It is one of the traditional Mongolian foods and the main way to eat meat in daily life. The way to do this is to slaughter the fat and tender sheep in the traditional way, peel and gut them, remove their heads and hooves, wash them, cut them into pieces, cook them in white water, take them out when the meat is cooked, put them on a large plate and serve them. Everyone takes Mongolian knives and cuts them in large chunks to eat. It's named for grasping food with your hands instead of chopsticks.

2: Roast whole lamb

Roast whole sheep is a traditional local flavor meat product of Mongolian people's diet, a dish with the most ethnic characteristics, a traditional delicacy formed in nomadic life for thousands of years, and a traditional famous dish for Mongolian guests.

It is said that roast whole sheep is the healthiest, most environmentally friendly and greenest food in the meat product diet at present. The roast whole sheep is golden and shiny in appearance, brown and crispy in external skin, soft and tender in internal meat, and fragrant in mutton flavor, which makes people addicted to it.

3. Mongolian blood sausage

The main raw materials for making blood sausage are sheep small intestine and sheep blood. Sheep blood is the product of killing sheep by Mongolian Tao Xin method. Salt, chopped green onion, a small amount of water and flour are put into sheep blood to make plasma. Then wash the sheep intestines with salt water, pour in the goat blood with good seasoning, tie the two ends of the sheep intestines tightly with thin thread and cook them in water.

During the cooking process, it is necessary to puncture a small hole with a fine needle to deflate the intestines, so as to avoid the hot air in the intestines bursting the intestines. For a lamb sausage that has not been eaten at one time, it can be cooked and heated again in the broth with cooked meat. This method has the dual effects of heating and flavoring. If there is no broth, it can be heated in a steamer or roasted, and the flavor is better.

4: Mutton offal

Haggis-Mongolian haggis occupies the supreme position among snacks, and pays attention to "three ingredients", "three soups" and "three flavors". The three materials are divided into main three materials and auxiliary three materials. The main three ingredients are heart, liver and lung, also known as "three reds"; The auxiliary three ingredients are belly, intestine, head and hoof meat, also known as "three whites".

The three flavors are very simple. All the tables specializing in haggis are served with these three flavors: the green parsley powder in spring, the red pepper noodles, and the white and crystal salt, which can be blended according to the taste.

5: Air-dried beef

"Air-dried beef" is a specialty of Ximeng, and it is known as "Genghis Khan's military food". Beef jerky comes from the war grain of Mongolian fighters, which is convenient to carry and rich in nutrition. Ximeng beef jerky is made of high-quality and pollution-free fresh beef from prairie, combined with Mongolian traditional handwork and modern advanced technology. Unique taste and endless aftertaste.