Mongolian food — nomadic tradition. Meat, dairy, meat. Harsh climate = meat-based food main. 5 precious animals: horse, camel, cow, sheep, goat.
Buuz
Buuz — Mongolian national dish. Steamed dumplings filled with sheep or beef meat. For Tsagaan Sar (Lunar New Year) and major events hundreds of buuz prepared.
Khuushuur
Khuushuur — similar to buuz but fried in oil, larger. Round, meat-filled. Sold in masses during Naadam.
Tsuivan
Tsuivan — hand-made flour noodles with meat (sheep/beef) and vegetables stir-fried. Inner Mongolian specialty.
Dairy Products
Tsagaan idee (white food) — milk, yogurt, cheese (aaruul), airag (fermented mare's milk), arkhi (milk vodka), urum (cream).
Whole Sheep
Boiled whole sheep — kitchen highest hospitality. Whole sheep buuz-filled with hot stones in pot (khorkhog) or underground (boodog).
Bread
Boortsog — flour cookies with cream, with tea. Children favorite. Hand-fried in butter, served hot.
Drinks
Airag — fermented mare's milk, slightly alcoholic. Suutei tsai — Mongolian national tea, salted (juniper leaves + milk + salt + camel fat). Arkhi (milk vodka 13%, white vodka 40%).