Large steamed dumplings filled with finely chopped meat, usually beef, mutton or horse meat, mixed with onion and seasoning. Their round shape and pleated top make them instantly recognizable, and they are among the best-known dishes of Buryat cuisine. ¹⁾

Smaller boiled or steamed dumplings filled with meat. Unlike the larger buuz, bansh can be prepared in several ways and may be served with broth, making them a versatile everyday food. ²⁾

A nourishing Buryat meat-and-noodle soup prepared with homemade noodles and pieces of beef or mutton. It is particularly suited to the cold Transbaikal climate, where a hot, substantial broth is an important part of the traditional diet. ³⁾

A regional name sometimes used for steamed meat dumplings closely related to buuz. Their filling is traditionally very juicy, so the dumpling is eaten carefully to avoid losing the flavorful broth inside. ⁴⁾

A simple but intensely satisfying mutton broth containing large pieces of meat, onions and herbs. Its restrained seasoning allows the flavor of the meat and broth to remain dominant. ⁵⁾

Horse meat has an important place in the food traditions of the steppe peoples of Transbaikalia. It may be boiled, dried, smoked or incorporated into dumplings and other dishes. ⁶⁾

A traditional dairy product made from milk and cream, prepared using techniques designed to concentrate the rich components of fresh milk. It belongs to the broader family of preserved dairy foods characteristic of pastoral cultures. ⁷⁾

A traditional fermented milk-based alcoholic drink associated with Buryat cuisine. It is produced from fermented dairy and historically occupied an important place in ceremonial and festive traditions. ⁸⁾

Dried curds made from fermented or sour milk. Shaped into small pieces and dried thoroughly, they can be stored for a long time and carried easily, making them exceptionally well suited to a nomadic or semi-nomadic lifestyle. ⁹⁾

A festive dairy preparation associated with traditional Buryat hospitality and ceremonial food culture. Milk products have a symbolic importance in Buryat cuisine, where white foods traditionally represent purity and good fortune. ¹⁰⁾

Freshwater omul and other local fish are prepared by boiling, smoking, salting, drying or baking. Fish from the region's rivers and lakes provided an important alternative to the predominantly meat-based pastoral diet. ¹¹⁾

Very thin shavings cut from completely frozen raw fish. The method makes use of the region's severe winter temperatures and is especially associated with the broader culinary traditions of Siberia and the north. ¹²⁾

Venison, elk or other game can be roasted or stewed and served with lingonberries, cranberries or other tart berries. The combination brings together two characteristic products of the Transbaikal landscape. ¹³⁾

Wild mushrooms gathered from the forests are cooked with potatoes, onions and sometimes barley or sour cream. Mushrooms were traditionally dried or salted as well, allowing the short forest harvest to last through winter. ¹⁴⁾

Small pieces of dough fried in oil and traditionally prepared for celebrations and religious or family occasions. They may be served with tea, honey, jam or other dairy products and are an important part of Buryat festive hospitality. ¹⁵⁾