Close

Shanbao Yuan · Inner Mongolia Xiao Yun Road Branch

小吃快餐 · ⭐ 4.2

No. 35 Xiaoyun Road, Back Street of Qiu Guo Food Street, Building 59, Unit 17

Dishes

• 

  Qianbao Lamb Steamed Dumplings

  Qianbao Lamb Steamed Dumplings is a traditional snack made with lamb and seasonings such as scallions and ginger, then steamed. It has a fresh taste and tender meat with a rich lamb aroma.
• 

  Inner Mongolian Milk Tea

  Inner Mongolian milk tea is made from fresh milk, brick tea, and salt through a boiling process. First, the brick tea is crushed and boiled with water, then fresh milk is added, and finally salt is used for seasoning. During the cooking process, the aroma of tea and milk blend together to create a unique flavor.
• 

  Shrimp Steamed Dumplings

  Steamed dumplings made with fresh shrimp, pork mince, scallions, and ginger as filling, wrapped in thin dough and steamed. Soft wrapper, savory filling, rich texture.
• 

  Cream Skin Layer Cake

  Nai Pi Zi Qian Ceng is a dessert made from milk. After heating and cooling, milk forms a skin that is layered with sugar or jam between each layer, then chilled to set. Temperature and time must be carefully controlled for optimal texture and layering.
• 

  Hawthorn Milk Skin Roll

  Hawthorn milk skin rolls use fresh hawthorn and milk skin as main ingredients. Hawthorn is deseeded, sugar-cured, then wrapped in flattened milk skin, rolled into cylinders, chilled, and sliced for serving.
• 

  Bama Noodles with Fillings

  Bameng Nianpi is a cold noodle snack made primarily from flour. The flour is mixed with water to form a batter, which is then steamed or spread into thin sheets and cooled before being cut into strips. It is typically served with shredded cucumber and bean sprouts, and dressed with vinegar, chili oil, garlic water, soy sauce, and other seasonings.
• 

  Handmade Noodles with Mixed Sauce

  Handmade Noodles with Mixed Sauce is made from buckwheat flour, combined with vegetables and sauces. The dough is made by mixing buckwheat flour with water, rolled into thin sheets, cut into strips, and then mixed with seasonings after boiling.
• 

  Sandy Onion and Bitter Greens

  A cold dish made primarily from沙葱 and苦菜. Wash and chop the沙葱, blanch the苦菜, then mix both with seasonings. Simple to prepare, preserving the natural flavors.
• 

  Premium Lamb Steamed Dumplings

  Premium lamb shumai made with high-quality lamb, scallions, ginger, and seasonings, wrapped in thin dough and steamed. Features a full shape, thin skin, generous filling, and tender texture.
• 

  Vegetable Steamed Dumplings

  Vegetarian shumai made with flour wrappers and a filling of diced vegetables like carrot, mushroom, wood ear, green peas, and corn, stir-fried and seasoned, then steamed. No meat is used, highlighting the fresh, light taste of vegetarian cuisine.
• 

  Brown Sugar Baked Bun

  Red sugar baked buns are made from flour with red sugar and sesame. The dough is rolled thin, folded, cut into pieces, and baked until golden and crispy outside, soft inside. The outer layer is crunchy, while the inside offers sweet red sugar flavor and sesame aroma.
• 

  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
• 

  Grassland Lamb Offal

  Grassland lamb offal is a dish featuring lamb organs such as heart, liver, lungs, and intestines, cleaned and cooked with scallions, ginger, garlic, and other seasonings.

Reviews

• cinnamon_sunflower_seed
  Found this tiny Inner Mongolian spot tucked into the Xiaoyunlu food street and I'm so glad we wandered in. Super legit flavors, nothing fancy. The lamb shaomai was honestly the star — paper-thin skin, packed with filling, the lamb was so juicy and tender. And the three-delight shaomai had these really plump, firm shrimp inside too, which I wasn't expecting. We got a bowl of the lamb offal soup to go with it, super hot and hearty, loaded with stuff, and bonus — free refills on the soup which is amazing when it's freezing out. That salty milk tea was also a highlight, really rich with this deep buttery flavor, kinda unique but I loved it. About 80 yuan per person for shaomai, the soup, the baked buns, and milk tea, which is a really solid deal honestly. The place is small though, so during peak hours you'll probably have to wait for a table. I'd say come at an off-peak time. Great little spot if you wanna try some real Inner Mongolian food without all the frills — just good, honest flavors.