Section on Food and Drink


Eating a Meal Buda ide also acceptable	Milk Aira	Cooked Grain Buda	White Flour Balatu	Banquet Khurim	Gourd Qabaq	Chives Sanggui nogog-a	Sonchus Sidira
Drinking Wine Darusu uuchi	Cheese Bishlag	Oil Tosu	Steamed Dumplings Utum	Yellow Wine Darusu		Napa Cabbage Chagan nogog-a	Radish Lobi
Fatty Köntürgen	Cream Airag-un tosu	Limb Meat Manggur	Meat Miqa	Distilled Spirit Araki		Mustard Greens Qaji nogog-a	Leafy Greens Abua nogog-a

The term for "Distilled Spirit" (Araki) is the ancestor of the modern word "Arrak" or "Airag," though here it specifically refers to a potent distilled liquor introduced to China during the Mongol Yuan period.

The word for "Radish," transcribed as Lobi, is an early linguistic loan from the Chinese word luobo, demonstrating how trade and food exchange influenced the Mongolian language.

The term for "Steamed Dumplings" (Utum) refers to a type of pasta or filled bun, likely related to the Central Asian manti or similar dough-based staples of the steppe diet.

Many vegetable names are constructed by adding the Mongolian word for "vegetable" (nogog-a) to a descriptive root, such as "White Vegetable" (Chagan nogog-a) for Napa cabbage.