Mongolian food culture

Mongolian traditional diet is divided into red food and free food. Food made of milk is called Chaganyide in Mongolian, which means holy and pure food, that is, "free food". The food made of meat is called "Ulan-Eid" in Mongolian, which means "red food". This naming of food is full of color and vividness.

Mongolian diet is related to the ecological environment of grassland. Mongolian is a nomadic people with a long history. With the development of history, Mongolians have a unique diet culture. In fact, the formation of this culture is inseparable from the geographical location and climate of Mongolians.

The Mongolian diet is relatively rough, with mutton, milk, wild vegetables and pasta as the main raw materials. The cooking method is relatively simple, and baking is the most famous. Dishes advocate fullness and authenticity, and pay attention to the original flavor of raw materials. The famous dishes in Inner Mongolia are: roast lamb leg, whole lamb mat, hand-grabbed mutton, milk dish, koumiss, naked wheat noodles, Zishan smoked chicken, dried meat, Hada cake, Mongolian pie, honey hemp leaves, Dexingyuan steamed dumplings and so on.

Mongolian food customs have many functions of family, society and religious belief. When a herdsman braves the cold wind after a hard day to return to the yurt and sit around with his family holding hot milk tea, he will feel the warmth of his family. The diet custom of Mongolian holiday marriage maintains the social communication between people and becomes a link to connect emotions and enhance friendship. The beautiful greetings and warm atmosphere on the whole sheep mat constitute a vivid picture; The Mongolian diet pattern also has the function of belief. From the Ming Dynasty, Lamaism also allowed Vulcan to share various Mongolian foods when offering sacrifices to Vulcan.