Mongolian Food - The Less is Good
蒙古美食——少即是多
Mongolian cuisine is scarce in variety but rich in nutrition and primarily consists of dairy products and meat
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Mongolian food is affected by its climate and nomadic culture. Because of Mongolia's harsh climate, the majority of the country's food is made up of nutrient-rich dairy, meat, and animal fats. Additionally, because of their nomadic lifestyle and constant movement, the families lacked the time to create any kind of delicate cuisines.
The majority of Mongolian cuisine, which comprises only a few dishes like Khorkhog, Bodog, and Borts, consists almost entirely of various varieties of meat cooked in certain ways. There are other dishes influenced by Russian or Chinese cuisine but they’re not inherently Mongolian.
Examples are Buuz*, Khuushuur, Tsuivan, Lapsha, etc. Additionally, the ingredients were scarce because farming was unheard of in earlier times; consequently, flour and rice entered our daily lives rather late, while vegetables and spices were the most recent additions. So regardless of whether it is grilled, steamed, boiled, fried, or dried, you are most likely to find cattle, mutton, horse, goat, or game meat anywhere in the nation.
Here is a fun fact, do you know the world-famous Mongolian barbecue is not actually related to Mongolia? The dish was created by Taiwanese restaurant owners in the 1950s and later introduced to the western world.
Nowadays, restaurants serve Mongolian barbecue all over the world but some of them made it more “Mongolian” by using meat from Mongolia. In Ulaanbaatar, you can easily find barbecue places as it is pretty common whether it is Chinese, Korean, or Mongolian.
Besides the main courses, dairy products are a big part of the Mongolian foods pyramid. Dried curds, cheese, yogurt, clotted cream, and butter are the most delicious desserts. And Airag and milk liquor are very popular beverages and slightly alcoholic. Also, the only traditional pastry is Boortsog. Which are basically fried dough without any frosting and usually salty rather than sweet.
Coming back to the meat of our article (pun intended), although they were on the market before, pork, chicken, and fish or seafood are more accessible than ever, compared to the 13th century.
So don’t worry about not finding any Mongolian food you can eat, we have everything in Ulaanbaatar. And it’s not like you are going straight to the gobi desert right? Prepare your essentials in the city and go travel around the country!
But it should be noted that I know trying the traditional Mongolian food is what it is all about, the article is written from the local’s point of view. So tread lightly as the Mongolian cuisine can be extreme by your standards and can lead to unpleasant feelings like any other Mongolian food that you never tried before. Or if you like to take risks then have at it. After all, the unforgettable experience is all that matters, isn’t it?
Mongolian Cuisine
Mongolian Barbeque - Mongolian Foods
Mongolian barbeque is a dish made with various types of meats and vegetables. The cooking process is that it is cooked on large, round and solid iron griddles at temperatures up to 300 degrees.
Buuz - Fried Dough
Buuz is a type of Mongolian steamed dumpling filled with Shredded beef. These are eaten quite frequently throughout the year, but especially during the Mongolian New Year (Tsagaan Sar) in February.
Due to their accessibility in both the nation's capital and gers throughout the countryside, these meat-filled fried dumplings may be the most well-known of Mongolia's cuisines. It is among the favorite Mongolian dishes in Mongolian cuisine and serves as the centerpiece of the Lunar New Year celebration in Mongolia.
The use of animal fat makes these two-bite dumplings exceptionally tasty. They are often filled with minced mutton and flavored with soy sauce and seasonal herbs (if available; this won't always be the case out on the steppe).
使用动物脂肪制作的两口饺子格外美味。饺子通常以羊肉末为馅，佐以酱油和时令香草调味（如果可以的话；草原上可不常有）。
Buuz can be made with a variety of substances and fashioned into numerous forms, just like dumplings present in other Asian nations, so be eager to test them in all of the provinces.
Buuz 可以用多种材料制成，并做成多种形状，就像其他亚洲国家的饺子一样，所以要渴望在各个省份尝试它们。
Khorkhog 霍克霍格
Khorkhog is a special Mongolian barbecue dish mostly made with mutton. It is made by cooking pieces of meat and vegetables inside a container that also contains hot stones and water and is often also heated from the outside.
蒙古烤肉是一道特色菜肴，主要以羊肉为主。制作方法是将肉块和蔬菜放入容器中烤制，容器中还装有滚烫的石头和水，通常也从外部加热。
Khorkhog is a well-liked meal in the countryside, though it's unusual to be found in restaurants. Similar to boodog, it's typically dished up right from the boiling pot, stones and all.
Khorkhog 是一道深受乡村喜爱的菜肴，虽然在餐馆里很少见到。和 boodog 类似，它通常是直接从沸腾的锅里拿出来，连同石头一起上桌。
Tsuivan 楚凡
Stir-fried noodle Tsuivan is a fried Mongolian noodle dish that is typically served with mutton and vegetables including potato, carrots, and cabbage. It is thought to have evolved in China. However, the flavor of this popular Mongolian dish is absolutely peculiar to Mongolia because the meat is fried and then steamed in the same pot.
炒面“Tsuivan”是一道蒙古面条炒菜，通常搭配羊肉和土豆、胡萝卜、卷心菜等蔬菜。据说它起源于中国。然而，这道广受欢迎的蒙古菜的风味绝对是蒙古独有的，因为它先将羊肉煎熟，再在同一个锅里蒸熟。
While the meat might be anything from mutton to horse-to-tail fatty meat, the fried noodles are often cooked from scratch. Whatever is available will work best in the nomad way of life.
虽然肉食种类繁多，从羊肉到马尾肥肉，应有尽有，但炒面通常是现做的。在游牧民的生活中，能找到什么就用什么。
No matter where you travel, you must have no trouble locating it because it is among the most popular foods in Mongolia. Many Mongolians consider its left-over combined with milk tea the best dish of all.
无论你去哪里旅行，都能轻松找到它，因为它是蒙古最受欢迎的美食之一。许多蒙古人认为，用剩下的羊肉搭配奶茶是最美味的。
Khuushuur 胡舒尔
Khuushuur, another delicacy that resembles dumplings, is more closely related to Russian food than to East Asian food. Any type of meat, including mutton, camel, and other animals, is mixed with onions or garlic before being stuffed into a round of dough and deep-fried to create the final product.
另一种类似饺子的美食是库舒尔（Khuushuur），它与俄罗斯食物的关系比与东亚食物的关系更密切。各种肉类，包括羊肉、骆驼肉和其他动物肉，都会与洋葱或大蒜混合，塞入圆形面团中，再油炸成成品。
It is comparable to chiburekki in Russian cuisine. It is comparable to chiburekki in Russian cuisine. Being an ooficial food of Nadaam festival, this item is famous among Mongolians. Size, shape, and protein content can vary, but the greatest part is that you can get khuushuur almost anyplace in Mongolia, which will make you an expert in no time.
它堪比俄罗斯美食中的奇布雷基（chiburekki）。它堪比俄罗斯美食中的奇布雷基（chiburekki）。作为那达慕节的官方食品，这道菜在蒙古人中享有盛誉。其大小、形状和蛋白质含量各不相同，但最棒的是，你几乎可以在蒙古的任何地方买到库舒尔（khuushuur），这能让你很快成为这道菜的专家。
Size, shape, and protein content can vary, but the greatest part is that you can get khuushuur almost anyplace in Mongolia, which will make you an expert in no time
大小、形状和蛋白质含量可能有所不同，但最棒的是，您几乎可以在蒙古的任何地方买到 khuushuur，这会让您很快成为专家。
Lapsha 拉普沙
Lapsha is a noodle soup with mutton or Mongolian beef. You will find this dish in every rest stops in rural areas.
拉普沙（Lapsha）是一种用羊肉或蒙古牛肉制成的汤面。在农村的每个休息站都能找到这道菜。
Boodog 布狗
Boodog is a special Mongolian barbeque made with either goat or marmot. The most popular animals to grill are goats and marmots, and for both, hot stones are inserted inside the carcass after the meat has been isolated from the skin. This cooking method uses the abdominal cavity of a deboned goat or marmot.
布狗（Boodog）是一种蒙古特色烧烤，用山羊或土拨鼠制作。最受欢迎的烧烤动物是山羊和土拨鼠，烧烤时，将肉从皮上剥离后，将烧热的石头插入胴体内部。这种烹饪方法利用的是去骨山羊或土拨鼠的腹腔。
Since boodog is usually only offered to large groups of folks on special events, you can frequently see it on the steppe or even anywhere outside festivities are taking place.
由于布狗通常只在特殊活动上才提供给大群人，因此您经常可以在草原上或甚至在任何举行户外庆祝活动的地方看到它。
Mongolians enjoy rubbing used cooking stones between their hands after the meal is finished cooking because they think it improves their health.
蒙古人喜欢在饭菜做好后用手摩擦用过的烹饪石，因为他们认为这样可以有益于健康。
Borst 鬃
Borst is air-dried meat cut into long strips. The meat is dried in a ger (yurt) for about a month. It is a perfect fit for the Mongolian nomadic lifestyle as this method preserves the meat over months or even years. You can eat it as it is or make noodle soup with it.
罗宋汤是将肉切成长条，风干后放入蒙古包中风干约一个月。这种方法非常适合蒙古族的游牧生活方式，因为这种方法可以让肉保存数月甚至数年。可以直接食用，也可以用它来做汤面。
Bantan 班坦
One of the greatest Mongolian breakfast foods for those who partied the night before is Bantan, a popular soup with a reputation for curing hangovers. Juicy meat or lamb and small bread crumbs are the main ingredients. Bantan cooks and serves up really quickly.
对于前一晚狂欢的人来说，蒙古早餐里最棒的食物之一就是班坦（Bantan），这是一种广受欢迎的汤，以解酒而闻名。主要食材是鲜嫩多汁的肉或羊肉，以及小面包屑。班坦的烹饪和上菜速度非常快。
So, if you're seeking for a dish to revive you after a wild party, try Bantan right now! You only need one spoon to instantly heal your soul!
所以，如果你想在狂欢派对后找一道能让你恢复活力的菜，那就赶紧试试“番担”吧！只需一勺，就能瞬间治愈你的心灵！
Guriltai Shul Noodle 古里尔泰舒尔面条
Another classic favorite, this meat-based noodle soup often includes veggies, a clear mutton stock, and obviously, hand-made noodles. The two main flavor qualities of guriltai shul are the acidity from the yak's milk curds and the raw umami from the meat.
另一道经典菜肴，以肉为主料的面条汤，通常包含蔬菜、清澈的羊肉汤，当然还有手工面条。古里尔泰什尔（Guriltai Shul）的两大主要风味是牦牛乳凝乳的酸味和肉的鲜味。
This soup is regarded as being exceptionally nutrient-dense, especially given the addition of veggies, which is uncommon in Mongolia. Guriltal shul lacks a lot of spices, like most Mongolian foods, yet it still has a tonne of flavor.
这道汤营养丰富，尤其添加了在蒙古并不常见的蔬菜。与大多数蒙古菜一样，古里尔塔尔什尔汤（Guriltal shul）少了很多香料，但依然风味十足。
Budaatati huurga 胡尔加·布达塔
A well-liked rice dish in Mongolia is called budaatati huurga. Cook the rice with eggs, cabbage, onions, bell peppers, carrots, beef, or lamb that has been chopped up. To flavor, the food, soy sauce, cumin, and red chili flakes or powder are frequently used. It's time to eat whenever the rice on the bottom turns crispy and the entire dish is fully cooked and tender. You can use roast beef or another type of beef in place of the unseasoned, boiled beef. Decrease the salt in the recipe if you use marinated beef.
蒙古人常吃的米饭叫做“budaatati huurga”。米饭由鸡蛋、卷心菜、洋葱、甜椒、胡萝卜、切碎的牛肉或羊肉一起煮。为了调味，通常会加入酱油、孜然和红辣椒片或辣椒粉。当米饭底部酥脆，且整道菜完全煮熟变软时，就可以享用了。你可以用烤牛肉或其他类型的牛肉代替未经调味的煮牛肉。如果使用腌牛肉，请减少食谱中的盐用量。
Rice that has recently been cooked and refrigerated can also be used. This hearty dish has a delicious pungency to it and may be served for lunch or dinner.
也可以使用刚煮好并冷藏的米饭。这道丰盛的菜肴辛辣可口，适合午餐或晚餐食用。
Mongolian Dairy Products 蒙古乳制品
Aaruul 阿鲁尔
Aaruul, a dish frequently eaten in the summertime, is a staple of the nomadic tribes of Mongolia. The most frequent sources of the milk required to make aaruul are sheep, goats, cows, and yaks.
羊肉粿（Aaruul）是一道夏季常吃的菜肴，也是蒙古游牧部落的主食。制作羊肉粿所需的牛奶最常见的来源是绵羊、山羊、奶牛和牦牛。
Aaruul, a Mongolian Curd Cheese can be seasoned with herbs for a savory serving or with sugar and fruits for a tastier dish. Aaruul has sour undertones that set it apart from the salty curds made famous in Canada as well as the Northern United States.
Aaruul 是一种蒙古凝乳奶酪，可以搭配香草调味，制成咸味菜肴，也可以搭配糖和水果，制成更美味的菜肴。Aaruul 带有酸味，与加拿大和美国北部著名的咸味凝乳截然不同。
You will benefit from the nutrients and calcium that have maintained the teeth of nomad Mongolians healthy for millennia, regardless of how it is presented—hard, creamy, oily, or delicious.
无论它呈现何种形态——坚硬的、奶油状的、油性的还是美味的，您都将从中受益，因为数千年来，这些营养物质和钙一直维持着蒙古游牧民族的牙齿健康。
Suutei Tsai - Milk Tea
素黛仔 - 奶茶
One of the more popular drinks consumed by Mongolians is Mongolian milk tea or Suutei Tsai. In fact, it is customary for Mongolians to prepare and consume this salty milk tea every day, both as a nutritional practice and as a way to connect with their roots.
蒙古人最喜爱的饮品之一是蒙古奶茶，又称“素泰茶”。事实上，蒙古人每天都会制作和饮用这种咸奶茶，既是一种营养习惯，也是一种追寻根源的方式。
Because milk tea is such a deeply ingrained part of Mongolian culture, the method and ingredients used to make it are highly prized. The traditional method for making Mongolian milk tea includes fermentation, boiling, combining, and stewing.
奶茶是蒙古文化中根深蒂固的一部分，其制作方法和原料也备受推崇。蒙古奶茶的传统制作方法包括发酵、煮沸、混合和炖煮。
Airag - Mongolian Fermented Milk Beverage
Airag——蒙古发酵乳饮料
The national beverage of Mongolia, airag - fermented mare's milk, must be paired with each and every traditional drink. Russians and Turks both refer to airag as "kumis," and it is a very well-liked beverage.
蒙古的国酒是马奶发酵酒——爱拉格（airag），它与每一种传统饮品都不可或缺。俄罗斯人和土耳其人都把爱拉格称为“kumis”，这是一种非常受欢迎的饮品。
Horses are highly venerated in Mongolian culture, and the country's most well-known beverage has that name. Fermented mare's milk is used to make airag. Airag sparkles and pleasantly reenergizes on the tongue. It has up to 2% alcohol concentration and a trace amount of carbon dioxide.
在蒙古文化中，马备受尊崇，蒙古最著名的饮品也以马命名。马奶发酵后用于制作艾拉格酒。艾拉格酒口感清爽，在舌尖上散发着令人愉悦的活力。它的酒精浓度高达2%，并含有微量的二氧化碳。
After becoming used to it, the flavor shifts from being initially a little sour to being extremely nice. The features of the pasture and the process of production both affect the exact flavor. The beverage is a wonderful source of minerals and vitamins for the nomads.
习惯之后，味道会从最初的微酸变成极其美妙。牧场的特性和生产工艺都会影响其风味。对于游牧民来说，这种饮料是补充矿物质和维生素的绝佳来源。
Tarag - Mongolian Yoghurt
Tarag——蒙古酸奶
By creating an acidic environment in the mouth, yogurt stops harmful germs in its tracks. With 10 liters of milk and 150–200 grams of yogurt, it is created from sheep, goat, as well as cow milk.
酸奶通过在口腔中营造酸性环境，有效抑制有害细菌的滋生。酸奶由10升牛奶和150-200克酸奶制成，原料包括羊奶、山羊奶以及牛奶。
A small amount of milk can be mixed with the yogurt first, and then it will be put into the jar of warm milk. After ladling up and pouring back, you must empty the contents of the pot into a wooden container and keep them warm.
可以先将少量牛奶与酸奶混合，然后倒入温牛奶罐中。舀出并倒回后，必须将罐中的内容物倒入木制容器中并保温。
It's not excellent yogurt if you can't make it hot, keep it warm, or even find a supply of yogurt. It should be chilled before eating and will be prepared in about 2-3 hours.
如果你无法加热、保温，甚至找不到酸奶供应，那么它就不是好酸奶。食用前应冷藏，大约需要2-3小时才能准备好。
Mongolian Green Beans 蒙古青豆
Not exactly the most interesting side dish, green beans. Therefore, coat them in a tart sauce and freshly cooked rice to make the vegetarian dish of your fantasies.
青豆可不是最有趣的配菜。所以，把它裹上酸辣酱，再配上刚煮好的米饭，就能做出你梦想中的素菜了。
Just a few ingredients, including garlic, ginger, soy sauce, as well as red pepper, can transform your beans from a boring side dish into a delicious crowd-pleaser.
只需加入大蒜、生姜、酱油和红辣椒等几种配料，就能将豆类从无趣的配菜变成美味可口的菜肴。
Eezgii - Fried Curd Eezgii - 炸凝乳
A typical traditional Mongolian dish is eezgii. It is produced by boiling milk and a tiny quantity of yogurt or kefir. The ingredients are heated till all liquid has evaporated after they have curdled.
一道典型的蒙古传统菜肴是“eezgii”。制作方法是将牛奶和少量酸奶或开菲尔一起煮沸。加热至所有材料凝固后蒸发。
The dried curd mixture is then heated during roasting to produce tiny, golden-colored cheese fragments. Usually kept in a canvas bag, eezgii is consumed as a snack in between meals. The feel on the tongue is gritty or sandy, and the flavor is mildly sweet.
干燥的凝乳混合物随后在烘烤过程中加热，产生细小的金黄色奶酪碎片。eezgii 通常装在帆布袋中，作为两餐之间的零食食用。舌头上的口感像砂砾或沙粒，味道微甜。
Zookhii - Cream Zookhii - 奶油
Another of the quickest dairy products to prepare is zookhii, or cream. simply letting the milk curdle for 6 to 8 hours in a warm setting, then skimming the cream from the top.
另一种最快准备的乳制品是 zookhii，或奶油。只需将牛奶在温暖的环境中凝结 6 至 8 小时，然后从顶部撇去奶油。
The "white oil" (tsagaan tos), which is created by straining and churning the milk, is then gently heated to extract the "yellow oil," or clarified butter. The leftovers from the extraction of "white oil" are called tsötsgii, a delectable cream that is consumed when combined with sugar cane and fried millet.
将牛奶过滤搅拌后得到的“白油”（tsagaan tos）经过温和加热，提炼出“黄油”，也就是澄清的黄油。提炼“白油”后的剩余物被称为 tsötsgii，这是一种美味的奶油，可以与甘蔗和炒小米一起食用。
Suutei Tsai - Mongolian Green Milk Tea
Suutei Tsai - 蒙古绿奶茶
In Mongolia, Suutei Tsai is yet another well-known beverage. Green milk tea is typically served with dumplings like Bansh. Although you would anticipate a sweet beverage, this one has a salty, creamy, and savory flavor instead!
在蒙古，Suutei Tsai 是另一种广为人知的饮品。绿奶茶通常搭配像 Bansh 这样的饺子一起食用。虽然你会期待它是一款甜味饮品，但这款奶茶却带有咸香浓郁的奶香！
The tea may seem strange at first, but as you become used to it, it will be really delicious! The Mongolians love drinking suutei tsai because it makes them nostalgic for their own country.
这种茶乍一看可能有点奇怪，但习惯了之后，就会发现它真的好喝！蒙古人喜欢喝素泰茶，因为它能让他们怀念自己的国家。
Even now, it is customary for them to sip this green milk tea every day. You can tell that Mongolian culture has profoundly ingrained its milk tea tradition.
直到现在，蒙古族人仍然习惯每天喝这种绿色的奶茶，可见奶茶文化根深蒂固。
Shimiin Arkhi – Milk Vodka
Shimiin Arkhi——牛奶伏特加
How many of you have drank alcohol made from dairy? Something like it is Shimiin Arkhi. It is a type of milk-based vodka that is typically served hot before bedtime or on other festive occasions along with various dairy delicacies like Aaruul or Eezgii.
你们当中有多少人喝过用奶制品酿造的酒？比如 Shimiin Arkhi。这是一种以牛奶为原料的伏特加，通常在睡前或其他节日场合搭配各种奶制品美食（例如 Aaruul 或 Eezgii）一起热饮。
This milk vodka is not at all simple to prepare! It involves a difficult manufacturing technique that has been carried out over many generations. The end result is therefore definitely worth a try! Commercial milk vodka is also available on the market if you want it.
这款牛奶伏特加的调制绝非易事！它蕴含着代代传承的精湛技艺。因此，最终的成品绝对值得一试！如果您想要，市面上也有市售的牛奶伏特加。
Frequently Asked Questions about Mongolian Food:
关于蒙古食品的常见问题：
What is traditional Mongolian food primarily composed of?
蒙古传统食物主要由什么组成？
Traditional Mongolian food is heavily influenced by the country's climate and nomadic culture. The majority of its dishes consist of nutrient-rich dairy, meat, and animal fats, particularly from cattle, mutton, horse, goat, and game meat. Due to the nomadic lifestyle, more delicate cuisines weren't prevalent.
蒙古传统饮食深受其气候和游牧文化的影响。其菜肴主要以营养丰富的奶制品、肉类和动物脂肪为主，尤其以牛、羊、马、山羊和野味为主。由于游牧生活方式的影响，较为精致的菜肴并不盛行。
Is the world-famous Mongolian barbecue from Mongolia?
闻名世界的蒙古烤肉是源自蒙古吗？
No, the world-famous Mongolian barbecue was not originated in Mongolia. It was created by Taiwanese restaurant owners in the 1950s and was later introduced to the western world.
不，举世闻名的蒙古烤肉并非起源于蒙古，而是20世纪50年代由台湾餐馆老板发明，后来才传入西方世界。
What are some examples of traditional Mongolian dishes?
有哪些蒙古传统菜肴？
Traditional dishes include Khorkhog (a barbecue dish made with mutton), Buuz (steamed dumplings filled with beef), Tsuivan (fried noodles served with mutton and vegetables), Khuushuur (deep-fried dumplings resembling Russian chiburekki), and Boodog (a barbecue made with goat or marmot). Additionally, dairy products like dried curds, yogurt, clotted cream, and butter are popular.
传统菜肴包括 Khorkhog（羊肉烤肉）、Buuz（牛肉蒸饺）、Tsuivan（羊肉蔬菜炒面）、Khuushuur（类似俄罗斯 chiburekki 的油炸饺子）以及 Boodog（山羊或土拨鼠烤肉）。此外，干凝乳、酸奶、凝脂奶油和黄油等乳制品也很受欢迎。
Are there vegetarian dishes in Mongolian cuisine?
While meat is predominant in Mongolian cuisine, there are some vegetarian-friendly options like Mongolian Green Beans. The beans are coated in a tart sauce with garlic, ginger, soy sauce, and red pepper, turning them into a flavorful dish. However, historically, vegetables and spices were later additions to Mongolian cuisine, so they might not be as prevalent.
What are popular Mongolian beverages?
Mongolians enjoy several traditional beverages. Suutei Tsai is a salty milk tea that is a staple in the Mongolian diet. Airag is a fermented mare's milk drink known as the national beverage of Mongolia. It has a slightly sour taste and contains up to 2% alcohol. Tarag is another popular drink, which is essentially Mongolian yogurt.
I hope this answers your questions about Mongolian cuisine! If you have any more inquiries or need further details, feel free to ask.
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