本文以「蒙古國的五色料理」為題，主要以蒙古國當地的料理為論述對象。五色分別為《白食》（Цагаан идээ），奶製品；《紅食》（Улаан идээ），五畜的肉；《綠食》（Ногоон идээ），各種植物及水果；《黃食》（Шар идээ），各種農作物及雜糧之油炸食物；《黑食》（Хар идээ），各種飲料及酒類、礦泉水等五種稱為五色料理，就是蒙古料理。 本文分五章，以五章來展開論述。第二到五章談五色料理，而第一章則是論述做為其基礎的灶。 第一章介紹蒙古的灶與五色料理，介紹蒙古的「灶文化」傳統習俗與五色料理處理過程的工具。 第二章 紅食：游牧民族料理的意象。分別從游牧民族的生活與牲畜、肉類保存的加工製作、肉類的料理、內臟及零碎肉的處理介紹蒙古牧民仰賴的五畜（綿羊、牛、山羊、馬、駱駝）；以及各種肉類加工方式、肉類料理與新式料理手法如綜合熱炒、肉絲炒麵。此外，受到南方中國的影響，出現「精細料理」的包子、扁食、餡餅，比較獨特的是碗裝火腿。蒙古民族愛吃也擅長處理動物內臟，有熱炒肝臟、用心、腎、肝、肺、瘤胃（肚）等內臟組成的五臟湯最有名；還有愛啃骨肉，有水煮羊頭、舌頭肉、肉凍。 第三章 白食：日常生活的主食。以草原生活環繞白食、白食食品特性、奶品的來源、日常生活裡的奶製品等分述奶品的製程、製作時節與生乳相關的民俗。 第四章 黃食與青食：生活中不可或缺的配角。有「隨手可吃的黃食」，包括油品與點心（Боов）。黃食就是油品。油品分為兩種，分別是動物油和植物油。蒙古族傳統上都吃動物油，近代則吃植物油的比例逐漸提高。 麵粉蒙古人以小麥、大麥磨製的麵粉，將這些麵粉加工再製的食品稱即為糕點，稱為點心（Боов）。接著論述「游牧生活對青食的需求」。有固有發展出來的的青食（水果、野果、蘑菇、松子、大麥、小麥），有古代傳入的青食（大蒜，洋蔥，白菜），有近代傳入的青食（馬鈴薯、青菜、番茄、黃瓜、辣椒），然後解釋上述各種青食。之後論述「奶茶」，特色為炒茶與熬茶，其次是「蒙古族喝茶文化」，有待客斟茶與回贈《茶的祝詞》，有重飲茶輕吃飯，往往是「一日三次茶」，卻「一日一頓飯」，有磚茶。再者「蒙古族喝茶習俗」，有敬茶，包括「德吉」與「咪拉勒格」，有禮品，曾是貴重品物，甚至當貨幣使用，有「禁忌」。 第五章 黑食：待客之道。分三節：第一節 奶酒（忽迷思Kumis，Гүүний сүү），第二節 白酒（Цагаан архи），兼提「日本提煉的可爾必思」與「蒙古國發展製酒業」，第三節 有色酒（答剌速Дарс，沙棘果Чацаргана）。 / This article is based on the theme of "Mongolian Cuisine", which is mainly based on the local cuisine of Mongolia. (Цагаан идээ), various plants and fruits; "yellow food" (Шар идээ), "red food" (Улаан идээ), five kinds of meat; Various kinds of crops and grains of fried food（Ногоон идээ）; "black food" (Хар идээ), a variety of drinks and alcohol, mineral water and other five kinds of five-color dishes, that is, Mongolian cuisine. This article is divided into five chapters to discuss. The second to the fifth chapter is about the five-color dishes, and the first chapter is discussed as the stove, which is the base of cuisine. The first chapter introduces the Mongolian stove and five-colors cuisine, introducing the Mongolian traditional "stove culture" and the tools used in the process of cuisine. Chapter II Red Food: The Image of Nomadic Cuisine. (Sheep, cattle, goats, horses, camels) from the nomadic life and the processing of livestock, meat, meat processing, viscera and petrique treatment, and the various meat processing methods, Meat dishes and new cooking techniques such as integrated stir-fried, pork fried noodles. In addition, by the impact of the South China, the emergence of "fine food" buns, flat food, pies, more unique is the bowl of ham. Mongolians love and is also good at dealing with animal offal, hot liver, heart, kidney, liver, lung, rumen (belly) and other internal organs composed of the most famous “dirty soup”; also love to bite flesh and blood, boiled sheep, sheep tongue, aspic. Chapter III White Food: Daily staple food. To the grassland life around the white food, and its characteristics, the source of milk, daily life in the dairy products such as the preparation of the milk process, the production season and milk-related folk. Chapter IV Yellow Food and Green Food: an indispensable supporting role in life. There are "ready to eat yellow food", including oil and snacks (Боов). Yellow food refers to oil. Oil is divided into two kinds, namely, animal oil and vegetable oil. Mongolian traditions eat animal oil, modern times the proportion of vegetable oil is gradually increased. Flour Mongolian wheat, barley grilled flour, these flour processing and reproduction of the food that is the pastry, known as the bakery (Боов). Then we talked about "the demand for green food in nomadic life". There are inherently developed green food (fruit, wild fruit, mushrooms, pine nuts, barley, wheat), there are ancient incoming green food (garlic, onions, cabbage), there are modern incoming green food (potatoes, vegetables, tomato, cucumber, pepper), and then explain the various kinds of green food. After the discussion of "milk tea", characterized by fried tea and boiled tea, followed by "Mongolian tea culture", there are guests pour tea and rebate "blessing words" after drinking, they concern more of tea than food, often "drink tea three times a day" but "one day a meal", there are brick tea. In addition, "Mongolian tea custom", there are tea-toss, including "Deji" and "Miraz", a gift, for tea was expensive goods, even was currency. Chapter V Black Food: Hospitality. There are three sections: the first section of horse milk wine (Kumis, Гүүний сүү), the second section of white wine (Цагаан архи), and "Japan refined Calpico" and "Mongolian wind industry", the third section of Colored wine (Дарс, Чацаргана).