Hand-pulled mutton

Hand-pulled mutton

　　Among the traditional foods of the Mongolian people, hand-pulled mutton is the most distinctive and representative. The method of preparing hand-pulled mutton involves “cutting the heart”—severing the artery in the sheep’s chest cavity—then skinning the sheep, removing the internal organs, and cutting the whole lamb into several sections which are placed in a pot. Once the water boils, a small amount of salt and green onions are added, but no other seasonings. The meat is cooked until the blood drains out. When eating, diners use one hand to hold the meat and the other to slice it with a knife. It is characterized by its rich aroma, delicious flavor, and exceptionally tender texture.