Mongolian National Food
Monglian national food consists of buuz, khuushuur, boodog and khorkhog etc...
Mongolian food is based on dairy products and meat, especially fatty boiled mutton, though the whole sheep is good for eating. Steamed- boiled dumpling is another variant of cooked meat. Vegetables have been introduced very recently to Mongolian dishes, especially cabbage, carrots and onions.
The food is mostly cooked over a fire, but sometimes steamed or fried. There are interesting methods of preparing meat by baking it over hot stones called "Horhog" and "Boodog". In olden times, these dishes were usually prepared from the meat of wild animals, but now sheep and goat's meat are widely used. Mongols prefer beef and mutton and horse meat is not so popular.
The Mongolian diet is dictated by their way of life; it has got a lot of dairy products, meat and drinks served in various styles. You maybe be able to try boodog /Barbeque/, when an entire goat, or preferably marmot, is slowly roasted from the inside out by placing hot rocks inside the skinned carcass, sealing it and then placing the carcass on the fire.
The other main highlight of Mongolian cuisine is Khorkhog /Hotpot/, which is made by placing hot stones from the fire into a pot or milk urn with chopped sheep, vegetables, some water and sometimes vodka and then sealing the pot and putting it on the fire. When eating both boodog and khorkhog, it is customary to pass the hot greasy rocks from hand to hand, as this is thought to be good for your health. The Mongolian nomadic way of life and the country's climatic conditions have given rise to specific methods of preserving meat. The most widespread one is air-drying or bortslokh.

Beef is cut into long strips which are hung in the shade. The meat dries very quickly becoming so hard that you can not cut it with a knife. Before using the dried meat (borts) it is powdered and then put it into boiling water. In a minute you have a nourishing broth. Drivers like to take it on long distance trips to add to soups.

Mongolian Boodog

Boodog is made from goat or marmot meat. After a goat is slaughtered, the head and other parts are separated without cutting the skin. Then, in the skin all the meat that are cut into pieces and bones are put together with specially heated stones. Meanwhile, salt, water, and other spices are added. When everything is put in, the upper opening from which the head is separated is tied well and placed over an open fire. During this time, the outside of the skin or wool is burnt; therefore, it needs to be rubbed off. Within 2-2.5 hours, the meat is cooked both from the inside and outside.

One boodog normally feeds 20 foreigners (or 10 Mongolians!). Marmot are only eaten from mid-August.
Mongolian Hotpot

Mongolian hotpot can be made from either mutton or goat meat. Firstly, the meat is cut into pieces. Secondly, a little water is poured into a special metal container into which the meat, heated stone, salt, vegetables like potato, beat, and onion, and their spices. The container is neatly covered with its lid and put on fire. It is ready after 1.5-2 hours.

The stone used in barbeque and hotpot is usually oval-shaped stone of fine, dense fiber which is refractory. It is found in riverbanks and gullies. Barbeque and hotpot are offered to special, honored guests. After the barbeque and hotpot are cooked, it is a tradition to hold the hot stone in hands and drink the soup and it is said to relieve the stress.

Mongolian National Dairy Products

“Urum”/ Mongolian Cream
The Urum is a chilled bubble of milk made that is put into a pot on warmly fire and ladled up and poured back much. The urum can be made of a main five stock of animals.
 
 




“Airag”/ fermented mare`s milk
In Mongolia, airag is mainly made of mare’s milk. Mongolian herders especially start fermenting it in the beginning of tethering mares for milking. In fall, the airag is more delicious, sour and strong aromatic. To ferment the drink, a portion of airag from previous batch is used as a starter. Otherwise, on the previous portion of the airag 500 gm of vodka is mixed with milk and put in a clean small cotton bat at least. Then, a wooden barrel or “khuhuur” /sack/, which is made of cowhide and horse skin, “buluur” plunger which is a square or round shaped wooden stick with a gripped point and holes in the middle, and a cover that is a waterproof and safety wood, are used. Its good temperature and the clean batch are the most important to ferment the starter. If it is fermented well and correctly, it will be thicker, stronger tasty and more delicious. After then adding morning and noon milk in to the starter and beaten vigorously in the cowhide sack until the ferment becomes ready.
 
 “Tarag” /yogurt/
The yogurt is mainly made of cow, sheep, and goat’s milk. However, sheep’s yogurt is stronger and better tasty than goat and cow’s, its digestion is not good. The yogurt is strong and milky tasty. To make it, the same starter with above is used. After putting 1:3 starter into 40 degrees warm milk and, ladling up and pouring back well, it is put I a container and covered, finally allowed to be cooled. If its temperature, starter measure, quality, and heating are equally, it is made as yogurt in 1-3 hours. After that, do not mix the warm yogurt. Transfer it in a cool place to improve its smell and taste.
 
“Mongolian vodka” (Home made vodka)
To distil a vodka, vigorously beaten airag is filled in a big pot and a cone- shaped wooden barrel is put on the it correctly, a handle bucket “jalavch” is hanged up, a bowl shaped cover is put on the barrel and finally cold water filled in. Narrow cloth or felt is titled around the open sides. Next, as kindling a fire, the airag is boiled and there made of steamed alcoholic component, and dark brown drops are completed in the bottom of the handle bucket with the cold water or Mongolian vodka is formed. After heating water in the jalavch is heated in 30 degrees, again cold water filled in. Mainly water is filled in 4-7 times for distilling the vodka. Due to firstly made vodka is soft tasty, it is called “suvs”. If distil it again, it is named as a distilling again process. Distilled suvs again is called “arz”. If it is distilled, will be “sharz”. It distilled again, as “horz”. So that, if it is distilled it many times, in the end it is formed as a real stronger one.
 
“Tsagaa” Boiled Yogurt
A rest one from distilled the vodka is called tsagaa. 
“Aarts”
A rest tick and no liquid one from tsagaa is called aarts that is formed as after putting tsagaa in a lean bag and pressing it on the wooden panel by a heavy stone, its liquid is out and thick one rest. Also, the tsagaa is put in a clean bag and can be hanged on a wood.
“Aaruul” Dried Curds
The aaruul is made that thick aarts is put on the wooden panel and pressed by a heavy thing or stone and cut it by threads, knife, and scraper or crumpled up and dried up finally. It is a strong tasty, sour like acid and light brown colored. 
“Byaslag” Cheese
Byaslag is mainly made of sheep and goat`s milk in autumn. It is distinguished into 2 types as a cheese of uncooked and boiled milk. Uncooked milk is put in a pot and softly heated. It must be mixed well and boiled. Then, 1:10 measurement airag of milk is added into the boiled milk and curdled directly. After that, it is put in a cotton bag and out its liquid, shaped it in a square and put on the wooden panel by a heavy thing to be ready the byaslag. Then is dried and cut. But boiled milk byaslag is prepared as after boiling milk and taking its cream or urum, it is boiled again and made as above. Because, it is made of milk, it is compactly, fatty, chewing and uncooked milk one is white and yellow but another one is yellow.