淀粉是小麦籽粒中的主要成份，与中国传统食品(如面条、馒头等)的加工品质关系极为密切。

Starch, main component of wheat grain, is closely related to processing qualities of eastern traditional food such as noodle and steamed bread et al.

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独特的风味是传统大豆发酵食品受到人们喜欢的主要原因之一。

Many types of traditional fermented soybean foods were the most popular products, one of the major reason was its attractive and strong flavor.

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蒙古族的传统食品，主要分白食和红食两大类：白食主要指奶食品；红食指肉食品。

The traditional Mongolian food can be divided into white food and red food: white food refers to dairy and red food refers to meat.

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