Boodog making
Title
Boodog making
Alternative Title
Битүү хоол хийх арга - Боодог
Publication Type
Language
mon
eng
Location
Mongolia
Keywords
Boodog
Meat
Food
Livestock
Nomads
Relevance to ICH Safeguarding
ICH Genre
Description
Mongolians use meat in many ways, such as grilling, drying (borts), frying, boodog, and khorkhog. One of the more than 200 Mongolian national dishes featuring meat is Boodog. Boodog is then marmot or goat is not skinned below the neck
the bones and intestines are removed through the opening and put back with hot stones, salt, and onions, and in the end, the opening is tied with a wire. The hair was removed on an open fire. Goat meat is said to suppress heat because it has cool and heavy features. Goat meat is good to eat hot in hot weather, and it is said to be too cold in cold weather. Therefore, there is a saying, “Goat meat is good in the heat.”. Goats eat flowers grown in the early summer when the flowers bloom and absorb all the biologically active substances of the plant, so their meat is used in food as a medicine. Mongolians have studied the internal organs and body anatomy of animals for hundreds of years
therefore, they know how to heal using the internal and external organs of the animal. The heritage element “Tradition of cooking meals on steam” is registered in the “Traditional methods and techniques” domain of the National Representative List of Intangible Cultural Heritage of Mongolia.
Publisher
National Center for Cultural Heritage
Place of Publication
Mongolia
Date of Publication
2022
Academic Field
heritage management
Community/Ethnic Group
Mongolia
Active Contribution
Mongolia, FY 2024