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Mongolian Camp Hailar Hot Pot and Whole Lamb Roast

Hot pot · ⭐ 4.2

50 meters south of the north gate of Guluan Water Town, west side of the road at the intersection of Yangguang Avenue and Sanquan Road

Dishes

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  Traditional Thick-cut Lamb

  Traditional thick-cut lamb uses premium lamb leg meat, sliced thick and marinated in secret spices, then slowly grilled over charcoal for tender, juicy, and aromatic results.
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  Inner Mongolia Sand Onion

  A cold dish made from the Inner Mongolian specialty sand onion, washed, chopped, and mixed with garlic, sesame oil, salt, and a touch of vinegar for a crisp and unique flavor.
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  Hand-Beaten Fresh Lamb Slurry

  Hand-mixed fresh lamb paste is a dish made primarily from fresh lamb. The meat is minced, mixed with starch, egg white, and seasonings, then kneaded by hand until elastic and tender. Usually steamed or boiled to preserve the original flavor.
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  Grilled Corn Sausage

  A savory snack made by grilling sausages filled with corn and meat, offering a crispy exterior and soft, flavorful interior.
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  Grilled Butter Creamy Bread Strips

  Bread strips made from fresh bread, brushed with a mixture of butter and cream, then baked. Crispy on the outside, soft on the inside, with rich dairy and butter aroma.
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  Special Sand Onion and Lamb

  A dish featuring tender lamb and wild sand onion, skillfully prepared to highlight the natural flavors of both ingredients.
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  Rare Lamb Loin

  Rare lamb loin made from premium lamb loin, slow-roasted at low temperature to achieve a pink center, preserving tender and juicy texture. Seasoned simply with salt and black pepper to highlight the natural meat flavor.
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  Premium Grassland Lamb

  Premium grassland lamb, tender and flavorful, slow-cooked with secret spices for a rich, savory broth.
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  Fresh Meat on Red Willow Branch

  A dish made by grilling fresh mutton or beef on red willow branches, known for its aromatic flavor and tender texture.

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