What is mongolias major kind of food?!

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Mongolian Foods and Beverages Because of the unique geographic locations of Mongolia and Tibet, foods and beverages of these regions exhibit unique characteristics.

Unlike the Han majority people that live in China, dairy products are important dietary items for China's Mongolian population. They refer to dairy products as white foods and meat products or animal flesh as red foods. Raw materials for white foods include milk from cows, horses, sheep, goats, camels, and reindeer; with horse milk considered having the highest of nutrients. Cow's milk is quite popular, considered healthy, too, and used for a variety of products.

Ten major dairy products are listed below. Mongolians consume, other animal foods they eat that are not dairy products, and their non-dairy teas.
MILK PRODUCTS:
Liquid butter: This can be made from the milk of cows, sheep, goats and camels. To make it, fresh milk is poured into an earthen jar or a wooden barrel. This stands at sixty-eight degrees Fahrenheit, our room temperature, for six to eight hours. The milk, then partially coagulated, becomes light yellow and forms a thick, semi-solid layer with about two or three portions of liquid butter to ten portions of milk. The liquid butter is served with sugar and fried millet, used in vegetables or tea, and as a spread on bread.

White butter: There are two ways to make white butter. One is to put the liquid butter into a cheese cloth sack made of a course cloth. This is hung until all the liquid. Sometimes they stir it, and as they do the liquid butter separates from the solids. Another way is to stir sour, yeast fermented milk into it to separate the white butter from the liquid. This does need stirring for what they say is: several thousands times.

Yellow butter: This is made from white butter. Either fresh or sour, white butter is heated in a pot until the yellow butter-oil is melted. This is separated from the white butter cream. Milk from cows, sheep, goats and camels can be used for white as well as for yellow butter. It is interesting to note that Mongolian people often take a bowl of yellow butter with them before starting on a long journey. They use it then or at home served with pan fried millet and pancakes.

Milk tofu: This food item can be made from either raw or cooked milk. To make raw milk tofu, Mongolians put milk in a warm area until it ferments. A ladle is used to stir it occasionally until coagulated. It forms a tofu-like texture. They then transfer the contents to a mold or a sack to drain off the liquid and then they let it air dry. To make cooked milk tofu, the liquid from making the white butter or the liquid from making milk film is fermented, coagulated, and filtered through a cheesecloth sack. The coagulated milk is heated while stirring it until it becomes thick. It is then placed in a cloth sack pressing the yellow liquid out. The remaining solids are placed in a wooden mold, square or rectangular shaped, and left to air dry. The Mongolians consider the best milk tofu to be white. This product is often air-dried for storage; that prevents molding. Dried milk tofu is used for milk tea; it is also used by shepherds and long distance travelers.

Milk film is also known as milk leather. To make this milk product, people heat fresh milk in a pot at low temperatures stirring until it foams. Then they cool it and a layer of cream coagulates on top. This layer is removed as a film or skin and air-dried in a well ventilated place. The process is similar to how the Han people make bean curd sticks.

Sour milk: This milk product is made from raw milk or cooked milk. To do so, the milk is kept at about sixty-four degrees Fahrenheit in jars and allowed to ferment for about two days. The milk appears to form chucks. When making sour milk from cooked milk, the milk is boiled first and needs to sit a while longer until it gets slightly sour.

Milk tea: This tea is also referred to as Mongolian Tea. It is the most important beverage used by the Mongolians and their shepherds. To make milk tea, brick tea is crushed into pieces then boiled for three minutes with water. While boiling, it is constantly stirred. Fresh milk is slowly added to this tea in proportions of one part milk to three to six parts water. A little salt is sometimes added. Milk tea can be served with some fried millet in it.

Milk wine: This beverage is made with any type of milk, the most valuable and famous made using horse milk. To make milk wine the Mongolians use raw milk and put it into a wooden barrel or porcelain jar. There, it is allowed to ferment and separate itself from the fat. The fermented milk without its top layer of fat is transferred to a pot equipped with a distillation devise. This is usually a bucket of cold water placed above two brick jars covered and insulated with towels. The heat under the pot is kept at a high temperature, the evaporated alcohol condensing underneath the cold water bucket where it drips into the prepared brick jars. The most expensive horse wine is fermented and distilled six times. Horse milk wine tastes sour, sweet, and slightly bitter all at the same time.

Cheese: After removal of yellow butter, the remaining buttermilk is left to ferment in a warm place until the milk is coagulated as chunks and pieces resembling cottage cheese.

Milk pie: After the above cheese gets sour, sugar and flour are added and shaped. At this point, the cheese is baked. Milk pie is used as a dessert.

OTHER ANIMAL FOODS:
Lots of livestock is raised in Mongolia. This includes but is not limited to wild horse, sheep, goat, cow, and camel. Though all of these animals are available, Mongolians do not eat much beef, pork or horse meat. The most popular meats consumed are goat and sheep. Lamb is barbecued whole or is grilled or boiled in smaller pieces. Camel used to be more popular, but with all too few of them now, some regions forbid eating them. No matter the meat, Mongolians roast, grill, smoke, and dry them all and they adore eating them.
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Mongolia is known as the Land of Five Animals--sheep, goats, cattle, horses, and camels. The main meats are mutton(Lonely Planet states that the "smell permeates everything" and that after foreigners have visited they say "it takes weeks to get ride of that mutton smell") and beef. In the cities shops sell: beef, hamburger, smoked hammocks, sausages, hot dogs, and chicken. "The Mongol chickens have been described as 'very athletic'." The city of Ulaanbaatar is offering more variety, but in the countryside only mutton, yak, horsemeat, beef, and camelmeat are available. --from the Peace Corps "Welcome Book."

I've read a recipe for Marmot, and hear it is a delicacy in the countryside. The animal is gutted and then cooked by filling it with hot rocks from the fire. I've also read they do this with goat and sheep for special occasions.
They also have buuz, which is like a meat ball twisted Hershey Kiss style into a ravioli type pasta, that is steamed.
Also common are fried pancakes made from mutton and flour.

Even though they have an extremely fatty diet, expressing shock that Americans cut and throw away fat, "the average cholesterol level is only 178mg/dl, a level within the normal range in the US, where only levels above 200 are considered cause for concern."(The Changing World of Mongolia's Nomads 1994)

www.rahul.net/dold/mongfood.htm

Mutton -- the meat of sheep -- is the primary food.