Mongolian people live in grasslands and live on animal husbandry. Every year in July and August, Ma Zhuang is the season for brewing koumiss. Hard-working Mongolian women put horse milk in leather bags, stirred it, and 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 brewing koumiss by Mongolians is becoming more and more perfect. There are not only simple fermentation methods, but also distillation methods for brewing strong koumiss. The milk wine after six steaming and six brewing is the top grade.
2. Dried meat
Dried meat produced by traditional technology, because of its unique flavor, rich nutrition, long storage period and easy to carry at home, is a convenient meat food that people of all ethnic groups like.
Dried meat: A cooked dried meat product made from lean meat of livestock and poultry (mostly pork and beef) through trimming, pre-cooking, dicing, seasoning, re-cooking, soup collection, drying, etc.
3. Inner Mongolia cheese
Cheese, commonly known as "buttered egg". The yogurt separated from ghee is boiled with low fire, put into a cloth bag, squeezed out sour water, and dried in pieces to obtain cheese, which is hard, sweet and sour, and is one of the favorite milk foods of Mongolian people. Most people put a few pieces of cheese in their bags, just in case something happens, to satisfy their hunger and thirst.
4. Hada cake
Hada cake is a traditional and famous snack in Chifeng City, Inner Mongolia Autonomous Region (Zhaowuda Grassland). Origin: Inner Mongolia, China. Hada cake originated in Ulan Hada area, hence its name. "Ulan Hada" means Chishan or Hongshan, which is now Chifeng City, Inner Mongolia.
5. Mongolian Pie
Mongolian pie is a kind of flavored pasta, which has a history of more than 300 years. It was first made from buckwheat flour, a local specialty, with beef, mutton and pork as stuffing, and boiled in water. Mongolian Pie was created in the late Ming Dynasty after Mongolian Monggolejin tribe settled in Fuxin, Liaoning.
6. Grab the mutton
Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Kazakh, Uygur and other ethnic groups in northwest China. Hand-grabbed mutton has a history of nearly a thousand years, and it was originally named after eating it with hands.
Extended data:
Inner Mongolia Autonomous Region, commonly known as Inner Mongolia, is called "Mongolia" for short. Hohhot, the capital. Inner Mongolia, one of the provincial administrative regions with more neighboring provinces in China, spans three major regions of northeast, north and northwest China and adjoins eight provinces.
The traditional Mongolian diet is rough, with mutton, milk, wild vegetables and pasta as the main raw materials. The cooking method is relatively simple, and baking is the most famous. Advocating fullness and reality, paying attention to the original taste of raw materials.
Traditional food is divided into two kinds: white food and red food. White food is called Chaganyide in Mongolian, which is a dairy product of cattle, horses, sheep and camels. Red food is called Ulan Yide in Mongolian, that is, the meat products of cattle, sheep and other livestock. Free food is a kind of food for Mongolian guests. According to Mongolian customs, white means purity, auspiciousness and loftiness, so free food is the highest courtesy for Mongolian guests.
References:
Baidu Encyclopedia-Inner Mongolia