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Shunyilai Hohhot Steamed Dumplings with Lamb Offal (Guesthouse West Road Branch)

地方菜 · ⭐ 4.7

Ground-floor commercial unit, Sanqing Building, Bin Guan Xi Road

Dishes

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  Inner Mongolian Milk Tea

  Inner Mongolian milk tea is made from fresh milk, brick tea, and salt through a boiling process. First, the brick tea is crushed and boiled with water, then fresh milk is added, and finally salt is used for seasoning. During the cooking process, the aroma of tea and milk blend together to create a unique flavor.
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  Inner Mongolia Old-Style Lamb Offal (Small Bowl)

  A traditional Inner Mongolian dish made from lamb offal, slow-cooked to create a rich and savory broth with authentic regional flavor.
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  Double-Spiced Pork Sausage with Blood Sausage and Tripe Wrapped Meat

  A flavorful dish combining pork sausage, blood sausage, and tripe wrapped in seasoned meat, steamed to perfection for a rich, savory experience.
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  Milk-flavored Stir-fried Rice

  A dish made by stir-frying rice and mixing it with dairy products like milk or cream. The rice is first lightly toasted, then blended with dairy to absorb the creamy aroma, resulting in a soft, richly flavored 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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  Mixed Sand Onion Salad

  A cold dish featuring fresh沙葱 as the main ingredient. Wash and chop the沙葱, then mix with seasonings like salt, vinegar, and sesame oil. Simple to prepare, highlighting the natural freshness of沙葱.
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  Mixed Buckwheat Noodles

  Bamiao is a noodle dish primarily made with buckwheat noodles, which are boiled and then mixed with various vegetables and seasonings. The noodles are chewy and elastic, and when combined with an array of colorful vegetables and flavorful seasonings, they create a vibrant and visually appealing dish.
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  Beef Tongue Baozi

  A traditional Chinese dish featuring beef tongue and a baked flatbread (baozi), where the tender tongue is paired with a crispy, savory bread for a rich flavor experience.
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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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  Mutton and Scallion Dumplings

  Mutton and scallion dumplings are made primarily with mutton and scallions. The mutton is minced and mixed with finely chopped scallions, seasoned to taste, then filled into rolled-out dough wrappers and pinched into a half-moon shape before steaming. The finished product has a soft outer skin and a savory filling, offering rich meaty and scallion aromas.
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  Mutton and Wild Onion Dumplings

  Mutton and sand chives dumplings made by mixing minced mutton with chopped sand chives, wrapped in thin dough, shaped into half-moons, and steamed.
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  Mongolian Tripe Wrapped Meat

  Mongolian tripe包肉 is a dish featuring pork tripe as the main ingredient. After cleaning, the tripe is filled with seasoned pork filling, secured with thread or bamboo skewers, and stewed until tender. The result offers a rich texture where the tripe and meat blend harmoniously.
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  Blood and Meat Sausage Platter

  A platter of blood and meat sausages made from pork blood, minced pork, and spices, steamed or grilled for a rich, savory flavor.

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