Meat is either cooked, used as an ingredient for soups and dumplings, such as buuz, khuushuur, , manti, or dried for winter (borts). The Mongolian diet includes a large proportion of animal fat which is necessary for the Mongols to withstand the cold winters and their hard work.
Meat plays a crucial role in the Mongolian cuisine, being either cooked, incorporated into soups and baked goods like buuz and khuushuur, or dried for winter consumption (borts). The traditional diet of the Mongols is rich in animal fat, which helps them cope with the extreme cold and their strenuous work.