Name: Khanddorj Palace
Address: Seoul Street, Ulaanbaatar, Mongolia, Ulaanbaatar
Telephone: +976 8008 0099
Price range: 23

Khanddorj Palace

Roast Whole Lamb is a traditional local meat product of the Mongolian people. It is a dish with the most ethnic characteristics. It is a traditional delicacy formed in the nomadic life for thousands of years and a traditional dish for the Mongolian people to entertain guests. Roast Whole Lamb is the healthiest, most environmentally friendly and greenest food in the current meat diet. The roasted whole lamb has a golden and shiny appearance, the outer meat is brown and crispy, the inner meat is soft and tender, and the lamb flavor is fragrant, quite palatable and unique.

The food in this restaurant is quite good. In addition to beef and mutton, it also has some seafood. The dining environment is also very good. You can see the starry sky over the grassland at night, so it is definitely worth a visit.

Shangri-La Hotel, Ulaanbaatar, Mongolia
Located in the heart of the city, Shangri-La Hotel, Ulaanbaatar is within walking distance of the famous government offices, Genghis Khaan Square, major office buildings and embassies, making it an ideal base for business and leisure travelers. The hotel is only a 40-minute drive from Ulaanbaatar Chinggis Khaan International Airport and a 20-minute drive from the railway station.
The hotel has 290 elegant and spacious rooms, each with an area of ​​approximately 42 square meters, all of which are modern and incorporate local features.
All south-facing rooms and suites overlook the Friendship Park, while north-facing rooms and suites offer unobstructed views of Genghis Khaan Square and the city.

Shangri-La Hotel, Ulaanbaatar offers guests a variety of dining options.
These include Caf&eacute; Park, an all-day dining restaurant that serves international buffet cuisine on multiple cooking stations, and Naadam, a themed restaurant and bar where you can enjoy warm meals, creative drinks and enjoy joyful entertainment performances.
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Blood sausage ingredients: sheep intestines, sheep blood. Sheep blood is the product of killing sheep using the Mongolian heart-dig-out method. Salt, chopped green onions, a small amount of water and flour (white flour or buckwheat flour) are added to the sheep blood to make plasma. The sheep intestines are then washed with salt water several times to completely wash away the dirt on the inner wall of the intestines, and then the sheep blood with seasonings is poured in. The two ends of the sheep intestines are tied with a thin thread and cooked in water. During the cooking process, a small hole needs to be pierced with a fine needle to release the sheep intestines to prevent the hot air in the sheep intestines from bursting the sheep intestines. For the sheep intestines that are not eaten once, they can be cooked and heated again in the broth that has been used to cook hand-held meat. This method combines the dual functions of heating and flavoring. If there is no broth, it can also be heated in a steamer. Frying and roasting will have a better flavor.

Khanddorj Palace

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