Meat is either cooked, used as ingredient for soups or dumplings, or dried for winter ("Borts"). Milk and cream are used to make a variety of beverages, as well as cheese and similar products.
The Mongolian diet includes a large proportion of animal fat. While this would lead to health problems in an industrialized society, it is necessary for the Mongols to withstand the cold winters and their hard work. Winter temperatures as low as -40 °C and outdoor work require sufficient energy reserves.
The nomads on the countryside are self-supporting by principle. Travellers will find yurts marked as "Guanz" in regular intervals near the roadside, which operate as simple restaurants.
Cooking in the yurt normally happens in a wok on a small stove, using wood or dried animal dung (argal) as heating material.
| < Prev | Next > |
|---|