing. The roasted whole sheep is recumbent, with reddish skin and fragrant smell. The skin is crisp and palatable, and the meat is soft and tender, fat but not greasy. The way to eat roast whole sheep also has strong local characteristics. First, put the sheep in prone position on the plate, then take them out for the guests to have a look, then break them down and put them on the plate in the order of meat and bones for the guests to taste. Modern whole sheep peeling and firing, the effect is also good.
Braised pork is the most distinctive and representative traditional food of Mongolian people. The way to pick the meat by hand is to cut off the artery in the chest of the sheep, then peel and remove the internal organs, and cut the whole sheep into several sections and put them in the pot. After the water boils, add a little salt and onion, without other seasonings, and boil the blood water. When eating, grab the meat in one hand and hold the blade meat in the other, which is characterized by delicious meat and extremely tender.
Blood sausage raw materials: sheep blood is made into plasma by adding sheep small intestine, salt, chopped green onion, a small amount of water and flour. Wash sheep lungs from one end of the intestine three or four times. After washing, pour the plasma into the intestine, knead it evenly by hand, put it in a pot and cook it, and mix it with shallots and leeks to serve.
Sheep back is a traditional and precious dish. Generally, it can only be seen at festivals, weddings, old people's birthdays or banquets to welcome relatives and friends. The practice is: divide the whole lamb into seven pieces (except the chest fork), put the tail in the pot and cook it with salt. Put the sheep's limbs, back and neck on a big plate, and put the sheep's head on the sheep's back, like a sheep's lying position. When eating, everyone can cut a piece from the sheep's tail with a Mongolian knife to eat, and then they can get what they need.
Instant-boiled mutton Xilinguole grassland is rich in high-quality mutton, among which Su Nite and Wuzhumuqin are the best, so it is famous for its famous dish instant-boiled mutton. When it comes to instant-boiled mutton, it is said to be related to Genghis Khan. According to legend, Temujin came to Xilin Gol grassland to fight against Tata's department. After slaughtering live sheep, the army is preparing to cook pork. At this time, when he heard that the enemy suddenly attacked, it was too late for cook the meat. The bandit leader looked at the mutton that was about to be cooked and the hungry soldiers standing by. I was really anxious and anxious at that time. At the critical moment, Temujin, as cool as a cucumber, had a brainwave and immediately asked the bandit leader to slice the mutton and put it in a boiling pot. When the meat color changed, he fished it into a bowl, and mixed it with Ejinaer Banner green salt, wild leek, wild onion and other seasonings to eat quickly. After a hearty mutton meal, the soldiers' morale was greatly boosted. They launched a counterattack against the enemy attacking from a distance and won. Temujin often ate this dish to commemorate the wonderful victory on the grassland, and named it instant-boiled mutton, which later became a court food. Nowadays, instant-boiled mutton has become a well-known food on the basis of the original ingredients and through scientific seasoning preparation.
Milk food and fried rice: No matter which yurt you enter, the hospitable hostess will bring out different styles of milk food, just like a skilled chef, showing her skills to diners. To sum up, there are nearly 20 kinds of dairy foods. Here are the following nine kinds:
Fresh milk is the source of processing all kinds of food. Cows, sheep, goats, horses and camels can all be milked. Milking is the most extensive and the milk yield is the highest. Goat milk has the characteristics of thick oil, heat, much curd and strong emulsifiable concentrate. Goat milk is oily, light and cool, suitable for fermentation. Camel milk can be used for milk tea and coagulation processing. Horse milk can also be fermented into horse milk wine, which is a drink with many diseases and rich nutrition. In a word, fresh milk is a precious health food for nourishing yin and strengthening yang, eliminating diseases and detoxifying. The milk squeezed out within one or two days after delivery is called thick colostrum, and the milk squeezed out within three or five days is called light colostrum. The nutrition of colostrum is the essence of milk. Colostrum can be boiled or stewed. Colostrum is ordinary milk after extrusion. Pour the squeezed fresh milk into a container, skim off the emulsifiable concentrate, and the rest is called curd. After boiling, take the remaining milk skin and weigh the boiled milk. In Chahar area, cows, goats and sheep mainly produce milk.
The production method of white oil is to put fresh milk into a barrel and stir and ferment, and the fat floats on it, so it is called "white oil" because of its white color.
Butter is made by filtering white oil with gauze, then pouring it into a pot, heating and boiling it, stirring it frequently with a spoon until the color changes from white to yellow, and then taking it out.
Cream (EC, Zhuohai, Juanken) When the extruded raw milk is stored in a vessel, with the solidification of the milk, the grease in the milk floats to the top, forming a layer of grease on the surface of the milk, which is called cream. Cream can be served with milk tea, fried rice with sugar or boiled soup.
Every summer and autumn, herders will put fresh milk in a pot, roast it with a small fire until it boils slightly, gently lift it with a spoon, let the milk foam float on it, then light the raw milk, cool it, stir it up with chopsticks and dry it in the shade.
Milk tofu is one of the most common milk foods in Mongolia. The method of making yogurt is to put yogurt in a pot, boil it with slow fire, and then put it in a cloth bag and squeeze it out. Milk tofu has sour taste and sweet taste, and it is made in different ways according to the owner's taste.
Yogurt with Alcha (Arule) returned to the pot is called cooked yogurt. When the cooked yogurt is wrapped in cloth, pressed with stones or buried in the sand to dry whey, it becomes yogurt crisp. When yogurt crisp is pressed into the shape of cheese, it is yogurt. Adding sugar to yogurt crisp and mixing it with fresh milk can satisfy hunger and thirst. Yogurt can be kept for a long time. Although the surface is scabbed, there is no deterioration and mildew inside. It is very acidic and has the function of detoxifying and helping digestion.
Milk residue (La Chu) Boil the curd with warm fire, squeeze the whey to thicken it, and take out the dried milk residue without kneading. Milk residue dries quickly and is not easy to get moldy when stored. Goat milk is most suitable for making milk residue. Milk residue is too hard to chew.
The residue of butter refining from yellow oil residue is called yellow oil residue. Yellow oil residue is light yellow thick, oily and acidic. Drinking with tea is sweet and delicious.
For a long time, fried rice has been one of the main foods for people in the pastoral areas of Ximeng. Fried rice is characterized by simple eating and suitable for storage. It can be soaked in milk tea or mixed with cheese. You don't need a knife, spoon, pot or stove to eat fried rice, not to mention cooking, steaming, boiling and stewing to adapt to Mongolian nomadic life. The preparation method is as follows: first, boil the water, put the millet into the pot, stir-fry until cooked, and then grind it or pound it with a nest. You can also cook porridge or dry rice.
Drinks: In the long-term production and living practice, Xicha Mongolians have created many unique drinks, some of which have become materials for Mongolian doctors to treat certain diseases because of their physical fitness. The production of drinks also reflects the diligence and wisdom of women in pastoral areas. There are four main types:
Milk tea, also known as Mongolian tea, is the favorite drink of Mongolians in this area, which is inseparable from three meals a day. To burn milk tea, you must first break some brick tea, put it into a specific gauze bag, or put it directly into water. When the tea color concentration is appropriate, take out the gauze bag or filter out the tea leaves and add fresh milk. Ximeng Nanbei tea can be divided into light tea and salty tea.
Yogurt is made from mare's milk or milk fermented with goat's milk. Yogurt can relieve fever and quench thirst, and it is nutritious.
Milk wine is also called "Mongolian wine". The production method is to slowly boil fermented milk in a pot, and then distill it into transparent and mellow milk wine. The alcohol content of this drink is not high, so it is often used by local herders.
Mongolian festivals are mainly the Spring Festival, the "Russian Bo" festival from July 13 to 15, the "Sea Festival" in Qinghai Lake on July 25th and the Lantern Festival on October 25th. Sacrifice to "Ao Bai" is usually in the middle of July. This is the annual grassland festival of Mongolian herders. In addition to inviting living buddhas and lamas to chant Buddhist scriptures, offering sacrifices to mountain gods and praying for the safety of people and animals, there are also recreational activities such as horse racing, wrestling, archery, singing and dancing.
Bai Jie (Bai Yue)
Chagan Sari (meaning Bai Yue or White Festival) is the Mongolian "Spring Festival". Since ancient times, Mongolians have believed that white is a pure and auspicious color. What they appreciate most is white, so they call the Spring Festival White Festival. Like other ethnic groups in China, Mongolians living in China attach great importance to the Spring Festival. However, due to the different production and living conditions and objective environment, Mongolian people celebrate the Spring Festival, and grassland nomadic culture is very strong.
Baiyue Festival is the most grand and grand festival of Mongolian people every year. This custom can be traced back to the early years of the Yuan Dynasty. When Yuan Shizu Kublai Khan was in power, he attached great importance to white festivals. Italian traveler Kyle Poirot described this in detail in his travel notes.
Modern Mongolians also regard White Day as the most solemn festival. On the 30 th night of the twelfth lunar month, the whole family, old and young, put on festive costumes and got together to celebrate the New Year, staying up all night. Usually, the whole family, old and young, worship their ancestors first, and then the younger generation presents Hada, toast and worship to their elders in turn. In the early hours of the morning, the whole family, old and young, and the people went outside the yurt and held a ceremony to pray for longevity under the auspices of the old man. It is said that this is a legacy of Mongolian shamanism.
In the early morning of New Year's Day, family and friends began to pay New Year greetings to each other until 15 or the end of "Baiyue". During the whole Baiyue period, young men and women on the grassland rode horses one after another, brought brand-new Hada and fine wine, and went door to door to pay New Year greetings to relatives, friends and parents in various settlements. But now, you can see more young men and women riding motorcycles or driving jeeps on the grassland. The way to pay New Year greetings is an excellent opportunity for young men and women to race horses, chase and play. People who are immersed in the scene all feel the eclectic life interest and boldness of the horseback people.
Nadam: The "Nadam" conference is a traditional festival with a long history in Mongolia and occupies an important position in the material life of the Mongolian people. The "Nadam" conference is held in July and August every year when livestock are fat. This is a cultural, sports and entertainment conference held by people to celebrate the harvest. "Nadam" means entertainment or games in Mongolian. There are thrilling horse racing, wrestling, admirable archery, competitive chess and fascinating songs and dances at the Nadam convention. Before the congress, men, women and children rode horses and wore festive costumes. No matter how long the journey was, they all came to participate in the competition and visit. The first event of the conference is generally a wrestling competition. The wrestlers climb into their boots with their hands and feet high, wear wide satin wrestling pants, wear "Zhao Dege" (a vest) on them, and wear colorful decorations "Jiangge" around their necks, imitating the ancient knights striding around the field. Horse racing is also one of the important activities of the conference. At the beginning of the race, the riders lined up in a row, each wearing a colored belt and a colored towel, full of youthful vitality. There are all kinds of colorful flags at the beginning and end of horse racing. When the horn sounded, the riders galloped on the saddle, whipping their horses, and red scarves flew like arrows. The first person to reach the finish line becomes the most praised athlete on the grassland. Archery competitions have also attracted many herders. Skilled people can hit every shot and win the applause of the audience. The "Nadam" conference is also a trade fair for agricultural and animal husbandry materials. In addition to industrial and agricultural products, there are ethnic diets, such as beef and mutton and their smoked products, cheese, milk powder, cream, milk bumps, milk tofu and yogurt.
Horse milk festival: a traditional Mongolian festival, with drinking horse milk wine as the main content, hence the name. Popular in Xilin Gol League in Inner Mongolia and some pastoral areas in Erdos. Usually held in late August of the lunar calendar, the date is not fixed and lasts for one day. In order to celebrate the harvest and bless each other, in addition to preparing enough kumiss, guests are also treated with "hand-grilled meat", horse racing activities are held, folk singers are invited to sing greetings, and gifts are given to old Mongolian doctors. It is said that the Nadam Convention originated here. ?
Lantern Festival: Every year on October 25th of the lunar calendar, when night falls, everyone lights butter lamps to celebrate. Today, most Mongolians in Buksel Mongolian Autonomous County and emin county have not celebrated the Lantern Festival; In Wusu, Mongolians don't burn lanterns on the Lantern Festival, but use various forms of entertainment. Entertainment Traditional Mongolian entertainment activities include horse racing, camel racing, wrestling, archery and shooting, tug-of-war, folk singers playing and singing, Ma Touqin playing and singing and folk dance. Mongolian dances in Turkut region include group dances, solo dances, duets between men and women, and dancing with songs, which show the unique characteristics of grassland nationalities.
The main festivals of Mongolians are as follows:
Gan Ming Jura (Thousand Buddha Lamps): On October 25th of the lunar calendar, the birthday of Zong Kaba, the founder of Gelug Sect of Tibetan Buddhism, is commemorated. That night, from the temple to every household, Buddha lanterns were lit and incense was burned to worship Buddha; Family members give each other pancakes, rice balls and other foods; Men flocked from house to house to worship Buddha and propose a toast to the elderly; Families distribute dairy products and sweets to their children. This kind of activity is commonly known as "catching twenty-five".
Sacrifice to Vulcan: Sacrifice to Vulcan at night on the 23rd day of the twelfth lunar month (24th day of Taiji). Sacrifices include sheep breast wrapped in wool, wine, dairy products, A Mu sauce (similar to Babao rice), grass and reeds. Sacrifice is presided over by elders, who recite eulogy and pray for blessings. I had to clean the house that day; After sweeping, put a little dust in every corner of the house in case you throw it into the fire when you light a bonfire on New Year's Eve. This activity is called "going to the old and welcoming the new".
Tomb-Sweeping Day: During the memorial day, every family eats the meat of Five Gods (part of the meat left by the moon in winter) and gives it to the neighbors at the same time, indicating that this is the Qingming Festival for ancestor worship.
Sacrifice to Mulberry and Aobao: On the 25th day of the fifth lunar month, villagers decorate a tree (called Mulberry, which means God Tree) that has been growing in or near the village for many years. Two venerable elders spread A Mu sauce (porridge rice) on the tree, then sacrifice to heaven, and then sacrifice to Mulberry, so as to make the weather clear, the grass flourish and grow fat. At the same time, the villagers went to Aobao (a pile of stones piled up on the top of the mountain) to add stones to Aobao, offer offerings and kowtow and pray. After the sacrifice, they killed sheep, made pizza in A Mu, and took part in wrestling, archery, horse racing and other activities.
Gary, Dallara (Lucky Day): Gary, Dallara is a festival for Mongolians to celebrate the prosperity of livestock, which usually falls on the day after the 10th day of the seventh lunar month. First, pile up 13 bags with tops (larger in the middle), and then use Dallara Ga wooden barrels to hold horsehair, ponytails, cow hair, grains and other things. At the same time, when everyone calls for "good fortune", insert a few arrows into the barrel to show that they have stopped calling for good luck. Finally, walk the cattle around the earthen bag for three weeks from left to right, and then sprinkle the prepared holy water (the water recited by the Lama) on the cattle to make them grow sturdily. When celebrating this festival, invite friends in the village to drink and eat meat and give gifts to each other; At the same time, wrestling, archery, horse racing, pony throwing and other competitions such as (2-year-old cattle) are also going on.
We Mongolians all eat fish! Mongolians are nomads and hunters, and our Wulanghai tribe in Mongolia comes from Puzu! I am Mongolian, so the sentence is not appropriate, please forgive me!
There is also a saying that Mongolians do not eat shrimp, crabs, seafood and the viscera of "three birds" (chickens, ducks and geese) in their diet, and they also avoid eating fish, because Mongolians in some areas regard fish as the embodiment of God. They don't like sugar and spicy condiments; I don't like juicy and fried vegetables, and I don't like rice, noodles and vegetables very much. They don't like pork and sweet and sour vegetables yet.