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.

2. Air-dried meat

Dried meat made by traditional technology is a convenient meat food loved by people of all ethnic groups because of its unique flavor, rich nutrition, long shelf life and convenient carrying at home.

Dried meat: cooked dried meat products made from lean meat of livestock and poultry (mostly pork and beef) through finishing, pre-cooking, cutting, seasoning, re-cooking, soup collection and drying.

3. Inner Mongolia 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.

4. Hada cake

Hada cake is a traditional famous food 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 with a history of more than 300 years. It was first made of buckwheat flour, a local specialty, stuffed with beef, mutton and pork, and boiled in water. The Mongols were created after the Mongolian Lejin tribe settled in Fuxin, Liaoning Province in the late Ming Dynasty.

Step 6 grab the mutton

Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Kazak, Uygur and other ethnic groups in northwest China. Grasping mutton by hand has a history of nearly a thousand years, and it was originally named after eating it by hand.

Extended data:

Inner Mongolia Autonomous Region, commonly known as Inner Mongolia, is called "Mongolia" for short. Hohhot, the capital. Inner Mongolia is one of the provincial-level administrative regions with many neighboring provinces in China, spanning three major regions: Northeast China, North China and Northwest China, and adjacent to 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. Advocate fullness and truth, and pay attention to the original flavor of raw materials.

There are two kinds of traditional food: 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, 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