Close

Monglei Hand-Cut Meat (Wangsanjie Store)

特色菜 · ⭐ 4.6

Ground-floor commercial unit, No. 30 Huajiadi Community, Futing East Street (across from Wangjing Hospital)

Dishes

• 

  Cold-mixed fresh sand onion

  Cold-mixed fresh sand chives is a cold dish featuring fresh sand chives as the main ingredient. After washing and cutting, mix with garlic, vinegar, soy sauce, sesame oil, and a little sugar, then marinate briefly before serving.
• 

  Salt-only Lamb Skewers

  Lamb skewers are made by cutting fresh lamb into small pieces, threading them onto bamboo sticks, seasoning only with salt, and grilling over charcoal. No additional spices or herbs are used to highlight the natural flavor of the lamb.
• 

  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.
• 

  Stone-Roasted Whole Lamb Tail Tip

  Made from whole lamb tail tip, marinated and slow-roasted on stone grills. Tender meat with a crispy crust and juicy interior, preserving the original flavor and nutrition of lamb.
• 

  Stone-Roasted Beef Knuckle

  Stone-roasted beef knuckle features beef knuckle marinated with secret spices, then grilled on a heated stone. The high heat creates a crispy exterior while keeping the inside tender and juicy, preserving its original flavor.
• 

  Stone-Roasted Beef Tongue

  Stone-grilled beef tongue is a dish featuring beef tongue as the main ingredient, cleaned and blanched before being cooked on a hot stone plate until the surface is slightly charred and the inside remains tender. Seasonings like salt, soy sauce, and garlic are typically added to enhance flavor.
• 

  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.
• 

  Fresh Milk Pudding from the Grasslands

  Fresh milk soup from the grasslands, made with fresh milk and thickened with starch to a smooth, creamy consistency. Add sugar or ingredients like red dates and goji berries for enhanced flavor.
• 

  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.
• 

  Mongolian-style Hand-Roasted Lamb

  Meng-style hand-held lamb meat is made from lamb leg bones with meat, using fresh lamb cut into pieces and stewed with traditional Mongolian spices. The meat is tender and fragrant.

Reviews