Mingyang Grassland Inner Mongolia Hot Pot (Longcheng Branch)
Hot pot · ⭐ 4.2
120 meters northwest of intersection of Changzhi Road and Longcheng North Street
Dragon Mate tips
If you are traveling in China to visit Taiyuan, this restaurant is worth a stop for great food. This restaurant is located at 120 meters northwest of intersection of Changzhi Road and Longcheng North Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Premium Grain-Fed Beef, Traditional Clear Soup Pot, Inner Mongolian Buckwheat Noodles.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Taiyuan
- Category: Hot pot
- Rating: 4.2
- Address: 120 meters northwest of intersection of Changzhi Road and Longcheng North Street
- Popular dishes: Premium Grain-Fed Beef, Traditional Clear Soup Pot, Inner Mongolian Buckwheat Noodles, Thick-cut Lamb Steak, Natural Pasture Crispy Bone Meat
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Dishes
Premium Grain-Fed BeefPremium grain-fed beef, selected from high-quality cattle raised on a grain diet, offering tender and juicy meat. Carefully sliced with balanced marbling and clear muscle texture. Ideal for hot pot, barbecue, or stir-frying—simple cooking methods bring out the rich, savory flavor of the beef.
Traditional Clear Soup PotTraditional clear broth uses water as the base, with main ingredients like pork, beef, chicken, tofu, cabbage, and vermicelli. Slice or cube the ingredients, boil in water without extra seasonings to preserve their natural flavors.
Inner Mongolian Buckwheat NoodlesInner Mongolian buckwheat noodles are a traditional dish made from hand-rolled buckwheat flour, served with savory meat and vegetable toppings.
Thick-cut Lamb SteakThick-cut lamb steak made from fresh lamb, marinated and grilled over charcoal for a tender and flavorful dish.
Natural Pasture Crispy Bone MeatMade from high-quality beef bones sourced from natural pastures, marinated, air-dried, and slowly roasted at low temperature. Firm texture with crispy bones and rich meat aroma, featuring a subtle salty and natural meat flavor, no preservatives added.
Salted Lamb LiverSalted lamb liver is a dish made primarily from lamb liver. After cleaning, the liver is sliced and boiled in water with salt, scallions, ginger, and other seasonings to maintain its tender texture.
Lamb ShankLamb shank is made from the hind leg of sheep, typically blanched and then stewed with scallions, ginger, star anise, and other spices until tender with rich broth.
Mutton Tail TipMutton tail tip is made from the fatty and muscular parts of a sheep's tail, cleaned and cut into pieces, then stewed or braised. Main ingredient is mutton tail tip, seasoned with scallions, ginger, and cooking wine.
Cheese PieCheese pie is made from flour, eggs, milk, and cheese. The batter is baked in a mold until golden on top and fully cooked inside. The cheese melts during heating, creating a rich, creamy flavor.
Hypotensive Pickled CeleryFresh celery is sliced and soaked in salt water or rice vinegar for several hours to days, helping to lower blood pressure. Main ingredients are celery; the preparation method is pickling.