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Ashi’rumeng Restaurant • Inner Mongolia Hometown Cuisine (Chayang Store)

地方菜 · ⭐ 4.6

Building 1, KunTai International Center, No. Y12 Chaowai Subdistrict

Dishes

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  Caramelized Milk Skin

  A sweet dish made primarily with dairy skin, cut into pieces and coated in syrup, then deep-fried until slightly golden. It's quickly mixed with hot syrup to create a glossy coating of sugar threads. Precise control of heat and syrup concentration ensures the signature pullable strands.
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  Wuchuan Mixed Buckwheat Noodles

  Wuchuan mixed buckwheat noodles is a traditional noodle dish made with buckwheat flour, mixed with vegetables and seasonings. The buckwheat noodles are steamed for a chewy texture, combined with fresh vegetables and seasonings, resulting in a delicious and regional flavor.
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  Soup Dumplings

  Dumplings are traditional Chinese dough dishes made by wrapping fillings in flour-based wrappers, then boiled and served in clear soup. Main ingredients include pork, cabbage or chives, plus seasonings like ginger, scallions, salt, and soy sauce. The filling is wrapped in the dough, boiled until they float, then simmered in broth or water, finished with chopped green onions or cilantro.
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  Sachuan Dumplings with Scallion

  Shacong dumplings are made with shacong as the main ingredient, combined with pork filling and a touch of seasonings, wrapped in thin dough and steamed. Shacong offers a unique fragrance that blends beautifully with the meat, creating a rich flavor.
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  Sandy Onion Steamed Dumplings

  Steamed dumplings made with沙葱 (a type of wild onion) as the main ingredient, mixed with pork and a touch of seasonings, wrapped in thin dough and steamed. The unique fragrance of沙葱 blends beautifully with the meat, creating a delicious taste.
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  Sand Onion Beef Patties

  Sand onion beef patties are made with fresh sand onion and beef, seasoned and pan-fried until golden brown. The dish offers a savory, aromatic flavor with a crispy texture.
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  Sandy Onion Egg Stir-Fry

  Scallion egg is a home-style dish mainly made with scallions and eggs. The preparation is simple: first wash and chop the scallions, then beat the eggs. Next, heat a pan with oil, pour in the egg mixture and stir-fry until set. Add the scallion pieces and stir-fry until cooked through, then season with salt.
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  Jueke Stir-Fried Rice

  Jueke Stir-Fried Rice is a Chinese fried rice dish made with rice, eggs, ham, carrots, and green peas, stir-fried in oil. It has a crispy texture and a delicious taste.
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  Mutton Offal Hot Pot

  Yangyuan羊杂锅 features offal like tripe, intestines, and lungs with羊肉, plus potatoes, vermicelli, and cabbage in broth. After cleaning and blanching the offal, it's slowly simmered with羊肉 for a rich flavor.
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  Mongolian Pot Tea

  Mongolian pot tea is a stew made primarily with tea, mutton, onions, and carrots. Steep the tea in hot water, then simmer with diced mutton, onions, and carrots until tender and flavorful.
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  Blue Flag Milk Skin

  Blue flag milk skin is a dairy product made primarily from milk, heated and concentrated, then cooled to solidify. Milk is boiled and stirred continuously to evaporate water, then poured into molds and cooled to form a smooth layer.
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  Asuru Whole Lamb Hand-Pulled Meat

  Asru whole lamb hand-pulled meat is a dish made with whole lamb, typically using fresh lamb leg or ribs, boiled in clear water to preserve its original flavor. Minimal seasoning is used, just salt, resulting in tender and rich-tasting meat.
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  Dried Beef Stew

  A stew made with air-dried beef and vegetables like potatoes, carrots, and onions, slowly cooked to blend flavors.

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