Hand-grabbed meat generally refers to hand-grabbed meat, which is a traditional food for nomadic and hunting peoples such as Mongolia, Ewenki, Daur and Oroqen in Hulunbeier grassland for thousands of years.

Select sheep with tender fat, slaughter them on the spot, peel them, put them in a pot and cook them. Because eating meat is holding a knife in one hand and a knife in the other, cutting, digging, picking and slicing the meat on the sheep bones, it is named "grasping mutton by hand".

2. Roast whole lamb

Roast whole sheep is a famous Mongolian food. Roast whole sheep is one of the healthiest, most environmentally friendly and greenest foods in the meat diet at present. Roasted whole sheep is golden and shiny in appearance, brown and crisp in outer meat, soft and tender in inner meat, and fragrant in mutton, which is very palatable and unique in flavor.

3. Milk tea

Mongolian traditional hot drink is made of brick tea water and fresh milk. When you drink it, you usually add a little salt, or you can add butter to soak fried rice and dairy products. It can be drunk all day, and has the functions of warming stomach, quenching thirst, relieving hunger and helping digestion. Can not only make soup, but also entertain guests.

4, air-dried beef

Dried beef salted with yellow beef contains many minerals and amino acids needed by human body, which not only keeps the chewiness of beef, but also keeps it from going bad for a long time.

5. fringing hair

Tricholoma is a kind of wild mushroom, which belongs to Agaricus and grows on Mongolian grassland. It is very delicious and has a strong therapeutic effect, especially suitable for patients with cancer, cardiovascular diseases, obesity, constipation, diabetes, hepatitis, tuberculosis and rickets. Mushroom steak, mushroom roasted Antarctic swordfish, hot pot, etc. It is the favorite food of Hulunbeier people.

6, koumiss

The mare's milk is stored in a leather bag and stirred. After a few days, the milk fat was separated and fermented into wine. Nowadays, the technology of Mongolian koumiss brewing is becoming more and more exquisite and perfect. There are not only simple fermentation methods but also distillation methods for brewing concentrated milk wine, and the milk wine after six steaming and six brewing is the top grade. The refreshing taste of wine and milk will hide all your shyness in one bite.