Side, Snack, Appetizer

Air-dried beef and mutton

Main

Ancient Tea Road spicy smoked lamb chops

Main

Braised elk's nose

Side, Snack, Appetizer

Butter

Butter is a dairy product made from the fat and protein components of churned cream. it is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. it is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. it is made by churning milk or cream to separate the fat globules from the buttermilk. salt was added to butter from antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. in modern times salt may be added for its taste. food colorings are sometimes added to butter. rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat. butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 °c (90 to 95 °f). the density of butter is 911 g/l (15+1⁄4 oz/us pt). it generally has a pale yellow color, but varies from deep yellow to nearly white. its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes manipulates the color with food colorings like annatto or carotene.

Side, Snack, Appetizer

Cream

Main

Deer

Deer or true deer are hoofed ruminant mammals forming the family cervidae. the two main groups of deer are the cervinae, including the muntjac, the elk (wapiti), the red deer, and the fallow deer; and the capreolinae, including the reindeer (caribou), white-tailed deer, the roe deer, and the moose. male deer of all species (except the water deer) as well as female reindeer, grow and shed new antlers each year. in this they differ from permanently horned antelope, which are part of a different family (bovidae) within the same order of even-toed ungulates (artiodactyla). the musk deer (moschidae) of asia and chevrotains (tragulidae) of tropical african and asian forests are separate families that are also in the ruminant clade ruminantia; they are not especially closely related to cervidae. deer appear in art from paleolithic cave paintings onwards, and they have played a role in mythology, religion, and literature throughout history, as well as in heraldry, such as red deer that appear in the coat of arms of åland. their economic importance includes the use of their meat as venison, their skins as soft, strong buckskin, and their antlers as handles for knives. deer hunting has been a popular activity since the middle ages and remains a resource for many families today.

Side, Snack, Appetizer

Ghee

Ghee is a class of clarified butter from india. it is commonly used in cuisine of the indian subcontinent, middle eastern cuisine, traditional medicine, and religious rituals.

Side, Snack, Appetizer

Grain

Buckwheat, corn, millet, oats, rice, sorghum, wheat

Main

Hand-grabbed mutton

Grilled or roasted mutton, lamb, beef, horse, camel, roe deer, eaten using the fingers

Main

Hazel grouse

Crisp fried hazel grouse

Main

Hulun Lake fish

Side, Snack, Appetizer

Inner Mongolia cheese

Main

Jiaozi

Jiaozi (chinese: 餃子; [tɕjàʊ.tsɨ] (listen)) are chinese dumplings commonly eaten in china and other parts of east asia. jiaozi are folded to resemble chinese sycee and have great cultural significance attached to them within china. jiaozi are one of the major dishes eaten during the chinese new year throughout northern china and eaten all year round in the northern provinces. though considered part of chinese cuisine, jiaozi are popular in other parts of east asia and in the western world, where a fried variety is sometimes called potstickers in north america and chinese dumplings in the uk. the english-language term "potsticker" is a calque of the mandarin word "guotie" (鍋貼). potsticker was used by buwei yang chao and her husband yuen ren chao in the book how to cook and eat in chinese, which was first published in 1945. in northern china, however, "guotie" specifically refers to a type of pan-fried jiaozi with its ends left open rather than just any pan-fried jiaozi. jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo), pan fried (jiān jiǎo), or deep fried (zhà jiǎo), and are traditionally served with a black vinegar and sesame oil dip. they can also be served in a soup (tāng jiǎo).

Main

Khuushuur

Khuushuur (mongolian: хуушууp [xʊ́ːʃʊr]; chinese: 火烧儿; pinyin: huǒshāor; russian: чебуре́к, tr. cheburek, ipa: [t͡ɕɪbʊˈrʲek]) is a meat pastry or dumpling popular in mongolia that is relatively similar to similar items in russian and other cuisines like chiburekki. the meat, beef, mutton, or camel, is ground up and mixed with onion (or garlic), salt and other spices. the cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. the cook then closes the pockets by pressing the edges together. a variety of khuushuur has a round shape produced by pressing the dough and mince together using the dough roller. after making the pockets, the cook fries them in oil until the dough turns a golden brown. the khuushuur is then served hot, and can be eaten by hand. this type of mongolian cuisine is similar to buuz in that the meat is prepared in the same way and cooked in a dough pocket, the principal difference being that buuz is steamed instead of fried.

Drink

Kumis

Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology – old turkic: airag kazakh: қымыз, qymyz) mongolian: айраг, ääryg) is a fermented dairy product traditionally made from mare milk or donkey milk. the drink remains important to the peoples of the central asian steppes, of turkic and mongol origin: kazakhs, bashkirs, kalmyks, kyrgyz, mongols, and yakuts. kumis was historically consumed by the khitans, jurchens, hungarians, and han chinese of north china as well.kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir. even in the areas of the world where kumis is popular today, mare's milk remains a very limited commodity. industrial-scale production, therefore, generally uses cow's milk, which is richer in fat and protein, but lower in lactose than the milk from a horse. before fermentation, the cow's milk is fortified in one of several ways. sucrose may be added to allow a comparable fermentation. another technique adds modified whey to better approximate the composition of mare's milk.

Drink

Milk tea

Milk tea refers to several forms of beverage found in many cultures, containing some combination of tea and milk. beverages vary based on the amount of each of these key ingredients, the method of preparation, and the inclusion of other ingredients (varying from sugar or honey to salt or cardamom). instant milk tea powder is a mass-produced product.

Side, Snack, Appetizer

Millet

Millet stir fried in butter, mixed with crème, cheese, mutton

Main

Mongolian BBQ

Mongolian barbecue (chinese: 蒙古烤肉; pinyin: měnggǔ kǎoròu) is a stir fried dish that was developed by wu zhaonan in taiwan in 1951. meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °c (572 °f). despite its name, the dish is not mongolian, and is only loosely related to barbecue.

Main

Mongolian hot pot

Thin slices of lamb/sheep cooked using a hot pot

Main

Mutton

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa 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.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Main

Naked oat noodles

Main

Ostrich

Ostriches are large flightless birds of the genus struthio in the order struthioniformes, part of the infra-class palaeognathae, a diverse group of flightless birds also known as ratites that includes the emus, rheas, and kiwis. there are two living species of ostrich: the common ostrich and the somali ostrich. they are native to africa and lay the largest eggs of any living land animal. with the ability to run at 70 km/h (43.5 mph), they are the fastest birds on land. they are farmed worldwide, particularly for their feathers as they are used as decoration and feather dusters. their skin is also used for leather products. ostriches are notable for being the heaviest living birds.

Main

Ox

An ox (pl: oxen, ), also known as a bullock (in bre, ause, and inde), is a male bovine trained and used as a draft animal. oxen are commonly castrated adult male cattle; castration inhibits testosterone and aggression, which makes the males docile and safer to work with. cows (adult females) or bulls (intact males) may also be used in some areas. oxen are used for plowing, for transport (pulling carts, hauling wagons and even riding), for threshing grain by trampling, and for powering machines that grind grain or supply irrigation among other purposes. oxen may be also used to skid logs in forests, particularly in low-impact, select-cut logging. oxen are usually yoked in pairs. light work such as carting household items on good roads might require just one pair, while for heavier work, further pairs would be added as necessary. a team used for a heavy load over difficult ground might exceed nine or ten pairs.

Main

Ravioli

Ravioli (italian pronunciation: [raviˈɔli]; singular: raviolo, pronounced [raviˈɔlo]) are a type of pasta comprising a filling enveloped in thin pasta dough. usually served in broth or with a sauce, they originated as a traditional food in italian cuisine. ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). the word 'ravioli' means "little turnips" in italian dialect, from the italian rava meaning turnips, from the latin rapa.

Main

Roast leg of lamb

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa 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.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Side, Snack, Appetizer

Sesame pancakes

Main

Shumai

Shumai (simplified chinese: 烧卖; traditional chinese: 燒賣; pinyin: shāomài; cantonese yale: sīu-máai; pe̍h-ōe-jī: sio-māi) is a type of traditional chinese dumpling. in cantonese cuisine, it is usually served as a dim sum snack. in addition to accompanying the chinese diaspora, a variation of shao mai also appears in japan as (焼売, shūmai) and various southeast asian countries.

Side, Snack, Appetizer

Shumai

Shumai (simplified chinese: 烧卖; traditional chinese: 燒賣; pinyin: shāomài; cantonese yale: sīu-máai; pe̍h-ōe-jī: sio-māi) is a type of traditional chinese dumpling. in cantonese cuisine, it is usually served as a dim sum snack. in addition to accompanying the chinese diaspora, a variation of shao mai also appears in japan as (焼売, shūmai) and various southeast asian countries.

Main

Snowy mountain camel hoof

Camel hoof is boiled for hours and the gelatinous tendon and meat are molded into the shape of a camel's hoof and topped with meringue, named after camel footprints on the silk road in the qilian mountains

Drink

Suutei tsai

Suutei tsai (mongolian: сүүтэй цай, ᠰᠦᠲᠡᠢ ᠴᠠᠢ), is a traditional mongolian beverage. the drink is also known as süütei tsai, tsutai tsai, or mongolian salty tea.

Main

Whole roast sheep

Spit-roasted sheep

Side, Snack, Appetizer

Yogurt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

Drink

Zhaojun rice wine

Main

Zhuozishan smoked chicken