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Inner Mongolia Home • Xiao Mai • Lamb Offal • You Mian

地方菜 · ⭐ 4.3

No. 5, Commercial Unit, 1st Floor, Building 43, Shuiguan Xincun

Dishes

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  Inner Mongolia Cold Vermicelli

  Inner Mongolian cold vermicelli is a chilled dish made primarily from mung bean starch. The starch is mixed with water, steamed until cooked, then cooled and cut into strips or cubes. It's typically served with soy sauce, vinegar, garlic, chili oil, and cilantro, offering a smooth, refreshing taste that cools the body.
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  Inner Mongolia Lamb Offal

  Inner Mongolian offal soup is made with sheep organs like heart, liver, lungs, and intestines, cleaned and stewed with sheep bones and aromatics such as scallions, ginger, and garlic.
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  Houshan Buckwheat Noodles

  Houshan莜面 is a noodle dish made primarily from buckwheat flour. The dough is rolled thin, cut into strips, and boiled. It can be served with seasonings or sauce, commonly paired with lamb, potatoes, and green peppers.
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  Mashed Potato and Buckwheat Noodles Salad

  A refreshing salad made by mixing mashed potatoes with cooked buckwheat noodles, seasoned with garlic, sesame oil, vinegar, and chili oil.
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  Big Mixed Vegetable Stew

  Big mixed vegetable stew is a Chinese dish made with various vegetables, meat or tofu, and cooked in broth. It has a rich flavor and diverse texture.
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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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  Safflower Stir-Fried Eggs

  Scallion and egg stir-fry is a home-style dish primarily made with scallions and eggs. Wash and chop the scallions into segments, and beat the eggs separately. Heat oil in a pan, first stir-fry the eggs until set, then remove them. Next, stir-fry the scallions until fragrant, and finally mix them together with the eggs and stir evenly.
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  Soup Dumpling

  Shaomai is a traditional Chinese dim sum made with flour wrappers filled with pork, shrimp, or vegetables, steamed to perfection. It features thin skins and generous fillings, shaped like flower buds, typically served steamed in bamboo baskets.
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  White Skin Baozi

  White Skin Baozi is a traditional Chinese steamed bun with a white skin and meat or vegetable filling. The dough is rolled into thin skins, filled, and then steamed, resulting in a soft and delicious texture.
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  Sheep Head Meat

  Sheep head meat is a dish made primarily from sheep's head, cleaned and blanched, then simmered with scallions, ginger, star anise, and other spices until tender, sliced or deboned before serving.
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  Buckwheat Noodle Rolls

  Suanmian WoWo is a noodle dish made from莜面 (proso millet flour). The dough is rolled into long strips, divided into small pieces, and shaped into nests before steaming. It has a light yellow color, chewy texture, and rich wheat aroma.
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  Hand-extruded noodle soup

  Hele noodles are a traditional noodle dish made primarily from flour and various vegetables or meats. The preparation involves kneading flour into dough, extruding it through a hele machine to form noodles, then cooking them with a stewed broth and vegetables.

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