There is a wide variety of foods in Mongolia. The staple of a Mongolian diet is meat. The main meats are mutton and beef. Lonely Planet states that the smell of mutton permeates everything. Shops usually sell beef, hamburger, sausages, hot dogs, and chicken. In Ulaanbaatar, there are many types of traditional food as well as non traditional food and international chain stores and restaurants, but in the countryside, mutton, yak, horse meat, beef, and camel meat are the only types of meat that are available often. Marmot is a countryside delicacy. It is gutted and then filled with hot rocks to cook. The same is done to goat and sheep for special occasions. Buuz, a meatball twisted into a ravioli-like steamed pasta is also common, along with fried pancakes made of mutton and flour. Common dairy items such as butter, yogurt, cheese, and milk can be found almost anywhere in Mongolia. Sour cream and eggs, however, are found mainly in large cities such as Ulannbaatar. Local milk is not pasteurized and must be boiled before it is safe to consume. Mongolians enjoy a snack called aaruul made from dried milk curds. Fish is sometimes available in markets, but not always. Chinese and Russian teas are the most available beverages. Airag, a fermented horses milk, has an alcohol content of about 3 percent, but if distilled further to produce shimiin arkhi, the alcohol content can rise to 12 percent. Mongolians love vodka. Men especially get social pressure to drink it and other alcoholic beverages. Khorkhog is a traditional Mongolian dish made by cutting and baking sheep meat. Boodog is another traditional dish. It is made by removing the bones and bowels of large carcasses and putting hot rocks inside to cook it.