Mongolian Food Culture The Mongols, mainly living in the Inner Mongolia Autonomous Region, the rest are mostly distributed in Xinjiang, Liaoning, Jilin. Heilongjiang, Qinghai and other provinces and regions. Since ancient times to animal husbandry and hunting, known as the "horseback nation". Mongolian people eat three meals a day, each meal is inseparable from the milk and meat. The food made from milk is called "Chagan Ide" in Mongolian, meaning holy and pure food, i.e. "white food"; the food made from meat is called "Ulaan Ide" in Mongolian, meaning "Ulaan Ide", meaning "white food". Food made from meat is called "Ulaan Yid" in Mongolian, which means "red food". Dairy products have always been regarded as the best. Meat is mainly beef and sheep meat, followed by goat meat, camel meat and a small amount of horse meat, and yellow sheep are also hunted during the hunting season. The most specialties are roasted whole goat with skin, roasted whole goat with skin in the oven, and the most common one is hand-picked goat meat. Mongolian people eat lamb pay attention to boiled, cooked that is eaten to maintain the tenderness of lamb. They like to eat fried rice, pancakes, noodles, Mongolian buns, Mongolian pies and other foods. In addition to drinking black tea, almost all of them have the habit of drinking milk tea. Most Mongolians can drink alcohol, mostly white wine, beer, milk wine, horse milk wine. The biggest festival of the year for Mongolians is the "New Year Festival", also known as "White Festival" or "White Moon". Lunar New Year" on the 23rd day of the month, the family reunion dinner, drink reunion wine; Lunar New Year 23rd to the first five days of the Spring Festival, known as the "New Year", 30 nights to keep the New Year's Eve, New Year's Eve households have to eat hand-picked meat, but also to wrap the dumplings, the system of pancakes. The morning of the first day. The younger generation to elders to honor the "New Year's Eve wine". Some areas, the summer to have "horse milk festival". Before the festival, every family slaughtered sheep to make hand-picked mutton or whole sheep feast, but also to squeeze the horse milk wine, the festival, herdsmen want to use the best dairy products to entertain guests. Mongolia is a long history of nomadic people, in the process of long-term labor development, gradually formed a unique food culture of nomadic people. The traditional food mainly consists of white food, i.e. milk products, and red food, i.e. meat products. In the process of making white food and red food, some traditional crafts with Mongolian characteristics are used. Each kind of food is tasted with the traditional etiquette of Mongolian hospitality, which makes the Mongolian food style with strong national characteristics and forms a unique food culture. Food is the most important thing for the people. Mongolian food culture has a long history, it is an important part of the national culture and part of the ancient culture of the Chinese nation. In the early days of Mongolia, they used to be engaged in hunting and mainly used the hunted goods as food. After engaging in animal husbandry, they ate both the hunted goods and the meat and milk of domestic animals. o The Travels of Marco Polo recorded: "The Tatars used meat and dairy products exclusively as food, and all dietary sources were the products of their hunting. o" For a long time, especially in the pastoral areas, the traditional food of the Mongols is mainly meat food, dairy food and drinks. Mongolian diet:

It is roughly divided into three kinds of food: milk food, meat food and grain. The milk food is divided into food and drink. There are white ghee, yellow ghee, milk skin, milk tofu, cheese, milk fruit and so on; drinks are milk tea, yogurt, milk wine and so on. Mongolian people in the pastoral areas are mainly meat and milk food category, supplemented by grain. Three meals a day, emphasizing breakfast and dinner. In the morning, usually milk tea bubble fried rice, plus a little milk skin, milk tofu, etc.; in the evening, eat more mutton mixed soup noodles, fresh milk noodle cake or hand-picked mutton. Drinking milk tea is not divided into before and after meals, as long as you want to drink or guests to come, a day are constantly. Meat to lamb, beef-based. Mutton is eaten in the form of "hand-picked meat", sheep's back, roasted whole sheep and so on, which is a traditional Mongolian delicacy. Among them, Mongolian "hand-picked meat" is made of fat and tender capricorn meat, which can be eaten when it is cooked into seven or eight minutes with water. It can be eaten by hand or picked with a Mongolian knife. The meat is tender, flavorful and easy to digest, and it is a common treat for Mongolian herders. The Mongolian meat signature dish of roasted whole sheep from the Yuan Dynasty court swallow feast inherited a whole sheep feast. In the Qing Dynasty, it was favored by the Qing court and called "Fraudulent Horse Banquet", often entertaining Mongolian princes. Emperor Qianlong of the Qing dynasty had a great poetic pleasure, composed a poem in praise of this feast. "Fraudulent horse" that is the Mongolian "bead horse" or "Zhaomu" translation, refers to the traditional Mongolian slaughtering method of killing, hot water plucking, remove the viscera, clean up the white sheep It is a famous dish made by roasting. Its color, aroma, taste, shape are all good, is the Mongolian meat in the most sophisticated cooking techniques of the best dishes. According to the "History of Yuan", in the twelfth century, the Mongols "dug up the ground for kan to prairie meat". During the Yuan Dynasty, the Mongolian people's meat eating methods and drinking meals were greatly improved. "Park General Affairs - willow steaming sheep" on the roast lamb made a more detailed introduction: "Yuan Dynasty willow steaming sheep, in the ground for the furnace three feet, around the fire, so that all through the red, with the iron bar Sheng sheep, on the willow branch cover covered with soil sealing, in order to be cooked to the degree." This shows that not only the production of complex and sophisticated, and with a specialized oven. In the qing dynasty all over the mongolian princely mansion almost all with roasted sheep to entertain guests, is a high specification courtesy. The early Qing dynasty during the Kangxi and Qianlong years, Beijing "Luo Wangfu" (i.e., Alashan Wangfu) of the roasted whole sheep, great fame, its Mongolian chef Ga Rudy famous in the capital. From the end of the Qing dynasty and early Ming dynasty to the early establishment of new China, although there are roasted whole sheep in the Mongolian royal family, only the Alashan royal family of roasted whole sheep is the most famous, because the royal family has a number of Hu sixty-three roasted whole sheep division headed by the famous chef in charge of the stove. After the establishment of new China, due to the people's government's attention to the traditional Mongolian cuisine, not only restored this famous dish, but also had many improvements. Now our financial institute has listed roasted whole sheep as an important chapter in the cooking technology of Mongolian food class. Roasted whole sheep production method is simple, that is, the "bead horse" white sheep with head and hooves with a special device hanging well, and then a variety of seasonings into the pre-cut incisions and the abdominal cavity, and then in the skin coated with a layer of cooking oil, and then loaded into a special oven in the roast. About more than three hours of roasting, it is a crispy skin, flavorful and tender roasted whole sheep. In accordance with general rules, the banquet on the five dishes, before the roasted whole sheep on a large plate to the guests to enjoy, and then put it back, according to the skin and meat were cut into slices or pieces of the table for food again. Eating can be used freely with the Hop Ye cake, sandwiched between the meat and onions, sweet noodle sauce and other condiments to eat, but also has a different flavor.

Milk food is white in color, symbolizing purity, and Mongolians respect white, regard milk as noble and auspicious, and call milk food white food. Mongolian for "Chagan Yid" o its types of butter, milk skin, cheese, milk tofu, cream and so on. In the Qing Dynasty, the eight banners of Chahar was the base of the Qing royal family to process milk food, and its milk tofu was designated to the Qing court to pay tribute to the milk food. Traditional beverages made from milk are mainly milk tea, yogurt, and milk wine. Mongolian people like to drink tea, especially drink milk tea, milk tea is a product of the mingling of brick tea and milk, milk tea is also called Mongolian tea.

White (milk), yellow (tea), red (meat) three-color depiction of the living space, the construction of the Mongolian nation's breathtaking food culture, three-dimensional one-color world and refracted its attached to the rich cultural connotations of the Mongolian people's unique dietary appliances. Mongolian food utensils are extremely rich, first of all, it should be adapted to the dietary structure of dairy products and meat products, but also to the needs of nomadic life. Nomadic migration and riding on horseback bumps, so its food utensils need to be durable, therefore, Mongolian herders commonly used copper, wood and leather products. This "sharkskin sheath multi-purpose Mongolian tableware" is very nomadic characteristics, will chopsticks, spoons, knives, forks, tweezers, sign, cups and other sixteen pieces of tableware in one o "dragon silver bowl" wooden tire silver, its craftsmanship is exquisite, beautiful pattern can be described as the top of the dietary o ''Lotus petal hoop copper dongbu pot" its shape originated from the tibetan dolmu pot, hold milk or tea. Dongbu pots of many kinds, silver, copper and wood, copper is generally predominant, strong and durable o "milk tofu mold" for the wood, which is carved out a lot of beautiful patterns. Milk tofu made with it is not only colorful and delicious, but also its shape is pleasing to the eye, called milk food handicrafts.

"The sky is vast, the wind blows the grass low to see the cattle and sheep," the unique geographical environment has produced a unique aesthetic talent and wisdom of the works. These works seem to chase the deep connotation of the multiculturalism given by history. Dragon pattern, eight treasures pattern, auspicious cloud pattern, lotus petal pattern and so on, these symbols printed on the artifacts of culture all contain literature and art, religious beliefs, economic history and so on, this nation has accumulated all the group nature of culture. When the delicate and beautiful silver bowls, multi-purpose Mongolian tableware and the primitive and rough milk tofu molds and rock goat horn spoons coexist in the same ethnic culture series, we seem to see the ethnic characteristics of pursuing both artistry and practicality in the food utensils. A nation's food culture includes its dietary characteristics and habits, and these characteristics and habits from different perspectives reflect the nation's lineage, economic history, living environment, and become an inseparable part of the national tradition.