Ksenia Kardonova talks about traditional biscuits and the holiday of Tsagan Sar: Today it is easy to cook bortsg, but before there was little flour. Rich people could make bortsg from white flour, poor – from rye flour, it was grey in colour. Usually bortsg biscuits were cooked on holidays, for example, on Tsagan Sar. There were many varieties of bortsg, 5 or 6. It was a custom to visit each other on Tsagan Sar, children especially loved it. Children were given bortsg, so they could bring them to their neighbours as present. If the coming year was the year of the Dog (according to the lunar calendar), then people would make a special bortsg – the symbol of the year, called ‘nokhan keln’ (dog’s tongue). This variety of bortsg should first be offered to the altar, after some time bortsg from the altar can be eaten.