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Gerlitai Specialty Mongolian Cuisine

地方菜 · ⭐ 4.4

No. 4 Guichuan Road

Dishes

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  Premium Buckwheat Noodles

  One品莜面 is a noodle dish made primarily from buckwheat flour, prepared by kneading, rolling, and cutting into strips. It's typically served with sauces or broths and can be enhanced with vegetables or meats, then steamed or boiled.
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  Wuhua Flower Stewed Lamb Offal

  Wuhua flower stewed lamb offal is a dish made with lamb organs like heart, liver, and lungs, cooked together with Wuhua flower, a wild vegetable or herbal ingredient. The lamb offal is cleaned, blanched to remove odor, then simmered slowly with sliced Wuhua flower and seasonings until flavorful.
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  Khan's Grilled Lamb Ribs

  Khan's grilled lamb chops use fresh lamb ribs, marinated and directly grilled over charcoal or in a烤炉 to retain the original flavor, with firm meat and slightly charred skin.
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  Khan's Roasted Lamb Leg

  Khan's roasted lamb leg is a dish featuring a whole lamb leg, marinated and slow-roasted over charcoal or in an oven, resulting in a crispy exterior and tender, juicy meat inside.
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  Large Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, carefully cut and threaded onto bamboo sticks. Traditionally grilled over charcoal, they are slowly roasted until the outside is charred and the inside remains tender and juicy. The delicious meat is best enjoyed with simple seasonings, making it a classic favorite among barbecue enthusiasts.
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  Hand-Grabbed Pure Xilameng Lamb

  Hand-Grabbed Pure Xilameng Lamb is a specialty dish made with high-quality Xilameng lamb, cooked by stewing or roasting. It features tender meat and rich flavor, preserving the original taste of lamb.
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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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  Tendon-Stuffed Meat

  Internet-famous stomach-stuffed meat is a dish primarily made with pig's stomach. After cleaning and preparing the pig's stomach, it is filled with seasoned pork filling, secured with bamboo skewers, and then simmered in a pot until tender. Served sliced and arranged on a plate, it offers a rich and diverse texture.
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  Mongolian Milk Tea

  Mongolian milk tea is made from fresh milk, brick tea, and salt. First, crush the brick tea and boil it with water until the aroma fills the air. Then strain out the tea residue, add fresh milk and an appropriate amount of salt, stir well, and continue boiling until ready.
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  Mongolian Premium Blood Sausage Platter

  Mongolian premium blood and meat sausage blend made from fresh beef and mutton, seasoned and stuffed into casings, then air-dried or steamed. Served as a platter of multiple sausages with firm texture and rich flavor.
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  Mongolian Meat Pie

  Mongolian meat pies are a traditional snack made with beef or mutton, mixed with onions, ginger, garlic, shaped into patties and pan-fried.
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  Mongolian Homemade Yogurt

  Mongolian homemade yogurt is a traditional fermented dairy drink made from fresh milk, known for its tangy flavor and creamy texture.
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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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