What are the Mongolian cuisines?

There are roughly four kinds of Mongolian traditional diets, namely pasta, meat, milk and tea.

Usually, Mongolians call meat "red food" and Mongolians call it "Ulan Yide". Milk food is called "free food" and Mongolian is called "Chaganyide" (pure, auspicious and lofty). In agricultural areas, food and vegetables are the main products, supplemented by meat.

Dairy food

Food made of milk is called "Chaganyide" in Mongolian, which means holy and pure food, that is, "free food"; Divided into drinking: fresh milk, yogurt and milk wine. Edible: milk skin, cheese, souffle, cream, cheese eggs (milk tofu) and so on. Free food is delicious and nutritious.

Free food is simple but interesting to cook. When eating, there is generally the custom of "Deji", that is, the etiquette of letting guests taste the first cup or bowl of food first. Besides the most common milk, Mongolians also eat goat's milk, horse's milk, deer's milk and camel milk, some of which are used as fresh milk drinks, and most of them are processed into dairy products.

Black check feast

The ceremony of "Five Tea Banquets" was very grand. First of all, according to the customs of Mongolian in Erdos, guests are seated from VIP to elder in turn. At this time, the host brought a well-done whole sheep, put it on a square wooden plate and put it on the red-painted Eight Immortals table among the guests.

The whole sheep is lying on a wooden plate, with its four legs folded and its head on the meat, facing the guests. After that, the host raised the silver bowl and presented the guests with white fresh milk, indicating that he welcomed the guests with the most sacred and auspicious food on the grassland and the highest courtesy of the Mongols.

The guests took the fresh milk in turn, dipped a little milk in the ring finger of their right hand, and solemnly tasted it once to the sky and once to the earth, and finally tasted it themselves to show their respect for heaven, earth, God and their master. Then, the host sang the traditional congratulations on the whole sheep in a clear tone. After the congratulations, the host and guests turned the wooden tray around and let the sheep's head face the host.

The master took out an exquisite Mongolian knife from his body, cut a little around the whole sheep and put it in a small cup, throwing it into the sky, which means to worship God and the earth first. Then skillfully cut the whole sheep into more than 50 pieces, neither too big nor too small, then put the sheep's head on it and turn over the wooden tray.

Pass the handle to the guest, stand respectfully, palms up, say "you have eaten", and then exit the door. The guest takes off the sheep's head, cuts three pieces of meat on each side of the whole sheep's bone, exchanges them left and right, and then invites everyone to eat. Abundant whole sheep and rich atmosphere allow guests to be exposed to the unique customs of Mongolian people.