HA JIU HAI

Come to Meng restaurant to taste their roasted whole lamb, the northwest flavor of the lamb is indeed good, more thick than the north taste, and the restaurant waiter will also sing and dance, too warm.

It is very face-to-face to entertain guests and banquet guests here. The restaurant is spacious and bright, and the decoration is extremely local. And the small decorations in the private room are also very particular, all small dolls in ethnic costumes, children love it.

💫 Tongliao, a city that can feel the culture, grassland and desert style of Inner Mongolia without going far. The area is sparsely populated, the city is clean, and you can taste local specialties. It is a good choice for short trips. 📍 Routine: Dalian-Tongliao-Naiman Banner Baogutu 📍Day1 Dalian-Tongliao: Driving 6.5 hours, we set off at noon and arrived at night to eat directly. 📍 Day2 Tongliao-Naiman Banner Baogutu: There are two major deserts around, Kuren and Naiman. We chose Naiman Banner Baogutu, which is an hour's drive away. It is recommended to arrive in the afternoon and check in other scenic spots around in the morning. For the detailed guide of Baogutu Desert Park, see the next article. 📍 Food: Be sure to eat an authentic Mongolian meal and mutton hot pot, the mutton here is delicious and not expensive, and the milk tea is sweet. The restaurants we went to were recommended by locals: 1️⃣ "Hello Hi" (Meng Food), the store decoration is very ethnic, you can also order singing and dancing performances, there will be Mongolian Miss Sister to give you Hada Mongolian dance, live singing authentic Mongolian folk songs. 2️⃣ "Sai Waitianrun" (mutton hot pot + barbecue), mutton needless to say, it is highly recommended to roast milk tofu, Mongolian pie. 📍 Essential items: sun protection, mosquito repellent, sun hat #Surrounding tour peace of mind #Self-driving tour #Summer self-driving good place

Inner Mongolia is really a paradise for meat and dairy lovers. There are many good shops on Tongliao Street. If you see these foods, you may as well try ～ [Cute] to choose a popular store that is always good ✅ 1.🐑🥩 Hand-handed lamb: it can be called one of the most representative foods in Inner Mongolia. Choose a prairie lamb with tender fat and tender meat, large pieces of boned lamb are only cooked in water (sometimes with a little salt), and the original deliciousness of the lamb is preserved to the maximum extent. It is not eaten, but also can be stew sauce, very greasy, delicious stew sauce will not be very salty, a little spicy, and the fragrance of vegetables and vegetarian food. 2. Meat sausage: It is made of washed sheep sausage clothes filled with chopped lamb lean meat, goat oil, spring onion, ginger, garlic, salt and other seasonings. After cooking, slice and eat, the meat is rich and the taste is solid, the restaurant is fried, and the oily fragrance is overflowing. 3. Blood sausage: The filling made of fresh sheep blood is poured into the clothes. After cooking, the taste is unique, soft and delicious, and it is delicious to kill the sheep. I personally think the taste is a bit strange, the soft sheep blood is a bit unexpected, but there is no fishy smell. 4. Milk tofu 🧀: Mongolian word "Hu Ruda". Checked, is fresh milk fermentation, extracting cream leftover yogurt, boiled, squeezed, dehydrated, drying and other processes made of block or strip solid. The taste is slightly acidic with milk fragrance, storage resistance, and is also an important dairy product for herdsmen. It is great to chew, make milk tea, pull silk or make fillings. 5. Milk skin 🥛: It is a honeycomb-like thick film formed by simmering fresh milk, condensing a layer of fat and protein on the surface. Detach dried bamboo shoots. The taste is mellow and sweet, full of milk, often with milk tea, fried rice or direct consumption, can also be sandwiched in the cake. 6. Scrambled eggs with sand onion 🥚: sand onion is a unique wild onion plant on the grassland. Cut the fresh sand onion and fry with the eggs. The color is yellow and green, the sand is crispy and tender, the eggs are smooth and tender, and the taste is delicious and refreshing. It is a fresh and natural home-cooked flavor on the grassland. It is very salty. 7. Belly-wrapped meat: After seasoning the fresh lamb, stuff it into the cleaned whole lamb belly, tighten the mouth, or cook or steam it. The soup is full after the cut, the lamb belly is chewy, and the wrapped lamb is tender and juicy! 8. Buryat buns: from the Buryat Mongolian people living in Hulunbuir. The feature is that the filling uses shredded mutton (rather than meat stew) and large onions, sometimes with a small amount of potato. The mouth is pinched into a unique "pomegranate mouth" shape. After steaming, the soup is full of fruit, the meat is clear, the onion is sweet and the flavor is unique. 9. Urimo yogurt: traditional Mongolian homemade yogurt. Fresh milk is naturally fermented, usually without sugar, and the texture is thicker and more acidic than ordinary yogurt sold in the market. The taste is pure and natural, and the milk is rich. 10. Pot tea 🍵: The core of traditional Mongolian morning tea. Brick tea (or black tea) in the pot boiled tea soup, add fresh milk (or goat milk), salt. Before drinking, add fried rice, milk tofu, milk skin, butter, air-dried meat and other ingredients to boil together in the pot. Strong salty and nutritious. #Authentic Mongolian Meal #Tongliao Food #Tongliao Travel Guide

The decoration combines strong Mongolian elements, from the yurt-shaped card seat to the cloth decoration, which reflects the national customs everywhere. During the meal, you can enjoy the singing of Mongolian folk songs, Mongolian dance performances, and even experience the sense of ritual of Miss Mongolia to offer Hada 🧣, and instantly close the distance from the grassland culture. There is also a separate yurt room on the third floor, suitable for family or group dinners, excellent privacy, and you need to pay for the performance in the private room. Pot milk tea ｜ must order the signature milk tea pot, salty and silky milk tea with milk skin, fried rice, and beef dried beef, is the soul drink of Mongolian food. The first attempt may need to adapt to the salty mouth, but the feeling of fullness is very strong, especially suitable for other dishes. Carbon roast lamb chops ｜ Carbon fire temperature instantly locks the skin of lamb chops, forms a crisp shell of golden micro-char, emits a "cockroach" sound when biting, mixed sheep oil drops the smoky atmosphere stimulated by the charcoal fire, the slow roasting of the charcoal fire makes the muscle fibers stretch but not loose, retaining delicate texture, The softness of the entrance is instant and the chewiness of the slight rebound forms a wonderful balance. Yellow rice cold cake ｜ cold cake with sweet-sour sweet-sweet sweet-sweet is a great dessert to relieve the greasy, and even packaged as a souvenir. Not only a restaurant, but also a window to understand Mongolian food culture and Tongliao style. From the grassland flavor on the tip of the tongue to the immersive national atmosphere, it provides us with a multi-faceted experience of vision, hearing and taste. If you plan to visit Tongliao, this Mongolian restaurant is worth listing. #Taste the authentic old brand #Local food to eat #My late night canteen #City Humanities Notes #Gourmet Forest Restaurant punch in