The coaxing ritual is used by herders to save newborn camel calves orphaned or rejected by their mothers, and to avoid the loss of vital camel milk. A camel mare is coaxed into accepting an orphaned or estranged calf by the singing of a melody accompanied by the morin khuur horse-head fiddle. This handling technique helps the survival of newborn calves and maintains the mother’s lactation. The renowned Russian poet Sergei Yesenin once said that “It is indeed undoubted that Mongols could make the camel cry with the melody of khuur (fiddle)”.

"\nMongolian traditional food is adjusted to the condition of the nomadic way of life. It is divided into milk or white products, meat or red products, and vegetable or green products. During summer and autumns, Mongols prefer to consume various different dairy products from milk of five livestock animals. Dairy products are generally produced by boiling, fermenting, distilling, brewing, extracting, separating or drying. Traditional food is dairy products, meat and green food or grain. Mongols do “Airag” from the mare’s milk, and do milk skim, youghurt, aaruul (oblong), with and orange eezgii, tsagaan tos (derived from the skim), tsorom by milk from sheep, goat and khoormog and aaruul from camel milk. Additionally, smoking, drying and preserving the meat from goat, cow and camel for making borts and shuuz. In addition, khorkhog, boodog, buuz and khuushuur and various different meals are made from sheep, goat and meat from hunting. \n"\n