Close

Baiyin Tara Mongolian Guesthouse Restaurant

地方菜 · ⭐ 4.7

Hezhaoyun Village, Liangsan Road, Wangzuo Town (50 meters south of the village entrance, west side of the road)

Dishes

• 

  Cold-mixed Sand Onion Salad

  Cold-mixed sand leek is a cold dish primarily made with sand leek. After washing fresh sand leek and cutting it into segments, mix it with minced garlic, sesame oil, soy sauce, vinegar, and chili oil. The preparation is simple and highlights the crisp texture and natural flavor of the sand leek.
• 

  Chahar Charcoal-Roasted Lamb Ribs

  Chahar charcoal-grilled lamb ribs are made from fresh lamb ribs that are marinated and then grilled over charcoal. The main ingredients are lamb ribs and seasonings. During preparation, slow grilling over charcoal makes the meat tender and juicy, with a slightly charred surface.
• 

  Hand-held Meat

  Hand-held meat is a dish primarily made with mutton, typically using parts such as lamb legs or ribs. The whole piece of mutton is boiled in clear water without adding excessive seasonings, preserving the original flavor of the羊肉. It is eaten by tearing it into strips with hands and directly grabbing it to eat.
• 

  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.
• 

  Roasted Lamb Back

  Roast lamb back is made from the entire back of a lamb, marinated and slowly grilled over a fire to achieve tender meat with rich aroma. It is typically seasoned with salt, cumin, and chili powder.
• 

  Special Charcoal-Grilled Lamb Ribs

  Our signature charcoal-grilled lamb chops are made from fresh lamb ribs, marinated and slowly grilled over charcoal to achieve a crispy exterior and tender interior, preserving the authentic flavor of the lamb.
• 

  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
• 

  Mongolian Steamed Dumplings

  Mongolian buuz is a type of dumpling made primarily from lamb, onions, and flour. The lamb is minced and mixed with onions and seasonings, then wrapped in flattened dough into a half-moon shape and steamed.
• 

  Mongolian Meat Pie

  Mongolian meat pies are a traditional snack made with beef or mutton, mixed with onions, ginger, garlic, shaped into patties and pan-fried.
• 

  Blood Sausage and Meat Sausage Platter

  A platter of blood sausage and meat sausage made from pig's blood and minced pork stuffed into casings, then steamed or boiled. Blood sausage is dark red with a smooth texture; meat sausage is light brown with a firm bite. Sliced and arranged on a plate, served with dipping sauce.
• 

  A Ma Milk Tea

  Ah Ma Milk Tea is a beverage made by blending black tea with fresh milk or powdered milk. The main ingredients include black tea, milk, and sugar. To prepare it, first brew the black tea to extract the tea infusion, then add an appropriate amount of milk and stir well. Finally, add sugar according to taste for seasoning. It can be enjoyed either hot or cold.

Reviews