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Skills of cooking of a dish with milk and lungs of ship, goat or cow. That is consid-ered a favorit dish for guests and also during the wedding days people cook it.

Home-made cheese which is prepared with milk of goat, sheep or cow.

Home-made cheese which is prepared with milk of goat, sheep or cow.\n

Dariganga people have this tradition of building open top kiln using mud and clay from the place where they moved and stayed in the new pasture. When building the kiln they put the cooking-pot (togoo ) on the ground and took measures for the kiln. To build the kiln, the soil should be fewer stones and soft enough to dig. Once dug up the hole, stones removed from the soil, and soil mixed from lactic acid milk derived from the Eezgii . Additionally, the wet cow dung and clay usually mixed. The mixture of the soil and the lactic acid milk should be dry, if it’s too liquid then it is impossible to build a clay kiln. The role of the hole in the kiln is to set the fire with cow dung and collect the ashes inside.

Dariganga people have this tradition of building open top kiln using mud and clay from the place where they moved and stayed in the new pasture. When building the kiln they put the cooking-pot (togoo ) on the ground and took measures for the kiln. To build the kiln, the soil should be fewer stones and soft enough to dig. Once dug up the hole, stones removed from the soil, and soil mixed from lactic acid milk derived from the Eezgii . Additionally, the wet cow dung and clay usually mixed. The mixture of the soil and the lactic acid milk should be dry, if it’s too liquid then it is impossible to build a clay kiln. The role of the hole in the kiln is to set the fire with cow dung and collect the ashes inside.

Mongolian traditional food is adjusted to the condition of the nomadic way of life. It is divided into milk or white products, meat or red products, and vegetable or green products. During summer and autumns, Mongols prefer to consume various different dairy products from milk of five livestock animals. Dairy products are generally produced by boiling, fermenting, distilling, brewing, extracting, separating or drying. Traditional food is dairy products, meat and green food or grain. Mongols do “Airag” from the mare’s milk, and do milk skim, youghurt, aaruul (oblong), with and orange eezgii, tsagaan tos (derived from the skim), tsorom by milk from sheep, goat and khoormog and aaruul from camel milk. Additionally, smoking, drying and preserving the meat from goat, cow and camel for making borts and shuuz. In addition, khorkhog, boodog, buuz and khuushuur and various different meals are made from sheep, goat and meat from hunting.

Mongolian traditional food is adjusted to the condition of the nomadic way of life. It is divided into milk or white products, meat or red products, and vegetable or green products. During summer and autumns, Mongols prefer to consume various different dairy products from milk of five livestock animals. Dairy products are generally produced by boiling, fermenting, distilling, brewing, extracting, separating or drying. Traditional food is dairy products, meat and green food or grain. Mongols do “Airag” from the mare’s milk, and do milk skim, youghurt, aaruul (oblong), with and orange eezgii, tsagaan tos (derived from the skim), tsorom by milk from sheep, goat and khoormog and aaruul from camel milk. Additionally, smoking, drying and preserving the meat from goat, cow and camel for making borts and shuuz. In addition, khorkhog, boodog, buuz and khuushuur and various different meals are made from sheep, goat and meat from hunting.

Mongolian traditional food is adjusted to the condition of the nomadic way of life. It is divided into milk or white products, meat or red products, and vegetable or green products. During summer and autumns, Mongols prefer to consume various different dairy products from milk of five livestock animals. Dairy products are generally produced by boiling, fermenting, distilling, brewing, extracting, separating or drying. Traditional food is dairy products, meat and green food or grain. Mongols do “Airag” from the mare’s milk, and do milk skim, youghurt, aaruul (oblong), with and orange eezgii, tsagaan tos (derived from the skim), tsorom by milk from sheep, goat and khoormog and aaruul from camel milk. Additionally, smoking, drying and preserving the meat from goat, cow and camel for making borts and shuuz. In addition, khorkhog, boodog, buuz and khuushuur and various different meals are made from sheep, goat and meat from hunting.