What are the customs in Inner Mongolia? Seek an answer

Marriage customs Mongolian people have two marriage systems: grabbing marriage and hiring marriage. Marriage robbery is a form of marriage in slave society. /kloc-before the 0/3 century, most Mongolian society was a marriage robbery system. /kloc-After the 0/3rd century, Mongolians entered the feudal society, that is, the marriage engagement system was generally implemented. Courtship means that before young men and women get engaged, the man wants to propose to the woman, and if the woman's family agrees, they can get engaged. The bride price, also known as the bride price, is a gift from the man's family to the woman after the young men and women are engaged. The amount of dowry depends on the economic situation of the man's family. Pastoral areas often use cattle, horses, sheep and other livestock as dowry. Dowry, a wedding gift for the bride to accompany her daughter. The Mongolians are very particular about dowry, and the woman will marry him according to the amount of dowry the man sends. When getting married, the groom put on a gorgeous Mongolian robe, tied a ribbon around his waist, put on a domed red tassel hat, high boots and held a bow and arrow, which made the atmosphere happy. After arriving at the bride's home, the groom and the best man held Hada and wine, toasted the bride's parents and long-term relatives one by one, and bowed down. After the ceremony, the married people sat down for dinner. The next morning, when the bride left, she was carried on the float by her father or uncle. The groom must ride around the bride's float three times. Then, the bride-to-be and the bride-to-be leave together. Worship to fire is an important ceremony in Mongolian wedding. Although the forms of fire worship vary from place to place, it is an indispensable part of the wedding. Both the bride and groom walked through two fires. Accept the baptism of fire, make their love more pure, loyal, happy and happy, and grow old together. Although different regions have different forms, they are all very grand and lively.

The general wedding custom in pastoral areas is that when the bride and groom get married and return to the man's house, they don't get off the bus and horse, first they circle the yurt three times clockwise, and then the bride and groom pass through two piles of flourishing fires and are welcomed by Vulcan, indicating the purity of love and the prosperity of new life. After the bride and groom enter the yurt, they first worship the Buddha and offer sacrifices to the stove, and then meet their parents and relatives. After the ceremony, comb the bride's hair. Get dressed, get dressed, and wait for the wedding reception to start. Wedding banquets are generally decorated with sheep backs or whole sheep mats, and all kinds of milk and sweets are available. At the wedding reception, the groom carries a silver pot and the bride carries a silver bowl to toast the elders and relatives one by one. The boys held the silver cup high and drank to their heart's content; The girls sang with Ma Touqin. Wedding banquets often last for two or three days, and relatives and friends leave one after another. And the woman's farewell will accompany the bride for one to three days. Sometimes. The mother of the bride will also see her off and stay for more than ten days. Usually, on the third day after the wedding, the bride's family will visit the bride and meet the relatives of the groom's family. Most of the newcomers are aunts and sisters-in-law. They each took gifts or food to the groom's house for the wedding. The groom's house hosted a banquet. Both men and women know each other, greet each other, toast, and are full of enthusiasm. The marriage form in which a man marries several women at the same time is out of date now. In Mongolian slave society and feudal society, it is a common phenomenon for slave owners or feudal princes and nobles to take concubinage. The marriage form of a man and a woman is a traditional marriage custom of Mongolian people. Marriages left over from the old society, such as snatching or arranged marriages, are gradually eliminated, and the new marriage custom of free love and voluntary union between men and women has become a common practice.

eating habits

Let's talk about the Mongolian diet first. Mongolian diet is very particular about varieties, and hand-grabbed meat is a kind of food that Mongolian people often eat. The practice is to divide the beef and mutton with bones into several pieces, put them in a pot, add a little salt (others are not added) and cook until cooked. Delicious and easy to digest, it is a dish often eaten in entertaining guests and daily life.

Milk tea (called Sutaichai in Mongolian) is a kind of tea that Mongolian people drink every day, and it is also a necessary drink for Mongolian people to entertain guests. The method is to put the brick tea into a pot and boil it to purple, and then put fresh milk (from cattle, sheep and camels) into the tea at a ratio of 6: 1. Milk tea is nutritious and has the functions of refreshing, appetizing, helping digestion and quenching thirst. Fried rice (Mongolian Hurisenbuda) is one of the main daily foods of Mongolians. The processing method is to screen millet, remove sand, put it in a large pot, add appropriate amount of boiling water, stew it with slow fire until it is basically cooked, then take it out of the pot, fry it in a wok, and peel it, which is fried rice. Fried rice is crispy and delicious, which is a traditional food for Mongolian farmers and herdsmen.

There are two kinds of milk skin (black foam in Mongolian): one is to store fresh milk, milk or mare's milk, camel milk and goat's milk in a vessel for a day or two, and after the milk turns sour, a thin skin is formed on the surface, which is called soil black foam, also called "pearl black", that is, raw milk skin, which is the raw material for making butter; The other is to boil fresh milk, put it in a vessel and cool it to form a thin milk skin, which is called Bao Le Sen Wu Rimo, that is, cooked milk skin, which is the raw material of ghee. Milk skin tastes sweet and delicious, and it is a good food for fried rice.

Kumiss (Mongolian Zege) is a drink brewed with kumiss in pastoral areas. The taste is mellow, cool and thirst-quenching, and it is the best cold drink for herders to entertain guests. Put the fresh mare's milk in a raw leather bag, hang it in a sunny place, and stir it several times a day with a special wooden stick to make the mare's milk gradually ferment and turn sour. When mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's milk wine. Mongolian people have a long history of brewing koumiss. Drinking koumiss regularly can cure diseases such as gastric ulcer and tuberculosis. Yogurt is one of the high-quality drinks in pastoral areas. Herdsmen generally don't like to drink fresh milk, but prefer yogurt. There are two ways to make it: one is to pour fresh milk into a large pot and boil it, and then cool it in a ventilated place to make it ferment and produce sour taste; First, fresh milk is placed in a place with high temperature in the sun, so that it is heated and fermented to produce sour taste, which becomes yogurt. Yogurt is nutritious and fragrant. Drink it often in summer to quench thirst and dispel fire, and help digestion.

Butter (Mongolian Xiataosi) and milk tofu (Mongolian Huluda) are also edible oils extracted from milk skin and yogurt respectively, and they are milk-made foods made from yogurt. Butter is rich in protein and vitamins. It can dispel summer heat in summer, prevent cold in winter, treat burns and stop diarrhea. Milk tofu tastes sweet and sour and is a traditional food for Mongolian farmers and herdsmen.

Buhele (Mongolian) is a traditional dish of Mongolian guests (also called Buhele). It is the oldest and most grand banquet of Mongolian people, and it is usually only arranged for grand banquets, grand gatherings, weddings or reception of senior guests. After the whole sheep is processed, it is placed in a rectangular wooden tray, like a living sheep lying down. The meat is delicious and fragrant. Before eating, guests should hold certain ceremonies, sing hymns, recite congratulations on the whole sheep and so on. According to documents, Genghis Khan once hosted a banquet for the whole sheep. When Kublai Khan ascended the throne, there was also a feast of whole sheep offering sacrifices to God. In the Qing Dynasty, whole sheep became more popular, and now it has become a well-known and precious dish for receiving distinguished guests in various counties of Inner Mongolia. Roast whole sheep and leg of lamb is a dish for Mongolian guests in Inner Mongolia, especially in Alashan League. The way to roast the whole sheep is to slaughter the sheep, then take out the viscera, fur and skin, add various seasonings, and roast it in a special stove with Haloxylon ammodendron. It is golden in color and delicious. Restaurants with ethnic flavor all over Inner Mongolia can make roast leg of lamb.