Mongolian Food

Gu people's diet is roughly divided into three categories, namely meat, milk food, food. Three meals a day, two thin and one dry, morning and noon generally drink milk tea bubble fried rice, milk food, hand-picked meat, blanch lamb at night under the noodles, eat buns. Mongolian herders regard sheep as a guarantee of life, the source of wealth. Eating three meals a day, each meal is inseparable from the milk and meat. Milk as raw material for food, Mongolian language, called "Chagan Ide", meaning holy, pure food, that is, "white food"; to meat as raw material for food, Mongolian language, called "Ulaan Ide Food made from meat is called "Ulaan Yid" in Mongolian, which means "red food". In addition to the most common cow's milk, Mongolians also consume goat's milk, horse's milk, deer's milk and camel's milk, a small portion of which is made into fresh milk drinks, and most of which is processed into dairy products.

Mongolian meat is mainly cow and sheep meat, followed by goat meat, a small amount of horse meat, and yellow goat meat is also hunted during the hunting season. Mutton common traditional methods of consumption on the whole goat feast, tender skin whole goat feast, depilated whole goat feast, roasted goat, roasted goat heart, fried goat maw, goat brain braised vegetables and so on more than 70 kinds of, the most distinctive is the Mongolian roasted whole goat (peeled and roasted), oven roasted whole goat with skin or known as the Alashan roasted whole goat, the most common hand-held goat meat.

In the daily diet and red food, white food occupies the same important position is Mongolia's unique food - fried rice. The Mongolians in the western region also have the custom of making "pang" with fried rice. Various kinds of food made of flour are also increasing in the daily diet of Mongolians. The most common ones are noodles and pancakes, and they are good at making Mongolian buns, Mongolian pies and Mongolian pastries such as Xinsu cake with flour filling. Mongolians can not live without tea every day, in addition to drinking black tea, almost all have the habit of drinking milk tea, the first thing in the morning to cook milk tea, milk tea is best to use the new hit the clean water, boiling, rushed into the net pot or pot with tea, slow cooking 2-3 minutes, and then fresh milk and salt into the, boiling can be.

Mongolian milk tea sometimes add butter, or milk skin, or fried rice, etc., its flavor aromatic, salty and tasty, is a variety of nutrients containing nourishing drinks. Some people even think that three days without food can be, but a day without drinking milk tea can not.

Mongolians also like a lot of wild plant fruits, leaves, flowers are used to cook milk tea, cooked milk tea with different flavors, some can also prevent and cure diseases.

Most Mongolians are able to drink alcohol, and most of them drink white wine and beer, while some regions also drink milk wine and horse milk wine. In some areas, they also drink milk wine and horse milk wine. Whenever there is a festival or a gathering of guests and friends, they have the habit of drinking. Horse's milk wine is made from fermented fresh horse's milk and does not require distillation.

Typical food: There are a lot of characteristic Mongolian food, such as roasted goat, oven-roasted whole goat with skin, hand-held mutton, big fried goat, roasted leg of goat, milk tofu, Mongolian buns, and Mongolian pies. Folk also have: thin cream; milk skin; depilated whole sheep feast; cooked roasted sheep; cabbage mutton rolls; new Su cake; dry rice.

The whole sheep seat

The whole sheep seat - this is the famous Mongolian feast, selected parts of the body of the sheep, respectively, using burned, steamed, popped, roasted, stewed, simmered, braised, braised, fried and other techniques, into the dish colorful, beautiful to watch It is said that the standard whole sheep seat **** 108 dishes, including 20 cold dishes, hot dishes 88 It is said that there are 108 dishes in a standard whole sheep banquet***, including 20 cold dishes and 88 hot dishes.

Little beauty

Little beauty - also known as burnt beauty, is a long time in Mongolia, and has not failed the traditional flavor of food. Yomei production process is unique, the selection of materials, skin fine and thin, mutton stuffing fat and thin moderate, green onions and ginger and other condiments. When you take out the cage, it is full of fresh fragrance. Look at its shape, only to see the skin thin cicada wings, crystal transparent, with chopsticks to lift the hanging like a thin capsule, placed on the plate as a small cake ball.

Eat it without getting tired. Can be described as food in a beautiful meal, beautiful shape and strong flavor. Hohhot's a little beauty, used to specialize in the early morning, mostly run by the teahouse, now, has become the necessary food in many restaurants and families in the common meal.

Haggis

Haggis - Mongolian haggis in the place of the snacks occupy the supreme position, pay attention to the "three materials", "three soup", "three flavors", "three", "three", "three", "three", "three", "three", "three", "three", "three", "three", "three", "three", "three" and "three". The three ingredients are divided into three main ingredients and three flavors. The three ingredients are divided into three main ingredients and three secondary ingredients. The main three ingredients that is the heart, liver, lungs, also known as the "three red"; deputy three ingredients that is the belly, intestines, head hoof meat, also known as the "three white". Three materials into the pot when cut into long strips or julienne. Three soup that is "original soup mince", "clear soup mince", "old soup mince". Minced mutton in original soup: Wash the minced mutton, cook it in a pot, and taste it together with the water in the soup, which tastes fresh and light. Clear soup haggis: first cleaned haggis blanch, soup thrown away, and then steamed and cut up the haggis, re-entering the pot to add water to put seasonings to boil, taste in the chewing and swallowing. Old soup haggis: old soup that is a pot of soup thick into the oil, color as strong as sauce long boiled not change the haggis soup, with this soup cooked haggis, its taste mellow and long, all in the soup. The three flavors are very simple: all Qingcheng haggis specialists have these three flavors on the table: springy coriander, red chili pepper, and white salt. Eaters can mix and match to their own tastes.

Horse Milk Wine

Horse Milk Wine--Milk wine, also known as Mongolian wine. This is a major feature of the grasslands, known for its unique aroma, rich nutrition and miraculous therapeutic effects in the world. Horse milk wine alcohol is not high, the herdsmen use it to entertain guests, the Mongolian doctors often use it with other drugs to treat diseases.

The fermented milk is put into a pot and boiled slowly, distilled into a transparent and fragrant milk wine. This drink is not high alcohol, herdsmen often use it to entertain honored guests. Horse's milk wine has the effect of driving away cold, activating blood circulation, relaxing tendons, tonifying the kidney, eliminating food, and strengthening the stomach. Mongolian doctors often use it mixed with VC and anti-inflammatory drugs to treat stomach problems, back and leg pain and tuberculosis and other diseases.

Milk food

Milk food: the Mongolian language called "Chagan Ide" is pure and auspicious meaning. There are six main types of milk food: 1, white oil. Fresh milk into the bucket, stirring, so that its fermentation and other fat on top of the white, that is, into the white oil. 2, butter. White oil will be filtered through gauze, and then poured into the pot with warm fire refining, stirring frequently with a spoon, to be slightly yellow in color, that is, into butter. 3, milk skin. Summer and fall, the fresh milk in the pot, with a small fire baking, a little rolling, with a spoon to raise, so that the milk foam on top, while pointing on the raw milk, milk that is a layer of skin, with chopsticks, put in a ventilated place to dry is the milk skin. 4, milk tofu there are two kinds of practices: will be out of the white oil after the sour milk, after the slow simmering, into the cloth bag pressed to become the yogurt bean curd; the other is that, will be put into the milk in the vessel to ferment, will be the top layer of the "ZhuoKou". Another is, put the milk into the vessel fermentation, the top layer of "ZhuoKou" take out, and then put into the pot boiling yogurt soup throw, after many times after stirring, and then poured into the wooden mold, it will be all kinds of type block, and then cut into long strips or small put block, in the sun, drying, that is, become the milk tofu. Is the herdsman winter milk food.

5, cheese is usually done: the remaining milk of the butter to the heat, to be fermented, precipitation, the precipitation of the powder into a cloth bag press, pinch into a variety of shapes, dry that is, into cheese. 6, milk fruit. Mixed with white flour and fresh milk sugar, made into cakes or other shapes, and fried in oil. Butter, white oil, milk skin for the essence of milk, with a unique pure flavor, nutritious, the most valuable, eat with, and then add milk tea, milk fruit, fried rice, often entertaining VIPs. Milk tofu, cheese is the most common food in dairy products, the Mongolian people make milk food has a long history, unique.

QiGe

QiGe: "QiGe" sour horse's milk (commonly known as horse milk wine) is the Xilinhot herdsmen's favorite drink. It is a precious drink for Mongolian people in various parties and feasts. Whenever the grass is lush and the mare is foaled, the milking and fermentation of the horse's milk begins.

When the grass dries up in the fall, the foals are brought together and the milking of the horses is stopped. Therefore, the period of time from the day of the first day of the month to the middle of the fall (around the 15th day of the 8th month of the lunar calendar) is known as the "Kegelinchaga" (the season of the feast of drinking horse's milk wine). Whenever this season arrives, herdsmen tether their ponies in front of every house and milk their horses. After brewing its grams, both men and women, young and old to drink, their own family did not brew its grams of herdsmen, can go to other people's homes to drink, will be welcomed.

At the Nadamaku assembly, always drink its grams to celebrate the animal husbandry production of a bumper harvest and good luck. According to "Marco Polo Travels" records, Kublai Lie in the royal banquet had its grams, camel's milk and other beverages served in a golden bowl to entertain the guests.

It is made of fermentation. That is, the first milk made of wine, and then make the horse milk fermentation made of its grams. The brewing of khag is called soft fermentation khag after putting in the brew. The one brewed after five to seven days is called hard kimchee. There are also the terms "positive" and "negative" fermentation. Fermentation of the Kigel produces ethanol, increased acidity, protein retention of microorganisms increased, on the one hand, it has sterilization properties, on the other hand, there is a tonic effect, with which the treatment of lung disease, the efficacy of the treatment is very good. At the same time for the treatment of gastric diseases, blood vein disease, bronchitis and so on have certain efficacy. Therefore, it is one of the seven important therapies of Mongolian medicine.

Milk Acid

Milk Tea - is a traditional Mongolian hot beverage. It is made of brick tea water boiled with fresh milk. Drinking usually add a little salt, but also can add butter soak fried rice and dairy products to eat. It can be drunk all day long. Warm stomach, quench thirst, hunger, digestive function.

Mongolian wine

Mongolian wine: Mongolian wine is one of the main beverages of the Mongolian people, Mongolian wine is extracted from milk, so it is called "Milk Wine" Mongolian wine is thick and mellow, colorless and transparent, drink less to prolong the life of the body, blood and vitality, men, women, young and old people can drink it. Mongolian people make "milk wine" has a long history, according to history books, Mongolia Boer only catty Temujin 1206 when the country was founded every auspicious day to drink this wine, add to the atmosphere of the happy days. 1271 Kublai set the country's name for the Yuan, especially the abundance of Mongolian wine. However, after more than 700 years, the original process of producing Mongolian wine has not changed.

1, brewing "milk wine" raw materials and process (the main raw material fresh milk, leavening) traditional process: fresh milk into the leavening, to be milk and leavening dissolved into one body after the emergence of a yellowish acidic liquid, the liquid is poured into a pot, heated and warmed up, the liquid into a gas, the gas cooled down into a liquid --- Mongolian wine.

2, process: place an iron pot, pour the liquid, the pot covered with a round wooden cylinder, the bottom of the cylinder and the edge of the pot tightly seamless, the bottom of the pot heated, the mouth of the cylinder at the top of a small pot, the cylinder and the top of the pot tightly seamless, a small pot of cold water, the heated acidic liquid into a vapor attached to the bottom of the pot instantly become liquid, along the bottom of the pot dripping into the receiver

Cat's Ear Soup

Cat's Ear Soup

Cat's Ear Soup

Cat's Ear Soup

Cat's Ear Soup: Traditional ethnic food - Mongolia's traditional food. Cat's Ear Soup: Traditional ethnic food, cat's ear soup, is often found on the tables of Mongolian families.

Cat's ear soup is a fast food. It is named because the shape of this soup resembles a cat's ear. This soup is usually made with buckwheat noodles.

Mongolian saying: "good buckwheat, better than the average white noodles". In addition, buckwheat food production process compared with other noodle food, relatively simple, quickly cooked (steamed).

Doing "cat's ear soup", first boil the soup, put fresh mutton, as well as chopped green onions and other condiments, not a moment's time, the clever Mongolian women will be a bowl of fragrant "cat's ear soup", along with chives and other flowers, together with the end up in front of you.

The flavor of the soup is even more delicious when the meat of wild birds such as pheasants or sand half-chickens is put into the "cat's ear soup" as a condiment.

At present, the "cat's ear soup" has been from the Mongolian common people's home, on the hall of elegance, among the big cities on the table.