The dietary customs of Mongolian Muslims are even more colorful. They make use of the dietary advantages of various ethnic groups to make all kinds of delicious food with local characteristics. These foods don't need special display at all, and historical eating habits have made them inevitable. They have absorbed a lot of Mongolian food culture. Beef, mutton and milk are their mainstream foods, and they are also indispensable foods they like. "Yangwu Tea" (Mongolian translation for whole sheep summer sleeping mat) is a kind of flavor food, including braised pork, fried rice, milk tea, cheese, sheep blood sausage and "Guledai". Guests from other places will definitely give everything they have, treat you warmly, and let you have a good time. "Yangwu Tea" is a special dish of Mongolian banquets and the highest standard in pastoral areas. After the imam finished the sacrificial ceremony, the male and female masters showed their magical powers and decomposed the whole sheep. Watching Mongolians use knives accurately and quickly when decomposing sheep carcasses is tantamount to watching a talent show. Mongolian knives can play all kinds of tricks in their hands. The sharp blade can be directly inserted into every joint of the sheep. In our opinion, the gap between sheep joints and hands seems to be much larger. The tip of the knife turned a few times in the thick mutton, and one side of the rib was evenly cut off. The master told us that the most difficult thing to remove is the sheep neck, because the bone structure is complex. Even so, you don't have to worry about broken bones in mutton, even if they are as big as beans. It has amazed us for a long time that a decomposition expert can leave no knife marks on the joints. It is very important to master the heat when cooking "mutton black fork", otherwise the mutton doesn't fit, it won't bite, and it won't be too sticky. The standard is crisp but not hard, soft but not rotten. Boiled mutton rarely adds other seasonings, just add some salt after the meat turns white, which can fully reflect the original flavor. "Yangwu Tea" is the highest hospitality standard, so there are many stresses when eating it. Of course, these stresses are mainly aimed at expressing joy and reverence, setting off the atmosphere, pushing the status of guests to a higher level and adjusting their appetite to a better level. After the "sheep black fork" is served, the owner should draw a knife mark on the fat sheep tail to show that the guests can taste it. Because "Yangwu Tea" is dedicated to the whole sheep for the guests to eat, the owner does not leave any, so before the guests eat, the old man should take out the cervical vertebrae and soft tendons on behalf of the guests and return them to the owner. When guests eat, the host is not at the scene to show that guests don't have to be polite and free to enjoy themselves. The whole lamb in the dish is sent by the guest of honor and the honorable person one by one, and the size of the meat in the guest's hand can be directly imported. When eating mutton, it is forbidden to hold the bones with your hands and bite them with your teeth. In addition to the knives in the hands of the butcher, there are many sharp knives on the dining table, so it is easy to cut mutton by yourself. When eating "Yanghei Fork", there are two kinds of meat that must be eaten, and that is the first plate of meat (shoulder blade, called "Daren Yasu" in Mongolian), which means you can't eat it alone. So be sure to eat separately, regardless of age, and there must be no leakage. Sucking sheep's tail is the most exquisite, and smokers should not chew it. Cut into finger-wide sheep tail strips with unlimited length. Breathe it into the throat and swallow it, and successful smokers will get a drink. Singing and toasting at the banquet is a very warm and cheerful scene. According to the survey of Alashan Folk Song Association, there are more than 100 Tusi songs written by Mongolian Muslims themselves, which are still being collected. Almost all of them are folk singers, men, women and children. Everyone can sing without repetition. Singing and toasting usually use silver bowls. The host holds Hada in his hand, fills a silver bowl and sings a toast song full of friendship and praise, which will definitely make you feel generous and sincere after drinking it, otherwise their singing will not stop. The generosity and friendship of Mongolians can infect people on this occasion. Even if you rarely drink at ordinary times, if you drink at this time, you will be too drunk to come late, and even wonder why your alcohol consumption will suddenly increase sharply. In fact, cheerful and relaxed scenes and excited emotions have already tied alcohol and songs together, flying out of the body and scattered into the air ... Sometimes at banquets, I will drink my own brewed milk wine, which is made of fresh yogurt. It has a low alcohol content, a mellow taste, and a sweet and sour fragrance. It can be used as a drink and enjoyed. In addition to the traditional diet, Muslims living in Mongolian areas also combine local food raw materials to produce many foods with unique flavors. "Guledai" is not only a fresh way to eat mutton offal, but also a way to store it. Much like bacon soup in Guangdong and Sichuan. It's delicious and full of energy. Guledai is made from the viscera of freshly slaughtered sheep and packed in clean oil sausages. Cut the chest diaphragm and sheep lung into long strips and put them in oil sausage with the small intestine. When the oil sausage is half filled, turn it over, and the whole filler is wrapped in the oil sausage, and the longest can reach more than 2 meters. Fresh Guledai, cooked and eaten now, tastes very delicious, oily but not greasy, soft and palatable, and has a lasting aftertaste. Guledai can also be dried, smoked, stored and eaten, with a unique flavor. Milk food is the dietary feature of grassland herders, and many patterns are also eaten on milk. There are many ethnic foods made from goat milk. The simplest is boiled milk tea, which is processed into ghee, milk skin, cheese, milk cake, milk wine, yogurt, milli-maq (Mongolian translation) and so on. It is convenient to eat and can satisfy hunger and thirst. Cheese alone has dozens of shapes and flavors. It is worth mentioning that there is also a kind of pasta called "Qidanzi", which is called Haorihaibu in Mongolian. It is a dough made of sheep oil and goat milk, cut into finger-sized particles or strips, and fried in an oil pan. It tastes crisp and fragrant. It doesn't change flavor for a long time. Adding fried rice and cheese, cutting some cooked mutton and brewing with milk tea are daily necessities for herders.