Question: Which two countries have influenced Mongolian cuisine?
About the article "Mongolia", section "Cuisine".

Candidate passages:
  Afghan cuisine is largely based upon the nation's chief crops: cereals like wheat, maize, barley and rice.
Accompanying these staples are dairy products (yogurt and whey), various nuts, and native vegetables, as well as fresh and dried fruits.
Afghanistan is well known for its grapes.
Kazakh cuisine is the cuisine of Kazakhstan.
Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products.
For hundreds of years Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.
* Kazakh wine  Kyrgyz cuisine - originating in Kyrgyzstan, is similar in many respects to that of its neighbors, particularly Kazakh cuisine.
Traditional Kyrgyz food includes mutton and horse meat, and milk products.
The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life.
Mongolian cuisine refers to the local culinary traditions of Mongolia and Mongolian styled dishes.
The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats.
Use of vegetables and spices is limited.
Tajik cuisine, the traditional cuisine of Tajikistan, has much in common with Afghan, Iranian, Russian, and Uzbek cuisines.
"Plov" (pilaf), also called "osh", is the national dish in Tajikistan, as in other countries in the region.
It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven.
Green tea is the national drink.
Traditional Tajik meals start with a spread of dried fruit, nuts, halwa, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov.
Tibetan cuisine  Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia.
Plov is the staple, everyday food, which is also served at celebrations.
Turkmenistan is perhaps most famous for its melons, especially in the former Soviet Union, where it was once the major supplier.
Meals are almost always served with naan, Central Asian flat bread, known locally as "çörek."
Uyghur cuisine (Cuisine of Xinjiang)  Uzbek cuisine is influenced by local agriculture, as in most nations.
There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich".
Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes.  
Mongolian cuisine refers to the local culinary traditions of Mongolia and Mongolian styled dishes.
The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats.
Use of vegetables and spices is limited.
Due to geographic proximity and deep historic ties, Mongolian cuisine is also influenced by Chinese and Russian cuisine.
In fact, one of the most popular dishes is called "buuz", which is a steamed dumpling.
Many people mistake it for being one of the national dishes, when in fact it is of Chinese origin.
Another popular dish is called "lapsha", a simple noodle dish.
The word is actually Russian for noodles.
Mongolian cuisine refers to the local culinary traditions of Mongolia and Mongolian styled dishes.
The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats.
Use of vegetables and spices is limited.
Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine. 
  Cuisine of the Americas – the cuisines found across North and South America are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe.
However, the traditional European cuisine has been adapted by the addition of many local ingredients, and many techniques have been added to the tradition as well.
The main regional cuisines are Canadian cuisine, American cuisine, Mexican cuisine, Central American cuisine, South American cuisine, and Caribbean cuisine.  
  Iranian cuisine  Greek cuisine  Balkan cuisine  Central Asian cuisine  Levantine cuisine  Middle Eastern cuisine  Mongolian cuisine  Ottoman cuisine  Caucasian cuisine