Ulaanbaatar Mongolia Travel Guide
Mutton, beef, goat, and horse meat are main, simply prepared by boiling, steaming, or frying.
Dairy products like fresh milk, fermented mare's milk (airag), dried curds (aaruul), and cheeses are staple. Wheat flour forms basis for noodles, dumplings, breads. Animal fat contributes richness.
More pronounced outside Ulaanbaatar, reflecting local nomadic practices.
Often the largest meal, providing sustained energy for daily work.
Typically lighter, but varies in modern urban settings.
These dishes are central to the Mongolian dining experience.
Steamed dumplings, typically filled with minced mutton or beef and onion.
A staple, especially popular during Tsagaan Sar. Found in local restaurants and guanz.
A fried, flat pastry filled with minced meat (usually mutton or beef) and onion.
Iconic during Naadam Festival. Available at street stalls and markets.
Hearty stir-fried handmade noodles with meat and vegetables.
A comforting and flavorful meal, available in most Mongolian restaurants and guanz.
Khuushuur is the most iconic street food, specifically during festivals. Other fried pastries and meat snacks are also available.
Small dumplings cooked directly in salty milk tea, a warming traditional meal.
Ulaanbaatar’s dining scene has a variety of choices.
High-end restaurants often in luxury hotels or modern commercial complexes.
Wide selection of traditional Mongolian cuisine and diverse international options.
Affordable and authentic experiences for budget travelers.
Numerous Korean, Chinese, Japanese, and Western restaurants are available.
Italian, American, and various European fusion dishes.
Growing options due to international influence.
Alternatives for those seeking flavors beyond traditional Mongolian fare.
Communal, interactive dining experience.
More available in international restaurants.
Many dining options clustered in city center.
Fine dining often features sophisticated menus.
Difficult to find, wheat flour is a staple in many Mongolian dishes.
Used extensively in noodles, dumplings, and breads.
Informing restaurants about specific allergies can be challenging due to language barriers.
Limited awareness of various allergens beyond the most common ones.
Planning and preparation are important for specific dietary needs.
Staying in an apartment with kitchen facilities and purchasing ingredients from larger supermarkets.
Focus on traditional Mongolian dishes like buuz (steamed dumplings) or khuushuur (fried meat pastries).
Explore various eateries and markets within the city, introduced to local flavors.
Experience traditional dairy production firsthand and participate in activities.
Lunar New Year with large quantities of buuz and boortsog prepared by families.
Mainly a private celebration, some public events may occur.
Khuushuur is synonymous with this summer celebration, making it a must-try food during the event.
Vendors sell in large quantities around festival grounds.
Be prepared for the meat and dairy-centric nature of Mongolian cuisine.
Always try Suutei Tsai (salty milk tea) as a sign of respect and acceptance.
Carry cash for guanz and street food vendors where card payments might not be available.
Plan for varied culinary experiences.
