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Explore Eating Rare Double Humped Mongolian Camel!! Gobi Desert Nomad Life!! with 2,790,584 views, 47,521 likes, and 1,359 comments. Experience the impact of this video content that has captured audience attention.

🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/MoreBEFRS 👕 BEFRS MERCH » https://bit.ly/ShopBEFRS 💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon 🎥 FOLLOW EBA & ARTGER TEAM » https://youtube.com/c/ARTGER | https://www.artger.mn/ | IG: @artger.tv 📷 ANDREW’S YOUTUBE » https://www.youtube.com/c/PowerUpguide Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - 1. HANDA FAMILY HOME 🇲🇳 DRIED CAMEL MEAT: Make fresh noodles using flour, bailey flour and water. Boil water in the traditional pot and add camel meat jerky and let it boil. Add fresh noodles, season with salt and add salty wild chives add curds. 🇲🇳 CAMEL MILK TEA: Boil water and add tea leaves, fresh camel milk and mix. Boil and filter it. 🇲🇳 MILK VODKA: Add airag camel milk and curd to the bottom layer of the pot and boil. Put on the body pot. Hang the collector - small pot. Use fabric to cover the top pot. Add the top pot and pour water. Let it boil for 2 hours. The steam/dripping in the collector is milk vodka. 🇲🇳JEMBII BBQ: Add organ fat to the heated pot. Add camel ribs, lake salt and mix. Add in more meat and then close the lid, allowing it to fry. Repeat this step until it is cooked. Prepare the chives dough: using flour and wild chives. Add potatoes, onions and water. Season with salt. Let it cook until it is tender/soft. Continue to cook until the chives dough is cooked. 🇲🇳HUMP OIL: Boil water and cut the humps into smaller pieces. Add the humps. Let it boil. Remove the hump and wait until the fat water is frozen. Use as oil. 🇲🇳DUMPLING: Prepare dough. Chop meat and onions. Stuff mixture within the dough and steam for an hour. 🇲🇳 GRILLED HEART: Slice heart into small and thin pieces. Skewer sliced heart and onions. Score the meat and add to grill. Add salt on top and rotate to avoid burning until cooked. #BEFRS #BestEverMongoliaFoodTour #BestEverFoodReviewShow - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook 💗SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf. 🥒 ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - - - - - - - - - - - - - - - 🎬 CREDITS: HOST » Sonny Side DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải CAMERA OPERATOR » Tran Quang Dao VIDEO EDITOR » Ngoc Le Hong COLOR & MASTER » Quí Nguyễn PRODUCER » Liz Peterson ON-THE-GROUND PRODUCER » Hang Nguyen LOCAL FIXER » ARTGER PRODUCTIONS (CEO: Javkha Ara) IG: @artger.tv | https://www.youtube.com/c/ARTGER Selected tracks via Audio Network For business inquiries: [email protected]

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