National Classics

• Buuz: Steamed dumplings filled with minced lamb, Mongolia’s most common staple, found everywhere from street stalls to canteens. A small serving or a few pieces can easily satisfy hunger.
• Khuushuur: Deep-fried lamb pastries with a crispy crust, commonly found at festive stalls and busy areas.
• Guriltai Shöl (Meat Noodle Soup): Hand-pulled noodles served in a broth with lamb and a few vegetables—warming and filling, especially popular in winter.
• Khorkhog: Lamb, potatoes, and carrots slow-cooked with hot stones—a hearty and ceremonial way to serve guests.
• Boodog: Traditionally made by cooking meat inside a sheep’s skin or stomach using heated stones, often served during festivals and banquets.

Dairy and Drinks

• Süütei Tsai (Mongolian Milk Tea): Brewed with brick tea, milk, and salt, it’s the first gesture of hospitality and has a slightly salty taste.
• Airag (Fermented Mare’s Milk): A lightly fizzy, tangy drink made from fermented mare’s milk, common on the steppe in summer, with very low alcohol content.
• Aaruul (Dried Curd): Air-dried yogurt cheese, chewy and flavorful, a go-to snack for herders.
• Milk Skin and Yogurt: Often served at festivals or as part of a camp breakfast, sometimes paired with fried rice and sugar.

Where to Eat and Price Range

• Local Canteens in Ulaanbaatar: A serving of buuz or noodle soup costs around 3,000–8,000 MNT, with lunch averaging 10,000–20,000 MNT per person.
• Areas Near Gandan Monastery and Zuunmod Market: Great for trying snacks from street vendors while exploring.
• Ger Camps: Usually include breakfast and dinner; stone-cooked meat and boiled lamb dishes often require advance booking.
• Western and Korean Restaurants in the City: Plenty of choices, with meals typically costing over 30,000 MNT per person.

Practical Tips

• Mongolian cuisine is heavy on meat and dairy, with fewer vegetables and fruits. Travelers with sensitive stomachs may want to bring vitamins or powdered drinks.
• Milk tea and dried curd can be salty or tangy—this is normal. Take small sips or bites when trying them for the first time.
• Drink bottled water in the countryside; tap water in pastoral areas is not safe to drink directly.
• Tipping is not customary in restaurants—the amount on the bill is the final cost.

Ordering Cheat Sheet

When ordering at local canteens, knowing a few key words helps: Buuz are steamed lamb dumplings, Khuushuur are fried meat pies, Shöl means noodle soup, and Tsai is tea. Most canteens sell meals by the portion—typically one main dish plus a bowl of soup makes a standard meal. At a ger camp, hosts usually serve tea and snacks first, followed by the main course. There’s no need to rush; eating slowly matches the pace of life on the steppe.

Vegetables tend to be more expensive in Mongolia, and salads or stir-fries at restaurants can cost more than meat dishes. Opt for locally traditional meat and dairy options for better value. If you’re looking to vary your diet, Ulaanbaatar offers plenty of Korean and Western eateries—great for a change of pace later in your trip.