Mongolia

Boiled meat and offal, typically mutton, other ingredients such as rice, noodles, pasta or dairy products may also be dded

Arkhi is a liquor made from airag, fermented milk brandy, or isgelen tarag (Mongolian: исгэлэн тараг, ᠢᠰᠬᠦᠯᠡᠩ ᠲᠠᠷᠠᠭ, or kefir) which then gets distilled. Isgelen tarag often uses the milk of a mare, donkeys, sheep, cows, the yak, camels (specifically, khormog (ингэний хормог)) or of reindeer, depending on local traditions or availability. It holds special status in Mongolia and Inner Mongolia, both as the prime spirit of choice among pastoral units and served to esteemed guests. It is often reserved for the family and never sold in Mongolia, slowly being replaced by vodka, also referred to as arkhi. In and around Inner Mongolia, it is more regularly produced and sold. Industrial production and bottling occurs in locations such as Chifeng.

Boortsog[a] or baursaki is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. It is shaped into either triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. Boortsog is often eaten as a dessert, with syrup or jam or honey. They may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. Mongolians and Turkic peoples sometimes dip boortsog in tea. In Central Asia, baursaki are often eaten alongside chorba. Uštipci are doughnut-like fried dough balls popular in Bosnia and Herzegovina, Croatia, North Macedonia, Serbia, especially in Vojvodina, Srem district and Slovenia where they are known as "miške".

Thin pancakes, top with fruit preserves

Heviin boov is a traditional Mongolian biscuit assembled in layers and often served as a New Year food. The number of layers in the cake represents the status of the family. The individual biscuits are stamped with a wooden block that imprints a design unique to the family, passed down through generations. It is traditionally served with aaruul in between the layers or on top. Ul boov means "shoe soles" in English language, not to be confused with the French pastry palmier, which is also known as "shoe soles" in the cuisine of the Southern United States. Ul boov is prepared by Mongolians for the Mongolian lunar new year, Tsagaan Sar. Tsagaan Sar is a lavish feast, requiring preparation days in advance, as the men and women make large quantities of buuz as a whole family, along with ul boov, a pastry reserved for both dessert and presentation. During Mongolia's Communist period, the government banned Tsagaan Sar after Choibalsan's death in 1952 and tried to replace it with a holiday called "Collective Herder's Day", but the holiday was practiced again after the 1990 Democratic Revolution in Mongolia.

Kumis , alternatively spelled coumis or kumyz,[a] also known as airag (/ˈaɪræɡ/ EYE-rag),[b] is a traditional fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Magyars, and Han Chinese of North China as well.

Arkhi is a liquor made from airag, fermented milk brandy, or isgelen tarag (Mongolian: исгэлэн тараг, ᠢᠰᠬᠦᠯᠡᠩ ᠲᠠᠷᠠᠭ, or kefir) which then gets distilled. Isgelen tarag often uses the milk of a mare, donkeys, sheep, cows, the yak, camels (specifically, khormog (ингэний хормог)) or of reindeer, depending on local traditions or availability. It holds special status in Mongolia and Inner Mongolia, both as the prime spirit of choice among pastoral units and served to esteemed guests. It is often reserved for the family and never sold in Mongolia, slowly being replaced by vodka, also referred to as arkhi. In and around Inner Mongolia, it is more regularly produced and sold. Industrial production and bottling occurs in locations such as Chifeng.

Rice tea or soup with bansh dumplings

Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use maize, sugar cane, fruit, honey, and maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use maize, sugar cane, fruit, honey, and maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

Rice tea with dumplings

Hippophae (sea buckthorn) juice, consumed hot or cold

Beer in China was the dominant alcoholic beverage through the Han dynasty, after which it was eclipsed by rice wine. Modern brewing appeared in the late 1800s, brought to China by Europeans who brewed pale lagers, such as Tsingtao. Both beer production and consumption of local and imported brands grew increasingly popular in the 20th century. In the 21st century, China became the world's largest consumer of beer, commercial scale brewing expanded, and craft beer began to spread beyond expatriate communities and make inroads amongst the Chinese population. Production and consumption of beer in China has occurred for around nine thousand years, with recent archaeological findings showing that Chinese villagers were brewing beer-type alcoholic drinks as far back as 7000 BC on small and individual scales. Made with rice, honey, grape, and hawthorn fruits, this early beer seems to have been produced similarly to that of ancient Egypt and Mesopotamia. Ancient Chinese beer was important in ancestral worship, funeral and other rituals of Xia, Shang and Zhou dynasties, and the beer was called as Lao Li . However, after the Han dynasty, Chinese beer faded from prominence in favor of huangjiu, which remained the case for the next two millennia.

Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use maize, sugar cane, fruit, honey, and maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use maize, sugar cane, fruit, honey, and maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

Arkhi is a liquor made from airag, fermented milk brandy, or isgelen tarag (Mongolian: исгэлэн тараг, ᠢᠰᠬᠦᠯᠡᠩ ᠲᠠᠷᠠᠭ, or kefir) which then gets distilled. Isgelen tarag often uses the milk of a mare, donkeys, sheep, cows, the yak, camels (specifically, khormog (ингэний хормог)) or of reindeer, depending on local traditions or availability. It holds special status in Mongolia and Inner Mongolia, both as the prime spirit of choice among pastoral units and served to esteemed guests. It is often reserved for the family and never sold in Mongolia, slowly being replaced by vodka, also referred to as arkhi. In and around Inner Mongolia, it is more regularly produced and sold. Industrial production and bottling occurs in locations such as Chifeng.

Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use maize, sugar cane, fruit, honey, and maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

Beer, called maekju in Korean, was first introduced to Korea in the early 20th century. Seoul's first brewery opened in 1908. Two current major breweries date back to the 1930s. The third brewery established in Korea, Jinro Coors Brewery, was founded in the 1990s. It was later acquired by Oriental Breweries (OB). Hite Breweries's former name was Chosun Breweries, which was established in 1933. The company changed its name to Hite Breweries in 1998. OB Breweries established as Showa Kirin Breweries in 1933. The company changed its name to OB Breweries in 1995. The South Korean beer market is currently dominated by two major manufacturers, Hite-Jinro and OB, with several brands being sold in the local market. Most restaurants and bars in Korea only have one of these beer brands on tap (Hite or OB's Cass), as they are largely regarded to be similar in taste and price (they are mostly brewed from rice). Imported beers are widely available in Korea, but are generally expensive - usually costing at least ₩8,000 and as much as ₩15,000 for a pint of Guinness in bars in downtown Seoul, versus approximately ₩3,000 for local brands. Recently[when?], microbreweries have sprouted up throughout the country, showing increasing signs of sophistication. Out of South Korea's mass-produced beers, only two are brewed from 100% barley malt: Max (Hite) and OB Golden Lager.

Kumis , alternatively spelled coumis or kumyz,[a] also known as airag (/ˈaɪræɡ/ EYE-rag),[b] is a traditional fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Magyars, and Han Chinese of North China as well.

Home-brewed vodka

Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use maize, sugar cane, fruit, honey, and maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

Suutei tsai is a traditional Mongolian beverage. The drink is also known as süütei tsai, tsutai tsai, salt tea, or Mongolian salty tea. The ingredients to suutei tsai are typically water, milk, tea leaves and salt. A simple recipe might call for one quart of water, one quart of milk, a tablespoon of green tea, and one teaspoon of salt. However the ingredients often vary. Some recipes use green tea while others use black tea. Some recipes even include butter or fat. Milk in Mongolia is typically fresh, whole milk, and using half milk and half cream instead of only processed milk produces a rich beverage close to the authentic. The amount of salt in the tea is often varied. Another common addition to suutei tsai is fried millet.

Tiger Beer is a Singaporean brand of beer first launched in 1932. It is currently produced by Heineken Asia Pacific, formerly known as Asia Pacific Breweries. The company is a joint venture between Heineken N.V. and Singaporean multinational food and beverage company Fraser and Neave. The Tiger Brewery Tour is a tourist attraction located in the Tuas district of the country, which offers guided visits as to how the beer is brewed. According to a Brand Finance report, Tiger is among Singapore's 10 most valuable brands.

Dumplings, commonly used in soup, dumpling tea

Rice tea or soup with bansh dumplings

Soup with meat and flour dumplings, said to be a hangover cure

Beef is the culinary name for meat from cattle . Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

Boodog is a Mongolian cuisine dish of barbecued goat or Tarbagan marmot cooked with heated stones inserted into the carcass. It is prepared on special occasions. The meat, often accompanied by vegetables, is cooked with heated stones in a sealed milk can (khorkhog) or the de-boned body of the animals. Marmot hunting usually takes place in the fall when the animals are larger and have been preparing for hibernation. The dish features in Matthew Salleh's documentary film Barbecue.

Stew with meat, vegetables and rice, for example, mutton or beef, carrots, cabbage, bell peppers, onions

Buuz ]) are a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year. In modern times it is also offered at restaurants and small cafes ("guanz") throughout the capital city of Ulaanbaatar. Buuz is the Mongolian version of the steamed dumpling which is commonly found throughout the region. Etymologically, it reveals its origin to China, as baozi (Chinese: 包子; pinyin: bāoziⓘ) is the Mandarin word for steamed dumpling. They are eaten in great quantities throughout the year but especially during the Mongolian New Year celebrations, which usually fall in February. Buuz are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by suutei tsai (Mongolian tea) and vodka. Niseleen salad (Mongolian: Нийслэлийн салат), a variant of Olivier potato salad, is particularly popular, being almost ubiquitous among banquets and formal meals in Mongolian households.[citation needed] Buuz are filled with minced lamb and mutton or beef, which is flavored with onion and/or garlic and salted. Occasionally, they are flavored with sprouted fennel seeds and other seasonal herbs. Mashed potato, cabbage, or rice may be added as well. In more affluent families, particularly within urban areas, carrots and various other vegetables are also common additions. Occasionally, condiments such as soy sauce and Chinsu are added for further flavoring.

A camel from Ancient Semitic: gāmāl) is an even-toed ungulate in the genus Camelus that bears distinctive fatty deposits known as "humps" on its back. Camels have long been domesticated and, as livestock, they provide food (camel milk and meat) and textiles (fiber and felt from camel hair). Camels are working animals especially suited to their desert habitat and are a vital means of transport for passengers and cargo. There are three surviving species of camel. The one-humped dromedary makes up 94% of the world's camel population, and the two-humped Bactrian camel makes up 6%. The wild Bactrian camel is a distinct species that is not ancestral to the domestic Bactrian camel, and is now critically endangered, with fewer than 1,000 individuals. The word camel is also used informally in a wider sense, where the more correct term is "camelid", to include all seven species of the family Camelidae: the true camels (the above three species), along with the "New World" camelids: the llama, the alpaca, the guanaco, and the vicuña, which belong to the separate tribe Lamini. Camelids originated in North America during the Eocene, with the ancestor of modern camels, Paracamelus, migrating across the Bering land bridge into Asia during the late Miocene, around 6 million years ago.

Boiled meat and offal, typically mutton, other ingredients such as rice, noodles, pasta or dairy products may also be dded

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Khovsgol Lake is home to several fish species, including the endangered Hovsgol grayling, Eurasian perch, burbot, and lenok. The lake is known for its clear waters and is a popular destination for fishing enthusiasts.

Offal, commonly from mutton, boiled in salted water, made into soup, blood sausage

Goat meat is the meat of the domestic goat . The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton, along with sheep meat. The culinary name "chevon", a blend of chèvre "goat" in French and mouton "sheep" in French, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928,: 19  however the term never caught on and is not encountered in the United States. "Cabrito", a word in Spanish and Portuguese, is the meat of a young, milk-fed goat. It is also known as chivo meat. Goat meat is both a staple and a delicacy in the world's cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Abruzzese, Mexican, Caribbean (Jamaica), Haitian cuisine, Dominican cuisine and Ecuadorian. Cabrito, which is baby goat, is a typical food of Monterrey, Nuevo León, Mexico; in Italy it is called "capretto". Goat meat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is another popular variety.

Meat and vegetable soup with fried noodles

Horse meat forms a significant part of the culinary traditions of many countries, particularly in Europe and Asia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein. Archaic humans hunted wild horses for hundreds of thousands of years following their first arrival in Eurasia. Examples of sites demonstrating horse butchery by archaic humans include: the Boxgrove site in southern England dating to around 500,000 years ago, where horse bones with cut marks are associated with Acheulean stone tools made by Homo heidelbergensis, the Schöningen site in Germany (also thought to have been created by Homo heidelbergensis) dating to around 300,000 years ago, where butchered horses are associated with wooden spears (the Schöningen spears, amongst the oldest known wooden spears), as well as the Lingjing site in Henan, China dating to 125-90,000 years ago. During the Upper Palaeolithic, there is evidence for the hunting of horses by modern humans in Europe, as well as Asia. Early Paleoindians in North America hunted the continent's native horses shortly prior to their extinction.

A dish where meat such as mutton is cooked in a metal container using hot rocks inside and/or outside the container

Khuushuur is a meat pastry that is popular in Mongolia, which is similar to recipes in Russian and other cuisines like Chebureki or Jiucai hezi. It is a circle of wheat flour dough folded in half around a filling of minced or ground beef, mutton, or camel, and ground up or deep fried. The seasoning of the meat is with onion and salt (and sometimes garlic) and once served, Khuushuur can be eaten as is or accompanied by ketchup or Maggi sauce. Aside from the traditional meat-filled version, there are alternative preparations of Khuushuur. Some variations replace the meat filling with carrots, cabbage (although less popular), or mashed potatoes. These vegetable versions can retain a distinctive taste of mutton due to the use of cooking oil. In a restaurant it is served four to an order with a lettuce leaf and gherkins on the side, or sometimes carrot salad in more high-end establishments. Media related to Khuushuur at Wikimedia Commons

Marmots are large ground squirrels in the genus Marmota, with 15 species living in Asia, Europe, and North America. These herbivores are active during the summer, when they can often be found in groups, but are not seen during the winter, when they hibernate underground. They are the heaviest members of the squirrel family. Marmots are large rodents with characteristically short but robust legs, enlarged claws which are well adapted to digging, stout bodies, and large heads and incisors to quickly process a variety of vegetation. While most species are various forms of earthen-hued brown, marmots vary in fur coloration based roughly on their surroundings. Species in more open habitat are more likely to have a paler color, while those sometimes found in well-forested regions tend to be darker. Marmots are the heaviest members of the squirrel family. Total length varies typically from about 42 to 72 cm and body mass averages about 2 kg (4+1⁄2 lb) in spring in the smaller species and 8 kg (18 lb) in autumn, at times exceeding 11 kg (24 lb), in the larger species. The largest and smallest species are not clearly known. In North America, on the basis of mean linear dimensions and body masses through the year, the smallest species appears to be the Alaska marmot and the largest is the Olympic marmot. Some species, such as the Himalayan marmot and Tarbagan marmot in Asia, appear to attain roughly similar body masses to the Olympic marmot, but are not known to reach as high a total length as the Olympic species. In the traditional definition of hibernation, the largest marmots are considered the largest "true hibernators" (since larger "hibernators" such as bears do not have the same physiological characteristics as obligate hibernating animals such as assorted rodents, bats and insectivores).

Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles. It is a staple dish of American Chinese restaurants. Despite its name, the dish has nothing to do with Mongolian cuisine. Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine. A variation is known as Mongolian lamb which substitutes lamb for the beef in the dish.

Lamb and mutton, collectively sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

Mutton cooked over a grill, in the oven using minced meat, bone-in chunks of meat, minced meat patties

Sheep or domestic sheep (Ovis aries) are a domesticated, ruminant mammal typically kept as livestock. Although the term sheep can apply to other species in the genus Ovis, in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ewe (/juː/ yoo), an intact male as a ram, occasionally a tup, a castrated male as a wether, and a young sheep as a lamb. Sheep are most likely descended from the wild mouflon of Europe and Asia, with Iran being a geographic envelope of the domestication center. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton), and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. In Commonwealth countries, ovine meat is called lamb when from younger animals and mutton when from older ones; in the United States, meat from both older and younger animals is usually called lamb. Sheep continue to be important for wool and meat today, and are also occasionally raised for pelts, as dairy animals, or as model organisms for science.

Meat and vegetables with noodles

Mutton back, the fatty rear end of the animal, prepared for special occasions

The yak , also known as the Tartary ox, grunting ox, hairy cattle, or domestic yak, is a species of long-haired domesticated cattle found throughout the Himalayan region, the Tibetan Plateau, Tajikistan, the Pamir Mountains, and as far north as Mongolia and Siberia. It is descended from the wild yak (Bos mutus).

Dried curds from cow, yak or camel milk

Borts is air-dried meat cut into long strips which are hung in the shade. The Mongolian nomadic lifestyle and the local climatic conditions gave rise to specific methods of preserving meat. The most widespread one is air-drying or 'bortsloh'. The fresh meat is cut into long strips, 2-3 cm thick and 5-7 cm wide. The strips are hung on strings under the roof of a ger (yurt), where the air is free to circulate. After about a month the meat is dry, having turned into small, hard, wooden-like sticks with a brown color. This method of preservation causes the volume of the meat to shrink significantly. The dried borts is broken into small pieces or ground to a coarse and fibrous powder. It is stored in a linen bag, which allows contact with air. In the dry climate of Mongolia, this method of storage preserves the quality of the meat over months, or even years. Nowadays, borts is also industrially manufactured, and can be bought by the kilogram in paper bags. This is very convenient for city dwellers who do not have a ger to dry their meat in. However, traditionalists insist that the taste of those products cannot compete with that of the homemade variety.[citation needed] Borts is more nutritious, and said to be tastier, than other modern field rations. There is an unconfirmed method from old times: Mongolian nobles relied on borts for months-long journeys. Dried carefully for three years and then ground into a fine powder, until it all could fit through a sieve. It further shrinks volume of the borts so whole cow's meat can fit into a cow's bladder. Just a pinch of borts prepared like this is said to able to nourish 3-4 people in a soup form. [citation needed].

Cheese made from cow, yak, goat or sheep's milk

Dried curdled cheese

Deep-fried peanuts are a snack food created by deep frying peanuts in an oil. The resulting product is a snack food that can be eaten in its entirety, both shell and nut. The deep-frying process does not change the flavor or texture of the nutmeats, but changes the texture and flavor of the shells—especially if seasonings are used—to make them more palatable.

Hippophae (sea buckthorn), wild berries, watermelon

Thin pancakes, top with fruit preserves

Hot pot dipping sauces, there are many different types of dipping sauces

Caramelized clotted cream, typically eaten by itself

Used in soups, stews, fried

Yogurt, typically from cows and yaks, sometimes from goats or sheep

Fried noodles, used in soups and stews

Kashk , (Sorani Kurdish: کەشک) qurut (Tuvan and Kyrgyz: курут, Kazakh: құрт, Turkmen: gurt, Uzbek: qurut, Azerbaijani: qurut, Tajik: қурут, Pashto: قروت, Turkish: kurut), chortan (Armenian: չորթան chort’an), or aaruul and khuruud (Mongolian: ааруул or хурууд) is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. There are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.

White butter, clotted cream from yak or camel milk, eaten as a snack, added to milk tea