Mutton cooked with heated stones in a sealed container. In Dornod, it is often prepared outdoors during communal gatherings on the open plains. 1)
A traditional method of cooking goat or marmot from the inside using hot stones. It is both a culinary technique and a social ritual. 2)
Steamed dumplings filled with minced meat, commonly prepared in large quantities for winter and festive occasions. 3)
Fried meat pastries, especially popular during festivals such as Naadam. 4)
Dried meat (borts) rehydrated and used in soups or stews, allowing for long-term storage and easy transport. 5)
A simple noodle soup with chunks of meat, valued for its warmth and nourishment during cold weather. 6)
A thick soup made from flour and meat, stirred into a smooth, hearty consistency. 7)
Large cuts of boiled mutton or beef served plainly, emphasizing natural flavor and communal eating. 8)
A mildly alcoholic drink made from fermented horse milk, widely consumed during summer months. 9)
Hard, sun-dried dairy curds shaped into small pieces and stored for long periods. 10)
Thick, tangy yogurt made from cow or goat milk, consumed daily or used in drinks. 11)
A mild cheese made from milk, eaten fresh or slightly dried. 12)
Fried dough pieces served with tea, often prepared for guests or celebrations. 13)
Salty milk tea made with tea leaves and milk, sometimes enriched with butter or fat, forming a daily staple beverage. 14)
In some areas, meat from wild animals such as gazelle is used in simple stews, reflecting the region’s rich steppe ecosystem. 15)