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Zhen Shi Jing Xiang Ju · Inner Mongolia Xiao Mai (Shuang Yu Shu Dian)

小吃快餐 · ⭐ 4.4

Chengcheng Building, A Block, Libafang Road

Dishes

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  Wuhua Lamb Offal Soup

  Wuhua Hua羊杂 is a dish featuring offal such as sheep stomach, intestines, and lungs, cleaned and then stewed or stir-fried with seasonings.
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  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.
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  Layered Milk Skin

  A traditional Chinese dessert made by layering thin milk skins through repeated steaming, resulting in a delicate and creamy texture with rich dairy flavor.
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  Mashed Potatoes with Buckwheat Noodles

  Mashed potato mixed with buckwheat noodles is made by mashing steamed potatoes and combining them with cooked buckwheat noodles. Main ingredients are potato and buckwheat noodles. The dish has a smooth texture and simple, authentic flavor.
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  Milk Chewy Bites

  Nai Jiao Kou is a dish primarily made with pig trotters, which are stewed until tender and then enriched with milk or dairy products to enhance its rich flavor, resulting in a柔韧有嚼劲 texture.
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  Beef and Leek Dumplings

  Beef and chives dumplings made with lean beef mince and fresh chives, seasoned and wrapped in thin dough, then steamed. Mix chopped beef with sliced chives, add soy sauce, ginger, and cooking wine to marinate, then wrap in dumpling wrappers and steam until cooked.
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  Pork Three-Fresh Dumplings

  Pork three-delicacy shao mai is made with flour dough and filled with a mixture of pork, shrimp, and egg. The shaped dumplings are steamed until cooked.
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  Vegetarian Three-Fresh Dumplings

  Vegetarian three-fresh dumplings made with flour wrappers and a filling of chopped mushrooms, carrots, and tofu, steamed to perfection.
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  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.
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  Mutton and Scallion Dumplings

  Mutton and scallion dumplings are made by mixing minced mutton with chopped scallions, seasoning, and filling steamed dumpling wrappers. The wrappers are typically made from flour, offering a soft and elastic texture.
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  Mutton and Wild Onion Steamed Dumplings

  Mutton and sand onion shao mai are made with flour wrappers filled with seasoned minced mutton and chopped sand onion, then steamed. The meat and sand onion are mixed, seasoned, wrapped in thin dough, and steamed until cooked.
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  Suni Te Hand-Grilled Meat

  Suinite hand-held meat is a traditional dish from the Suinite region of Inner Mongolia, made with fresh mutton, typically from the leg or shoulder. The whole piece is boiled in plain water without seasoning or with just a little salt to preserve its natural flavor. Eaten by hand, it's dipped in simple sauces like soy sauce, vinegar, and garlic paste.

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