Mongolian ethnic meat is mainly boiled. Handle meat is the Hulunbeier grassland Mongolia, Ewenke, Daur, Oroqen and other nomadic, hunting peoples for thousands of years of traditional food. That is, the meaning of eating meat by hand. Sheep, cattle, horses, camels and other livestock and beasts of the meat can be cooked hand meat, but usually referred to the hand meat refers to hand mutton.

Mongolian folklore information "the Mongolian flag" in the cloud: meat in the half-cooked slightly cooked, that is, cut and eat. Mongolians usually the amount of food is quite huge, daily tea ten bowls, meal meat ten pounds, hungry and quite a whole sheep food, but occasionally worth three, five days without food, but also has nothing to do. Mongolian people often use dried or fresh meat to cook. Handle meat that is the sheep according to the joints with bones divided into several pieces in cool water to cook. Don't cook it too old, don't add any seasoning, add a little salt and cheese. Use high heat to maintain the original flavor and control the heat properly. As soon as the meat has browned, it is ready to serve. The meat is fresh but not stinky, fat but not greasy, easy to digest. Grasp the meat with one hand, hold the knife with the other, and eat while cutting. This traditional eating method of the pastoral people can be traced back to ancient times. Ming "Yi Shi Ji - food" in the cloud: its meat are half-cooked to half-cooked hunger and nourish people also. With modern nutritional point of view, cooked to half-cooked, can be as much as possible to save the animal from the grass absorbed vitamins and other nutrients. Hand-held meat is the grassland herdsmen's most common and favorite meal, but also their hospitality guests essential food. Perennial seems to have formed such a concept, that is, to the grassland sightseeing tours do not eat a meal of meat handlebar even if not fully appreciate the grassland food customs flavor and interest, false this line. Herdsmen do not use the meat to entertain guests, can not fully express their own feelings. Therefore, to treat guests from afar with hand-held mutton has become a rule in the Hulunbeier region. The performance of killing sheep by Mongolian boys is very characteristic: one is to kill sheep without seeing blood; the second is to skin without a knife; the third is fast. The production and eating method of hand-held meat is also unique.

Often choose a fat and tender meat of a small mouth sheep, first plucked the chest near the abdomen hair, after the knife cut about two inches of straight mouth will be hand down the mouth into the chest cavity, touching the aorta will be pinched off, so that the sheep's blood are flowing in the chest cavity and the abdomen, so-called hollowing out the heart method. This method of killing sheep is better than wiping the neck to kill sheep method, that is, in addition to sheep blood scattered in the cavity of a part of the outside, there are a small portion of the meat immersed in the meat, so that the meat is pink, boiled out of the flavor, easy to digest, clean and undamaged lamb. Then peel off the skin, remove the head and hooves, remove the internal organs and cavity blood, remove the soft meat of the abdomen. And according to the joints of the sheep, the whole sheep with bones made of dozens of pieces, put into the white water pot without salt and other condiments, cook with high fire, keep the original flavor, proper control of the fire. As long as the meat has been discolored, generally cut open with a knife, the meat slightly blood that is fished out, mounted on the plate. We sit together, one hand holding a knife, one hand holding the meat, cut with a knife, card, digging, picking. Handle meat fresh but not stinky, fat but not greasy. This is the common food of the people. Such as in the city's hotel restaurants, restaurants, but also available sesame sauce, sesame oil, chives, chili oil, curd juice, green soy sauce, monosodium glutamate and other condiments, loaded into a bowl, the use of cut meat dipped in condiments to eat. This grassland, the city combined hand-held mutton eating method is also quite flavorful. If you see for the first time at the table, people (including yourself) with a knife to cut off their own fancy lamb, hand a piece into the mouth, in addition to feeling the meat of the tender flavor, but also feel the novelty of the interesting.