What kind of meat is Mongolian meat made of?

Mongolian (Cyrillic alphabet: монголндэстэн) is a traditional nomadic people mainly distributed in East Asia, one of the ethnic minorities in China and the main body of Mongolia. In addition, Mongolians are also distributed in Russia and other Asian and European countries, and Ewenki and Tu are sometimes considered as branches of Mongolians.

Mongolian meat is meat from Mongolia, usually Mongolian beef, but this kind of beef is not literally beef, but a transitional food under economic development. Good quality meat is made of pork and beef essence, while poor quality Mongolian meat is made of chicken or duck, and beef essence will be added in the production process.

Mongolian meat is mainly beef and mutton. There are more than 70 traditional ways to eat mutton, such as all-sheep banquet, tender all-sheep banquet, all-sheep banquet with wool, roast lamb, roast lamb heart, stir-fry lamb belly and so on. The most distinctive ones are Mongolian roast whole sheep, roast whole sheep with skin or Alashan roast whole sheep, and the most common one is grabbing sheep by hand. Mongolians like to cook mutton and eat it immediately after cooking, so as to keep the mutton fresh and tender and avoid cooking for too long. In the eastern part of Inner Mongolia, Mongolians in Mongolian-Chinese mixed areas also like to add seasonings in cooking and boil the meat into crispy mutton. For beef, it is mostly eaten in winter. It's all beef feast. But more is stew, braise in soy sauce and make soup. In order to protect young, beef and mutton are often made into dried meat and bacon. Some also make beef tendon, deer tendon, bullwhip and oxtail into various dietetic dishes.

Mongolians in the western region also have the custom of "bumping people" with fried rice. Add sheep oil, red dates, brown sugar and white sugar to make fried rice, mix well and knead into small pieces to serve as tea and rice. Steamed millet is mostly used to cook porridge with diced meat, and crushed noodles can be used to make pancakes; Various foods made of flour also occupy a certain proportion in the daily diet of Mongolians, the most common ones are noodles and pancakes, as well as Mongolian buns, Mongolian pies and cakes made of flour and stuffing.