Mongolian characteristics

What are the characteristics of Mongolia? The characteristics of Mongolian cuisine are mainly reflected in its flavor.

The Mongolian diet is relatively rough, with mutton, milk, wild vegetables and pasta as the main raw materials. The cooking method is relatively simple, and baking is the most famous. Dishes advocate fullness and authenticity, and pay attention to the original flavor of raw materials.

The famous dishes in Inner Mongolia are: roast lamb leg, whole lamb mat, hand-grabbed mutton, milk dish, koumiss, naked wheat noodles, Zishan smoked chicken, dried meat, Hada cake, Mongolian pie, honey hemp leaves, Dexingyuan steamed dumplings and so on.

For grassland herders, horse wrestling may be a very common thing, but it is different for urban residents. If you really want to learn riding or wrestling, you need to spend some time practicing.

Mongolian traditional costumes are very distinctive. Both men and women like to wear Mongolian robes with edges, red, yellow and green ribbons around their waists, leather boots and felt boots on their feet, and red and blue cloth around their heads. Nowadays, except for the elderly, people usually wear uniforms on weekdays, and only wear Mongolian robes on festivals or wedding banquets. Women like to wear skirts or dresses in winter and summer, and cover their heads with various headscarves.

Horse training is a traditional Mongolian equestrian event, which embodies Mongolian courage and "three unique skills for men". Skilled riding, shooting and horse training are the hallmarks of a good man. According to "Meng Da Hokuriku? Ma Zheng said, "His horse was born a year or two ago, that is, he was taught to ride hard on the grass, but he kept it for three years before riding it." "

Training horses, called "cheating horses" in Qing Dynasty, is a stunt that only brave and alert chess players can do. Because horses are mostly raw horses, it is difficult for ordinary people to subdue them. After weaning, the foal grazed on the grassland and began to * * * two years later. Raw horses that have not been ridden are more violent, and people can't get close when kicking and biting. At this time, a skilled and brave rider is needed to ride and train horses with harness. The harness is a strong and tough wooden pole with a leather rope tied to its head to cover the horse's neck. This is much more advanced than tying horses with ropes in ancient Europe. After seeing people, the born horse will run away quickly. At this time, the trainer will chase after the horse with a whip, accurately trap the horse with a harness, and hold the harness tightly. After running for a period of time, he will get close to the raw horse and jump on the back of the horse quickly and decisively. Ma Ziran was born on the rampage, barking. But the trainer followed the stubborn posture of the horse and constantly changed the riding method to deal with it. It was not until the horse was hoarse that it was forcibly subdued. This kind of thrilling horse training can only be done by brave riders, so people in past dynasties regarded horse training as the standard to measure excellent riders, and later it was used as a traditional performance project.

When a horse grows four teeth, it will be castrated. When castrating, the horse trainer must restrain the horse. Another trainer grabbed the horse's ear with both hands, and the other pulled the horse's tail tightly. The three of them joined forces to quickly push the horse to the ground and carry out * * *. This castrated horse is called "Atasi" in Mongolian, which means to say goodbye to the horse. The castrated horse is grazed for two or three years before riding. At this time, the horse's temperament became much more docile. It doesn't feed horses during the day and eats grass on the grass at night. Generally speaking, herders train horses very strictly, but they never whip them, but approach them lovingly, so that they have deep feelings with people. Trained horses don't bite or kick people indiscriminately. Their pace can change with human training, but they must be good at using control methods.

Wrestling, called "Bok" in Mongolian, is a traditional Mongolian sport. A wrestler is a boxer? Baird, shout. As early as the 13th century, it was popular in the northern grasslands. It is not only a sports activity, but also an entertainment activity. Belongs to Aobao and Nadam. Modern local chronicles say: "Zhao is Mongolia's favorite game since ancient times, but now it is popular in northern Mongolia." If Memorial Day is held in Bo Er, this skill will be held. Corner players will wear leather jackets and cross boots, each with one thing, and they will win only when they push down the other side on the stage. Patriarchs and princes came to watch and present prizes to the winners. Usually, the teenagers in his department gather two or three people to do it. " This shows that Mongols not only worship Aobao in Nadam, but also get together for fun in peacetime.

Mongolian wrestling has a unique national style. During the wrestling competition, he wore a bronze nail cowhide vest "Brother Zhao", a red, yellow and blue headscarf, Mongolian patterned leather boots, a patterned belt around his waist, trousers and colorful ribbons around his neck. When they came out, the wrestlers waved their arms and then fought each other. Mongolian wrestling will be eliminated regardless of grades, and the champion, runner-up and runner-up will be awarded honorary titles and bonuses respectively.

Mongolian wrestling is recorded in history, about the thirteenth century. The popular form of wrestling at that time was no different from later Mongolian wrestling. So-called freestyle wrestling prevailed at that time. This is > >

What are the characteristics of Mongolia? Mongolian characteristics

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Custom: greet each other when meeting, even strangers should say hello; When colleagues meet acquaintances, they usually ask "Sai Bai Nu" (hello). If you meet elders or people you meet for the first time, ask "Hosai Bainu" (hello). It is a traditional Mongolian virtue to entertain passers-by (whether you know them or not), but you must respect your host when you are a guest in a Mongolian home. After entering the yurt, you should sit cross-legged on the carpet around the stove, but the west of the stove is the owner's residence, so you can't sit casually when the owner is not sitting. Guests generally drink milk tea sent by their hosts, and it is impolite not to drink it; The host asks for dairy products, and the guests should not refuse, otherwise it will hurt the host's heart. If it's inconvenient to eat more, just eat a little. Offering Hada is also a noble courtesy of Mongols. When offering Hada, the giver hands it down to the other party, and the recipient also takes it with both hands or lets the giver hang Hada around his neck to express his gratitude.

Religion: Mongolians believed in Shamanism in the early days, and generally believed in Lamaism after the Yuan Dynasty.

Clothing: Jewelry, robes, belts and boots are the four main parts of Mongolian clothing, and the ornaments on women's heads are mostly agate, pearls, gold and silver.

Festivals: Traditional festivals include "White Festivals", Aobao and Nadam.

White Festival: The biggest festival in a year, equivalent to the Spring Festival of the Han nationality, also known as "Bai Yue". Legend has it that it is related to the whiteness of milk, which means wishing good luck. The time of the festival is roughly the same as the Spring Festival. On New Year's Eve, every family eats hand-grabbed meat, including jiaozi and pancakes. On the morning of the first day, the younger generation will offer "farewell wine" to their elders.

Horse Milk Festival: In Xilin Gol League, besides the New Year Festival, the "Horse Milk Festival" is also celebrated every summer. Before the festival, every household should slaughter sheep to make mutton or all-sheep feast, and also squeeze horse milk to make wine. On the festival day, every herdsman's family will take out the best milk powder, cheese, milk tofu and other dairy products and put them on a plate to entertain guests. Koumiss is considered as a sacred drink, dedicated to distinguished guests.

Nadam convention: held every summer and autumn in leisure time for grazing. "Nadam" means entertainment or games in Mongolian. The content includes wrestling, horse racing, archery, dancing and material exchange. In addition, many new contents have been added after liberation, such as track and field, ball games, cultural performances, photo exhibitions, film screenings, and exchange of production experience. This has become the favorite activity of the Mongolian people.

Daily diet custom

Mongolian herders regard sheep as the guarantee of life and the source of wealth. Three meals a day, every meal is inseparable from milk and meat. Food made of milk is called "Chaganyide" in Mongolian, which means holy and pure food, that is, "free food"; Food made of meat is called "Ulan Yide" in Mongolian, which means "red food".

Besides the most common milk, Mongolians also eat goat's milk, horse's milk, deer's milk and camel milk. Some of them are used as fresh milk drinks, and most of them are processed into dairy products, such as dried yogurt, milk tofu, milk skin, cream, thin cream, cream residue, cheese crisp, milk powder, etc., which can be eaten at dinner and are also snacks suitable for all ages. Dairy products have always been regarded as excellent treasures. If there are visitors, they should be introduced first. If the child comes, he should also put milk skin or cream on his head to show his good wishes.

Mongolian meat is mainly beef and mutton, followed by goat meat, camel meat and a small amount of horse meat, and yellow mutton is also hunted during the hunting season. There are more than 70 kinds of traditional ways to eat mutton, such as all-sheep banquet, tender-skinned all-sheep banquet, all-sheep banquet, roasted sheep, roasted sheep heart, fried sheep belly and stewed dishes with sheep brain. The most distinctive ones are Mongolian roasted whole sheep (peeled and roasted), oven roasted whole sheep with skin or Alashan roasted whole sheep, and the most common one is grasping sheep by hand. Mongolians pay attention to the clear cooking of mutton and eat it immediately after cooking, so as to keep the mutton fresh and tender, especially when cooking mutton, avoid overcooking it. The Mongolians in the Mongolian-Chinese mixed area in the east of Inner Mongolia also like to add seasonings to cook the meat into crispy mutton. In some areas, Mongolians also like to cut the meat on the tenderloin of sheep into large pieces and fry it into fried meat slices, which is called "big fried sheep" by the people. Beef is mostly eaten in winter. It's all beef banquets, and more is stewed, braised and made into soup. Camel meat and horse meat are also eaten, and fried hump slices are dipped in sugar, which is a dish. Experienced chefs are also good at cooking beef tendon, deer tendon, bullwhip and oxtail into various therapeutic dishes. For the convenience of preservation, beef and mutton are often made into dried meat and bacon.

Mongolian special food occupies the same important position as red food and white food in daily diet ...

What are the characteristics of Mongolian cuisine? Mongolian diet can be roughly divided into three categories, namely meat, milk and grain.

There are more than 70 kinds of traditional ways to eat mutton, such as all-sheep banquet, tender all-sheep banquet, all-sheep banquet with wool, roast sheep, roast sheep heart, stir-fried sheep belly and stewed dishes with sheep brain. The most distinctive ones are Mongolian roasted whole sheep (peeled and roasted), oven roasted whole sheep with skin or Alashan roasted whole sheep, and the most common one is grasping sheep by hand.

Fried rice is a unique Mongolian food, which occupies the same important position as red and white food in daily diet. Mongolians in the western region also have the custom of "bumping people" with fried rice. There are more and more foods made of flour in Mongolian daily diet, the most common ones are noodles and pancakes. They are good at making distinctive Mongolian buns, Mongolian pies and stuffed Mongolian cakes. Mongolian people can't live without tea every day. In addition to drinking black tea, almost everyone has the habit of drinking milk tea. The first thing in the morning is to boil milk tea. Milk tea is best boiled with fresh and clean water. After boiling, pour into a clean pot filled with tea powder, cook for 2-3 minutes, and then mix fresh milk and salt to boil.

Mongolian milk tea sometimes adds butter, or milk skin, or fried rice. , fragrant and salty, is a nourishing drink containing many nutrients. Some people even think that it's okay not to eat for three days and not to drink milk tea for one day.

Mongolians also like to cook milk tea with fruits, leaves and flowers of many wild plants. Boiled milk tea has different flavors, and some can prevent and treat diseases.

Most Mongolians can drink alcohol, mostly white wine and beer, and some areas also drink milk wine and koumiss wine. Every holiday or when friends and relatives get together, there is a habit of drinking a lot. Koumiss is fermented from fresh koumiss without distillation.

Typical food: There are many distinctive Mongolian foods here, such as roast sheep, roast whole sheep with skin, hand-pulled mutton, fried sheep, roast leg of lamb, milk tofu, Mongolian buns, Mongolian pies and so on. There are also folk: thin cream; Milk skin; Mao Mao sheep feast; Cooked roast sheep; Chinese cabbage and mutton rolls; Xinsu cake; Dry the rice.

What are the customs of Mongolians? The Spring Festival is called Chahan in Mongolian.

Inviting guests to dinner will sing a toast song. There is the biggest festival in July every year. Nadam will take part in equestrian, archery and wrestling competitions.

There are many, many

Didn't you say something simple?

Mongolian characteristics and customs 100 There are many distinctive Mongolian foods, such as roast sheep, roast whole sheep with skin, hand-grabbed mutton, fried sheep, roast leg of lamb, milk tofu, Mongolian buns, Mongolian pies and so on. There are: thin cream, Mongolian standing dairy products; Milk skin; All-sheep banquet is a traditional Mongolian banquet dish, which is also often used for sacrificial activities. Roasted sheep cooked with Erdos flavor dishes in Inner Mongolia; Chinese cabbage and mutton rolls; Xinsu cake, a traditional Mongolian folk cake; Dry rice, Mongolian snacks. Mongolian herders regard sheep as the guarantee of life and the source of wealth. Three meals a day, every meal is inseparable from milk and meat. Food made of milk is called "Chaganyide" in Mongolian, which means holy and pure food, that is, "free food"; Food made of meat is called "Ulan Yide" in Mongolian, which means "red food". Besides the most common milk, Mongolians also eat goat's milk, horse's milk, deer's milk and camel milk. Some of them are used as fresh milk drinks, and most of them are processed into dairy products, such as dried yogurt, milk tofu, milk skin, cream, thin cream, cream residue, cheese crisp, milk powder, etc., which can be eaten at dinner and are also snacks suitable for all ages. Dairy products have always been regarded as excellent treasures. If there are visitors, they should be introduced first. If the child comes, he should also put milk skin or cream on his head to show his good wishes. Mongolian meat is mainly beef and mutton, followed by goat meat, camel meat and a small amount of horse meat, and yellow mutton is also hunted during the hunting season. There are more than 70 kinds of traditional ways to eat mutton, such as all-sheep banquet, tender-skinned all-sheep banquet, all-sheep banquet, roasted sheep, roasted sheep heart, fried sheep belly and stewed dishes with sheep brain. The most distinctive ones are Mongolian roast whole sheep (peeled and roasted), oven roast whole sheep with skin or Alashan roast whole sheep, and the most common one is hand-grabbed mutton. Mongolians pay attention to the clear cooking of mutton and eat it immediately after cooking, so as to keep the mutton fresh and tender, especially when cooking mutton, avoid overcooking it. The Mongolians in the Mongolian-Chinese mixed area in the east of Inner Mongolia also like to add seasonings to cook the meat into crispy mutton. In some areas, Mongolians also like to cut the meat on the tenderloin of sheep into large pieces and fry it into fried meat slices, which is called "big fried sheep" by the people. Beef is mostly eaten in winter. It's all beef banquets, and more is stewed, braised and made into soup. Camel meat and horse meat are also eaten, and fried hump slices are dipped in sugar, which is a dish. Experienced chefs are also good at cooking beef tendon, deer tendon, bullwhip and oxtail into various therapeutic dishes. For the convenience of preservation, beef and mutton are often made into dried meat and bacon.

The traditional Mongolian dwellings are Mongolian yurts, also called Mongolian yurts, and Mongolian. Mongolian yurt is a dome with a circular spire on the grassland, which consists of fence, pole, door, top ring, lining felt, blanket, leather rope and bristle rope. Muzha (Mongolian "Hana") is a net made of thin wooden poles about 2 meters long, which can be extended and contracted. Several nets are connected with the door to form a circular wall frame, and about 60 columns named "Wuni" are connected with the top ring to form an umbrella-shaped skeleton at the top of the yurt. Herdsmen tied all the parts together firmly with leather ropes and sideburns, and then put wool-woven blankets outside to seal them. A beautiful yurt was built, which can be said to be an expressive creation, using the simplest technique and the most material-saving technology. Features: It is relatively easy and quick to build and dismantle, which is convenient for nomadic life. Wind and warmth.

Mongolian Cultural Features Mongolian is a traditional nomadic people mainly distributed in East Asia, one of the ethnic minorities in China and the main ethnic group in Mongolia. In addition, Mongolians are also distributed in Russia and other Asian and European countries, and Ewenki and Tu are sometimes considered as branches of Mongolians. Mongols originated from the east bank of the ancient King Jianhe (now Ergon River). /kloc-At the beginning of the 3rd century, the Mongolian Ministry headed by Genghis Khan unified the Mongolian ministries and gradually formed a new national identity. Mongolians live on grasslands and live on animal husbandry. Living a nomadic life of "migrating by weeds", although this lifestyle has been weakened in modern society. But it is still regarded as a symbol of the Mongols. Mongolian scientific and cultural undertakings are relatively developed, and music and dance also occupy a prominent position in art.

(1) diet

Mongolian people live on grassland and take animal husbandry as the main mode of production. Mainly milk and meat, koumiss, braised pork, roast mutton and tea are their favorite drinks and foods in daily life. The Mongolians in western Liaoning engaged in agricultural production earlier, so they not only kept the traditional eating customs of the Mongolians, but also kept some unique foods in eastern Mongolia. Such as whole sheep soup, "hand-grabbed mutton", Mongolian pie, Lama cake and so on.

The so-called whole sheep soup is to mix fresh mutton with the heart, lungs and intestines of sheep. Cut into strips, cook them together in water, and then eat them with various seasonings. It tastes delicious and is very popular with people. Whole sheep soup is a special diet of Mongolians, and now it has become a kind of food for guests in Fuxin, western Liaoning, especially on the day of "beginning of autumn" in the lunar calendar, commonly known as "grabbing autumn fertilizer".

Handheld mutton is one of the traditional Mongolian foods. To make "hand-grabbed meat", you must choose fat and tender mutton, slaughter it on the spot, peel it into the pot, and add seasoning to cook it. It is a delicious food for Mongolian guests. Because you don't use chopsticks, you use your hands directly, so it's called grasping meat with your hands.

(2) Clothing

Jewelry, robes, belts and boots are the four main parts of Mongolian costumes. Mongolian robe is a robe that Mongolian men, women and children love to wear, and it is a unique costume decoration formed in the long-term nomadic life.

The ornaments on Mongolian women's heads are made of precious stones, gold and silver. , mostly used in festivals and banquets or when visiting relatives and friends, usually wrapped in long colored silk.

The sleeves of the Mongolian robe are long and wide, and the lower end is left and right. The collar is high and the big chest is buttoned on the right. Lace inlay is often used in neckline, cuffs and hem. Men's robes are mostly blue and brown; Women's robes are mostly red, green and purple.

Wear the necessary belt and riding boots of Mongolian robe to make men look tough and chic; A woman is slim and repairs swords.

Mongolian boots are divided into cloth boots and leather boots. Cloth boots, beautiful and chic, soft and light; Leather boots, crisp and smooth, strong and durable. Riding a horse can protect the ankle and keep out the cold; Taking off your boots naturally when you fall off your horse can ensure your personal safety.

Mongolian people living in Liaoning don't often wear national costumes in their daily lives, but at large festivals or wedding ceremonies, Mongolian compatriots will wear colorful national costumes to show their solemnity.

(3) domicile

Mongolian yurt is the Manchu name of Mongolian herdsmen's housing. In Manchu, home or house is called "Bo", which is later called "Mongolian yurt" because of its sound. Mongols call their houses "Geer"; Han people call yurts "vaults" or "felt houses".

Mongolian yurts are simple in structure, easy to disassemble and carry, which is very suitable for Mongolian nomadic life. Although the shape of the yurt is very small, the use area inside the yurt is very large. Moreover, the air circulation, good lighting conditions, warm in winter and cool in summer, are not afraid of wind and rain, which is very suitable for herdsmen to live in transitional grazing. At present, most Mongolian people in Liaoning live in brick and wood houses similar to those of Han or Manchu, but they have obvious national characteristics in interior decoration.

Characteristics of Mongolians Mongolians belong to nomadic people, and they are very different from the Han nationality in all aspects: 1 clothing.

Mongolian men and women have similar clothing styles, all wearing robes, with right-hand lapels, long and narrow sleeves and high collars. The cuffs, collar and hem of the robe are sewn with patterns. Because of different seasons, the choice of robes is different. When the weather is warm, princes and nobles like to sew robes with fine fabrics such as silks and satins, while the poor wear robes sewn with coarse cloth. In the cold season, sheepskin is used to make robes, and wool and camel hair are also used to make cotton gowns. In addition, men also wear smooth leather underwear. Exquisite man wears a robe with a belt, with a unique Mongolian knife on the right side of the belt, and a cigarette bag and lighter on the left side of the belt, which is heroic. Mongolian women's robes are mostly bright colors such as red, green and blue. The neckline, cuffs, chest and hem of the robe are all embroidered. Mongolian married women in Weilate don't wear belts, so they are called people who don't wear belts. They wear Trlik, and their style is that the robe has a flap in front and a fold at the waist. There is another one, Zegedege, with a slit in the front and sleeveless, which seems to be as long as a vest. Mongolian women like to decorate and wear long braids. When they were girls, they combed two or a dozen. Everyone likes to make long tassels with silks and satins on braids, and some hang gold rings, silver rings, copper pieces, jasper and coral. Rich people are very particular about jewelry, wearing earrings, bracelets, rings and necklaces made of jewelry and gold and silver.

2 diet

Mongolian traditional food can be divided into three types, the first is meat products (red food), the second is dairy products (free food), and the third is milk drinks. Mongolian people have a special diet. Diet is divided into two seasons, summer and winter. Summer is from April to 10, and the main food is dairy products. During this period, I ate less meat. The main thing is that you need to eat meat to increase fat and resist the cold in winter. After several months of accumulation, dairy products need to be digested and absorbed in summer, which is very beneficial to health. Mongolian children eat dairy products since childhood, but it is forbidden to eat too much meat, otherwise it will be bad for their health. So in ancient times, few Mongolians suffered from hepatobiliary and gastrointestinal diseases.

Mongolians have long known how to eat scientifically and how to maintain themselves. There is a Mongolian proverb: Eat breakfast by yourself, share lunch with friends, and give dinner to the enemy. Its meaning is similar to China's "Eat well for breakfast, eat well for lunch and eat less for dinner". The unique food culture has created the strong physique of Mongolians.

In recent years, with the changes of society, the diet structure, eating utensils and eating styles of Mongolians have changed under the influence of the West. Pastoral areas, which are deeply influenced by traditional food culture, still retain some ancient food culture, but it may be influenced by the Soviet Union and the West. Now Mongolian food and western food have become a new dietary pattern. In cities, people's eating patterns are completely westernized. There are many big hotels and small restaurants in Ulaanbaatar, the capital of Mongolia. Their dining environment, tableware and serving procedures are completely in line with European standards. The dining environment is exquisite, and the tableware is all knives, forks and plates. Although there is milk tea and Mongolian food in small restaurants, there is no difference between the structure, mode and tableware of Mongolian food and western food. The same is true of ordinary people. Besides salad, soup and set meal, bread, cream, butter and jam will be prepared on the table.

3. Primitive Mongolians and Non-Mongolians

Physical anthropology usually divides human beings into four categories: black, yellow, white and brown. Caucasians, also known as Caucasians, are mainly distributed in Europe; Yellow race, also known as Mongolian race, is mainly distributed in East Asia. At the end of the twentieth century, biologists found that Neanderthals were not the ancestors of modern Europeans, so it is not difficult to deny that Beijingers were the ancestors of modern East Asians.

In recent twenty years, the research of physical anthropology, especially the progress of fine-grained DNA and Y chromosome, shows that human beings originated in Africa 200,000 years ago. Modern people entered Eurasia from Africa about/kloc-0.0 million years ago, and one of them began to enter East Asia from Southeast Asia about 60 thousand years ago and gradually evolved into a Mongolian race. Autosomal studies also support the above conclusions.

There are not many human bones found in Paleolithic Age in East Asia, especially 5000-65438+ 10,000 years ago. Neolithic human bones are very close to modern Mongolian bones and should belong to Mongolian race. They are in the process of the formation and differentiation of Mongolian race, which is generally called primitive Mongolian race or Mongolian race formation. In the Bronze Age, Indo-Europeans appeared in East Asia ...

Living Habits of Mongolians In the long-term production and living practice, Mongolians have formed their own unique living habits and lifestyles. Mongolian yurt is a traditional Mongolian yurt, which is characterized by convenient installation, disassembly and relocation. A yurt can be carried away by only two camels and a cart, and it can be built in two or three hours. Mongolian yurts have large use area, good air circulation, good lighting, warm in winter and cool in summer, and shelter from wind and rain, which is very suitable for herdsmen's life.

Mongolians mainly eat meat and milk. The traditional eating method is "hand-grilled meat": large pieces of fat and tender mutton are cooked with white water and served on the table, cut off with a Mongolian knife and dipped in seasoning; "Roast whole sheep": Take out the viscera of the whole sheep, fill the incision and abdominal cavity with various spices, and then bake in the oven. Roasted whole sheep is crispy and tender, and delicious, so it is a delicacy for entertaining distinguished guests. Mongolians love to drink tea, especially milk tea cooked with brick tea. In addition, koumiss is also one of the traditional Mongolian drinks.

Taboo of hospitality

Is it not delightful to have friends coming from distant quarters? China has been a country of etiquette since ancient times, and everyone has hospitality, especially the Mongols. When you come to the yurt, you will not only be warmly received by the host, but also feel some national cultures that you have never touched or understood. Of course, before entering Mongolian life, we must understand some of their customs and taboos, otherwise if we act according to our own ideas at will, it will not only make jokes, but also make Mongolian compatriots unhappy.

First of all, when visiting a Mongolian family, it is forbidden to tuck your skirt in your belt, arm in arm, and don't bring a whip into the house. Regardless of the host and guest, we should let the elders and the elderly enter the house first.

Don't sit in the wrong position after entering the room. When a newcomer is a guest, the host will usually let the guest sit on it, while the guest will let the old man sit first. In yurts, elders always sit in the front, with men doing the west and women doing the east.

It is forbidden to lose your temper with children when guests are present, and you can't beat and scold children. Elders and elders are forbidden to interrupt and expose shortcomings. If you have any questions or need to explain the situation, don't ask until others have finished.

If you come to visit Mongolian yurts, the host will immediately offer a bowl of steaming milk tea, followed by fried rice and a bowl of cream, milk tofu, milk skin and other dairy products. When the host asks you to taste it, don't refuse it, otherwise it will break the host's heart and make him feel sorry. Mongolians are not afraid of others not eating too much. The more they eat, the happier their owners will be. After accepting the host's tea and rice, don't eat at all; Taboo eating milk food with chopsticks and drinking milk and eating milk food standing up; Taboo casually sprinkle * * *; You can't turn a blind eye when you meet someone passing by with milk. You must have a taste before you go.

Taboo for drinking tea: when drinking tea, it is forbidden to fill the cup; Avoid pouring tea with your left hand; Taboo pouring tea from the door; Don't sigh when eating and drinking tea.

Taboo to eat red food: When tasting Deji and eating sheep's back, it is forbidden to be disheveled. In addition to the ring finger, it is forbidden to sprinkle Deji with other fingers; When eating bones, it is forbidden to leave meat crumbs; When eating scapular meat, it is forbidden to bite. You should tear it open with a knife or hand. After eating bones, it is forbidden to beat each other; In the usual meat food, it is forbidden to eat ox gall, fox meat, dog meat and cat meat.

Taboo to eat: it is forbidden to give guests salt-free tea and rice; Avoid blowing with your mouth when eating hot meals; Avoid food spillage; Don't stretch after meals.

Compared with hospitality, the host family usually has taboos when preparing: for example, it is forbidden to break bones and joints when cutting meat; Avoid putting meat upside down; Don't pour rice into the pot in a bag; Avoid counting when mashing tea leaves; Don't talk loudly, speak unlucky language, etc. When pancakes and fried food.

The above quoted an answer from a netizen.