Name: san ai
Address: 中山西路街道中山西路1号(近锡林路), Hohhot
Telephone: +8613268688402
Price range: $
Rating: 5

I often come to this pub. The drinks are pretty good, but I like the atmosphere.

经常来的小酒馆，里面的酒水还不错，主要是氛围我很喜欢

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Positive reviews

san ai

Authentic Inner Mongolian lamb. Bright and atmospheric environment. Old Beijing copper pot hot pot. Friends who like hot pot must not miss it! The baked buns are golden and everything is steaming hot. The taste is similar to that in Inner Mongolia. Very authentic. The lamb skewers are just the right amount of fat and lean. When the weather is cold, you must eat steaming hot pot!

No. 9 of Local Restaurants in Hohhot

The restaurant environment is very good, and it meets the design standards of star-rated hotels. Whether it is the arrangement of food types in the restaurant or the level of service staff in the restaurant, it is very satisfactory. Especially in such a northern city, you can still eat various snacks in the authentic southern breakfast in the restaurant, and many of them are made on the spot by the restaurant chef, which is very friendly. There are also homemade specialty milk tea and yogurt in the restaurant, which are of very high quality. It is not worse than some star-rated restaurants.

No. 10 of Local Restaurants in Hohhot

The breakfast includes authentic Shaomai mutton offal, milk tea and yogurt, as well as a variety of Western food such as bread, jam, coffee, and pancakes. The environment is super good, the waiters are very service-oriented, and there are slides and swings outside the restaurant that children like.

Banmudi is famous for its oat noodles. I found this restaurant after reading reviews. It is easy to find. I came here after a walk. I arrived at around 6pm. There were not many diners, but after a while, people started to line up for a table. Friends who want to eat here should go as early as possible.
|Cold oat noodles^Recommended, it is delicious, add some vinegar, it is even more perfect!
|Baked potatoes^4 yuan each, baked in an earthen kiln, the potatoes🥔 are floury and sandy, and taste good.
|Fish-flavored pork shreds^Not recommended, there are too many carrot shreds, which steal the attention of the pork shreds. The taste is sweet, and you will feel sick if you eat too much. It is not as delicious as the ones in the small restaurant.
|Homemade yogurt^Not bad, homemade, delicate taste, there are group purchase flash sale coupons to use.
This restaurant personally feels like Shanxi cuisine, with the kind of assorted hot pot, braised big carp and the like. Come and try the oat noodles, it&#39;s not bad, and the others are casual.

No. 3 of Local Restaurants in Hohhot

Hohhot boasts a wealth of delicious food, from snacks to fine dining, showcasing the region&#39;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&#39;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 &quot;baozi&quot; (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&#39;t resemble baozi, and named them &quot;shao mai,&quot; meaning to sell them along with something else. Later, these names were changed to &quot;shaomai,&quot; &quot;shao mai,&quot; and &quot;shao mei.&quot;

Lamb offal

Lamb offal is another breakfast dish. Hohhot&#39;s mutton offal has distinct regional characteristics, characterized by a preference for tripe. Therefore, Hohhot&#39;s mutton offal is typically divided into pure tripe and whole-mix (including heart, liver, lungs, etc.). Taste-wise, Hohhot&#39;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 &quot;bazi&quot; (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&mdash;it&#39;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&#39;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 &quot;eating shabu-shabu&quot; or &quot;eating shabu-shabu.&quot; 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&#39;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

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