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The diet of the Mongols is mainly meat and dairy products, with rice and noodles as well. The meat eaten in Mongolia is mainly beef and mutton, and dairy products are made from the milk of cattle, sheep, horses, goats and camels.
The seasoning is only salt, as represented by Mongolian rock salt, and tasting the ingredients themselves is the true pleasure of Mongolian cooking. Depending on the season, people ate mainly dairy products in summer and mainly meat in winter, but now a variety of ingredients are available at supermarkets.
Recently soy sauce, ketchup and the like are imported from Europe, and many people eat with them. Also, besides Mongolian food, Ulaanbaatar has plenty of Russian, Korean and pizza restaurants. Korean food in particular is abundant, and kimchi and grilled meat are as good as in Korea itself.

Uuts (steamed sheep's loin)

A festive dish indispensable at New Year and celebrations. What is piled up at the back right is kheviin boov made of wheat flour. It is always piled in odd numbers. Candy is placed on top. At New Year, the meat is displayed throughout the New Year period and eaten.

Airag (Fermented Mare's Milk)

Translated as "fermented mare's milk". As the characters say, it is a drink made by fermenting mare's milk, said to be about 3% alcohol. In Mongolia it is not regarded as alcohol, and children drink it too. It is available only in summer and autumn. It looks like milk, but when you drink it it is thick, with a strong sour, raw smell. I wrote that Mongolian food is simple and acceptable to everyone, but this is an exception (well, I don't know whether you can call it food). I thought I never wanted to drink it again, but in the end I drank it twice in Mongolia.
Strangely, what I thought was so awful makes me want to try a little again now.
It is similar to the feeling when I first drank beer. When I secretly drank beer as a child, I thought, "I can't understand adults drinking something so bitter, not sweet at all and nasty." But when I drank it again a few years later I found it delicious (how old was I, anyway).

Suutei Tsai

Translated as Mongolian tea, but it tastes like a thin soup. A small amount of tea leaves is boiled in milk and lightly salted.
Nogoot Shol

A soup with plenty of vegetables and meat. It has a Western feel and would not look out of place served in a restaurant. It's good in tea too!

Buuz

This is the yokozuna of Mongolian cuisine, buuz. The meat is sheep, beef, horse, camel, goat and more."Buuz" is a dish of ground meat and vegetables wrapped in kneaded wheat-flour dough, about the size of a shumai, and steamed in a steamer. It is also called a "steamed bun". This dish is indispensable at the Lunar New Year (Tsagaan Sar) celebrations. The seasoning is only salt. The knack is to eat it while sipping the juicy meat juices, so eating it with a knife and fork at a hotel or similar is not the correct way.

Khuushuur

"Khuushuur" is a dish of ground meat and vegetables wrapped in kneaded wheat-flour dough, about the size of a large coin, and fried in oil. It is also called a "fried dumpling". Incidentally, "buuz" and "khuushuur" have the same ingredients but differ in shape and cooking method. The ingredients are a mix of ground beef and pork, with vegetables of finely chopped onion and cabbage; in shape, "buuz" is shaped like a meat bun, while "khuushuur" is a flat leaf shape.

Tsuivan

So-called fried noodles. This too is one of the representative home dishes. It is usually made from the noodles up, but town supermarkets also sell chilled noodles, so it can be made casually. Canteens with delicious tsuivan are very popular! If you see a canteen overflowing with people, be sure to try the tsuivan.

Bitu Shol / Guriltai Shol

 

Khorkhog

　

Khorkhog is stone-grilled meat, in which cut-up sheep or goat meat is cooked in a large container such as a milk can together with heated stones. It is a dish made for celebrations. For "khorkhog" a whole sheep is butchered and packed with vegetables and heated stones into a milk can, the lid is closed tightly, and it is cooked over a strong fire from the outside and steamed. This is the number one dish in Mongolia.

Aaruul (left), Airag (fermented mare's milk)

Typical dairy products.
Mongolia has dozens of kinds of dairy products. Dairy products are called "white food" and are made mostly in summer. Aaruul is something like a hard cheese. It is made from the milk of various livestock, with various tastes and shapes. Airag (fermented mare's milk) is made by churning mare's milk thousands of times. Although it is an alcoholic drink, the alcohol content is low and people drink it from babyhood. It is made only in summer, but stored carefully and sometimes served at celebrations such as the Lunar New Year.

Butaatai Khuurag

A rice dish like fried rice. Typically, stir-fried, seasoned ingredients are mixed into the finished cooked rice. In Mongolia, with its many wheat-flour dishes, you are happy to meet rice.

Boortsog

Wheat flour is kneaded and deep-fried. When it turns golden brown it is done.

Bantan

"Mongolian-style cream soup". Mongolia has many dishes using wheat flour. Besides kneading it into noodles and making wrappers for meat, wheat flour is also put into soup, as with bantan.
This is truly delicious. Besides mutton, it contains ingredients like onion and carrot. The mutton has little fat and is chewy. That doesn't mean it's tough. It really has a "meat" feel. Plenty of meat is probably peculiar to Mongolia.　　　　　　　　　　　　　　　　　　　　　　　
Guriltai Shol, Mongolian Noodles　
　　　　　　
(Guriltai Shol) = a meat noodle soup using homemade noodles made from wheat flour. Basically noodles with mutton. Guriltai shol is a staple of nomad meals. In Japan it would be something like "meat udon". It is a soup made by adding meat and vegetables to noodle-like pieces made from wheat flour. The seasoning is only salt. The version served at restaurants has less fat, so it is easy to eat and delicious. 　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　Tsangsan Makh　　　　　　　　　　　　　　　　　　　　　　　

"Boiled meat", a dish Mongolians love. The seasoning is only salt. You use a knife to scrape the meat off the bone and eat it. Young and old, men and women, Mongolians eat this quickly. Seeing them eat silently is almost astonishing.　　　　　　　　　　　　　　

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