Traditional food shouba meat

Braised pork is a kind of red food. The Mongolian people call meat red food, and the Mongolian language is "Wulanyide". As the name implies, "hand-grilled meat" means hand-grabbed mutton, which is a traditional food of Mongolian people for thousands of years and a common practice of herders. The practice of hand-picked meat is to disassemble the mutton with bones according to the joints, put it in a large pot without adding salt and other seasonings, and cook it with raw juice. When eating, grab the sheep bone with one hand, take off the mutton with a Mongolian knife with the other hand, and dip it in the adjusted seasoning to eat. According to the habits of herders, braised pork is usually used for dinner. Sightseeing in the grassland without eating a hand-picked meat is a waste of time, even if you don't fully appreciate the customs and tastes of the grassland. Mongolian hand-held meat is different from ordinary eating meat and gnawing bones. It not only has many unique skills in cooking, but also has many unique etiquette cultures in eating. "Picking meat by hand" is one of the traditional methods of eating meat by Mongols. Two-year-old sheep growing in grassland pasture are often chosen as "hand-picked meat", and the traditional "Tao Xin method" is adopted for slaughter, because the sheep slaughtered in this way have the freshest meat due to the sudden contraction of their hearts and the expansion of their blood vessels. The practice is to gut the fat and tender sheep, peel them, remove their internal organs, wash them, remove their heads and hooves, and then cut the whole sheep into several large pieces, and cook them in white water (without any seasoning). When the meat is cooked, take them out and put them on a large plate. Everyone holds a Mongolian knife and cuts them in large pieces to eat. This traditional practice is characterized by tender meat and fresh taste. At present, the general practice is to add seasoning and cook it after the first process is completed. It is named for grasping food with hands instead of chopsticks. Hand-grilled mutton is tender and delicious. When eating it, it is often cut into small pieces with Mongolian knives and dipped in minced green garlic and fresh soy sauce. The local Mongolians are used to eating meat bones in one hand and Mongolian knives in the other. They are skilled in eating while picking, and often do not leave a trace of meat residue on the bones. It is a traditional way for grassland herders to express their respect and love for their guests by pouring wine and eating hand-picked meat. When you set foot on the grassland and walk into the yurt, the hospitable Mongols will pour the wine into a silver bowl or a gold cup, hold it on a long Hada, sing a touching toast song and entertain the distinguished guests from afar to express their sincere feelings. At this time, the guest should immediately catch the wine, and then drink it if he can, and return the wine to the owner if he can't drink a little. If you shirk, pander, and don't drink, you will be considered to look down on your host and don't want to meet each other honestly. The enthusiasm of the host often makes the guests feel sad and attached.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)