What do Mongolians drink?

Question 1: What do Mongolians like to eat? Mongolian people live on grassland and take animal husbandry as the main mode of production. Mainly milk and meat, koumiss, braised pork, roast mutton and tea are their favorite drinks and entertainments in daily life. The Mongolians in western Liaoning engaged in agricultural production earlier, so they not only kept the traditional eating customs of the Mongolians, but also kept some unique foods in eastern Mongolia. Such as whole sheep soup, "hand-grabbed mutton", Mongolian pie, Lama cake and so on.

Question 2: What do Mongolians eat? The traditional eating habit of Mongolians is three meals a day. But the staple foods commonly used in family dining are different, which can be roughly divided into tea, milk, meat and grain. Breakfast is mainly tea and food, supplemented by pancakes and avocados. In the morning, women make tea and sprinkle tea to worship the gods, and men do some preparatory work before going out to graze. Then go into the house to make ghee milk tea and have breakfast with the family. Tea plays an important role in Mongolian life, not only for breakfast, but also for the whole day. In summer and autumn, people usually drink more tea and eat less. Tea is mainly divided into salt tea, milk tea, butter tea and oil tea. Salt tea is boiled with brick tea that Mongolian people like. Add some salt to the cooked tea, which is called salt tea. It plays the role of digestion and accumulation. Milk tea is called milk tea, which is made by adding milk from cattle and sheep and a small amount of salt to the cooked tea. Buttered eggs, milk skin and butter are put into boiled tea, and if possible, a few pieces of rock sugar or sugar cubes, dates and raisins are added, which is called butter tea. As for camellia oleifera, it is made by frying a little sheep oil in fried noodles. When using tea, pour in salt tea and stir, then drink. Lunch Mongolians usually have a simple lunch. After grazing, they drink a lot of tea, and then eat fried noodles, pancakes, stuffing cakes, baked shells, avocados, oil cakes and so on. Fried noodles with highland barley is a traditional Mongolian food. Its preparation method is to dry the cleaned highland barley, put it in a pot and stir-fry it with special sand, stir-fry until most of the highland barley collapses, take it out and sieve it, and put it on a household hand mill to grind it into coarse powder, which is called fried noodles for later use. Now the fried noodles made of barley have been replaced by wheat fried noodles. When eating, the fried noodles are mixed with ghee, bracken, raisins, sugar and so on. Mix them by hand and knead them into strips or blocks, which is called Baba, also known as Mongolian dim sum. It's delicious and unique. As for pancakes, stuffed cakes, roasted seeds and nuts, oil cakes and avocados, most of them are made of wheat flour. Especially Mongolian pancakes, they are soft and delicious. Its preparation method is to pour acid or batter into flour to make dough, then tear it into small pieces, roll it into thin slices and bake it. Can be stacked and stored, and is convenient to eat. For dinner, the Mongols cooked a big dinner. After the herd returns to the field, the herdsmen drink tea and eat less first, then the men are busy grazing, and the women are crowded and cook after work. Dinner is mostly meat, noodles or jiaozi. Beef and mutton are the favorite food of Mongolians. There are many ways to eat mutton. According to incomplete statistics, there are no fewer than 20 kinds. Generally, I like to eat hand-roasted mutton, as well as lamb back, whole lamb, braised mutton, fried meat slices, sheep fat sausage meat stuffing, ghee mixed meat slices, smoked mutton, sheep blood sausage and sheep miscellaneous sausage. Beef is generally made into braised pork, cold beef, beef balls or other eating methods. Camel meat, only edible, not entertaining guests. Flour is made into noodles, slices and strips; Xiaomi, do more millet dry rice and millet porridge. Rice, rice dry rice, rice porridge, porridge with bracken, grapes, red dates, ghee and other things together to make sticky porridge, which is very nutritious. Sometimes, in the absence of millet and rice, wheat and highland barley are used instead. The preparation method is to put wheat or highland barley into a mortar, add a little water, peel with a pestle, and cook it into porridge. Mongolians generally like drinking. Traditionally, they drink more milk wine after dinner and buy less shochu. Nowadays, most people drink imported liquor (commonly known as shochu), liqueur, beer, or various drinks.

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Question 3: What kind of tea and milk tea do Mongolians drink? Black tea, brick tea to be exact. Add milk after cooking, which is a bit like butter tea.

Question 4: What don't Mongols eat? I don't know what taboos Mongolian people have in diet. Mongolians don't eat shrimp, crabs, fish and seafood. Pointing at other people's heads with a tobacco pouch, knife scissors, chopsticks, etc. is also taboo.

In other ways, Mongolians hate black and think it is an ominous color. It is forbidden for others (including guests) to dismount and ride into the sheep at the entrance of the yurt, and it is forbidden to bring whips into the yurt. Guests are not allowed to enter the bag privately, sit casually in the yurt, squat down or extend their legs to the northwest or the stove. Don't cross the host's coat, bedding, pillow, spit in the private room, and don't step on the threshold when you leave the private room.

Question 5: What Inner Mongolian food do Mongolians eat?

"The golden cup and the silver cup are full of wine, and your hands are raised above your head; Fried rice, milk tea, braised pork, please eat enough. " This song "toast song" accurately summarizes the Mongolian food culture.

Roast whole sheep: a traditional Mongolian dish, specially prepared for entertaining VIPs or holding banquets at major celebrations. Generally, the sheep fattened on the grassland and weighing about 40 kilograms are slaughtered, and the whole sheep is roasted with seasonings such as onion, ginger, pepper and salt in the abdomen, without hair and skin. This dish has a complete sheep shape. The sheep kneels in a square wooden plate with golden red color, crispy sheepskin and tender mutton.

Instant-boiled mutton: originated in the Yuan Dynasty. Inner Mongolia instant-boiled mutton mostly uses the outer ridge, hind legs, sheep tail and other parts of the big-tailed sheep, cut into thin slices and gently rinsed in hot pot boiling soup; Then take the prepared sesame paste, fermented bean curd, chives, chopped green onion, shredded ginger, shrimp oil, etc. As seasoning. Sliced meat is tender and delicious, not greasy, and eaten while rinsing. It is worth mentioning that what is popular now is a new way of eating represented by Baotou "Little Sheep".

Roast leg of lamb: it's made of sheep's hind legs with bones, onions and celery. When eating, change the knife and cut into pieces, keep the original state, and serve with yellow sauce, onion and lotus leaf cake. This dish is beautiful in appearance, reddish brown in color, crispy in meat and mellow in taste.

Sheep shell: a precious dish loved by Mongolian people, which can only be seen at festivals, weddings, birthdays of the elderly or banquets to welcome relatives and friends. Method: Divide the whole lamb into seven pieces (excluding the chest fork), put the tail into the pot and cook with salt. First, put the limbs, sheep's back and neck leaves on the cauldron, put the sheep's head on the sheep's back, and serve in a crawling posture similar to that of a sheep. When eating, everyone first pulls a piece of fat from the sheep's tail with a Mongolian knife, and then takes what they need.

Hand-grabbed meat: You have never been to the grassland without eating hand-grabbed meat! Braised pork is the favorite and most commonly used traditional food of people of all ethnic groups in Inner Mongolia prairie for thousands of years, and it has also become one of the local flavors in Inner Mongolia. The method of making and eating is very unique: divide the sheep into several pieces according to the bones of each joint, put them into a pot of boiled water, without adding seasonings such as salt, keep the original flavor with fire, and properly control the heat. As long as the meat changes color, it can be eaten. The meat is fresh but not tender, fat but not greasy and easy to digest.

Fried lamb chops: fried ribs of selected sheep. Sprinkle seasoning such as salt after cooking. You can eat it in most restaurants in the city.

Roasted sheep tail: fried with sheep tail fat, egg white, preserved fruit and white sugar as raw materials. This dish is beautiful in appearance, sweet, crisp and delicious, and has a fruity taste. It is often used to receive guests' banquets. In addition, you can also order sheep tail slices when you rinse mutton.

Roast mutton: wrap the mutton pieces with eggs and batter and bake them in the oven. This dish is crispy and delicious, usually accompanied by lotus leaf cake, onion and sweet noodle sauce.

Roasted bullwhip: fresh bullwhip of Inner Mongolia grassland bull is used as raw material, and it is made into chrysanthemum shape with medlar. This dish is bright in color and salty in taste, which has both edible value and medicinal value, and has the effects of tonifying kidney, moistening lung, strengthening tendons and bones. You can taste it at the barbecue stall in the night market. )

Roasted beef tendon: a delicacy cooked with beef tendon and onion. This dish is exquisite in materials, white and transparent in color: the oil is clear and the bottom is bright, the entrance is fragrant and soft, and it is rich in nutrition. It is usually used for welcoming banquets.

Kumiss: Mongolian name is "Begging Brother" or "arigo". The drink with low alcohol content brewed with horse milk is to put fresh horse milk in raw leather bags, hang it in sunny places, and stir it several times a day with special wooden sticks to make the horse milk gradually ferment and turn sour. When mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's milk wine.

Milk skin: pour fresh milk into the pot, simmer until a layer of waxy fat condenses on its surface, then lift it with chopsticks and hang it in a ventilated place to dry, which is the milk skin. The production method is similar to that of yuba. Milk skin is a fine product in dairy food. Pure taste and rich nutrition.

Butter: Also known as cream yellow, fresh milk is poured into a barrel, fermented into yogurt, white fat is separated by stirring with a pestle, filtered to remove residue, boiled on a warm fire, water evaporates, then gradually turns from white to yellow, and cooled to form ghee. Butter has a unique taste and high nutritional value, and can be drunk for both Chinese and western meals.

Cheese: Boil the yogurt with ghee, put it in a cloth bag, squeeze it out with acid water, and dry it in pieces. Hard, sweet and sour, it is one of the favorite milk foods of Mongolian people.

Sour * * *: Herdsmen generally don't like to drink fresh milk, but like to drink sour * * *. There are two ways to make it: first, pour fresh milk into a large pot and boil it, then cool it in a ventilated place to make it sour; The other is to put fresh milk in the sun or in a place with high temperature, so that it will be heated and fermented to produce sour taste and become acid. Yogurt with modern technology can be seen everywhere, such as Yili Mengniu, which is produced by herders.

Milk tea: Mongolian traditional hot drink ... >>

Question 6: What do Mongolians eat? What to drink? Where do you live? Mongolian yurts drink milk or milk tea and wear clothes made of wool, which is very warm. The furniture in the yurt is "Chilechuan, under the shady mountain, the sky is like a vault, the cage covers four fields, the sky is barren and the wind blows, and the cattle and sheep are low." Northern Wei Dynasty, a folk song sung for thousands of years, made countless people have endless leisure and yearning for the vast grassland. Since ancient times, people on horseback have thrived in this magical land. This is the historical stage where they gallop freely. They not only wrote a legendary history that shocked the world, but also created a unique nomadic culture. Mongolians are the epitome of this culture. Mongolian people have lived on grasslands for generations, mainly engaged in animal husbandry and hunting, raising cattle, horses, sheep and camels. Living a nomadic life of "water grass migration", nomadic economy has established a special relationship between people and grassland through livestock, which is not only the means of production, but also the source of their food, clothing, housing and transportation, thus forming their unique lifestyle and customs. The traditional diet is mainly red food and free food, mainly red index finger meat, including sheep, cattle, horse meat and other meat. Mutton is the favorite food of Mongolians. There are many ways to cook mutton. The most distinctive thing is the hand-held meat. When eating, it is cut, scraped, glued, dug and picked with a Mongolian knife. The meat is delicious and tender, which is a delicacy for Mongolian herders. In order to resist the cold and keep enough calories, nomadic people living in cold areas need to eat high-protein and high-fat food, and animal meat such as livestock meat just provides this demand. Free food refers to dairy food, which generally includes drinks and food. Traditional foods made from milk mainly include: white oil, butter, milk skin, milk tofu, milk cake and so on. Traditional drinks include milk tea, yogurt and milk wine. Milk tea is a favorite and indispensable drink of Mongolian herdsmen. There is a saying that "a day without food is better than a day without tea". Acid * * * has become a favorite drink of herdsmen because of its rich nutrition and nourishing function. In order to keep out the cold, Mongolian herders have had the custom of drinking alcohol since ancient times, and milk wine is the most popular among herders. Among the milk wines, the most famous is koumiss. According to historical records, Mongolians have been brewing koumiss since the tribal alliance. Koumiss wine is full-bodied and nutritious, and it is the sacred wine in the hearts of herders. Milk food is the first-class food in the hearts of Mongolian people. At the festive banquet to entertain guests and celebrate festivals, all kinds of dairy foods are served for everyone to taste; All kinds of weddings, funerals and weddings should invite the elderly to congratulate with fresh milk; When the family goes out for a long trip, they should throw holy milk in the direction they want to go, and wish him a safe journey. Mongolians are mostly engaged in animal husbandry economy, living a life of "people move with livestock" and living by weeds. Migrate twice a year, choose a place with lush water plants in summer and a place in the lee in winter. In order to facilitate nomadism, Mongolians often live in the traditional felt tent-Mengzhanbao. Mongolian yurts are architectural masterpieces created by nomadic people and suitable for nomadic life. The yurt consists of "Hana" (wall), "Taonao" (skylight), "Wuni" (top pole), doors, columns, blankets, cow hair ropes and so on. Due to living customs, history, culture and religious beliefs, Mongolians have formed their own unique regulations on the use and orientation of Mongolian yurts. The center of the package is the sacred flame, which is inviolable. The male seat is in the west, the female seat is in the east, and the water, milk and tableware are in the southeast; Bows and arrows, shotguns and other hunting tools are placed in the northwest. Mongolian yurts are warm in winter and cool in summer, which are quickly erected and dismantled and easy to move. With the change of seasons and the migration of Mongolian herders, it moves on the vast grassland Gobi, where countless wonderful legends and epics have been born. It is the lifeblood of the Mongolian Plateau, adding infinite vitality and vigor to this vast land. Mongolians are mostly engaged in animal husbandry economy, living a life of "people move with livestock" and living by weeds. Migrate twice a year, choose a place with lush water plants in summer and a place in the lee in winter. In order to facilitate nomadism, Mongolians often live in the traditional felt tent-Mengzhanbao. Mongolian yurts are architectural masterpieces created by nomadic people and suitable for nomadic life. The yurt consists of "Hana" (wall), "Taonao" (skylight), "Wuni" (top pole), doors, columns, blankets, cow hair ropes and so on. Due to living customs, historical culture and religious beliefs, Mongolians have formed their own unique regulations on the use and orientation of Mongolian yurts. The center of the package is the sacred flame, which is inviolable. The male seat is in the west, the female seat is in the east, and the water, milk and tableware are in the southeast; Bows and arrows, shotguns and other hunting tools are placed in the northwest. Mongolian yurts are warm in winter and cool in summer, so they can be disassembled quickly and moved lightly ... >>

Question 7: What kind of tea do Mongolians often drink? Subei grassland, with a cold climate, is a place where tea is not produced. However, tea has an indissoluble bond with Mongolian life, and there is a custom of "replacing rice with tea" on the grassland. Herdsmen said, "It is better to have no food for three days than to have no tea for one day." Herdsmen call tea drinking, although it is a word difference, but it tells the fact that the Mongolian people in Haibei drink a lot of tea and can't live without tea for three meals a day. In pastoral areas, as soon as you enter the herdsmen's yurts, a bowl of hot and fragrant milk tea will be presented to you by housewives, who will drink and add it with enthusiasm. Shepherd also likes to add cheese and ghee to your milk tea, which is very attractive. After drinking tea and eating cakes, we served mutton and entertained the guests.

The climate on the grassland is cold and dry, and herders usually mainly eat milk and beef. Drinking tea can help digestion, relieve fatigue and moisten the throat. On the grassland, it is difficult for herders to feel hungry and thirsty after eating ghee or grabbing meat and drinking several bowls of milk tea. The vitamin C deficiency caused by meat is also made up by this milk tea.

Herdsmen on the grassland like to drink Fu tea, which is pressed tea and shaped like brick, commonly known as "brick tea". When cooking tea, I am used to adding some salt to tea, which tastes light and salty, so it is called "green tea". There is a local saying that "tea has no salt, but water is average". If you add milk to tea and boil it, the milk flower will roll and get thicker and thicker, which is the mellow milk tea that Mongolian people often drink and has a unique flavor.

Tea is regarded as an extremely precious commodity by herders, so tea has moved from people's single dietary demand to daily communication, showing a multi-directional cultural connotation. Tea is not only a sign of sincerity, kindness and hospitality of the host in receiving guests, but also a good gift for shepherd's interpersonal relationship. On holidays or festive weddings, besides other gifts, everyone likes to bring one or two teas.

Question 8: What do Mongolians eat, drink and wear? Mongolians have their own traditional costumes, namely, robes with right lapels, high collars, long sleeves, fat edges and no slits at the hem. Usually, I often wear cloth clothes. On New Year's Day or festive days, I usually wear satin clothes with brocade edges. They like to use contrasting colors such as red, green and blue. Both men and women like to wear bright belts, which are also important accessories for the upper body. Men usually wear Mongolian knives, broadswords and snuff bottles on both sides of their belts. Men and women love to wear high boots, and pastoral areas like to wear fragrant cattle boots and high-waisted riding boots. Although I always wear boots in rural areas, the habit of wearing boots, embroidering various patterns on the waist of boots and covering large velvet boots on New Year's Day has always been retained.

Mongolian women traditionally wear robes, but in the past, due to the different living areas and production, the clothing styles in different regions were also different. For example, women's costumes in Horqin and Harqin areas are greatly influenced by Manchu costumes, so they wear long gowns with wide straight tubes to their feet, split sides, various sets of flowers on cuffs and necklines, no belts on their feet, and no embroidered shoes. Women in Xilin Gol and Hulunbeier wear thick, narrow-sleeved, edged and inseparable robes, with heavy red and green, belts and boots to meet the needs of riding and grazing. Women in Buryatia wear tunics and tight vests, preferring simple and elegant colors such as blue, black and bronze. Of course, as a wedding symbol, women in Buryatia are not the only ones wearing vests. Women in other places also wear vests, but in different styles. Therefore, people can easily tell whether they are married or not from their clothes. Mongolian robe, as a national costume showing its national temperament, personality and characteristics, has a strong inheritance. Even in urban and rural pastoral areas, most Mongolians like to wear national costumes during festival celebrations to add festive atmosphere. There are also many people who wear national costumes as formal dresses when attending important social activities.

Mongolian people have created many patterns with national style in their long-term production and life practice. Among them, there are animal and plant patterns with five kinds of animals and flowers and birds as the content, natural landscape patterns with mountains, water, clouds and fire as the content, and' auspicious' patterns with good luck as the content. These folk patterns full of grassland life are diverse and beautiful.

Many places of Mongolian national costumes are decorated with various patterns. Such as hats, earmuffs, robes, vests, wrestling clothes, racing clothes, boots, shoes, tobacco bags, snuff bottles, bowl bags, sewing bags and so on. , are decorated with certain patterns.

From different sewing techniques, patterns can be divided into driving patterns, catching patterns, coiling patterns, embroidery patterns, applique patterns, cutting patterns, weaving patterns and so on. From the different design styles, it can be divided into Hanan pattern, Aruha pattern, moire pattern, scroll pattern,' Uliji' pattern, Hua Niaowen pattern, dragon and phoenix pattern, landscape pattern, butterfly pattern, glyph pattern and group pattern.

There are three steps to draw patterns on clothing fabrics. Step 1, cover the tissue paper on the bottom sample and draw the pattern truthfully with a pencil; Step 2, according to the symmetry needs of the position where the clothing cut piece is located, redraw the front and back of the traced pattern with white powder paste, and then buckle it at the position described by the clothing cut piece; The third step is to redraw the unclear white powder pattern from the pattern with white powder paste. In addition, there are copying method and cone hole rubbing method. No matter how you describe it, you should pay attention to neatness so as not to affect the quality of the process.

Mongolian costumes are gorgeous, beautiful and unique. Jewelry, robes, belts and boots are the four main parts of Mongolian costumes. Jewelry is an ornament for Mongolian women on holidays, festive banquets and visiting relatives and friends. It is mostly made of agate, pearls, precious stones and gold and silver. Robes are clothes that herders, men, women and children like. This kind of robe is long and wide, with buttons on the right side, high collar, neckline cuffs and hem often decorated with lace. Men's robes are mostly blue and brown; Women's robes are mostly green, red and purple. Wear a single robe in summer; Wear a sheepskin black robe in winter. Wearing a Mongolian robe and a belt are necessary. Its color is in harmony with the color of robes, and herders can't live without boots all year round. Because it can keep out the wind and cold, and it is strong and durable.

Question 9: What is the taste of Mongolian milk tea that Mongolians drink? This smells like fish. It's hard to ask and swallow anyway.

Question 10: What do Mongolians eat? The traditional eating habit of Mongolians is three meals a day. But the staple foods commonly used in family dining are different, which can be roughly divided into tea, milk, meat and grain. Breakfast is mainly tea and food, supplemented by pancakes and avocados. In the morning, women make tea and sprinkle tea to worship the gods, and men do some preparatory work before going out to graze. Then go into the house to make ghee milk tea and have breakfast with the family. Tea plays an important role in Mongolian life, not only for breakfast, but also for the whole day. In summer and autumn, people usually drink more tea and eat less. Tea is mainly divided into salt tea, milk tea, butter tea and oil tea. Salt tea is boiled with brick tea that Mongolian people like. Add some salt to the cooked tea, which is called salt tea. It plays the role of digestion and accumulation. Milk tea is called milk tea, which is made by adding milk from cattle and sheep and a small amount of salt to the cooked tea. Buttered eggs, milk skin and butter are put into boiled tea, and if possible, a few pieces of rock sugar or sugar cubes, dates and raisins are added, which is called butter tea. As for camellia oleifera, it is made by frying a little sheep oil in fried noodles. When using tea, pour in salt tea and stir, then drink. Lunch Mongolians usually have a simple lunch. After grazing, they drink a lot of tea, and then eat fried noodles, pancakes, stuffing cakes, baked shells, avocados, oil cakes and so on. Fried noodles with highland barley is a traditional Mongolian food. Its preparation method is to dry the cleaned highland barley, put it in a pot and stir-fry it with special sand, stir-fry until most of the highland barley collapses, take it out and sieve it, and put it on a household hand mill to grind it into coarse powder, which is called fried noodles for later use. Now the fried noodles made of barley have been replaced by wheat fried noodles. When eating, the fried noodles are mixed with ghee, bracken, raisins, sugar and so on. Mix them by hand and knead them into strips or blocks, which is called Baba, also known as Mongolian dim sum. It's delicious and unique. As for pancakes, stuffed cakes, roasted seeds and nuts, oil cakes and avocados, most of them are made of wheat flour. Especially Mongolian pancakes, they are soft and delicious. Its preparation method is to pour acid or batter into flour to make dough, then tear it into small pieces, roll it into thin slices and bake it. Can be stacked and stored, and is convenient to eat. For dinner, the Mongols cooked a big dinner. After the herd returns to the field, the herdsmen drink tea and eat less first, then the men are busy grazing, and the women are crowded and cook after work. Dinner is mostly meat, noodles or jiaozi. Beef and mutton are the favorite food of Mongolians. There are many ways to eat mutton. According to incomplete statistics, there are no fewer than 20 kinds. Generally, I like to eat hand-roasted mutton, as well as lamb back, whole lamb, braised mutton, fried meat slices, sheep fat sausage meat stuffing, ghee mixed meat slices, smoked mutton, sheep blood sausage and sheep miscellaneous sausage. Beef is generally made into braised pork, cold beef, beef balls or other eating methods. Camel meat, only edible, not entertaining guests. Flour is made into noodles, slices and strips; Xiaomi, do more millet dry rice and millet porridge. Rice, rice dry rice, rice porridge, porridge with bracken, grapes, red dates, ghee and other things together to make sticky porridge, which is very nutritious. Sometimes, in the absence of millet and rice, wheat and highland barley are used instead. The preparation method is to put wheat or highland barley into a mortar, add a little water, peel with a pestle, and cook it into porridge. Mongolians generally like drinking. Traditionally, they drink more milk wine after dinner and buy less shochu. Nowadays, most people drink imported liquor (commonly known as shochu), liqueur, beer, or various drinks.