Mongolian cuisine refers to the local culinary traditions of Mongolia and Mongolian styled dishes. The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats. Use of vegetables and spices is limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine. The nomads of Mongolia sustain their lives directly from the products of domesticated animals such as cattle, horses, camels, yaks, sheep, and goats, and sometimes game. Meat is either cooked, used as an ingredient for soups and dumplings (buuz, khuushuur, bansh, manti), or dried for winter (borts). The Mongolian diet includes a large proportion of animal fat which is necessary for the Mongols to withstand the cold winters and their hard work. Winter temperatures are as low as _40__C/_F and outdoor work requires sufficient energy reserves.
Contributions by Latebird, ElliotKovnick, and Vidor.