Traditional food of Mongolia

The nomads of Mongolia sustain their lives directly from the products of domesticated animals such as cattle, horses, camels, yaks, sheep, goats, and game. Meat is either cooked, used as an ingredient for soups and dumplings (buuz, khuushuur, bansh , mantuu), or dried for winter (borts). The Mongolian diet includes a large proportion of animal fat necessary for the Mongols to withstand the cold winters and their hard work. Winter temperatures are as low as −40 °C (−40 °F), and outdoor work requires sufficient energy reserves. Milk and cream are used to make a variety of beverages and cheese, and similar products.