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Montequan JiuYe Grassland Private Kitchen

特色菜 · ⭐ 4.8

No. 4 Courtyard, Yuhuangzhuang Road, Dujia Kan

Dishes

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  Inner Mongolian Milk Tea

  A traditional Mongolian drink made by brewing brick tea with fresh milk and salt, known for its savory and warming flavor.
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  18-Second Stir-Fried Beef with Green Peppers

  Eighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
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  Salty Milk Tea

  Salty milk tea is a drink made primarily from tea, milk, and salt. First, brew tea to extract the tea liquid, then mix in milk and stir evenly. Add salt to taste, and serve either heated or chilled.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Whole Roasted Lamb

  Roast whole lamb is a dish made with an entire lamb as the main ingredient. After marinating, the whole lamb is slowly roasted over charcoal until the skin turns golden and crispy, while the meat remains tender and fragrant.
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  Premium Hand-Roasted Lamb

  Premium hand-held lamb meat made from fresh leg or rib meat, boiled in clear water. Cut into pieces, simmered slowly with scallions, ginger, and cooking wine until tender, preserving its original flavor.
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  Grassland Roaming Chicken

  Grassland free-range chicken is a dish featuring chickens raised on the grasslands, marinated and then stir-fried or stewed with onions and green peppers to preserve its tender texture and authentic grassland flavor.
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  Mongolian Grilled Lamb Leg

  Mongolian roasted lamb leg is a dish featuring a whole lamb leg, marinated and slow-roasted over charcoal or in an oven until the outside is crispy and the inside tender. Common seasonings include cumin, chili powder, salt, onion, and garlic.
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  Mongolian Specialty Pot Tea

  Mongolian specialty pot tea is a soup made with mutton, beef, or horse meat, along with onions, carrots, and potatoes, simmered in water or broth. Meat and vegetables are slowly cooked together in a large pot until tender and the broth becomes rich.
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  Meng's Spicy Blood Duck

  Meng's Maoxuewang is a hot pot dish featuring duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Blood Sausage and Meat Sausage Combo

  Blood sausage and pork sausage combined dish made with fresh pig blood and pork. Blood sausage is made by mixing pig blood with seasoned pork, stuffed into casings and steamed. Pork sausage is minced pork with seasoning, shaped into sausages, then boiled or steamed and sliced. The two types offer distinct textures.

Reviews

• miniature_hedgehog
  My friend had been telling me about this place for a while — said the vibe was great and the lamb was legit, so I finally decided to check it out. It's near Dujiakan, and once you pull into the courtyard it actually has a nice feel to it. Plenty of parking too, which is always a win. They've got a bunch of private rooms, so it's perfect if you're coming with a group of friends. We ordered the roasted lamb leg and the hand-grabbed lamb, and honestly the lamb was super tender. The chive flower sauce that came with it was amazing — really made the whole thing pop. Also tried their pot tea, which was a fun twist and kept us warm the whole time. Overall it was pretty much what I was expecting, nothing super mind-blowing but definitely didn't disappoint. I'd come back with friends for sure.