Inner Mongolia beef jerky, also known as "Inner Mongolia air-dried beef", "Air-dried beef" and "Air-dried beef jerky", is a specialty of Inner Mongolia and is known as "Genghis Khan's military food". Inner Mongolia beef jerky originated from the war grain of Mongolian soldiers, which is convenient to carry and rich in nutrition.

Inner Mongolia beef jerky is made of high-quality and pollution-free fresh beef from the prairie, combined with Mongolian traditional technology and modern advanced technology. It is a good food for home travel and office.

2. Cheese

Cheese, commonly known as "buttered eggs". The yogurt separated from butter is boiled with low fire, put into a cloth bag, squeezed out sour water, and dried in pieces to get cheese, which is hard, sweet and sour, and is one of the favorite dairy foods of Mongolian people. Most people put a few pieces of cheese in their bags just in case to quench their thirst.

3, koumiss

Mongolians live on grasslands and live on animal husbandry. Every year in July and August, Mazhuang is the season for brewing koumiss. Hard-working Mongolian women put horse milk in leather bags, stirred it, separated the milk fat a few days later and fermented it into wine.

With the development of science and the prosperity of life, the technology of Mongolian koumiss brewing is becoming more and more perfect. There are not only simple fermentation methods but also distillation methods to brew strong koumiss. Six steamed and six brewed milk wine is the top grade.

4. Milk tofu

Milk tofu, called "Huluda" in Mongolian, is a common dairy food in Mongolian herders' homes. Foods made from milk, goat's milk, horse's milk, etc. Through solidification and fermentation. It looks like ordinary tofu, but it's not tofu.

Named after the shape of tofu. Some taste slightly sour, some are slightly sweet and rich in frankincense. Herdsmen love to eat, often make milk tea, or go out as dry food to quench their thirst.

5. Mongolian knives

Mongolian knives are daily necessities for Mongolian herders. It is used for eating meat, slaughtering cattle and sheep, and sometimes as a production tool. Often worn on the body, it is not only an indispensable daily necessities for herders, but also an ornament. Blades are generally made of high-quality steel, ranging in length from ten centimeters to dozens of centimeters. Steel fire is good and the blade is sharp.

The hilt and scabbard are exquisite, including steel, wood, silver, horns and bones. Some of them are inlaid with patterns of silver, copper and aluminum, some are even inlaid with precious stones, and some are equipped with a pair of animal bones or ivory chopsticks. It is not only a practical tool, but also a decorative handicraft.

Baidu encyclopedia-Inner Mongolia beef jerky

Baidu encyclopedia-Inner Mongolia cheese

Baidu encyclopedia-milk tofu

Baidu encyclopedia-koumiss

Baidu encyclopedia-Mongolian knife