The Mongolian cuisine is overall characterized by simplicity. This fact was determined by the low number of the ingredients that are used when preparing Mongolian dishes. Also, the small variety of the ingredients is a consequence of the climatic conditions of the country. Because of the hard and long winters, Mongolians cannot crop many vegetables and their meals are mostly based on meats - mutton, marmot and horsemeat predominate.
The Mongolian cuisines does not differ much from one region to another, across the country. However, the dishes that are prepared in the Inner Mongolia are believed to be better than those who are cooked in the Northern part of the country.
Buuz is a traditional style of folded dumplings, shaped in hot oil.
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