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Buuz (/ ˈ b uː z, ˈ b uː t s /; Mongolian: Бууз ᠪᠤᠤᠵᠠ; Buryat: Бууза, [ˈpʊːt͡s(ɐ)]) are a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year.
Ul boov is prepared by Mongolians for the Mongolian lunar new year, Tsagaan Sar. Tsagaan Sar is a lavish feast, requiring preparation days in advance, as the men and women make large quantities of buuz as a whole family, along with ul boov, a pastry reserved for both dessert and presentation. During Mongolia's Communist period, the government ...
Jingisukan. Jingisukan (ジンギスカン, "Genghis Khan") is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. It is often cooked alongside beansprouts, onions, mushrooms, and bell peppers, and served with a sauce based in either soy sauce or sake.
A right-handed Mongolian draw. The Mongolian draw, or thumb draw, uses only the thumb, the strongest single digit, to grasp the string. Around the back of the thumb, the index and/or middle fingers reinforce the grip. This is traditional across the Asian steppes, as well as in Korea, [6] Japan, Tibet, China, Turkey, India and recent Persia. [7]
The Shenqi Pu shows the soldiers using detached wagons as walls behind which they fire from through holes using muskets. Five men worked to reload and fire the musket in rotation. [80] The Manchus also used something similar in their war against the Ming dynasty. They had rampart platforms on wheels, on which stood two soldiers firing muskets. [81]
Khorkhog (Mongolian: Xopxoг) is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside. [1] [2]
Mongolian barbecue is a stir fried dish that was developed by Wu Zhaonan in Taiwan in 1951. Meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °C (572 °F). Despite its name, the dish is not Mongolian, and is only loosely related to barbecue. Pineapple cake
Musket "Fitiljača" (named after the slow match used to ignite the gunpowder) used by the Serbian Army in the 15th century. Slow match , also called match cord , is the slow-burning cord or twine fuse used by early gunpowder musketeers , artillerymen, and soldiers to ignite matchlock muskets , cannons , shells , and petards .