Search results
Results from the WOW.Com Content Network
A foal starts the milk flow and is pulled away by another person, but left touching the mare's side during the entire process. [10] In Mongolia, the milking season for horses traditionally runs between mid-June and early October. During one season, a mare produces approximately 1,000 to 1,200 litres of milk, of which about half is left to her foal.
Milk continues to be a very important part of the Mongolian diet. The milk that Mongolians drink comes from many sources including cattle, camels, horses, yaks, goats, and sheep, [7] though milk from cattle is now the norm. An old tradition among many Mongols was to not drink water straight.
21 (7) April 15, 2008 Guangzhou, China Grilled squid, dim sum with chicken feet, stuffed duck's feet, stir-fried milk with shrimp, turtle soup, pigeon, scorpion, suckling pig, jellyfish salad, worm and hairy crab roe omelet, wood ear mushroom, frog legs, 60 meter long noodle, stinkhorn, hairy gourd, starfish being used for decoration. 22 (8)
Astragalus mongholicus, synonyms including Astragalus propinquus and Astragalus membranaceus, [1] commonly known as Mongolian milkvetch in English; [2] 'Хунчир' in Mongolian; huáng qí (Chinese: 黃芪), běi qí (Chinese: 北 芪) or huáng huā huáng qí (Chinese: 黃花 黃 耆), [3] in Mongolia, is a flowering plant in the family Fabaceae.
Mongolian horses are valued for their milk, meat, and hair. [15] In the summer, mares are milked six times a day, once every two hours. A mare produces an average of 0.11 lbs of milk each time, with a yearly production of 662 lbs total. [14] The milk is used to make the ubiquitous fermented drinks of Mongolia, airag and kumis. Horse meat is ...
This either happens with chunks of mutton in a sealed milk can , or within the abdominal cavity of a deboned goat or marmot . Milk is boiled to separate the cream (öröm, clotted cream). [9] The remaining skimmed milk is processed into cheese (byaslag), dried curds , yogurt, kefir, and a light milk liquor (shimiin arkhi).
Mongolia's rivers provide a source of freshwater fish. Mongolia's lakes and rivers teem with freshwater fish. Mongolia has developed a small-scale fishing industry, to export canned fish. Little information was available on the types and the quantities of fish processed for export, but in 1986, the total fish catch was 400 metric tons in live ...
Arkhi (Mongolian: Архи, ᠠᠷᠢᠬᠢ, lit. "alcohol," sometimes translated as vodka) is a liquor made from airag, fermented milk brandy, or isgelen tarag (Mongolian: исгэлэн тараг, ᠢᠰᠬᠦᠯᠡᠩ ᠲᠠᠷᠠᠭ, or kefir) [1] which then gets distilled.