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= Boodog = Because Mongolia belongs to the extreme continental climate and is located in the plateau area with relatively high dimensions, the diet will be affected by the climate.(2019) In the daily cooking of mongolians, the use of vegetables and more complex spices is relatively rare, and most of the Mongolian cuisine is mainly meat. But that doesn't affected them having a variety of distinctive dishes.

Boodog is a famous type of barbecue in Mongolia(2018).Today, only a few tribes still fully retain their techniques. Mongolia is the home of all weird cuisines such as boodog, khorkhog, buuz, Tsuvian and uuz. However, none is as popular as the boodog. Boodog barbecue also referred to as Roasted meat in English barbecue is a type of traditional Mongolian cuisine prepared by the nomadic Mongolians. It is prepared by slicing an animal, most especially a goat or marmot, from the neck to the groin area to make it possible to remove the insides of it which include, the meat and bones leaving the skin quite intact. The removed meat is seasoned and stuffed back inside the goat, together with hot stones, potatoes, onions, fats, as well as vegetables. Additionally, before the boodog barbecue is cooked, the neck is sealed first.

Initially, In the early days, the mongols cooked the boodog over a well-cooked fire, as there were no other advanced tools in ancient times, and only the most traditional fire was used， it was believed to be the best for roasting the boodog and burning away the fur, however, today, technology has improved and people have blowtorches, a more advanced tool(not as strong as a fire) that focuses fire on burning off the fur on the outside of boodog .In addition to special treatment on the outside of the boodog, special treatment on the inside of the boodog is also required. Insert the inside of the boodog with a skilfully heated stone from the fire. The hot stones stuffed inside are meant to cook the insides while the fire is meant to cook the outsides of the boodog. It is believed to be fully cooked and ready when the soup and hot fats begin to sip through the skin and the neck.

Baking procedure
Due to the cold temperatures in Mongolia, the boodog barbecue comes in handy (BOODOG: IL BARBECUE PIU' PRIMITIVO DEL MONDO, 2018), since it is rich in fats which enable the Mongolians to survive in such conditions, also it is quite beneficial in terms of health since it is very rich in proteins. The boodog barbecue is eaten in a different fashion. Once it is ready, it is brought to the table and cut through releasing its steam to the air and the guests available are handed the hot stones to hold and rub on. The boodog is downed with a glass of vodka which is shared around the table. In relation to that, boodog barbeque is quite greasy and spicy, an individual who has not indulged in it for the first time might find it quite unpleasing.

How to make boodog
First, it's important to choose a goat that's best suited for a boodog. It’s important to see outer view of the goat because it skin turns to golden brown after burning away for bu blowtorch. Then it stunned by a hammer blow to the head, the blood is drained by cutting open the neck.The wool clipped from the goat will is sold to traders The slaughtered goat are then taken back to the ger and, before the slaughter begins, a little vodka is tossed into the air with the fingers, which symbolizes good wishes. After that the neck and legs are carefully removed,The innards are then removed and washed to make a stew. The meat is removed from the bone and cut into bite-sized pieces. Finally, the skin is resown into a pouch, with the neck hole left open. Next step is to put the smooth heated stone into the bag layer by layer with the chopped meat.(Anand, N.,(2018)) When the pouch is full, the neck hole sewn shut.Then spray it evenly with a blowtorch, which burns off any remaining hair, cooks the skin, and melts the fat used for grease., waiting for four or five hours, hot stone let mutton become scorched delicious; Because flesh and air are completely isolated again, broke the theory that does not cook rice on highland, the charcoal fire that keeps outside just lets interior mutton become soft and glutinous below steam action crisp and rotten. This not only preserves the flavor of the gravy, but also makes the meat taste delicious. After baking, the excess liquid is removed, then cooled with water and washed before serving. That's how you make boodog After the meat is cut open, guests take turns holding the hot stones inside, which are said to stimulate blood circulation.The tail is considered a symbol of good luck and is always reserved for last eat.

Origin and popularity
In ancient times, Mongol warriors rode horses to battle, making it inconvenient and impractical to carry large porcelain or clay cooking utensils. Instead of pottery, army soldiers would use animal carcasses as cooking tools to cook and grill food.After the sheepskin becomes plump and rounded under the action of steam, the whole sheepskin is baked on the outside. Marmots and goats are the most common substitutes. It became known as the boodog Boodog barbecue was first established in the 20th century by a Taiwanese restaurant owner (Mongolia, 2019), and due to the nomadic lifestyle of the Mongolians, who were always on the move, they barely had time to come up with other cuisines, hence adapting to the boodog barbecue. It was quite suitable for them since its preparation is not cumbersome. Furthermore, Mongolians were barely practicing farming. Hence plant products were quite limited; however, animal products were quite plenty and preparing boodog barbecue required either mutton or marmot. In ancient times, Mongol warriors rode horses to battle, making it inconvenient and impractical to carry large porcelain or clay cooking utensils. Instead of pottery, army soldiers would use animal carcasses as cooking tools to cook and grill food.After the sheepskin becomes plump and rounded under the action of steam, the whole sheepskin is baked on the outside. Marmots and goats are the most common substitutes. It became known as the boodog Boodog barbecue was first established in the 20th century by a Taiwanese restaurant owner (Mongolia, 2019), and due to the nomadic lifestyle of the Mongolians, who were always on the move, they barely had time to come up with other cuisines, hence adapting to the boodog barbecue. It was quite suitable for them since its preparation is not cumbersome. Furthermore, Mongolians were barely practicing farming. Hence plant products were quite limited; however, animal products were quite plenty and preparing boodog barbecue required either mutton or marmot.

History of boodog
Boodog barbecue was highly prepared by the Mongolian warriors (Batkhishig, 2009). Mongolian warriors preferred preparing boodog barbecue for various reasons, first, unlike any other dishes, preparing boodog did not require utensils, hence quite easy for them since they did not have to carry utensils from one point to another. Second, the hot fats produced by the boodog enabled them to survive in chilled and harsh conditions during winter. Third, boodog barbecue was very suitable for their nomadic lifestyle as well as it would feed a very large number of them.

Moreover, due to their lifestyle and nature of work, it was believed that the hot stones stuffed inside the boodog would relieve one of the fatigue and stress they experienced. Therefore, due to that belief, it was a tradition, that before digging into the boodog, the smooth hot stones would be passed around for everyone to hold. It was also a tradition for the Mongolian warriors to prepare banquets of boodog whenever they emerged victorious since they associated it with superiority. The Mongolian warriors believed that the boodog barbecue tasted much better than any other dish. In relation to that, it was also a tradition, a banquet of boodog was prepared whenever a household received a guest.

Boodog in modern time
According to "Popular Mongolian Foods & Food Culture | Khutuch", (2018) unlike in the 13th century where chicken, fish and pork were the most popular dishes in Mongolia by the 20th century, the boodog barbecue had gained more popularity than any of them. However, in the 21st century, the preparation of boodog barbecue has been adjusted right from the mode of preparation to the ingredients used. Mongolia has broadened the taste of the boodog barbecue and now it exists in various selections, for example there is Chinese boodog, Korean boodog and the Mongolian boodog. The different boodog selections are quite common such that it can be found anywhere within the country and due to this, the Mongolia restaurant business and food industries is constantly growing.

The boodog barbecue is served in a majority of restaurants across the world (Mongolia, 2019), however, regardless of how much it has been adjusted, some countries prefer the original way of preparing it by making boodog with meat from Mongolia. Another major difference there has been regarding boodog barbecue is that, it was initially prepared by the nomadic Mongolians when they received a visitor, and the warriors would prepare it when they emerged victorious, today, the boodog barbecue is prepared and served during national celebrations and festivals where individuals or even guest indulge and share the boodog barbecue in a big table.

Special culture for making and eating boodog
It is a custom and taboo in Mongolia that women are not allowed to watch or kill sheep while killing them. With the exception of housewives, ordinary women were not allowed to participate in important sacrificial activities; Women are not qualified to take part in grain production in the courtyard of dongmeng region or the semi-agricultural and semi-pastoral region. They are not allowed to even look at the scene. After slaughtering the goat, dip the wine into the cup with the fourth finger of the right hand and splash the wine to heaven and earth three times, meaning only to sprinkle the food to the gods, which means good blessing.

Cooking stones are given to people to cover their hands before food is cooked and eaten. This is a necessary process before eating boodog, which promotes blood circulation and is good for people's health. And the last thing to do is to save the tail of the sheep for the last meal, because the tail is considered a good wish in Mongolian culture, so the tail is reserved for the last meal.

Reference
【online】Available at https://en.wikipedia.org/wiki/Mongolian_cuisine（27 April 2019, at 22:34 ）
 * 1) Mongolian cuisine, 2019.
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 * 2) BOODOG: IL BARBECUE PIU' PRIMITIVO DEL MONDO. (2018). Retrieved from https://www.braciamiancora.com/boodog-il-barbecue-primitivo-della-mongolia
 * 3) Anand, N.,(2018) Why do Mongols like stones so much?  [online] Available at(December 2, 2018)
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