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+====== Arkhangai Cuisine ======
+==== Khorkhog ====
+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. [([[https://www.mongolfood.info/en/recipes/khorkhog.html|Mongolian Recipes]])]
+==== Boodog ====
+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. [([[https://www.tasteatlas.com/boodog|Taste Atlas]])]
+==== Tsuivan ====
+Hand-pulled noodles stir-fried with meat (usually mutton) and root vegetables. Arkhangai versions are often richer in fat to suit the colder climate. [([[https://tarasmulticulturaltable.com/tsuivan-mongolian-noodles/|Tara's Multicultural Table]])]
+==== Buuz ====
+Steamed dumplings filled with minced meat, typically mutton. They are especially important during winter gatherings and Lunar New Year celebrations. [([[https://seemagetsbaked.com/recipe/buuz-mongolian-dumplings/|Seema Gets Baked]])]
+==== Khuushuur ====
+Fried meat pastries resembling flat dumplings, commonly eaten during festivals or as portable food for herders. [([[https://www.kitchencoup.com/mongolian-meat-pockets-khuushuur/|Kitchen Coup]])]
+==== Airag (Fermented Mare’s Milk) ====
+A lightly alcoholic, sour drink made from fermented horse milk. It is a cornerstone of hospitality in the region. [([[https://cookpad.com/eng/recipes/25292051|Cookpad]])]
+==== Aaruul ====
+Dried curds shaped into small pieces and hardened in the sun. These long-lasting dairy snacks are ideal for nomadic travel. [([[https://www.mongolfood.info/en/recipes/aaruul.html|Mongol Food]])]
+==== Uuz (Boiled Sheep Back) ====
+A ceremonial dish consisting of a whole sheep’s back and tail, boiled and presented during important occasions. [([[https://foodperestroika.com/2016/01/13/kazakh-boiled-sheeps-head/|Food Perestroika]])]
+==== Guriltai Shul ====
+A noodle soup with chunks of meat and simple broth, providing warmth and sustenance during cold seasons. [([[https://www.internationalcuisine.com/mongolian-soup/|International Cuisine]])]
+==== Bantan ====
+A thick soup made from flour and meat, stirred vigorously until it reaches a porridge-like consistency. [([[https://www.beryl.nyc/index.php/2023/05/16/bantan/|Beryl Shereshewsky]])]
+==== Khailmag ====
+A creamy dairy dessert made by slowly cooking clotted cream, often sweetened lightly and served warm. [([[https://www.threecamellodge.com/khailmag-recipe/|Three Camel Lodge]])]
+==== Boortsog ====
+Fried dough pieces, slightly sweet, served with tea or dairy products. They are a common offering to guests. [([[https://cookpad.com/eng/recipes/25292053|Cookpad]])]
+==== Byaslag (Fresh Cheese) ====
+A mild, firm cheese made from yak or cow’s milk, often eaten fresh or lightly dried. [([[https://www.tasteatlas.com/byaslag|Taste Atlas]])]
+==== Tarag (Yogurt) ====
+Thick, tangy yogurt made from cow, yak, or goat milk, consumed daily and sometimes used as a base for drinks. [([[https://www.scribd.com/document/799690725/What-is-Tarag|Scribd]])]
+==== Suutei Tsai (Milk Tea) ====
+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. [([[https://teatrade.co.uk/learning/mongolian-salty-tea-ritual.html|Tea Trade]])]
+{{tag>food culture geography}}

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