Mongolian cuisine is quite simple cuisine, mainly limited by the arid regions of the Mongolian Plateau, whether the steppe, which covers most of these regions, the Gobi Desert, the Khangai. Most of the food comes from animals, whether for their meat, fat or dairy products they produce. Millet is the main Mongolian cereal, but barley and wheat are also used. Fruits and vegetables are almost absent from the kitchen.

Mongolia is well known for its nomadic traditions. The nomadic lifestyle is still practiced today in rural areas of the country. The nomads follow a seasonal routine of breeding and rearing the five main types of livestock: goat, sheep, yaks, camel and horse, migrating from one place to another following the most favorable pastures and campsites.

The traditional Mongolian dance is the biyelgee, especially for the peoples of western Mongolia. It is performed on the music of Mongolian national musical instruments, such as the morin khuur (horse-headed violin) and the yochin.

Nature of Mongolia is beautiful and diverse. As we move to the south-east, with decreasing altitude, density of vegetation gradually decreases and reaches the level of the Gobi desert region. There are 2351 species of seed plants and ferns. Some of them are used as raw material for the manufacture of tools of traditional Chinese medicine:

• ginseng,
• ephedra,
• licorice.

There are 114 species of wild animals and more than 51 species of birds. Many of them are protected by law: