1. Mongolian enema

The Mongolian people usually pour sheep plasma into the large intestine to make an enema. When eating, it is usually boiled in broth for 10-15 minutes. Enema can be divided into small intestine, fat intestine and small intestine. The small intestine is also called small intestine, pan intestine or blood intestine. The small intestine is usually made of flour mixed with sheep blood, hence the name blood sausage.

2. Mongolian pot tea

It is a kind of Mongolian traditional food milk tea. It's called "Wugu Taicuo" in Mongolian. Crush the good brick tea, and when the newly fetched mountain spring water boils, add the crushed brick tea, simmer for 3 hours, add milk, and add salt according to taste. When the tea begins to boil, the salty milk tea base of the pot tea is ready. For Mongolians, pot tea is no longer just a kind of food, but also a kind of culture.

3. Milk tofu

It is called "Hu Ruda" in Mongolian and is a common milk food in the homes of Mongolian herdsmen. Foods made from solidified and fermented milk, goat's milk, mare's milk, etc. The shape is similar to regular tofu, but it is not tofu. It gets its name because it looks like tofu. Some taste slightly sour, some slightly sweet, and have a strong frankincense. Herdsmen love to eat it. They often soak it in milk tea and eat it, or use it as dry food when traveling far away to quench their thirst and satisfy their hunger.

4. Mutton in hand

Mutton in hand is a traditional food of Mongolian people on the grassland for thousands of years. It is also the delicacy most commonly used by Mongolian herdsmen to entertain guests. The preparation method is to first remove the whole lamb with bones, cut it into several large pieces according to the joints, put it into a boiling water pot, without adding any condiments or salt, bring it to a boil over high heat, and then control it appropriately. The heat is adjusted to maintain the tenderness and original flavor of the lamb.

5. Roast leg of lamb

For roasted leg of lamb, bone-in hind leg meat of fat sheep is used (some seasonings such as onions and celery are also added to coat the surface of the meat), and placed in the oven ( Or grill it over charcoal fire in a clay vat), grill until the color of the meat changes to brownish red, and when you smell a tangy aroma, take it out and cut it into strips. At this point, the lamb is crispy and the skin is crispy, but still retains its original shape.