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The extreme continental climate of Mongolia and the lowest population density in the world of just 2.2 inhabitants/km 2 has influenced the traditional diet. Use of vegetables and spices are limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine. [1]
Traditional Mongolian cuisine is primarily based on meat and dairies, with some regional variations. The most common meat local people consume is mutton, in the southern region local people also consume camel meat, and in the other parts mutton, beef, goat, horse and yak meat.
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Buuz is the Mongolian version of the steamed dumpling which is commonly found throughout the region. Etymologically, it reveals its origin to China, as baozi (Chinese: 包子; pinyin: bāozi ⓘ) is the Mandarin word for steamed dumpling.
Tsuivan (Mongolian: Цуйван) is a Mongolian noodle dish with meat and vegetables. It is one of Mongolia's most popular dishes. [1] There are two common ways to make the noodles. The first way is to roll the dough into a circle, oil the dough, roll the dough back onto itself, and steam it. After steaming, the cooked dough can be cut into ...
Heviin boov (Mongolian: ул боов) is a traditional Mongolian biscuit assembled in layers and often served as a New Year food. [1] The number of layers in the cake represents the status of the family. The individual biscuits are stamped with a wooden block that imprints a design unique to the family, passed down through generations.
The Mongolian Lunar New Year, commonly known as Tsagaan Sar (Mongolian: Цагаан сар ᠴᠠᠭᠠᠨ ᠰᠠᠷᠠ, pronounced [t͡sʰɐˈʁaːɴ sɐr] or literally White Moon), [note 1] is the first day of the year according to the Mongolian lunisolar calendar. The festival of the Lunar New Year is celebrated by Mongolic and some Turkic ...
The traditional Mongolian dwelling is known as a ger. In the past it was known by the Russian term yurt, but this has been changing as the Mongolian term becomes better known in English-speaking countries. According to Mongolian artist and art critic N. Chultem, the ger was the basis for development of traditional Mongolian architecture. In the ...