Close

Telergen Mongolian Culture Restaurant (Youth Road Branch)

特色菜 · ⭐ 4.6

Ground-floor commercial space, Shifeng International Building, Chaoyang North Road (near Chuse Seafood)

Dishes

• 

  Urimo Stir-Fried Rice

  Urimo stir-fried rice is a dish made with stir-fried rice and Urimo, a traditional Mongolian fermented dairy product. Soak the rice in warm water briefly, drain, mix with Urimo, then add cream skin, sugar or salt to taste, and serve.
• 

  Bama Hui菜

  Bameng stew is a slow-cooked dish featuring potatoes, vermicelli, tofu, and cabbage. Ingredients are cut into pieces, added to a pot with water and seasonings, and simmered until flavorful. A broth made from pork or chicken bones is typically used as the base for rich taste.
• 

  Genghis Khan Hand-Grabbed Meat

  Genghis Khan hand-grabbed meat is a traditional Mongolian dish made with mutton and boiled in water. The meat is tender and retains its original flavor, usually served with garlic paste and soy sauce.
• 

  Hand-held Lamb Ribs

  Hand-held lamb ribs are made from fresh lamb ribs, marinated and then grilled. The ribs are crispy on the outside and tender inside, with delicious meat that is enhanced by a specially prepared seasoning, delivering a unique grassland flavor.
• 

  Hand-held Lamb Leg

  Hand-held lamb leg is a dish primarily made with lamb leg as the main ingredient. Fresh lamb leg meat is typically used, marinated and then roasted or stewed. During preparation, ingredients such as scallions, ginger, garlic, and cooking wine are commonly added to remove fishy odor and enhance aroma. Some recipes also use cumin and chili powder to intensify flavor. The finished lamb is tender, juicy, and convenient to eat by hand.
• 

  Safflower Stir-Fried Eggs

  Scallion and egg stir-fry is a home-style dish primarily made with scallions and eggs. Wash and chop the scallions into segments, and beat the eggs separately. Heat oil in a pan, first stir-fry the eggs until set, then remove them. Next, stir-fry the scallions until fragrant, and finally mix them together with the eggs and stir evenly.
• 

  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
• 

  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
• 

  Mutton and Scallion Dumplings

  Mutton and scallion dumplings are made primarily with mutton and scallions. The mutton is minced and mixed with finely chopped scallions, seasoned to taste, then filled into rolled-out dough wrappers and pinched into a half-moon shape before steaming. The finished product has a soft outer skin and a savory filling, offering rich meaty and scallion aromas.
• 

  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.
• 

  Mongolian Skewers

  Mongolian large skewers, made by cutting优质羊肉 into chunks and threading them onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal until the outside is crispy and the inside is tender, resulting in delicious, flavorful meat with an aromatic scent.
• 

  Mongolian Specialty Milk Tea Buffet

  Mongolian specialty milk tea buffet is made from brick or compressed tea, boiled with fresh milk or goat milk and seasoned with salt. The tea is brewed to a rich aroma, then mixed with milk to create a creamy beverage. Some versions include toppings like fried rice or dairy skin for self-service.

Reviews