When it comes to food, the Mongolians don't have any pretensions. Their food is basic, simple and designed to keep body and soul together in the harsh climate. One reason for the simplicity is the limitation as far as fresh ingredients are concerned - Mongolia’s climate is so inhospitable that very little grows here and so food tends to be unadventurous and under -flavoured. Mongolian staple diet consists of meat and dairy products - the two most commonly available ingredients - foods that are high protein, filling and wholesome and  just so right for surviving the harsh and bitter winters. The Mongolians have developed techniques of preserving foods - milk is made into cheese, or dried into chewable cakes; meat is dried into strips that can be consumed all year round.  In addition, milk, cow’s milk and even the milk of camels or mares is consumed in huge quantities - either as it is or as dried curd, white butter or koumiss (churned milk, almost alcoholic in its punch) or as cheese. Vegetables are few and far between, and usually found only during the summer. Meat comes from different sources - lamb, goat, cow and camel. Amongst the popular dishes are  sausages and boodog, whole roasted goat or roast marmots. A lot of alcohol, similar to vodka, is distilled in the country.