额尔敦传统涮(海亮店)

Hohhot boasts a wealth of delicious food, from snacks to fine dining, showcasing the region's traditional flavors at every meal. Among these delicacies, meat dishes capture the hearts of the vast majority of palates and earn the highest acclaim. Shaomai (Shaomai) A traditional snack that emerged in the late Ming and early Qing dynasties, it's a signature snack in teahouses. Unlike southern Shaomai, which come with a wide variety of fillings, Shaomai here primarily features lamb and scallions. The wrapper is thin, the filling thick, and each piece is generously portioned. When you take your order, the waiter will usually ask you how many taels you want, which is equivalent to a basket containing eight large Shaomai. Top it off with a pot of rich, mellow brick tea to wash down the greasiness. A satisfying morning meal is a complete meal. Recommended restaurants: Lao Suiyuan Shaomai, Maixiangcun Average cost: 50 yuan per person The story of Shaomai: In the late Ming and early Qing dynasties, two brothers made a living selling steamed buns. Later, the elder brother married, and his wife decided to split up the family business. The elder brother owned the bun shop, while the younger brother worked part-time. After the younger brother had his fill, he had no more income. In anticipation of marrying and starting a family, he made some thin, open-skinned "baozi" (steamed buns) while steaming them. He would sell them separately, giving the proceeds to his brother and saving any leftovers. Over time, many people came to appreciate these buns, which didn't resemble baozi, and named them "shao mai," meaning to sell them along with something else. Later, these names were changed to "shaomai," "shao mai," and "shao mei." Lamb offal Lamb offal is another breakfast dish. Hohhot's mutton offal has distinct regional characteristics, characterized by a preference for tripe. Therefore, Hohhot's mutton offal is typically divided into pure tripe and whole-mix (including heart, liver, lungs, etc.). Taste-wise, Hohhot's mutton offal has a salty and fragrant flavor, and a drizzle of red oil enhances the flavor rather than the spiciness. A bowl of mutton offal paired with a local flatbread called "bazi" (baked bread) is a truly memorable experience. Recommended Restaurant: Beier Zasuian Restaurant Average Cost: 30 RMB/person Baizi is a famous Hui ethnic noodle dish, unique to Hohhot. It comes in a variety of shapes, including long, square, and round. It offers a variety of flavors, from sweet to savory. It can be eaten with vegetables, meat, or spicy sauce—it's perfect for all ages. Roasted Whole Lamb A trip to Inner Mongolia is a must-try for lamb! Here, we proudly introduce you to this signature dish of the grassland peoples: roasted whole lamb. Roasted whole lamb is typically reserved for distinguished guests. The entire lamb is roasted to a golden, succulent exterior, with a crispy, golden brown exterior and tender, fragrant interior. For a weekday meal with friends, order a lamb chop for one or two people, a lamb leg for four or six, or a whole lamb for larger groups. Lamb Opening Ceremony The Whole Lamb Banquet Opening Ceremony: The Whole Lamb Banquet features a traditional Mongolian opening ceremony. The general process is as follows: ① The MC introduces the roasted whole lamb, praising the grassland lamb and bringing good wishes to the guests. ② Two guests are selected to cut the ribbon, holding a glass of wine in tribute to heaven, earth, and ancestors. ③ A cross is made on the lamb's back with a knife, symbolizing perfection. The best meat is then presented to the most distinguished guest. Recommended Restaurant: Korqin Whole Lamb Average Cost: 100 RMB/person Hand-Pulled Meat Another way to enjoy lamb is by hand-pulled meat. Holding the knife in one hand and the meat in the other, this technique showcases the Mongolian spirit of boldness. The cuts are a harmonious blend of fat and lean, yet not greasy. Dipping them in the traditional dipping sauce of chives, red fermented bean curd, and sesame paste will keep even non-meat eaters occupied. Recommended Restaurant: Erdun Hand-Pulled Meat Average Cost: 120 Yuan/person Shabu-Shabu (Mutton Hotpot) A must-try shabu-shabu in Inner Mongolia! Shabu-shabu is mutton hotpot, though locals refer to it as "eating shabu-shabu" or "eating shabu-shabu." Mutton hotpot is available everywhere, but the essence of Inner Mongolian mutton hotpot lies in the quality of the mutton. Thinly sliced mutton is cooked in seconds in the pot, and paired with the sauce, it melts in your mouth. Good mutton has no mutton smell at all. Recommended Restaurant: Erdun Shabu-Shabu, Chi Le Ge Average Cost: 70 Yuan/person Ice-Boiled Lamb Regular mutton hotpot is already delicious. But in the past two years, a new way to enjoy it has emerged: ice-boiled lamb. First, add ice, then the lamb, and let the ice melt while the lamb cooks. Here, the lamb is cooked in chunks, not slices. Because the soup base is boiled in ice water, only goji berries, onions, and a little yogurt are added as side seasonings, avoiding the traditional red oil-based hot pot. This method ensures the lamb remains tender and retains its freshness. Recommended Shop: Zecheng Iced Lamb Average Cost: 70 RMB/person Mongolian Milk Tea Mongolian milk tea is a delicacy of the grassland peoples. For carnivores who have overeaten, a bowl of milk tea is a great way to alleviate the greasy feeling. Made by crushing brick tea and boiling it with milk and a pinch of salt, it has a slightly salty flavor with a rich milky aroma. It's often served with fried rice. Authentic Mongolian milk tea is salty, but today, sweeter varieties have been introduced to suit a wider range of tastes. Recommended Shop: Gerile Amma Milk Tea House Average Cost: 80 RMB/person

The Legend of the Condor Heroes, Saishang First impression of Hohhot... What's your first impression? Eat first and then tell me. Check in at Erdun Shabu Shabu Lamb first [color]. Roasted lamb buns, lamb belly, Collagen beef and mutton coriander meatballs, Clap your hands and don't stop...

The lamb tastes good. The air conditioning is not good. It's hot inside. It's not charcoal fire but oil fire.

The most beautiful flower on the grassland, Yes, collagen fat beef flower...