Mongolian cuisine yangbeizi

Mongolian cuisine "Yangbeizi Yangbeizi", called "Wucha" or "Xiusi" in Mongolian, is the favorite and most precious dish of Mongolian residents. It can only be seen at sacrificial ceremonies, weddings, old people's birthdays or banquets to welcome relatives and friends, and its practices and eating methods are very particular. The so-called sheep back is to divide the whole sheep into seven pieces (except the chest fork) according to the joints, put it in the pot with the head and tail, and add cold water. Don't eat meat in hot water. cook the meat meat in hot water is red. After the pot is boiled, add Jamlom salt. When you are in cook the meat, you should keep a good grasp of the heat, and the meat will be cooked immediately. Its meat is not only crisp and tender, but also delicious. If it is over-cooked, it will get old and uncomfortable, so it has to be cooked again. When the meat is out of the pot, put the limbs, the back neck blades and the head of the sheep on the big plate first, which is like a sheep's crawling posture. After the sheep's back is served, in order to express etiquette, the distinguished guests first draw a cross on the sheep's back with a Mongolian knife. Then, the host draws a fat oil of about 10 cm from the fat sheep's tail with a knife and puts it on the right palm of the guest's hand. Please suck the oil into the abdomen, and don't chew it in your mouth and drink alcohol to moisten your throat. Then, guests can get what they need and enjoy the taste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)