A traditional dish of tender reindeer meat simmered with root vegetables and wild herbs. Its flavor is mild but earthy, reflecting the northern forests and tundra pastures. ¹⁾

Freshwater fish boiled with onions, wild herbs, and a touch of milk for richness. The broth is clear, aromatic, and highlights the delicate flavors of local fish species. ²⁾

A northern variation of the stone-cooked meat dish, using mountain goat. Hot stones inside the carcass produce a tender, smoky flavor, infused with alpine herbs. ³⁾

Stewed meat layered with hot stones and supplemented by wild mushrooms and onions. The mushrooms add an earthy aroma unique to northern Mongolian cuisine. ⁴⁾

Hand-pulled noodles stir-fried with chunks of mild freshwater fish and seasonal vegetables. A lighter alternative to meat-heavy tsuivan found elsewhere. ⁵⁾

Mini dumplings served in a clear, subtly flavored fish broth. The combination of soft dough and light broth is a northern specialty. ⁶⁾

Steamed dumplings filled with venison, elk, or reindeer. Often accented with forest herbs for an aromatic northern touch. ⁷⁾

Salted milk tea occasionally enriched with a splash of reindeer milk cream. Creamy, slightly tangy, and very sustaining during long winter months. ⁸⁾

Less common in the north but still enjoyed in summer months, sometimes flavored with wild herbs for a mild, floral tang. ⁹⁾

Sun-dried curd pieces coated with powdered local berries, combining tartness and dairy richness. A portable snack that reflects the forested landscape. ¹⁰⁾

Crispy, small fried dough pieces often served with tea or dipped in cream. In Khövsgöl, sometimes sprinkled with wild berry sugar. ¹¹⁾

Tender, fatty cuts boiled slowly. In Khövsgöl, reindeer or sheep fat is prized for warmth and energy in the frigid northern climate. ¹²⁾

Soft cheeses, fresh curds, and yogurt blended with cream or wild herbs. Textures range from silky to crumbly, with a lightly herbal northern note. ¹³⁾

Caramelized cream dessert occasionally infused with wild berries, giving a sweet-and-tart contrast unique to northern Mongolia. ¹⁴⁾

A rare but traditional dish: reindeer blood mixed with fat and grains, stuffed into intestines and boiled. It reflects the survival-oriented northern culinary tradition. ¹⁵⁾