Mongolians have many distinctive foods, such as roasted lamb, oven-roasted whole lamb with skin, hand-caught lamb, fried lamb, roasted lamb legs, milk tofu, Mongolian buns, Mongolian pies, etc. Among the people, there are also cream, which is a common dairy product of Mongolian people; Naipizi; Whole sheep banquet, which is a traditional Mongolian banquet dish, and is also commonly used in sacrificial activities; cooked roast sheep, a flavor dish of Ordos, Inner Mongolia; cabbage and mutton rolls; Xinsu Pancakes, traditional Mongolian pastries; dried rice, Mongolian snacks.
Mongolian herdsmen regard sheep as the guarantee of life and the source of wealth. There are three meals a day, and each meal is inseparable from milk and meat. Foods made from milk are called "Chaganyide" in Mongolian, which means holy and pure food, that is, "white food"; foods made from meat are called "Ulanyide" in Mongolian. "De" means "red food".
In addition to the most common milk, Mongolians also consume goat milk, horse milk, deer milk and camel milk, a small part of which is used as fresh milk drinks, and most of which are processed into dairy products, such as yogurt There are more than ten kinds of dried tofu, milk tofu, milk skin, butter, cream, cream residue, cheese cake, milk powder, etc., which can be eaten with meals and are also snacks suitable for all ages. Dairy products have always been regarded as high-quality treasures. If there are visitors, they must be offered first. If children come, milk skins or butter should be smeared on their foreheads to show good wishes.
The meat of Mongolians is mainly cattle and sheep, followed by goat, camel and a small amount of horse meat. They also hunt yellow mutton during the hunting season. There are more than 70 common traditional ways of eating mutton, including whole lamb feast, tender skin whole lamb feast, woolen whole lamb feast, roasted lamb, roasted lamb heart, fried lamb tripe, and lamb brain stew. The most distinctive ones are Mongolian roasted whole sheep (skinned and roasted), oven-roasted whole sheep with skin or Alxa roasted whole sheep, and the most common one is hand-caught lamb. Mongolians pay attention to cooking mutton and eating it immediately after cooking to keep the mutton fresh and tender. When making hand-caught mutton, avoid overcooking it. However, the Mongolians in the mixed Mongolian and Han areas in eastern Inner Mongolia also like to cook the meat with seasonings and cook the meat into crispy hand-caught mutton. Mongolians in some areas also like to cut the meat from the lamb loin into large pieces, fry it in batter and fry it into fried meat slices, which is called "big fried sheep" among the people. Beef is mostly eaten in winter. Some are made into all-beef feasts, and more are made into stews, braises, and soups. Camel meat and horse meat are also eaten, and fried camel hump slices dipped in sugar are regarded as delicacies. Experienced chefs are also good at cooking beef tendon, deer tendon, bullwhip and oxtail into various therapeutic dishes. In order to facilitate preservation, beef and mutton are often made into jerky and bacon.
Mongolians cannot do without tea every day. In addition to drinking black tea, almost everyone has the habit of drinking milk tea. The first thing every morning is to make milk tea. It is best to use freshly purified water to make milk tea. After boiling, put the tea powder into a clean pot or pot, simmer for 2-3 minutes, then add fresh milk and salt, and bring to a boil. Mongolian milk tea sometimes also adds butter, milk skin, or fried rice. It is aromatic, salty and delicious, and is a nourishing drink containing a variety of nutrients. Some people even think that it is okay to go without food for three days, but not drink milk tea for one day. Mongolians also like to use the fruits, leaves and flowers of many wild plants to make milk tea. The cooked milk tea has different flavors, and some can prevent and cure diseases.
Most Mongolians can drink alcohol, and the alcohol they drink is mostly liquor and beer. In some areas, they also drink milk wine and kumiss. When the Mongolians brew milk wine, they first put the fresh milk into a bucket, then add a small amount of yogurt juice (more acidic than ordinary yogurt) as a starter, stir it every day, and wait for 3 to 4 days until the milk has completely turned sour, then it can be put into the pot. Heating, cover a bottomless wooden bucket on the pot, hang several small cans on the inside of the wooden bucket with the large mouth facing downward, and then sit an iron pot filled with cold water on the bottomless wooden bucket. After the yogurt is heated, it evaporates and is cooled. The iron pot condenses into liquid and drips into the small pot to become the first pot of milk wine. If the degree is not strong, it can be steamed in the second pot. Every festival or gathering of guests and friends, there is a habit of drinking heavily. Kumiss is made from fermented fresh mare's milk and does not require distillation.
The Mongolian people have lived on the grasslands for generations and rely on animal husbandry for their livelihood. Kumis, grilled meat, and roasted mutton are their favorite drinks, foods, and delicacies for entertaining guests. Every year in July and August, when the cattle are fat and the horses are strong, it is the season for brewing kumiss. Industrious Mongolian women store mare's milk in skin bags and stir it. After a few days, the milk fat is separated and fermented into wine. With the development of science and the prosperity of life, the Mongolian people's craftsmanship in brewing kumiss has become increasingly sophisticated and perfect. There are not only simple fermentation methods, but also a distillation method for brewing strong kumiss. The milk wine that has been steamed and brewed for six times is of the highest quality. Kumiss is warm in nature and has the effects of dispelling cold, relaxing tendons, activating blood circulation, and strengthening the stomach. Known as purple jade pulp and yuan jade pulp, it is one of the "Eight Treasures of Mongolia".
It was once the main drink of the Yuan Dynasty palace and the mansions of Mongolian nobles. Kublai Khan often served it in precious golden bowls to reward meritorious officials. Braised meat with hands is one of the traditional food methods of Mongolians. The method is to disembowel a fat and tender sheep, peel off the skin, remove the internal organs, wash it, remove the head and hoofs, then cut the whole sheep into large pieces, boil it in white water, take it out when the water is boiling and the meat is cooked, and place it on a large plate When it is served, everyone holds a Mongolian knife and cuts into large pieces to eat. It got its name because it uses hands to eat without using chopsticks.
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