【亚洲·蒙古国】用皮革袋酿制马奶酒的传统技艺及相关习俗 Traditional technique of making Airag in Khokhuur and its associated customs（2019年）

在Khokhuur及其相关习俗中制作Airag的传统技术包括制作Airag的传统方法——一种用马奶制成的发酵饮料——以及与社会习俗和仪式相关的相关设备，如Khokhuur（牛皮容器）、buluur（桨）和khovoo（kibble）。airag的基本制作技术包括给母马挤奶、冷却新鲜牛奶，并在khokhuur内反复搅拌500多次，同时将发酵剂留在里面以辅助发酵。khokhuur和相关设备由具有数百年知识和技能的个人制造，制备和维护酵母所需的技能也特别重要。airag是一种营养丰富、易于消化的饮料，是蒙古人日常饮食的重要组成部分，也被证明对治疗某些疾病有效。在牧民的日常生活和各种社会庆祝活动中，它也作为一种象征性饮料发挥着重要作用：在各种节日、祭品和仪式祝福中，airag被用作一种关键的圣酒。传承人和修行人从父母那里继承了相关的传统习俗和知识，这让这个传统延续了数千年。2019年度列入人类非物质文化遗产名录。

来源：联合国教科文组织亚太地区非物质文化遗产国际培训中心

Traditional technique of making Airag in Khokhuur and its associated customs includes the traditional method of making airag – a fermented beverage made from mare’s milk – and the related equipment, such as the khokhuur (cowhide vessel), buluur (paddle) and khovoo (kibble), associated with the social customs and rituals. The basic airag-making technique consists of milking the mares, cooling the fresh milk, and repeatedly churning it inside the khokhuur – over 500 times – with starter left inside to assist fermentation. The khokhuur and related equipment are made by individuals with centuries-old knowledge and skills, and the skills required for preparing and maintaining the yeast are also particularly important. A nutritious and easily digestible beverage, airag is an important part of the daily diet of Mongolians and has also been proven to be effective for curing certain diseases. It also plays an essential role as a symbolic beverage in the daily lives of herders and various social celebrations: airag is used and served as a key holy drink during various fests and in offerings and ritual blessings. Bearers and practitioners inherit the related traditional practices and knowledge from their parents, which has kept the tradition alive for thousands of years.

Included in the list of human intangible cultural heritage in 2019.

Source: UNESCO International Training Center for intangible cultural heritage in the Asia Pacific Region