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Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular.
The extreme continental climate of Mongolia and the lowest population density in the world of just 2.2 inhabitants/km2 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]
Mongolia is one of few Asian countries where rice is not a main staple food. Instead, Mongolian people prefer to eat lamb as their staple food rather than rice.
Wheat, barley, and buckwheat predominate more than rice in modern Mongolia.
- ^ Marshall Cavendish Corporation, 2007, p. 268