Grasping meat by hand: it is one of the traditional ways of eating meat in Mongolia. The method is to gut the fat and tender sheep, peel, gut, wash, remove the head and hoof, then cut the whole sheep into several pieces, cook it in white water, take it out when the meat is cooked, and put it on a big plate for eating. Everyone took a Mongolian knife and cut the meat into large pieces, grabbed it with their hands and ate it with their own flesh and blood. It is named for eating with hands instead of chopsticks.
Instant-boiled mutton: It originated in Yuan Dynasty. Inner Mongolia instant-boiled mutton mostly uses the outer ridge, hind legs, sheep tail and other parts of the big-tailed sheep, cut into thin slices, and gently rinse it when cooking soup in hot pot; Then take the prepared sesame sauce, fermented bean curd, chives, chopped green onion, shredded ginger, shrimp oil, etc. As seasoning. Sliced meat is tender and delicious, not greasy, and eaten while rinsing. However, what is popular now is the new rinse method represented by Ximeng scallion mutton hot pot. Scallion mutton dishes, emerald lamb chops, Ximeng mutton v8 are all classic dishes, and the bright red scallion mutton at the bottom of the pot is a perfect match.
Roast leg of lamb: It's made from the hind legs of sheep with bones, onions and celery. When eating, change the knife and cut into pieces, keep the original state, and serve with yellow sauce, onion and lotus leaf cake. This dish is beautiful in appearance, reddish brown in color, crisp and rotten in meat, and mellow in taste.
Kumiss: Mongolian is called "Begging Brothers" or "Aliguo". A low-alcohol beverage brewed from mare's milk is prepared by putting fresh mare in a raw leather bag, hanging it in the sun, and stirring it with a special wooden stick several times a day to make mare's milk gradually ferment and turn sour. When mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's milk wine. Koumiss wine is mild in nature and has the effects of expelling cold, relaxing muscles and tendons, promoting blood circulation and invigorating 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 court of the Yuan Dynasty and Mongolian nobles. Kublai Khan often put it in a precious golden bowl to reward meritorious ministers.
Milk skin: pour fresh milk into the pot, stew it slowly until a layer of waxy fat condenses on its surface, then lift it with chopsticks and hang it in a ventilated place to dry. This is milk skin. The production method is similar to that of yuba. Milk skin is a fine product in dairy food. Pure flavor and rich nutrition.
Butter: Also known as cream and yellow, fresh milk is poured into a barrel to ferment into yogurt, stirred with a pestle to separate white fat, filtered to remove dregs, boiled on a warm fire, evaporated with water, then gradually turned from white to yellow, and cooled to form ghee. Butter has a unique taste and high nutritional value, and can be drunk for both Chinese and western meals.
Cheese: Boil yogurt separated from ghee with low fire, put it in a cloth bag, squeeze it out with acid water, and dry it in pieces. It is hard, sweet and sour, and it is one of the favorite milk foods of Mongolian people.
Yogurt: Herdsmen generally don't like to drink fresh milk, but they like to drink yogurt. There are two ways to make it: first, pour fresh milk into a large pot and boil it, then cool it in a ventilated place to ferment it and produce sour taste; The other is to put fresh milk in the sun or in a place with high temperature, so that it will be heated and fermented to produce sour taste, and then it will become yogurt. Yogurt with modern technology can be seen everywhere, such as Yili Mengniu produced by herders.
Milk tea: Mongolian traditional hot drink. Made of brick tea water and fresh milk. Add a little salt when drinking at ordinary times, and you can also add butter, soaked fried rice and dairy products to eat. You can drink it all day. It has the effects of warming stomach, quenching thirst, relieving hunger and helping digestion. It can not only make soup, but also entertain guests. Milk tea powder bought in the supermarket is also delicious.
Pork porridge: There are two kinds of meat porridge for Mongolian and animal husbandry nationalities, including broth porridge and diced pork porridge. Broth porridge is usually eaten after eating meat. Cook with boiling broth. Authentic meat porridge is delicious, but the meat porridge I ate last time in Huitengxile Grassland Resort was simply white rice. So we will eat authentic Mongolian food and go to authentic restaurants.