1. White Food 

  Meat and dairy takes a major proportion on the Mongolian table. Mongolians refer to dairy as white food. White food is the representative of the characteristic grassland cuisine and can be described as an inclusive name for butter, white grease oil, skin on boiled milk, dried milk cake, cheese, milk dissert and snack.

2. Dairy drinks

  In addition, milk tea and milk wine are two must-have daily drinks for Mongolians and also the necessities to treat guests. Milk tea is a fusion mixed with boiled tea water and fresh milk; Milk wine and its sub-varieties including posset, goat’s milk wine and koumiss (a drink made from fermented mare's or other milk) are low alcoholic drink which is prepared to host honorable guests. The travels of Marco Polo records a story: The Yuan Emperor Kublai Khan once held koumiss wine in precious gold bowls to reward people with outperformances for the country.

  3. Fingers mutton

  Traditional Mongolian meat products are made from mutton and beef. The goats or sheep breed on the grassland is fed on wild chive and scallion, they grow strong and fat naturally and their meat tastes especially delicious. A large piece of goat’s body part is cooked in a huge wok and is ready for table when boiled 70% done. People use a knife to cut the meat into smaller slices and use their hand to grab the slices into their mouths. This dish is widely used on big party events such as weddings and celebrations.

4. Lamb hot pot

  The lamb hot pot is also titled instant-boiled mutton. The raw mutton is served in paper slices and dips into the hot pot for seconds and seasoned with a dipping blend sauce of sesame oil, oyster sauce, chili oil, mustard, sesame source, leek flower, shredded scallions, ginger powder and shredded parsley.(From Chinadaily.com.cn)