A celebratory dish of mutton cooked with hot stones inside a sealed container. The stones transfer intense heat, producing tender meat and a lightly smoky aroma. 1)
A traditional method where a goat or marmot is cooked from the inside using heated stones. It is both a cooking technique and a communal ritual. 2)
Hand-pulled noodles stir-fried with meat (usually mutton) and root vegetables. Arkhangai versions are often richer in fat to suit the colder climate. 3)
Steamed dumplings filled with minced meat, typically mutton. They are especially important during winter gatherings and Lunar New Year celebrations. 4)
Fried meat pastries resembling flat dumplings, commonly eaten during festivals or as portable food for herders. 5)
A lightly alcoholic, sour drink made from fermented horse milk. It is a cornerstone of hospitality in the region. 6)
Dried curds shaped into small pieces and hardened in the sun. These long-lasting dairy snacks are ideal for nomadic travel. 7)
A ceremonial dish consisting of a whole sheep’s back and tail, boiled and presented during important occasions. 8)
A noodle soup with chunks of meat and simple broth, providing warmth and sustenance during cold seasons. 9)
A thick soup made from flour and meat, stirred vigorously until it reaches a porridge-like consistency. 10)
A creamy dairy dessert made by slowly cooking clotted cream, often sweetened lightly and served warm. 11)
Fried dough pieces, slightly sweet, served with tea or dairy products. They are a common offering to guests. 12)
A mild, firm cheese made from yak or cow’s milk, often eaten fresh or lightly dried. 13)
Thick, tangy yogurt made from cow, yak, or goat milk, consumed daily and sometimes used as a base for drinks. 14)
Salty milk tea made with tea leaves, milk, and sometimes a pinch of salt or butter. It is the essential everyday beverage of the region. 15)