| Mongolian food is a kind of food made of pure natural and pollution-free milk,meat,vegetables,grain and other raw materials in the Inner Mongolia prairie in the long-term reproduction,production and life of the Mongolian people.Mongolian food has a long history,rose in the Yuan Dynasty,and was innovated and improved in the1990 s.Mongolian food is divided into white food and red food;The food made of milk is called "qagaan idee" in Mongolian,which means holy and pure food,namely "free food";The food made of meat is called "vlaan idee" in Mongolian,which means "red food".The production methods of milk and meat are relatively simple,but they also fully reflect the characteristics of Mongolian food.First,the raw materials are natural.Second,the cooking method pays attention to the nutrition and flavor of the food.In addition to salt and a small amount of green onions,there are no condiments and additives.This paper consists of introduction,main part(chapters 1-3),conclusion,references and so on.The introduction explains the purpose of the topic,research significance,research situation,research methods and so on.The first chapter,clarifies the unique traditional nomadic culture of the Zharud Mongols,the customs of dairy products and meat products,and the ethnic cultural feelings integrated into their diet.The second chapter discusses the industrialization mechanism of Mongolian restaurants operated by zarut Mongols(various Mongolian restaurants run by zharud Mongols in Horqin district,Tongliao City)from the aspects of diet concept,raw materials,cooking technology,diet and health preservation,ethnic customs and etiquette.The third chapter,through the analysis of the formation and development of "Mongolian food street" in Horqin district,expounds the leading enterprise role of zharud Mongolian food store,and looks forward to the development prospect of Horqin Mongolian food culture.The conclusion summarizes the research results of this paper. |
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