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Hailar Mongolian Guesthouse (Changyang Branch, Fangshan)

地方菜 · ⭐ 4.4

1,000 meters east of the intersection of Jingliang Road and Jingshen Road, north side of the road (north of Yanqi Bridge)

Dishes

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  Charcoal-Grilled Lamb Leg

  Roasted lamb leg is made from fresh lamb leg, marinated and grilled in a hanging oven. The high heat ensures even cooking, with a crispy exterior and tender, juicy interior.
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  Hand-撕炖肉

  Hand-pulled meat is a dish primarily made with mutton, typically using bone-in lamb leg or rib. The meat is cut into pieces and stewed in water until tender, resulting in soft meat and rich broth. It's traditionally eaten by hand, tearing or grabbing the meat directly to highlight its authentic flavor.
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  Hailar Refreshing Dish

  Hailar refreshing salad is a cold dish made primarily from fresh vegetables like cucumber, carrot, bean sprouts, and cilantro, mixed with seasonings such as soy sauce, vinegar, garlic, chili oil, and a touch of sugar.
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  Fried Wild Vegetable Dumplings

  Fried wild vegetable balls are made by chopping wild vegetables, mixing them with seasonings, shaping into balls, and frying until golden and crispy.
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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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  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.
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  Mongolian Yurt

  Mongolian yurt is a dish primarily made with mutton, slow-cooked with onions, carrots, and spices like cumin and chili powder for rich flavor.
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  Mongolian Dumplings

  Mongolian baozi are made with flour dough and filled with a mixture of minced lamb, onions, carrots, and spices. The filling is hand-formed into round or half-moon shapes and steamed or pan-fried.
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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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  Crispy Pastry Cake

  Suzi pie is a traditional pastry made from flour with a flaky crust, filled with red bean paste, sesame, or nuts, and cooked by pan-frying or baking.
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  Copper Pot Lamb Offal Soup

  Copper pot lamb offal soup features lamb offal like tripe, intestines, and lungs, simmered with lamb bones or leg meat for the broth. Seasoned with scallions, ginger, and cooking wine, resulting in a clear or slightly milky broth with tender, flavorful ingredients.

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