WE WANT YOU TO KNOW MORE ABOUT MONGOLIA

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Mongolians consume or use most of the animal. Sheep are slaughtered in a traditional way, in which the meat stays clean there is no heavy blood loss. The sheep chest is cut open and the artery cut by choking. The carcass is divided into neck, brisket, ribs, blades, loin, rump and legs. Boned meat makes dishes such as bansh and buuz.
In the countryside food is usually cooked once a day, unless guests arrive. In the morning and afternoon, milk tea is drunk with boortsog (butter biscuits fried in oil) and meat boiled the night before. Food is only cooked for summer; mostly meal is boiled meat and broth, with noodles, rice or other grain added to taste.
Boodog is perhaps the most traditional dish, prepared from goat or marmot. The bones and offal are removed from the skinned carcass through the neck, then red-hot stones are put inside and the neck opening is closed before the carcass is barbecued. Meat roasted this way is tender, tasty and fragrant.
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