It was only when I was 18 that I learned that there was a place in the world where breakfast was called morning tea, and the food in that bowl was indeed mainly tea.

This place is Xilinhot and the area dominated by animal husbandry represented by Xilinhot.

The tea is made from green brick tea, mixed with an appropriate amount of milk and a little salt.

The one mixed with milk is called milk tea, which is called "Su Taiqi" ??in Mongolian. The one without milk is called clear tea, which is called "Hariqie" in Mongolian. But when translating, you can't translate it literally, otherwise it will become black tea. Although

From the color point of view, it is relatively close to being called black tea, but everyone is still accustomed to calling it clear tea.

The process of making tea or milk tea is extremely simple, but different people and different techniques produce different teas with different tastes.

The most authentic and fragrant is the milk tea brewed by herdsmen.

Usually, the green brick tea is cut into small pieces and put into a bag sewn with white gauze in advance. When the water in the pot on the stove boils, the tea bag is placed inside, and then scooped out with a ladle or spoon from a high place.

Pour it again and repeat. The more times, the better the taste. I don’t know if there is any scientific basis, but I think this can at least get rid of the smell of raw wood in the tea.

The concentration of the tea should be determined according to your own taste. Generally, red to medium-dark is enough, and then add an appropriate amount of salt, and the tea is ready; if you want to drink milk tea, just add an appropriate amount of milk and boil it.

Milk tea or clear tea cannot fill the stomach. Even if the stomach is bloated by drinking it, it is false "prosperity". After a few times of peeing, the stomach will be empty.

In fact, no matter in the past poverty period or today, there will always be richer content on the morning tea table of Xilinhot people.

The simplest one is that there is a little millet in the tea or milk tea, which is called rice tea. Some clever women will fry the millet in butter or beef and mutton oil in advance, and then cook it in the tea. It tastes mellow and delicious.

Relieve hunger.

In addition, there are often fried rice, fried fruits, butter, milk tofu and other foods on the table.

Nowadays, Xilin people’s morning tea is so colorful. In addition to the above, there will also be plump hand meat, fresh blood sausage, Mongolian buns, scallion dumplings and so on.

There is also a kind of pot tea, which is to put beef jerky, milk tofu, fried rice and butter in a pot, mix it with the brewed milk tea, add some alcohol below, and drink it with the heat until your whole body is sweating. It is very refreshing.

If time permits, there will also be one or two bottles of old wine, which is called drinking hard tea.

However, this kind of morning tea is rarely enjoyed by ordinary people, and they only have time to taste it during holidays.

It's not about money, it's mainly about lack of time.

2. Eat meat with your hands. Meat with your hands is also called meat with your hands. As the name suggests, it is meat eaten with your hands.

The raw materials of this kind of diet are mainly beef and mutton, which is to cut into eight pieces according to the size of the bones and put them into a cold water pot to cook. The pure grassland cooking method is to only add some salt and green onions, and do not add any other seasonings to ensure that

The original nature of the meat.

Moreover, the firewood used to cook pork chops is also very particular. Gas is better than electricity, and firewood is better than gas. Cow dung fire is the best firewood for cooking pork chops.

Modern people live at a fast pace and are pressed for time, so many city dwellers choose to use pressure cookers to cook, and also add a lot of condiments such as pepper, aniseed, fresh ginger, tangerine peel, soy sauce, etc. This way, the hands will have less meat.

Not to mention the original ecology, the taste is also greatly compromised.

The method of eating meat with your hands is also very particular. Generally, you hold the meat in your left hand and the knife in your right hand. The blade of the knife points inward and the meat is crushed from the outside inward.

According to folklore scholars, this method reflects the Mongolian people's respect for others. The blade of the knife is turned inward, and they would rather hurt themselves than others.

Under normal circumstances, the two pieces of meat, the chest and hind legs of the sheep, are dedicated to distinguished guests or elders; there is a fan-shaped plate-like bone on the front shoulder blade of the sheep, which is called Daleng Yasi in Mongolian.

The meat on the hand should be shared by everyone. The host should give each person a piece with a knife.

When eating meat, you should generally eat a combination of fat and lean. Especially like lamb ribs, the outer layer of them is full of fat, and the parts close to the bones are lean. Therefore, when eating this piece of meat, you should not eat it layer by layer. Instead, you should use the knife to

The skin is cut vertically to the bone, so that the cut pieces of meat are white and red, fat and thin, so it is fresh and delicious when eaten, not fat or greasy.

If you eat a piece of meat alone, you must eat all the meat on the bones, otherwise you will be ridiculed as being worse than a dog.

However, this is still a bit difficult for serious people who don’t often eat meat from their hands and don’t know how to use a knife. Especially the bones of the spine, which have a complex structure. Ancient style and softness are crisscrossed together. If you haven’t eaten meat from your hands and used a knife for three or two years,

The experience is absolutely impossible to clean up, so I advise such friends not to enjoy a bone alone or try not to choose bones that are difficult to chew.

Some hosts are very particular and will cut off the cooked fat sheep's tail piece by piece and offer it to the guests. Generally speaking, guests should follow the local customs and accept this tribute in a friendly manner and eat all the pieces of fat sheep tail.

If you really feel it's a little fatty, you can dip it in some garlic chili sauce. The host will smile tolerantly and it's harmless.

Today, the two major brands of Xilin Gol Grassland, Ujimqin sheep and Sunit sheep, have become well-known at home and abroad. They have not only left their hometown, but also traveled across the ocean, becoming the favorites of Arab countries.

People joke that these sheep eat Chinese herbal medicine, drink mineral water, and drink Liuwei Dihuang Pills. Of course, the quality of their meat is unparalleled.

Of course, if you want to eat authentic hand-made meat, it is best to go deep into the hinterland of the grassland and into the homes of herdsmen, so as not to eat fattened or fake mutton from other places.