The traditional diet of Mongolians has four categories, namely, pasta, meat, milk and tea. Usually, Mongolians call meat food "red food", which is called "Ulaanid" in Mongolian, and milk food "white food", which is called "Chaganid" (meaning pure, auspicious and noble) in Mongolian. "(pure, auspicious, noble meaning). And agricultural areas are mostly grain and vegetables as the main food, supplemented by meat.

Mare's milk wine: every year in July and August cows are fat and horses are strong, it is the season of brewing horse's milk wine. Diligent Mongolian women will be stored in the horse's milk in the leather bag, to stir, a few days after the milk fat separation, fermentation into wine. Horse's milk wine is warm in nature, and has the effect of driving away cold, stretching muscles, activating blood circulation, and strengthening stomach, etc. It is called Purple Jade Syrup, Yuan Yu Jade Wine. It is known as Purple Jade Syrup and Yuan Jade Syrup, and is one of the "Eight Treasures of Mongolia". Once for the Yuan dynasty court and Mongolian aristocratic house of the main drink. Kublai Lie also often put it in the precious golden bowl, rewarding meritorious officials. With the development of science, the Mongolian brewing horse milk wine process is increasingly exquisite and perfect, not only a simple fermentation method, but also appeared in the brewing of potent milk wine distillation method. Thus, the milk wine is the best quality after six steams and six brews.　

Hand-chopped meat: It is one of the traditional food methods of Mongolians, and also the main way of eating meat in the daily life of Mongolians. The practice is to fat sheep gutted, peeled and gutted and washed, remove the head and hooves, washed, unloaded into a number of pieces, into the white water to boil, to be cooked meat is taken out, placed on a large plate on the table, everyone hand Mongolia knife chunks of large cuts to eat. For not using chopsticks, hand food and get this name.　

Dairy products: Mongolian dairy products can be a variety. There are butter, milk skin, cheese, milk tofu, cream, yogurt, milk residue, milk cake and so on. Milk tofu, also known as dried milk. It is made by fermenting fresh milk, skimming the top layer of white cream, and then pouring it into a pot to boil. When the milk is in the shape of old tofu, it is put into a wooden mold with various patterns carved on it and put in a ventilated place to dry. The white, transparent and oily ones are the best, while the yellowish and harder ones are the second best. Milk skin is the practice of fresh milk into the iron pot, simmering over moderate heat, when the milk rolled up a little, with a spoon, constantly flipped up to the foam until the cease-fire, cooled to the next day, a layer of milk fat congealed on the surface, like a honeycomb hemp noodle cake, with chopsticks on the board, folded into a semicircle, dry in the ventilation. It can be put into tea or eaten with fried rice, which is sweet and savory and has a very high nutritional value. Autumn is the best season to make milk skin.

Fried rice: also known as "Mongolian rice". It is made of millet rice fried crisp fried rice and hard fried rice. Crisp fried rice practice is to soak the rice, or in some cases, boil it over a warm fire to a certain extent, so that the rice is soaked and swollen. After that, it is taken out to dry and then poured into a pan and stir-fried. Some put fine sand in the iron pot, when the sand is red, put the right amount of soaked rice, with a special stirring rod to stir quickly, when the rice burst out of the flower and the water evaporation is complete, out of the pot and through a sieve at high speed. This fried rice is yellow, the rice grain seems hard, but actually eat dry, yellow color but not burnt, with a special flavor. Hard fried rice practice is even simpler, do not put sand, also do not need to soak, dry fried to half-cooked can be. The main way to eat fried rice is crispy fried rice used to make milk tea to drink, hard fried rice can be cooked meat porridge or dry rice. In addition, it can also be eaten directly. When eaten with milk tea, add butter, milk tofu, the flavor is better. You can also use yogurt or fresh milk, plus cream, sugar and other soaking. Because fried rice has a beautiful taste, easy to eat and hunger characteristics, thus becoming an indispensable food for Mongolian life, production, travel. The Mongolian people have the saying "Warm up and wear the skin, eat the rice".

Typical food: There are a lot of characteristic Mongolian food, such as roasted goat, roasted whole goat with skin in the oven, hand-held goat meat, fried goat, roasted leg of goat, milk tofu, Mongolian buns, Mongolian pie, etc. The people also have: thin cream; milk, milk, milk, milk, milk, milk, milk, milk, milk, milk, milk and milk. Folk also have: thin cream; milk skin; depilated whole sheep feast; cooked roasted sheep; cabbage lamb rolls; new Su cake; dry rice.