Wurimo.

It is the Mongolian transliteration of Naipizi, which is obtained by boiling fresh milk several times and cooling the milk. It is the most famous food in Mongolian food. Pour the fresh milk into an enamel basin, a pottery basin or a wooden milk bucket, and leave it in a room with a certain temperature (2°C to 30°C) for 6 to 8 hours. The milk will gradually turn into curdled milk. After the milk coagulates, there will be 2 to 3 centimeters of yellowish butter floating on the top. Use a spoon to take out the butter and put it into a coarse cloth bag. The butter can be eaten directly or processed into butter. Eat more naipizi in winter to replenish qi and blood, warm the stomach and dispel cold, and increase appetite. It can be soaked in milk tea and eaten, and can also be used to make dishes.

After storing fresh milk for a few days, it becomes yogurt. The thickest layer of yogurt is called Urimo, which means "cream". Mixed with fried rice, Urimo is another famous Mongolian dish. gourmet food. It is recorded in the "Diet Zheng Ji" of the Yuan Dynasty: "Wurimo has a cooling property. It can enhance lung function, quench thirst, relieve cough, and increase hair nutrition."

Butter is derived from Wurimo. It is not refined, it is the most classic product among dairy products. Because of its golden color, people named it butter. In "The Encyclopedia of Mongolian Food", butter is regarded as the essence of food. People who eat butter for a long time can avoid pneumonia, keep their hair black, their eyes bright, and cold-resistant. Butter stored for 30 years can be a good remedy for frostbite. "Yinshan Zhengyao" of the Yuan Dynasty said: "Naipizi has a cooling property and has the ability to strengthen the heart and clear the lungs, quench thirst and prevent coughs, increase the color of the hair, and cure vomiting of blood.

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