With the development of science and the prosperity of life, the Mongolian people's craftsmanship of brewing kumiss has become increasingly sophisticated and perfected. Not only the simple fermentation

With the development of science and the prosperity of life, the Mongolian people's craftsmanship of brewing kumiss has become increasingly sophisticated and perfected. Not only the simple fermentation method, but also the distillation method of brewing strong kumiss has emerged. The milk wine after six steaming and six brewing is the top grade. Kumiss is warm in nature and has the effects of dispelling cold, relaxing tendons, activating blood circulation, and strengthening the stomach. Known as purple jade pulp and yuan jade pulp, it is one of the "Eight Treasures of Mongolia". It was once the main drink of the Yuan Dynasty palace and the mansions of Mongolian nobles. Kublai Khan often served it in precious golden bowls to reward meritorious officials. Braised meat with hands is one of the traditional food methods of Mongolians. The method is to disembowel a fat and tender sheep, peel off the skin, remove the internal organs, wash it, remove the head and hoofs, then cut the whole sheep into large pieces, boil it in white water, take it out when the water is boiling and the meat is cooked, and place it on a large plate When it is served, everyone holds a Mongolian knife and cuts into large pieces to eat. It gets its name because it uses hands to eat without using chopsticks.