The “Mongolian Naadam” is the expression of prideful history, culture and tradition that we have created. Therefore, the “Mongol Naadam” is often hustle and bustle with foreign tourists in summertime. Modern researchers and ...
It can be said appropriately that the history of the Mongols was made by horses. The Mongols used to battle taking along more horses than men. Mongols had a horse-army that came over only in one day when it was estimated 3 days. Mongolians created ...
There is a late died-out basalt volcano which had been erupted on the banks of Terkhiin Tsagaan lake 8,000 years ago in the territory of Tariat sum, Arkhangai province, which is 180 km from Tsetserleg city. There are many hiding shelter areas, and ...
The lake was originated about 7 million years ago. It is located throughout Alag-Erdene, Renchinlkhumbe, Khankh, Chandmani-Undur sums of Khovsgol aimag and 101 kms from north of Murun. It is 2760 square kilometers, 34-36 kilometers wide, 136 kilome...
The western part of Mongol Altai mountain range extends from north to south, continues over 900 km from the western part of Mongolia to throughout Govi-Altai province. There are Khoton, Khurgan, Dayan, Khovd, Khar Salaa, Tsagaan Salaa, Songinot, Yo...
There are eight beautiful lakes in the mountains of volcanic eruptions and slopes which is located in the valley of the beautiful Khangai mountain range, 45 kilometers northwest of Uyanga sum, Uvurkhangai aimag. These lakes are called Shireet, Khal...
Nutrient abundant, hot quality and sour taste. Compared with other animal milk, it is better for albumin, vitamin, and milk. Means of various vitamins, such as amino acids and fatty acids, are superior to any other animal milk. One liter of airag c...
Tea with milk is one kind of beverage even foreigners drink it with pleasure. Mongolians express their respect and greetings by serving a cup of tea with milk. In order to boil tea with milk, you first boil the normal powdered tea and add the milk....
A Mongolian khuushuur is a type of fried meat pastry in Western countries. Sliced beef on a small amount of dough, fried in oil. Meat is usually prepared and seasoned with salts and onions, sometimes even garlic.
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