白老大羊杂碎稍麦

The taste is very good, the mutton offal is very tender and not smelly at all, which may be the characteristic of Inner Mongolian mutton. I ordered three servings of mutton offal and two baskets of steamed buns. It was the first time I ate steamed buns that tasted like flowers. The service was very enthusiastic, but the environment was a bit poor.

‼️After eating it for a few days, I've found that Inner Mongolian lamb is always delicious—not smelly and tender. It's so good, I love it. I eat it every day until I'm leaning against the wall. 1️⃣ Zecheng Ice-Boiled Lamb (Intangible Cultural Heritage Dashengkui Branch): ⭐⭐⭐⭐⭐ This is my first time eating lamb cooked in ice. The fusion of ice and fire locks in the moisture, making it incredibly tender and smooth. It lasts a long time without being overcooked, and there's no smell of mutton. The lamb pies, baked buns, and steamed buns are all excellent. Tip: The lines are fierce at mealtimes! It's recommended to avoid rush hours or arrive early. 2️⃣ Bai Lao Da Lamb Offal Shaomai: ⭐⭐⭐✨ The location is conveniently located in Kuanzhai Alley, and it gets crowded at mealtimes. The main shumai is good: the meat filling is generous, and it's delicious when dipped in vinegar. The lamb offal is a bit salty, and the slightly hard surface of the baked buns gives it a salty flavor. Breaking it into the lamb offal gives it a double dose of saltiness. The lamb skewers were okay: they were grilled well, not too strong. 3️⃣ Huiwen Bakery: ⭐⭐⭐⭐⭐ In Kuanzhai Alley, the cheese pancakes were delicious, with long, stretchy strands and a rich, milky flavor. 4️⃣ Dele Haimeng Cuisine: ⭐⭐⭐⭐⭐ Top-quality shovel-cut pork: The meat was incredibly tender, not greasy, and delicious! A must-try! Roasted lamb leg: Well-grilled, crispy on the outside and tender on the inside, worth a try. Not recommended: Mutton porridge: Don't order it! It's just white rice cooked in lamb broth, a bit perfunctory. Cold scallion salad: The taste was average, mainly because the restaurant had so few vegetarian options. 5️⃣ Ximeng Lamb Skewers: ⭐⭐⭐⭐⭐ In Kuanzai Alley, they're 2 yuan a skewer, each one generously sized and generously chopped. Excellent value, no compromises made for the price. The line was long. The lamb was fresh, tasty, and not dry. 6️⃣ Ju Ri He Freshly Roasted Beef Jerky: ⭐⭐⭐✨ Saiewai Pastoral Song: ⭐⭐⭐⭐✨ This is a shop. The beef jerky sells out quickly every day. By the time I got there by 8 PM, it was already sold out, and the next morning's order was already sold out. I ordered it and had it shipped back. I ordered the marbling beef jerky: the beef was indeed fragrant, but a bit salty. Saiewai Pastoral Song's dairy products are delicious, highly recommended. The prairie cheese and yogurt slices are delicious, full of milky and yogurt flavor without being greasy. The baked milk skin is dry and fragrant, but not very crispy, more flaky, which is average. The fresh milk tastes similar to pasteurized milk sold outside. I recommend every one I bought. 7️⃣ Bell's Offal Restaurant: ⭐⭐⭐⭐⭐ A typical old neighborhood restaurant, not too big. The food is richer than other offal shops, with a fragrant red oil on the surface that's not spicy, perfectly enhancing the flavor. The ingredients are substantial: the 26 yuan bowl of pure lamb tripe is generously piled high, and the food is cooked without any mutton smell. Tip from experienced eaters: The tripe-only version is more satisfying for those with a heavy stomach, while the classic version offers a richer flavor. The offal is slightly salty on its own, but pair it with freshly baked baozi (2 yuan each)! Their baozi is unique—soft and fluffy like bread, warm and crispy. Tear it up and dunk it in the soup, and it instantly absorbs the broth. A bite of baozi and a bite of offal creates a perfect balance of saltiness and freshness. Opening Hours: 6:30 AM - 1:00 PM 8️⃣ Cao Ji Cooked Beef Jerky: ⭐⭐⭐⭐ Buy it in Kuanzhai Alley for 80 yuan per pound, a great value. Slightly salty and chewy. #FoodFestival #Inner MongoliaFood #HohhotStoreExplore #TryAuthenticOldBoutique #LocalFood

🌈Famous features: As a traditional delicacy in Inner Mongolia, mutton offal is deeply integrated into the daily life of local people, especially in Hohhot, where mutton offal has become a unique symbol of food culture. In Hohhot, whether it is a breakfast stall in the early morning, a street shop in the afternoon, or even a night market at night, you can easily find stalls or shops selling mutton offal. A bowl of hot mutton offal, paired with freshly baked baked rice (a local pasta), is a good start to the day for many people in Hohhot, and it is also a warm comfort for them to comfort their hearts after a busy day. 🔰Exquisite production process The production process of mutton offal in Hohhot is very particular, and it is full of ingenuity from material selection to cooking. After being carefully cleaned and processed, the fresh sheep offal is cut into thin strips or small pieces and stewed with special seasonings. When stewing, the control of the heat is crucial, not only to ensure the degree of cookedness of the mutton offal, but also to allow the soup to fully absorb the flavor of the seasoning, to achieve an excellent taste of sour and spicy, without fishy or greasy. 🍢Rich flavor selection The flavors of Hohhot mutton offal are varied to meet the preferences of different groups of people. There are halal, pure tripe, and Ulanhua mutton offal, Bayannur mutton offal, etc. divided by region. Each flavor has its own unique flavor and characteristics. For example, Ulanhua mutton offal is added with potato strips, sheep intestines and sheep liver, making the taste more rich and diverse. 🍪Perfect match with baked rice In Hohhot, eating mutton offal is essential with baked rice. Baked rice is a kind of pasta with crispy skin and soft inside. It can be salty or sweet, and has various shapes, such as round, square, triangular and ox tongue. Break the baked rice into small pieces and pile them in a bowl, dip them in the soup and spicy oil of mutton offal, this way of eating not only increases the layering of the taste, but also makes people have endless aftertaste. ❇️Deep cultural heritage Hohhot mutton offal is not only a delicacy, it also carries the local profound historical and cultural heritage. It is said that its origin can be traced back to the traditional Manchu snack "Ama Zun Meat". After hundreds of years of development and evolution, it has gradually formed today's unique Hohhot mutton offal. The inheritance and development of this delicacy also reflects the local people's respect for traditional culture and innovative spirit. 🍽️Recommended restaurants: 1. Bai Lao Da Sheep Offal Shaomai Address: 50 meters south of the intersection of Kuanxiangzi and Shuiquxiang in Hohhot. 2. Muslim Yulin Old Brand Shaomai Sheep Offal (Kuanxiangzi National Food Street Store) Address: East Gate of Xianghe Market, Tongdao Street, Hohhot. 3. Lao Bell Sheep Offal Address: Northeast corner of the intersection of Guanghua Street and Waimao Lane in Hohhot. 4. Daobei Offal General Store Address: Building 1, Comprehensive Building of the Fourth Retirement Home of the Military Region, Zhelimu Road, Hohhot. 5. Duan Gongzi Crab and Mutton Soup Address: 30 meters north of the Water Square in Hohhot. 6. Siziwang Dongliang Xishuan Sheep Offal Address: The Hohhot branch is located at No. 810, Building 8, Zhanxi Road Commercial Street, Saihan District, and the headquarters is located in Ulanhua Town, Siziwang Banner, Inner Mongolia. 💰️Price per person: Per capita consumption is 20-30 yuan 💗Other tips: Sheep offal has many categories, choose according to your preference: According to the method, there are pure sheep offal, sheep offal with potatoes According to regional flavor: Ulanhua sheep offal, Bameng sheep offal According to the way of consumption: hot sheep offal, instant sheep offal (semi-finished product)

#Local delicacies How can you come to Hohhot without eating Shaomai? The top few are chain stores, so I am not too interested in them. This century-old store caught my interest. There were not many people at lunch time, and the whole street was a little deserted. I wonder what it would be like at breakfast time. [Mint] Environment: Don't have any expectations [snickering] [Service bell] Service: Don't have any expectations either. The ladies are OK. One brother seemed to speak rather harshly. Later he explained that he was a little deaf [covering face] Shaomai only has mutton and green onion fillings. There are two ways to cook it: steamed and fried. The skin is thin and the fillings are large. There is soup inside. The meat filling is chopped finely, more like meatballs. The graininess is not obvious. The taste is still good, but the characteristics are not obvious. In Inner Mongolia, where the competition for shaomai is so fierce, it feels that the advantage is not prominent [laughing and crying] The mutton offal is two-in-one. The portion is about the same as that of Lao Bell. The offal is redder, the same soft and glutinous without any smell. The soup base is more peppery and has a slight herbal taste. It is not as salty as Lao Bell's, but it is also quite salty [covering face] It seems that the people of Hohhot have a strong taste for breakfast [laughing and crying] But the seasoning of the main meal is normal, not just the so-called why [covering face]

Mutton offal/shaomai/baked rice have long been the main breakfast for Qingcheng residents. In terms of popularity, there are three mutton offal restaurants: Daobei, Beier and Bai Lao Da. Among them, the century-old Bai Lao Da mutton offal has the longest history [6]. Bai Lao Da in Kuanxiangzi National Food Street The signboard written in both Mongolian and Chinese reads "Hundred-year-old store (qingzhen) time-honored brand Bai Lao Da mutton offal shaomai"; The restaurant is full of diners, and a bowl of mutton offal with baked rice is the standard. When the mutton offal is served, a pinch of green coriander is added to the red oil, and the red is green, which looks very tempting! Hurry up and take a sip of the hot soup, and then pick up a chopstick to cut the mutton offal into thin, elastic and tender strips; it is delicious and slightly spicy, and the whole person feels comfortable! Of course, you can't miss a portion of the fruit soup, which is also a specialty of Hohhot. It uses dried apricots, persimmons and black dates to soak and then boil. The ingredients are almost melted. It tastes full of fruit flavor, sweet and sour and slightly thick! One-stop experience of Qingcheng traditional breakfast, just at Bai Lao Da in the Kuanxiangzi Food Street in the old city! #必吃百年老牌 #美食寻味记 #吃一味地古牌