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Inner Mongolia Grassland Restaurant

地方菜 · ⭐ 3.9

First Floor, No. 838, Huajiang Road (Inside Chenquan Food Plaza, 24-Hour Food City)

Dishes

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  Inner Mongolia Buckwheat Noodles

  A traditional Inner Mongolian dish made with buckwheat noodles tossed with vegetables and seasoned dressing, offering a satisfying chewy texture and savory flavor.
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  Inner Mongolia Red Soup with Lamb Offal

  A traditional Inner Mongolian dish featuring lamb offal simmered in a rich red broth, seasoned with chili and aromatic spices.
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  Mashed Potatoes with Buckwheat Noodles

  Mashed potato mixed with buckwheat noodles is made by mashing steamed potatoes and combining them with cooked buckwheat noodles. Main ingredients are potato and buckwheat noodles. The dish has a smooth texture and simple, authentic flavor.
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  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.
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  Clear Stewed Lamb Bones

  Fresh lamb bones are slowly stewed with ginger and scallions to create a clear, flavorful broth rich in nutrients.
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  Stewed Lamb

  Stewed mutton with ginger, scallions, and cooking wine, slowly simmered until tender with rich broth. Carrots and potatoes can be added as accompaniments.
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  Pan-fried Lamb Dumplings

  Pan-fried lamb dumplings are made with minced lamb seasoned with scallions and ginger, wrapped in thin dough and pan-fried until golden and crispy.
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  White Baozi

  A traditional Chinese baked flatbread made from flour, water, and a pinch of salt, resulting in a crispy exterior and soft interior.
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  Lamb Sausage

  Lamb sausage is made by stuffing lamb meat into sheep intestines and then steaming or boiling it. It's seasoned with scallions, ginger, Sichuan pepper, salt, and other spices before being filled and cooked.
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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Steamed Lamb Dumplings

  Steamed lamb dumplings made with minced lamb, seasonings, and glutinous rice, wrapped in thin dough and steamed until tender.
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  Blood Sausage

  Blood sausage made from pig's blood, pork, and spices, steamed in casings for a rich, savory flavor.

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