What are the Mongolian cuisines?

(1) Roasted whole sheep is the best match with grassland. Mongolians call roast whole sheep "Zhaomu". Sheep weighing about 40kg are selected, slaughtered, peeled, and added with seasonings such as onion, ginger, pepper and salt.

(2) instant-boiled mutton. Mongolian instant-boiled mutton, the first choice is Su Nite sheep from Xilin Gol, which is uniform in fat and thin, soft in taste and most suitable for instant-boiled. Cut the mutton roll as thin as paper, put it at the bottom of the boiling hot pot soup with chopsticks and iron it. Meat can be taken out to eat if it changes color slightly, dipped in sauce and chewed delicious.

(3) dairy products. Milk tea, called "Su Dai eggplant" in Mongolian, is relatively simple to make, not as troublesome as Tibetan butter tea. Sit in an iron pot with a pot of water. When the water boils, grab a handful of tea leaves and throw them in. After a few rolls, add milk, put a handful of salt, and a pot of milk tea is ready. Besides milk tea, there are milk skins and milk tofu.

(4) air-dried beef and sauce beef.

2. Pasta products

Baked melon seeds, steamed dumplings, Wang Xiaoer biscuits, oat noodles, Tongliao buckwheat noodles, Chifeng ribs steamed dumplings, Wulanchabu Fengzhen moon cakes, Alashan jiaozi noodle soup, etc.