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+====== Dornod Cuisine ======
+==== Khorkhog (Steppe Style) ====
+Mutton cooked with heated stones in a sealed container. In Dornod, it is often prepared outdoors during communal gatherings on the open plains. [([[https://www.mongolfood.info/en/recipes/khorkhog.html|Mongolfood]])]
+==== Boodog ====
+A traditional method of cooking goat or marmot from the inside using hot stones. It is both a culinary technique and a social ritual. [([[https://www.youtube.com/watch?v=HFFByXVDKf0|YouTube]])]
+==== Buuz ====
+Steamed dumplings filled with minced meat, commonly prepared in large quantities for winter and festive occasions. [([[https://allthatcooking.com/2013/05/11/buuz-mongolian-dumplings/|All That Cooking]])]
+==== Khuushuur ====
+Fried meat pastries, especially popular during festivals such as Naadam. [([[https://www.instagram.com/p/DU8XegkjGDU/|Instagram]])]
+==== Borts-Based Dishes ====
+Dried meat (borts) rehydrated and used in soups or stews, allowing for long-term storage and easy transport. [([[https://theboatgalley.com/dehydrated-food/|The Boat Galley]])]
+==== Guriltai Shul ====
+A simple noodle soup with chunks of meat, valued for its warmth and nourishment during cold weather. [([[https://www.internationalcuisine.com/mongolian-soup/|International Cuisine]])]
+==== Bantan ====
+A thick soup made from flour and meat, stirred into a smooth, hearty consistency. [([[https://www.mongolfood.info/en/recipes/bantan.html|Mongolfood]])]
+==== Chanasan Mah (Boiled Meat) ====
+Large cuts of boiled mutton or beef served plainly, emphasizing natural flavor and communal eating. [([[https://www.tasteatlas.com/chanasan-makh|TasteAtlas]])]
+==== Airag (Fermented Mare’s Milk) ====
+A mildly alcoholic drink made from fermented horse milk, widely consumed during summer months. [([[https://cookpad.com/eng/recipes/25292051|Cookpad]])]
+==== Aaruul (Dried Curd) ====
+Hard, sun-dried dairy curds shaped into small pieces and stored for long periods. [([[https://www.thefooddictator.com/the-hirshon-mongolian-dried-milk-aaruul-%D0%B0%D0%B0%D1%80%D1%83%D1%83%D0%BB/|The Food Dictator]])]
+==== Tarag (Yogurt) ====
+Thick, tangy yogurt made from cow or goat milk, consumed daily or used in drinks. [([[https://www.scribd.com/document/799690725/What-is-Tarag|Scribd]])]
+==== Byaslag (Fresh Cheese) ====
+A mild cheese made from milk, eaten fresh or slightly dried. [([[https://www.cheese.com/byaslag/|Cheese]])]
+==== Boortsog ====
+Fried dough pieces served with tea, often prepared for guests or celebrations. [([[https://cookpad.com/eng/recipes/25292053|Cookpad]])]
+==== Suutei Tsai (Milk Tea) ====
+Salty milk tea made with tea leaves and milk, sometimes enriched with butter or fat, forming a daily staple beverage. [([[https://www.youtube.com/watch?v=5MxUhIFxZWk|YouTube]])]
+==== Wild Game Stews ====
+In some areas, meat from wild animals such as gazelle is used in simple stews, reflecting the region’s rich steppe ecosystem. [([[https://www.facebook.com/historycoolkids/posts/the-diet-of-the-mongol-empire-reflected-the-harsh-ecology-of-the-eurasian-steppe/1448514860282758/|Facebook]])]
+{{tag>food culture geography}}

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