Of course, at the banquet of Ucha, Topaz sat in a position with the sheep's head facing the position. The pen ~ fun ~ pavilion www.biquge.info cheerful music, mixed with sheep cries and people's shouts.

"Pour the gold and silver cups and sprinkle them all over, raise your hands above your head, fried rice, milk tea, and hand-grilled meat, please eat enough. ”

This toast song accurately summarizes the Mongolian food culture.

Topaz tasted Mongolian cuisine, and it can be said that at the banquet of Ucha, it was simply a collection of Mongolian cuisine.

Roasted whole sheep: After slaughtering sheep with fat fat on the grassland and weighing about 40 catties, the sheep with skin is removed and added with onions, ginger, pepper, salt and other condiments to roast as a whole.

The color of the sheep is golden red, the sheepskin is crispy, and the mutton is tender and fragrant.

Shabu mutton: select the outer loin, hind legs, sheep tail and other parts of the big-tailed sheep, cut into thin slices, put them in the hot pot boiling soup and soak lightly; then take the prepared sesame sauce, bean curd, leek flowers, green onions, ginger shreds, shrimp oil, etc. as condiments, the meat slices are fresh and tender, not greasy, and eat while shabu-shabu.

Roast leg of lamb: Lamb bone-in hamleg meat grilled with shallots and celery.

Serve with yellow sauce, green onions, and lotus leaf cakes.

This dish is beautiful, brownish red, crispy and mellow.

Hand-grilled meat: Divide the sheep into several pieces according to the joints and bones, put it in a pot of white water without adding salt and other condiments, keep the original flavor with high heat, and properly control the heat.

As long as the meat has changed color, it can be served.

The meat is fresh but not fatty, fat but not greasy, and easy to digest.

Sheep's back: Unload the whole sheep into seven large pieces, put the tail into the pot, add salt and cook.

Use a large pot plate to first place the limbs, the back of the sheep, and the neck blades, and put the sheep's head on the sheep's back, and serve it in a crawling and lying posture similar to that of a sheep.

Deep-fried lamb chops: Selected lamb ribs are fried in oil.

Sprinkle with salt and other seasonings after cooking.

Fried sheep's tail: It is fried with sheep's tail fat, egg white, preserved fruit and sugar.

Roast lamb cube: Lamb cubes are wrapped in eggs, batter and a variety of condiments and matured in the oven.

Mare's milk wine: a drink with a relatively low alcohol content made from mare's milk, the preparation method is to put fresh horses into raw skin sacs, hang them in a sunny place, and stir them several times a day with a special wooden stick to make mare's milk gradually ferment and become sour.

When mare's milk becomes light and transparent, with a sour and spicy taste, it becomes mare's milk wine.

Milk skin: Pour fresh milk into the pot and boil it slowly, wait for a layer of wax-like fat to coagulate on the surface, pick it up with chopsticks and hang it in a ventilated place to dry, that is, milk skin.

Ghee: also known as cream, yellow, fresh milk poured into the barrel, fermented into yogurt, stirred and separated from the white fat with a pestle, filtered out the dregs, put on a warm fire to boil, after the water evaporates, the color gradually turns from white to yellow, after cooling, it becomes ghee.

Cheese: The yogurt separated from the ghee is boiled over a slight fire and then put into a cloth bag, squeezed out of the sour water, and dried into pieces to make cheese, which is hard and sweet and sour.

Yogurt: Pour fresh milk into a large pot and bring to a boil, then put it in a ventilated place to cool to make it ferment and produce a sour taste.

Milk tea: It is made by boiling brick tea water with fresh milk.

It is usually drunk with a pinch of salt, butter, stir-fried rice, and dairy products.

Slightly beautiful: Slightly beautiful production process is unique, the selection of materials is excellent, the skin is fine and thin, the mutton filling is moderately fat and thin, and the condiments such as green onion and ginger are complete.

Slightly beautiful out of the cage, overflowing with fresh fragrance.

Looking at its shape, I saw that the skin was as thin as cicada wings, crystal clear, and the chopsticks could be lifted and hung down like a thin sac, and placed on the plate like a small cake.

It tastes fragrant but not greasy.

It can be described as a delicious meal, beautiful in shape and strong in flavor.

Fried rice: It is made of millet through steaming, frying, grinding and other processes.

When eating, put the rice in a bowl, soak it in milk tea until soft, mix it with dairy food, or mix it with white cream and sugar, or cook fried rice milk porridge with fresh milk to eat, and also like to cook fried rice porridge to eat.

It can also be eaten dry.

Deep-fried neck: Deep-fried neck is a snack when Mongolian people drink milk tea, all of which are made of wheat flour with sugar, eggs, yogurt or milk, cream or butter and noodles, and then kneaded into hemp leaf type, or pulled into a withdrawal type, or supplemented into slices, and then cut into small stick type, triangle type, fried into golden brown with mutton fat, can be eaten directly, can also be soaked in hot milk tea.

Porridge: Boil the rice with boiled broth.