求一篇关于内蒙美食的英文介绍，急急急

观点1： The nomads of Mongolia sustain their lives directly from the products of domesticated animals such as cattle, horses, camels, yaks, sheep, and goats, and sometimes game. Meat is either cooked, used as an ingredient for soups or dumplings (buuz/khuushuur/bansh), or dried for winter (borts).The Mongolian diet includes a large proportion of animal fat which is necessary for the Mongols to withstand the cold winters and their hard work. Winter temperatures as low as -40 °C and outdoor work require sufficient energy reserves. Milk and cream are used to make a variety of beverages, as well as cheese and similar products.

The most common rural dish is cooked mutton, often without any other ingredients. In the city, every other locale displays a sign saying "buuz". Those are dumplings filled with meat, which are cooked in steam. Other types of dumplings are boiled in water ("Bansh"), or deep fried in mutton fat ("Khuushuur"). Other dishes combine the meat with rice or fresh noodles into various stews (tsuivan, budaatai huurga) or noodle soups (guriltai shol).

The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can ("Khorkhog"), or within the abdominal cavity of a deboned goat or marmot ("Boodog").

Milk is boiled to separate the cream. The remaining skimmed milk is processed into cheese ("byaslag"), dried curds (aaruul), yoghurt, kefir, as well as a light milk liquor ("Shimiin Arkhi"). The most prominent national beverage is airag, fermented mare's milk.[2] A popular cereal is barley, which is fried and malted. The resulting flour (arvain guril) is eaten as a porridge in milk fat and sugar or drunk mixed in milk tea. The everyday beverage is salted milk tea ("Süütei Tsai"), which may turn into a robust soup by adding rice, meat, or Bansh. As a consequence of the Russian influence during socialism, vodka also has gained some popularity[2] with a surprising number of local brands (usually grain spirits).

Horse meat is eaten in Mongolia and can be found in grocery stores.

For dessert, Mongolians have boortsog, a type of Mongolian biscuit or cookie.

这些资料来自维基百科，希望对你有帮助; 观点2： The vast grasslands have always been symbolic of Inner Mongolia. Mongolian art often depicts the grassland in an uplifting fashion, emphasizing on the nomadic traditions of the Mongol people. The Mongols of Inner Mongolia practice many traditional forms of art. Inner Mongolian specialty cuisine, largely derived from the tradition of ethnic Mongols, consists of dairy-related products and hand-held lamb (手扒肉). In recent years franchises based on Hot pot had sprung up from Inner Mongolia, the most famous of which is Xiaofeiyang (小肥羊). Inner Mongolia is also known commercially for the brand names Mengniu and Yili, both of which began with the production of dairy products and ice cream.

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