Mongolian people should eat "hand-held meat" on New Year's Eve to show family reunion. In the early morning of the first day of junior high school, the younger generation offered a "farewell wine" to their elders, and then young men and women kowtowed to their elders first, then drank and danced, and then held a horse race.

The meat production process is simple and lively, only a handful of salt is added (some of them are not added with salt, but dipped in salt when eating), the heat is just right, the blood disappears soon, and the meat is cooked but not hard.

The characteristics of this dish

Handmade meat has been a traditional food for thousands of years for nomadic and hunting nationalities such as Mongolia, Ewenki, Daur and Oroqen in Hulunbeier grassland. That is, eating meat with your hands.

The meat of sheep, cattle, horses, camels and other livestock and wild animals can be cooked with hand-held meat, but the hand-held meat usually refers to mutton. Handmade meat is the favorite and most commonly used traditional food of Mongolian people for thousands of years.

This traditional eating method of herdsmen in grassland and pastoral areas can be traced back to ancient times. According to the Ming Dynasty's "Edible Customs", it says: "Its meat is half-cooked, and those who are half-cooked can endure hunger and support people."