Tuvan cuisine

Kumis ( , ), alternatively spelled coumis or kumyz, also known as airag ( ), is a traditional fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Magyars, and Han Chinese of North China as well.

Boortsog, boorsoq, baursak, baursaq, bauyrsaq, borsok or boorsok is a fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. They are shaped into triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. It has been adopted by Cossack cuisine as "bursak".

salted horse milk tea from Mongolia

Buuz (; ; ) are a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year. In modern times it is also offered at restaurants and small cafes ("guanz") throughout the capital city of Ulaanbaatar, typically eaten with soy sauce.

thumb|right|Khorkhog meal. Note the metal milk jug, the black stone, and the piece of boiled meat; the metal milk jug is where the cooking takes place. thumb|right|Khorkhog meal. Served in a restaurant in Ulaanbaatar Khorkhog () is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.

butter made from the milk of the domesticated yak