When traveling to Inner Mongolia, why do people there cut meat while eating it?

The level of slaughtering of sheep by people in Inner Mongolia is different from what we usually see. Professional herdsmen make a small opening on the sheep, then put their hands in and cut off the arteries on the heart of the sheep. This is how they are slaughtered. The sheep scenes are not that bloody and are quick and neat.

People in Inner Mongolia can eat meat three times a day. When you wake up in the morning, a large piece of mutton leg is brought to the table for you. Even if you are a meat lover, it will take a few days to visit a herdsman’s house. They won't be able to bear it. There is also the Inner Mongolian people's sheep tail oil, which is used to entertain distinguished guests. Use a knife to cut the sheep's tail to the same length as noodles. The guests must inhale the whole piece as a sign of respect. The aroma of the oil should be suppressed with a sip of white wine. It’s really a bit unstoppable. Why do people in Inner Mongolia cut meat before eating it, but cut it while eating?

Because the temperature of freshly cooked or roasted mutton is relatively high, if all the meat is cut into pieces, the water will evaporate quickly, and the mutton will not only become cold but also become dry and unpalatable. Eating while cutting can keep the tenderness of the mutton to the greatest extent. You can buy a large piece of any meat and stew or grill it. In Inner Mongolia, only when eating hand meat, you will cut it with a knife

Hand meat is not just mutton. Boiled beef is also hand meat. In the grassland area of ??Inner Mongolia, although hand-made meat is a special delicacy, it is also the daily diet of the Mongolian people. We all know that the Mongolian people are nomadic. Although many Mongolian people have now lived in cities, they Their eating habits are still relatively traditional. They usually eat beef and mutton as the main meal. Milk tea is indispensable for three meals a day, and meat on hand is their favorite. Eating large chunks of meat is the upright spirit of Inner Mongolian people

Throughout Greater Inner Mongolia, the style of eating large chunks of meat and drinking alcohol runs through every ethnic group in Inner Mongolia, whether it is Eastern Inner Mongolia, Western Inner Mongolia or Central Inner Mongolia. Don’t miss out on meat. Without meat, there is no soul! Hand-made mutton is a traditional food on the grassland. Li Lai strives for perfection. It seems very simple, just boil it in plain water. In fact, it is the highest state of cooking mutton. It is so simple that it is "extremely"! In Inner Mongolia, it is not cutting and eating at the same time. Cook and cut and eat at the same time

Cook and eat one layer at a time! In fact, the most original hand-grilled meat is cut from the pot! Meat is cooked very slowly, and there is a lot of uncertainty in nomadic democracy. Meat must be eaten while grazing. For example, if it's windy and rainy, and half of the pot is cooked, but there's nothing to do, so I get a pot and light a fire on the spot, don't use other utensils, and bring a knife. Which piece is cooked, pick it up, cut off the cooked part and eat it, throw in the raw piece, continue to eat the next piece, and so on!

First, it can use time effectively, and second, it tastes more tender and delicious! The eating habits of each place are actually closely related to its geographical environment, customs and customs.