It is filling, warm, energy-dense and can be prepared using limited tools. To survive long and freezing winters with scarce resources, nomadic Mongolians traditionally raised livestock and used as much of each animal as possible. This explains why meat and dairy play such a central role in the diet.
Because of harsh winters and a mobile lifestyle, meat is often air-dried or naturally frozen, while dairy products are fermented or dried for preservation. Food in Mongolia also follows the seasons. In the summer, there is more access to fresh vegetables and fruits from local farms, and dairy consumption increases as animals give birth and produce more milk.
In contrast, during the winter, Mongolians eat more meat to maintain energy and body heat. Vegetables are more limited and often imported mainly from China. This seasonal pattern reflects how closely Mongolian food traditions are connected to the natural environment.
Fun fact: Ulaanbaatar, the capital of Mongolia, is the coldest capital city in the world, with winter temperatures often falling far below freezing!
