The recent popularity of urum on Chinese social media has introduced the traditional Mongolian dairy product to a wider audience, yet often without reference to its origins. Commonly known as milk skin, urum is produced from fresh, frequently unpasteurized milk and has long served as a staple food on the grasslands of Inner Mongolia. Its value lies not in novelty, but in its role as a durable, high energy source shaped by pastoral life and environmental necessity.

What lives do mongols live? Do they get to eat meat everyday?