Mutton cooked with heated stones in a sealed container. In Bulgan, it is sometimes prepared near riverbanks, with subtly fresher flavors from locally grazed livestock. ¹⁾

A traditional technique where goat is cooked from the inside using hot stones. It is both a cooking method and a social event. ²⁾

Handmade noodles stir-fried with meat and vegetables. In Bulgan, cabbage and carrots are more commonly included due to slightly better farming conditions. ³⁾

Steamed dumplings filled with minced meat, usually mutton. They are essential during winter gatherings and celebrations. ⁴⁾

Fried meat-filled pastries, often eaten during festivals or as portable food for herders. ⁵⁾

A mildly alcoholic, sour drink made from fermented horse milk. It is widely consumed in Bulgan during summer. ⁶⁾

Thick, tangy yogurt made from cow or yak milk. In this greener region, dairy production is especially important. ⁷⁾

Sun-dried curds shaped into small pieces, valued for their long shelf life and portability. ⁸⁾

A mild cheese made from cow or yak milk, often eaten fresh or lightly dried. ⁹⁾

A simple noodle soup with meat broth, providing warmth during colder months. ¹⁰⁾

A thick soup made by stirring flour into meat broth, creating a smooth, hearty consistency. ¹¹⁾

Large cuts of meat boiled and served plainly, emphasizing natural flavor and communal eating. ¹²⁾

A creamy dairy dish made by slowly cooking clotted cream until it thickens, sometimes lightly sweetened. ¹³⁾

Fried dough pieces served with tea or dairy products, often prepared for guests. ¹⁴⁾

In forested parts of Bulgan, berries such as blueberries or currants are collected and preserved as jams or dried snacks, adding a rare sweet element to the diet. ¹⁵⁾