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The Mongolia prairie is rich in all kinds of venison such as wild chicken, potherb, wild fungus and so on. While eating the meat, you could taste its kumiss, surely the flavor will be a long aftertaste. Local Cuisines Roasted Whole Sheep It is the traditional cuisine to entertain the honoured guest or to celebrate the grand pageant in Mongolia.
The whole shape is dressed, stuffed with seasonings such as shallot, ginger, salt, etc. The cuisine keeps the complete shape of the sheep. It is so famous for its delicious and the origin from the National Hero Genghis Khan's admiration. The Baked Gigot is quicker and more delicious than the whole baked sheep.
Gash the cross on the skin, add carrot thread, shredded celery, shallot thread, ginger, tomato, pepper, sauce, refined salt and bree, then roast about for 4 hours in the oven. Hand-tore Mutton Handlebar Mutton, as the name suggests, means that the mutton is taken by hand directly.
It had been the essential food for the Herdsman to serve guests. It will be a deeply pity if you don't taste the Handlebar Mutton in you grassland tour. Divided the mutton into several pieces according to the articulations, then boil in the soup, when the mutton changes color, it could be taken.
Dip the millet in water, after steam, fry and grind. It is the distillate of the milk, sweet and aromatic, with abundant nutrition. Ghee Also called butter with white or yellow colors. Ferment the fresh milk into yoghourt, whisk, then the musby white ghee is separated. Boil the white ghee until the water is vaporized. The color became into yellow, so called yellow ghee. Its fragrance is attractive. Kumiss Kumiss, the traditional belly-wash of llano, has been passed down two thousands of years.