HA JIU HAI

When you come to Meng Restaurant, you must try their roasted whole lamb. The Northwest-style lamb tastes really good, and is richer than the northern flavor. The waiters in the restaurant also sing and dance, which is so enthusiastic.

It is very prestigious to entertain guests and have a banquet here. The restaurant is spacious and bright, and the decoration is extremely local. And the small decorations in the private room are also very exquisite, all of which are small dolls wearing national costumes, which children love very much.

💫Tongliao, a city where you can experience the culture, grasslands and deserts of Inner Mongolia without going far. The area is vast and sparsely populated, the city is clean, and you can taste local specialties. It is a good choice for a short trip. 📍Route: Dalian-Tongliao-Naiman Banner Baogutu 📍Day1 Dalian-Tongliao: 6.5 hours by car, we set off at noon and arrived at night to eat directly. 📍Day2 Tongliao-Naiman Banner Baogutu: There are two major deserts around, Kulun and Naiman. We chose Naiman Banner Baogutu, which takes 2.5 hours by car. It is recommended to arrive in the afternoon. You can check in other surrounding scenic spots in the morning. See the next article for a detailed guide to Baogutu Desert Park. 📍Food: Be sure to eat an authentic Mongolian meal and mutton hot pot. The mutton here is delicious and inexpensive, and the milk tea is sweet. The restaurants we went to were all recommended by locals: 1️⃣"Hachuhai" (Mongolian cuisine), the store decoration is very ethnic, you can also order singing and dancing performances, there will be Mongolian girls offering you Hada and Mongolian dance, and singing authentic Mongolian folk songs on the spot. 2️⃣"Saiwai Tianrun" (mutton hot pot + barbecue), there is no need to mention mutton, and grilled milk tofu and Mongolian pie are highly recommended. 📍Essential items: sunscreen, mosquito repellent, sun hat #A safe place for nearby tours #Self-driving tour #A good place for self-driving in summer

Inner Mongolia is really a paradise for meat and dairy lovers. There are many good shops on the streets of Tongliao. If you see these delicacies, you might as well try them~ [Cute] It's always good to choose a popular shop with many people✅ 1. 🐑🥩Hand-held mutton: It can be regarded as one of the most representative delicacies in Inner Mongolia. We choose fat and tender grassland lambs. Large pieces of bone-in mutton are stewed with only water (sometimes with a small amount of salt) to retain the original freshness of mutton to the greatest extent. It is not smelly when eaten alone, and you can also dip it in leek sauce, which is very greasy. The delicious leek sauce is not very salty, a little spicy, and has the fragrance of green vegetables and vegetarian food. 2. Sausage: It is made by filling the washed sheep casing with chopped lean sheep meat, sheep fat, onion, ginger, garlic, salt and other seasonings. After cooking, it is sliced ​​and eaten. It has a strong meaty aroma and a solid taste. The restaurant fried it for a while, which is even more fragrant. 3. Blood sausage: The sheep casing is filled with a mixture of fresh sheep blood. After being cooked, it has a unique taste, soft, glutinous and fragrant. It is a delicacy that makes the most of the sheep after killing them. I personally feel that the taste is a bit strange. The soft and glutinous sheep blood is a bit unexpected, but there is no fishy smell. 4. Milk tofu: It is called "Huruda" in Mongolian. I checked it out. It is the yogurt left after fresh milk is fermented and cream is extracted. It is a block or strip solid made by boiling, squeezing, dehydrating, and drying. It tastes slightly sour and has a milky aroma. It is durable and is also an important dairy product for herders. It is great for dry chewing, making milk tea, pulling silk or making stuffing. 5. Milk skin: It is fresh milk that is slowly boiled, and a layer of fat and protein condenses on the surface to form a honeycomb-like thick film. Peel it off and dry it. It has a mellow and sweet taste and is full of milk flavor. It is often served with milk tea, fried rice or eaten directly, and can also be sandwiched in cakes. 6. Sand onion scrambled eggs: Sand onion is a wild allium plant unique to the grassland. Chop fresh shallots and stir-fry with eggs. The color is yellow and green, the shallots are crispy and tender, the eggs are smooth and tender, and the taste is delicious and refreshing. It is a fresh and natural home-style flavor on the grassland. It goes well with rice, but it is a bit salty. 7. Meat wrapped in tripe: Season the fresh mutton, stuff it into a clean and intact sheep tripe, tie the mouth tightly, and cook or steam it. After cutting, the soup is rich, the sheep tripe is chewy, and the wrapped mutton is tender and juicy! 8. Buryat buns: Originated from the Buryat Mongolians living in Hulunbuir. The feature is that the filling uses minced mutton (not minced meat) and a lot of onions, and sometimes a small amount of potato cubes are added. The closing part is pinched into a unique "pomegranate mouth" shape. After steaming, the soup is rich, the meat particles are distinct, the onions are sweet, and the flavor is unique. 9. Wujimo yogurt: Traditional Mongolian homemade yogurt. Made by natural fermentation of fresh milk, usually without sugar, the texture is thicker and more acidic than ordinary commercial yogurt. The taste is pure and natural, with a strong milky aroma. 10. Pot tea🍵: The core of the traditional Mongolian morning tea. Brick tea (or black tea) is boiled in a pot to make a strong tea soup, and fresh milk (or goat milk) and salt are added. Before drinking, fried rice, milk tofu, milk skin, butter, air-dried meat and other ingredients are added to the pot and boiled together. It is salty and fragrant and rich in nutrition. #地Authentic Mongolian Food #通辽美食 #通辽旅游攻略

The decoration incorporates rich Mongolian elements, from the yurt-shaped booths to the fabric decorations, the ethnic customs are reflected everywhere. During the meal, you can enjoy Mongolian folk songs and Mongolian dance performances, and even experience the ritual sense of Mongolian ladies offering Hada🧣, which instantly brings you closer to the grassland culture. There is also an independent Mongolian yurt room on the third floor, which is suitable for family or group gatherings. It is very private, and you need to pay to enjoy the performance in the room. Pot milk tea｜Must order the signature milk tea pot, the salty, fragrant and silky milk tea is paired with milk skin, fried rice, and beef jerky. It is the soul drink of Mongolian cuisine. You may need to adapt to the salty taste for the first time, but the sense of fullness is very strong, especially suitable for pairing with other dishes. Grilled Lamb Chops | The high temperature of the charcoal fire instantly locks the skin of the lamb chops, forming a golden and slightly burnt crispy shell. When bitten, it makes a "crackling" sound, mixed with the smoky aroma of lamb fat dripping from the charcoal fire. The slow roasting over the charcoal fire stretches the muscle fibers but does not loosen them, retaining the delicate texture. The tenderness that melts in the mouth and the slightly rebounding chewiness form a wonderful balance. Yellow Rice Cold Cake | The cool and refreshing cold cake is drizzled with osmanthus honey, which is sour, sweet and soft. It is an excellent dessert for relieving greasiness, and it is even packaged as a souvenir. It is not only a restaurant, but also a window to understand the Mongolian food culture and Tongliao style. From the grassland flavor on the tip of the tongue to the immersive ethnic atmosphere, this place provides us with a diverse experience of vision, hearing and taste. If you plan to visit Tongliao, this Mongolian restaurant is worth including in the must-visit list. #Try the authentic old brand #Local food #My late-night canteen #City Humanities Notes #Food Forest Restaurant Check-in