Air-Dried Beef is the "energy snack" of the grassland. High-quality beef is marinated and naturally air-dried, with a firm texture and rich flavor. It is easy to store and rich in protein, witnessing the life wisdom of nomadic peoples.
Milk Curd (Hurdag) concentrates the essence of the grassland. Fresh milk is fermented, boiled and pressed into shape, with a delicate and sweet-sour taste. It can be eaten directly or soaked in milk tea, making it a portable and nutritious traditional delicacy.
The savory and mellow Mongolian Milk Tea is indispensable. Brick tea and fresh milk are boiled and blended with salt, combining the aroma of tea and milk. It can quench thirst and warm the body, and embodies the dietary wisdom of herdsmen adapting to grassland life.
Roast Whole Lamb is the signature dish at Mongolian banquets. Fat and tender lambs are slowly roasted over charcoal fire until the outer skin is crispy and the inside is fresh and fragrant.
Hand-Grilled Mutton is the highest etiquette for receiving guests on the grassland. Selected fat grassland sheep are slowly boiled in clear water, with tender and juicy meat, eaten with chives flower sauce, showing the Mongolian boldness and admiration for natural original flavor