How is the fragrant Mongolian horse milk wine processed?

Mongolians have been living on the grasslands for generations, known as the "people on horseback", and rely on animal husbandry for their livelihood. Hand-picked meat, roasted mutton and horse milk wine are their daily food and drink and hospitality. Horse milk wine, one of the "eight treasures of Mongolia", is sour and spicy in taste, and has the effect of soothing the muscles and activating the blood, and strengthening the stomach. Mongolian people drink horse milk wine has a long history, herders living in the grasslands for generations, every day is inseparable from the horse milk wine.

Horse milk wine is generally translucent, alcohol content is relatively low, not only to drink up the taste of rounded smooth, sweet and sour, frankincense, and other wines, as with the characteristics of the nature of the warmth of the cold. Grassland milk has few impurities, does not contain plant fiber, with its brewed milk wine contains methanol, isobutanol, isoamyl alcohol component is very low; lead, mercury and other heavy metals less than one-tenth of the Chinese national standard. Therefore, horse milk wine can be called a grassland specialty drink that "does not hurt your body when you drink it". Horse's milk wine is made from fresh horse's milk squeezed from Mongolian steeds, retaining the traditional method of brewing in a kind of horse-skin container called "Saba", and drinking it has the effect of moistening dryness and tonifying the blood, invigorating the blood and relaxing the tendons, and tonifying the stomach and kidneys.

Horse milk wine production method:

Ingredients: fresh milk, leather bags or barrels and special sticks

1, fresh milk in leather bags or barrels and other containers;

2, with special sticks repeatedly stirred, so that the milk in the violent turbulence in the impact of the temperature continues to rise;

3, the final fermentation and separation, the dregs of the sink, the pure whey floats to the top, then become the The whey floats on top, and it becomes a fragrant and attractive milk wine.

The Origin of Horse Milk Wine

There is an interesting legend about the origin of milk wine. According to legend, in the early Yuan Dynasty, Genghis Khan's wife was burning yogurt when the water droplets on the lid of the pot flowed into the bowl next to her, and she smelled the special aroma of milk, and tasted it with a beautiful sweet flavor and a kind of feeling of floating in the air. After that, she figured out and mastered the process of brewing milk wine in practice, and also made tools for brewing wine.

At Genghis Khan's ceremony, she offered her milk wine to her husband and the generals. From then on, Genghis Khan made it the imperial wine. It is the highest etiquette for your honored guests whenever your Mongolian friends offer you khada and milk wine.

Over a long period of time, the Mongols have developed a rich wine culture. Wine is a token for Mongolians to honor their elders and guests, to mourn their predecessors and to worship their gods. They express their feelings with wine and pray for their wishes with wine, thus forming songs and toasts to wine, etc. In the traditional Mongolian musical instrument Tobu Shur and the traditional Mongolian dance Shagurden, there are contents reflecting the brewing, drinking and toasting of milk wine.

The history of milk wine brewing is as long as the history of the Mongols' entry into Xinjiang. In the twenty-eighth to twenty-ninth years of the Qing dynasty (1763-1764), the Qing government from Zhangjiakou outside the Chahar Mongolian officers and soldiers of 1,000, in two batches with their families moved to Bortala.