Mongolians are the people who have a tradition of matching foods, meals, and drinks during the season. They have matched a variety of meals, drinks, and their volume, depending on the annual four seasons, daily hours, the sex, age, specific features of the human body, metabolism, and energy accumulation
Therefore, Mongolians have mainly worshipped animal husbandry from ancient times and lived in nomadic culture, they have often consumed the domestic animal’s milk and meat in various methods.
Due to the volume of the metals such as lead, mercury, arsenic, and cadmium where are in the Mongolian domestic animals’ meat being at the several times minimum rate less than the allowed maximum volume, it considers an ecologically pure product.
Mongolians have circulated a balance of hysteria, jaundice, and cancer of the stomach at the functional level categorizing hot, warm, and cool by the meat quality. Specifically: For a category of the hot quality meat, the horse, marmot, deer, and fish, In a category of the warm quality meat, the sheep, And as to the cool quality, cow, goat, camel, and pork meat have been considered, respectively. What are meals for the most respectful guests by Mongolians are roast meat, khorkhog / – meat dish prepared in its skin or a rumen sac into which red hot stones are put to cook the meat/, the fried sheep juice, and the fried meat juice through boiling.