What are the specialties of Mongolia

Mongolian specialties include: milk tofu, hand-picked mutton, horse milk wine, air-dried beef and mutton, Mongolian blood sausage and so on.

Milk tofu: In Mongolian, it's called "Hu Lida", and it's a common milk food in Mongolian herders' homes. It is made from cow's milk, goat's milk, horse's milk, etc. It is coagulated and fermented, and its shape is similar to that of ordinary tofu, but it is not tofu, so it is named because of its resemblance to tofu.

Hand-picked mutton: hand-picked mutton is the sheep slaughtered, skinned, remove the internal organs, remove the head and hooves, and then unloaded into a number of pieces of sheep into the pot, do not add seasoning and salt, with water to cook to seven or eight minutes cooked. Eat it with your hands or pick it with a Mongolian knife.

Horse's milk wine: Horse's milk wine is made from fresh horse's milk by fermentation and acidification, and is a traditional drink popular throughout the steppe region with an alcohol content of only 1.5 to 3 degrees.

Air-dried Beef and Mutton: Air-dried beef and mutton is a very special Tibetan food, after air-drying, the meat is crispy and the taste is very unique, which makes the eaters have a long memory.

Mongolian blood sausage: blood sausage is sliced and eaten while it is still hot, or when you make sauerkraut with blood sausage and white meat at the same time, the blood sausage has a strong flavor and is oily but not greasy.