Ulaanbaatar
Ready-to-eat dish with traditional flavoring produced in Dundgobi
Economy
Dundgobi /MONTSAME/ A new ready-to-eat dish with traditional Mongolian flavoring is being produced in Dundgobi aimag.
Noodle soup named 'Ayanchin' (traveler) is made by N.Gantsetseg, a chef in Luus soum. She was awarded the Local Brand Meal certificate in a chefs’ competition held in Dornogobi aimag. The noodle soup is prepared with wheat flour and nettle while dried animal liver, tripe (stomach lining), dried curd with khumuul (saltwort), a type of Gobi wild onions are main ingredients of the flavoring.
The ready-to-eat dish is being sold at the local market and local people loved it. Therefore chef N.Gantsetseg intends to improve the dish preparation technology and widen the market. Drying up the ingredients and making noodle are all made by hand and the packaged dish can be stored in 3-5 days, therefore she needs more advanced technology and equipment.
Noodle soup named 'Ayanchin' (traveler) is made by N.Gantsetseg, a chef in Luus soum. She was awarded the Local Brand Meal certificate in a chefs’ competition held in Dornogobi aimag. The noodle soup is prepared with wheat flour and nettle while dried animal liver, tripe (stomach lining), dried curd with khumuul (saltwort), a type of Gobi wild onions are main ingredients of the flavoring.
The ready-to-eat dish is being sold at the local market and local people loved it. Therefore chef N.Gantsetseg intends to improve the dish preparation technology and widen the market. Drying up the ingredients and making noodle are all made by hand and the packaged dish can be stored in 3-5 days, therefore she needs more advanced technology and equipment.
B.Ooluun
