Inner Mongolia beef jerky

Inner Mongolia beef jerky is produced in natural grassland. The grass is rich and the cattle and sheep are fat. Mongolian herdsmen living here have the habit of drying beef jerky for generations. Tracing back to the history of beef jerky in Inner Mongolia, the Mongolian Empire was established as early as Genghis Khan, and Mongolian cavalry had an indissoluble bond with beef jerky in Inner Mongolia, "drinking horse milk or slaughtering sheep for food". As long as there are aquatic plants for horses and herds to eat, Mongols can be self-sufficient. After a cow is slaughtered, 100 kilograms of heavy beef is dried and twisted into foam, and only 10 kilograms of meat foam is put on the back of the bag, so you can drink it as long as there is water. Even if it is temporarily lacking, it can be supplemented by shooting. In combat, Mongolian cavalry rely on horses and herds for supplies; This greatly reduced the logistics of the army's March. Inner Mongolia beef jerky plays an important role in the expedition.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)