The Mongol’ nomadic way of life and the country’s climatic condition has give rise to specific methods of preserving meat. The most widespread one is air – drying, or bortslokh. Beef is cut into long strips which are hung in the shade. The meat dries very quickly, becoming so hard that you can not cut it with the knife. Before using the dried meat (bolts) it is powdered and the put into boiling water. In a minute you have a nourishing broth.