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Zuixiang Minyao · Snail Canteen Inner Mongolia Cuisine Bar · Milk Tea (Anning Store)

地方菜 · ⭐ 4.1

No. 11A, Chenian Dian Hutong, Building 1, 1st Floor, Room 116

Dishes

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  Cold Mixed Buckwheat Noodles

  Cold-mixed buckwheat noodles is a cold dish primarily made with buckwheat noodles. Cooked buckwheat noodles are thoroughly mixed with vegetables and seasonings, resulting in a colorful appearance.
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  Delicious Sand Onion

  Delicious sand leek dish made by stir-frying chopped sand leeks with eggs and garlic. Cooked quickly in vegetable oil to retain freshness and tenderness.
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  Milk Chewy Bites

  Nai Jiao Kou is a dish primarily made with pig trotters, which are stewed until tender and then enriched with milk or dairy products to enhance its rich flavor, resulting in a柔韧有嚼劲 texture.
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  Milk Skin

  Nai Pi Zi is a dairy delicacy made primarily from fresh milk. By simmering the milk, a thick layer of cream forms on the surface, which is carefully removed and dried to produce Nai Pi Zi. It has a smooth, silky texture with a rich,浓郁奶香.
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  Milk Skin Pancake

  Nai Pi Zi Bing is a type of pancake made primarily from dairy skin. Typically, the dairy skin is chopped and mixed with flour, eggs, and an appropriate amount of water to form a batter, which is then pan-fried or baked.
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  Hand-held Lamb

  Hand-held lamb is a dish primarily made with lamb as the main ingredient, usually using lamb leg or rack. The preparation method mainly involves boiling the lamb until cooked through, then tearing it by hand into small pieces to be enjoyed with seasonings.
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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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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Mutton Steamed Dumplings

  Mutton shumai is made with mutton as the main ingredient, seasoned with scallions, ginger, and other spices, wrapped in thin dough and steamed. It has an open shape, with a flavorful and tender filling.
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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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  Pickled Vegetable Mashed Potatoes

  Pickled vegetable mashed potatoes are made by steaming potatoes, mashing them, and mixing with chopped pickled vegetables like sour cabbage or kimchi for added flavor. Season with salt, green onions, or a touch of oil as desired.
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  Mongolian Blood Sausage

  Mongolian blood sausage is made from sheep or pig blood, seasoned with salt, pepper, scallions, ginger, and other spices, then stuffed into cleaned animal intestines and steamed or boiled.
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  Pot Tea

  Pot tea is a dish cooked with tea and ingredients, mainly using tea, meat (such as pork or beef), and vegetables (like cabbage or tofu). Tea is first stir-fried or brewed into tea soup, then other ingredients are added to stew together, infusing the food with tea aroma.

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