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Mingyang Grassland Inner Mongolia Hot Pot (Beida Street Branch)

Hot pot · ⭐ 4.5

Units 107–109, Ground Floor, Building 1, Jingge Houjie Residential Area, No. 11, Beida Street

Dishes

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  Premium Grain-Fed Beef

  Premium grain-fed beef, selected from high-quality cattle raised on a grain diet, offering tender and juicy meat. Carefully sliced with balanced marbling and clear muscle texture. Ideal for hot pot, barbecue, or stir-frying—simple cooking methods bring out the rich, savory flavor of the beef.
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  Inner Mongolia Potato Noodles

  Inner Mongolian potato starch noodles are a type of vermicelli made primarily from potato starch, typically served with vegetables, meat, or tofu, and cooked by boiling and mixing with seasonings or stir-frying. The starch is mixed with water, steamed or extruded into shape, cooled, sliced into strips, then prepared for cooking.
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  Inner Mongolia Potato Vermicelli

  Made from high-quality potatoes in Inner Mongolia, this fine vermicelli is processed through starch extraction, extrusion, and steaming. It has a smooth, delicate texture and can be enjoyed cold or in soups, seasoned with green onions and coriander for a simple, light flavor highlighting the natural taste of the ingredients.
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  Inner Mongolian Buckwheat Noodles

  Inner Mongolian buckwheat noodles are a traditional dish made from hand-rolled buckwheat flour, served with savory meat and vegetable toppings.
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  Thick-cut Lamb Steak

  Thick-cut lamb steak made from fresh lamb, marinated and grilled over charcoal for a tender and flavorful dish.
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  Hand-Cut Ham Steak

  Hand-cut pork leg meat uses lean muscle from the pig's hind leg, sliced thin by hand. Typically used in hot pot or stir-fry. Cook by quickly stir-frying or briefly boiling in hot soup to keep it tender.
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  Sandy Onion Lamb

  Shacong lamb dish features tender lamb slices stir-fried with fresh shacong, preserving the lamb's tenderness and shacong's unique aroma. Simple preparation using quick stir-frying or light stewing.
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  Pan-fried Siu Mai

  Pan-fried siu mai is a Chinese dumpling made with pork and shrimp filling, wrapped in dough and pan-fried until the bottom is crispy and golden.
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  Special Fresh Shrimp Dumplings

  Special fresh shrimp paste made from fresh large shrimp, deveined and minced, mixed with starch, egg white, and seasonings for a tender texture. Usually steamed or boiled to preserve the shrimp's freshness and elasticity.
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  Cheese Pie

  Cheese pie is made from flour, eggs, milk, and cheese. The batter is baked in a mold until golden on top and fully cooked inside. The cheese melts during heating, creating a rich, creamy flavor.
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  Fresh Sand Onion from the Grassland

  A dish made with wild sand onion, stir-fried with fresh vegetables and seasonings to highlight its unique aroma and crisp texture.
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  Mongolian Milk Tea

  Mongolian milk tea is made from fresh milk, brick tea, and salt. First, crush the brick tea and boil it with water until the aroma fills the air. Then strain out the tea residue, add fresh milk and an appropriate amount of salt, stir well, and continue boiling until ready.

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