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Yupin Yuan · Mongolian Pure Meat Steamed Bun

小吃快餐 · ⭐ 4.3

Intersection of Cien West Road and Zhenguan North Street (West Section)

Dishes

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  Wuhualan Pure Lamb Offal

  Wuhualan pure lamb offal is made from fresh lamb offal including lung, liver, and intestines. After blanching in water, it is slowly simmered in a secret braising sauce. The dish has a clear broth, rich aroma, tender texture, and authentic lamb offal flavor.
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  Inner Mongolia Style Pork Rib Stew with Sour Cabbage

  A hearty dish featuring pork ribs and sour cabbage, slow-cooked with potatoes and vermicelli, popular in Inner Mongolia.
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  Inner Mongolia Pure Lamb Offal

  Made from fresh lamb offal sourced in Inner Mongolia, including lamb stomach, intestines, and heart. After blanching in water, it is slowly stewed with scallions, ginger, and spices. The broth is clear and flavorful, highlighting the natural essence of the lamb offal.
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  Mashed Potato and Buckwheat Noodles

  Mashed potato and buckwheat noodles is a dish made primarily from potatoes and buckwheat flour. Potatoes are steamed, mashed, mixed with buckwheat flour, then steamed or pan-fried to create a soft, chewy texture.
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  Self-Service Pickle

  A cold dish of vegetables like cucumber, carrot, and wood ear fungus, seasoned with garlic, vinegar, soy sauce, and a touch of sugar. Refreshing and perfect for pairing with rice or noodles.
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  Beef and Onion Dumplings

  Beef and onion dumplings are filled with seasoned ground beef and sautéed onions, steamed to perfection for a savory bite.
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  Brick Tea

  Brick tea is a compressed tea product made from sun-dried green tea or black tea, processed through steaming, molding, pressing, and drying. The hard bricks are easy to store and transport; brew by breaking into pieces for a rich, aged aroma.
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  Premium Wuhuana Pure Lamb Offal

  Premium lamb offal from Wuhuana, Inner Mongolia, carefully prepared using traditional methods to preserve the natural flavors of tripe, intestines, and lungs.
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  Premium Lamb and Scallion Pan-Fry

  A dish made with premium lamb and scallions, stir-fried to perfection for a savory and aromatic experience.
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  Premium Lamb and Scallion Dumplings

  Premium lamb and scallion dumplings made with fresh lamb and scallions, seasoned and wrapped in thin dough, then steamed. The result is a plump, delicate pastry filled with savory flavor.
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  Premium Lamb and Wild Onion Dumplings

  Premium lamb and sand onion shao mai made with优质 lamb and fresh sand onion, minced lamb mixed with chopped sand onion, seasoned, wrapped in thin dough and steamed. Delicate, plump, with thin skin and generous filling, offering a fresh and aromatic taste.
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  Offal Soup

  Offal soup is a dish made primarily from sheep organs such as stomach, lungs, intestines, and heart, cleaned, blanched, then stewed or stir-fried with葱姜蒜 and chili.
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  Lamb with Scallions

  Lamb and scallion is a traditional dish primarily made with lamb and scallions. To prepare, slice the lamb thinly and cut the scallions into segments. Next, heat a wok with oil, add the lamb slices and quickly stir-fry until they change color, then add the scallion segments and continue stir-frying. Finally, season with an appropriate amount of salt and soy sauce, stir well, and serve.
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  Labas Garlic

  Labazhi garlic is a traditional pickled dish, primarily made with garlic and vinegar. The preparation involves placing peeled garlic cloves into a sealed jar, pouring vinegar over them, sealing the jar, and storing it in a cool place until the garlic turns green and is ready to eat.
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  Sorghum Flour Noodles

  Souroumi is a type of noodle made primarily from buckwheat flour. It is typically prepared by mixing the flour with hot water, then rolling it into thin sheets or shaping it into strands, and finally steaming or boiling it before serving. Common preparations include 'Souroumi Wowo' (buckwheat dumplings) and 'Souroumi Yuyu' (buckwheat fish-shaped noodles), which can be enjoyed with sauces, vegetables, or meat.
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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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