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Grassland Romance · Hand-Held Meat · Lamb Chunks (Wutaida Branch)

地方菜 · ⭐ 4.8

Jixin Building, Zhanchunyuan West Road, Floors 1–2 (next to Home Inn)

Dishes

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  Inner Mongolia Lamb Steamed Dumplings

  Inner Mongolian mutton shumai is made primarily with fresh mutton, combined with seasonings such as onion, ginger, and scallion to form the filling, then wrapped in thin dough and steamed. It is characterized by its thin skin and generous filling, offering a tender and fresh taste that preserves the original flavor of the mutton.
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  Big Noodle Salad

  Da La Pi is a dish made by mixing thin, transparent rice noodles with fresh vegetables such as cucumber, carrot, and wood ear mushroom, then dressing them with a special sauce. The rice noodles are wide and thin, transparent and elastic, while the vegetables are crisp and refreshing, creating a rich and varied texture.
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  Bama Noodles with Fillings

  Bameng Nianpi is a cold noodle snack made primarily from flour. The flour is mixed with water to form a batter, which is then steamed or spread into thin sheets and cooled before being cut into strips. It is typically served with shredded cucumber and bean sprouts, and dressed with vinegar, chili oil, garlic water, soy sauce, and other seasonings.
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  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.
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  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.
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  Premium Lamb Spine

  Premium lamb spine ribs are primarily made from lamb vertebrae, blanched to remove odor, then simmered with various spices and seasonings. During preparation,辅料 such as ginger, scallions, star anise, and cassia bark are typically added, slowly stewed over low heat to make the meat tender and the broth rich.
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  Lamb Skewers with Red Willow

  Red柳 Big Skewers are made primarily from lamb, which is cut into small pieces and threaded onto red willow branches. After marinating, they are grilled. The red willow branches release a unique aroma during grilling, enhancing the rich flavor of the meat skewers.
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  Grassland White Soup Lamb Spine

  Grassland White Soup羊蝎子 is made primarily with羊蝎子, a type of lamb spine bone rich in collagen, and is cooked slowly in clear water with辅料 such as ginger, scallions, and cooking wine. The dish uses minimal seasonings to preserve the natural flavor of the ingredients.
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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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  Mongolian Pie

  Mongolian pie is a type of pastry made with a flour-based dough, filled with a mixture of ingredients such as lamb, onions, and carrots, seasoned and wrapped inside the dough. It is then cooked by frying or baking until golden brown on both sides. To prepare, evenly distribute the filling into the rolled-out dough, seal the edges, and cook in a pan until both sides turn golden.

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