Hand-served Lamb refers to water-bo

Hand-served Lamb refers to water-boiled lamb without any seasoning.After being cooked, large chunks of succulent lamb, thick with juicesand oils, give off steamy appetizing aroma.The local Mongolians liketo eat it with one hand clutching onto a large piece of meat, whilecutting it with their Mongolian daggers in the other hand. If highlyhonored guests arrive, a feast with a whole lamb must be prepared.This is also referred to as “Yang Bei Zi," where a whole lamb is boiled ina pot. For the locals, preparation is done within only 30 minutes. Whenthe knife cuts into the meat, blood would still seep out. If the feast isprepared for the Han people, it usually has to be cooked for an extra10 to 15 minutes, Meat cannot go without kumiss, as most Mongoliansare good at drinking regardless of gender. At a feast, the host poursthree full bowls of kumiss, while holding onto a white piece of hada(long piece of white silk symbolizing purity, loyalty and respect), andproposes a toast to the guest while singing the toast song loudly toshow sincerity. According to Mongolian customs, the guest shoulddip the tip of his or her middle finger into the kumiss, and flick oncetoward the heavens and once down at the earth to pay respect. Thenit is “bottoms up” time.Trying too hard to decline the drinks would beviewed as a lack of sincerity.