Three days had passed since Wang Ming entered the city, yet he still failed to wait for reinforcements from the Song Dynasty; instead, the city walls began to show signs of being unable to hold out.
The morale of the soldiers inside the city gradually grew sluggish, and a thick sense of mortal determination spread throughout the army. They knew very well that when the Mongol Army captured a city that had offered resistance, it would massacre the inhabitants. They did this to intimidate the enemy and spare themselves heavy costs in future sieges, so these soldiers held no hope of surviving.
At this moment, the Mongol army outside the city temporarily halted the siege and began to rest and regroup.
These Mongol soldiers had also fought for a long time. Taking advantage of the break, they untied the mare's milk wine from their waists, pulled air-dried beef jerky out of bags made from ox bladders on the other side, and ate it while drinking their wine.
The reason the Mongol Army was terrifying was that they did not need to be restricted by logistics and grain supplies like the Song army; the beef jerky carried on each soldier's body was enough to last them a week.
In many wars, burning the grain granaries was always a good way to restrain ancient Chinese armies. As the food factory for an army, burning the granaries was equivalent to cutting off the army's path to survival. Ancient Chinese soldiers could not carry a week's worth of rations on their bodies like Mongol soldiers did.
This had a great deal to do with why the Mongols were able to conquer all the way to Europe.
When thirsty, they drank mare's milk wine; when hungry, they ate beef jerky. They did not drink local