List of Traditional Mongolian food
1)Roast Lamb
Mongolian roast lamb is a dish served in Chinese-American restaurants consisting of sliced beef, typicallyflank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers.
2)Instant-Boiled Mutton
Instant-boiled mutton, also known as Mongolian Fire Pot or dip-boil mutton, is a Chinese hot pot dish. Traditionally, Chinese people have eaten it inside the home during cold winter weather, but in recent times, instant-boiled mutton has been eaten year-round. It is also eaten in restaurants.
The dish often uses mutton from the back, rear legs, or tail of the lamb.
3)Hoordog
4)Mongolian BBQ Beef
Mongolian barbecue is a stir fried dish that was developed in Taiwanese restaurants in the 1970s. Meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °C (572 °F). Despite its name, the cuisine is not Mongolian, and is only very loosely related to barbecue.
5)Mongolian Ginger Chicken
This Mongolian Chicken is super easy to make, ready in less than 15 minutes, and rivals your favorite takeout!
Seriously, less than 15 minutes. And if you make the sauce and chop up the chicken and green onions in advance, it’s literally ready in 5 minutes!
6)Hearty Fatty Mutton
7)Mongolian bantan soup
The traditional hangover cure of Mongolia is a “Mongolian Mary,” a pickled sheep eye in tomato juice — think of it as a type of bloody mary. But since you probably can’t stop by your local supermarket and pick up some pickled sheep eyes, here’s the recipe for a more accessible Mongolian cure: bantan, a soup made of meat and dough crumbs.
8)Tsuivan
Traditionally, mutton is used, other types of meat such as beef work just as well.
Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat.
