Name: The Bull Hot Pot Restaurant
Address: J.Sambuu St 32, Bluemon 14200, Mongolia, Ulaanbaatar
Telephone: +976 7710 0060
Price range: 255062
Rating: 4

The Bull is a very popular hot pot restaurant in the area. The ingredients here are so fresh! Eating the steaming hot pot and drinking Erguotou makes you feel relaxed.

The Bull，是当地非常popular的一家火锅店，这家店食材也太新鲜了吧！吃着热气腾腾的火锅，喝着二锅头，整个人也是浑身舒坦。

异国他乡，能吃到火锅，美美的中国味道，点的套餐，两个人足够。环境特别好，交通也十分便利。人均消费也不是很高，折合人民币两个人共花不到一百块。

In a foreign country, I can eat hot pot with delicious Chinese flavor. The set meal I ordered is enough for two people. The environment is very good and the transportation is very convenient. The per capita consumption is not very high, which is less than 100 yuan for two people.

太便宜了，上等牛腱肉非冰冻鲜肉20多一盘。缺点是锅底没有咸味，麻辣锅一点都不辣。但是服务还不错。本来是需要预约的，门口小妹还是只让我们等20min进来吃了。

Too cheap, top-quality beef shank, non-frozen fresh meat, costs more than 20 yuan per plate. The downside is that the soup base is not salty, and the spicy hot pot is not spicy at all. But the service is good. Originally, reservations were required, but the girl at the door only let us wait 20 minutes before we came in to eat.

肉质鲜美 环境一流 服务非常好 继续

Delicious meat, first-class environment, very good service

这是一家牛排店，牛排质量很棒，煎的火候非常好，生熟适中，不能不老，对于吃不惯生食的国内游客是个很好的选择。

This is a steak restaurant. The quality of the steaks is great and they are fried to a perfect temperature, with the right amount of doneness. It is a good choice for domestic tourists who are not used to eating raw food.

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Positive reviews

The Bull Hot Pot Restaurant

A Mongolian restaurant. The wonton soup there is delicious. The second time I ordered a sheep head. I saw black teeth and brains inside. It tasted a bit good, but it&#39;s okay overall.

No.3 of Local Restaurants in Ulaanbaatar

This is the third Modern Nomads I&#39;ve been to in Ulaanbaatar. The decoration inside the restaurant is pretty good.
The menu is quite complete. Lamb, beef, horse meat, chicken, and pork are all available. The price is also quite affordable.
I ordered a salad, soup, and a main course, and it only cost more than 100 yuan.
For service, you still need to take the initiative to greet the waiter before he will come. In addition, there is a language barrier, and English is not very useful here. It doesn&#39;t have any other impact

Legend has it that Kublai Khan, the founder of the Yuan Dynasty, led his army to the south for an expedition. One day, he was exhausted and hungry, and suddenly remembered the dish of his hometown - stewed mutton, so he ordered his subordinates to kill the sheep and light the fire. Just as the cook was slaughtering the sheep and cutting the meat, a scout ran into the tent to report that the enemy was approaching. Kublai Khan, who was extremely hungry, was waiting to eat mutton. While he ordered the troops to march, he shouted: &quot;Mutton! Mutton!&quot; The chef then thought of a quick idea. He cut more than ten slices of thin meat with a flying knife, stirred them in boiling water for a few times, and when the color of the meat changed, he immediately put them into a bowl and sprinkled them with fine salt. Kublai Khan ate several bowls in a row, got on his horse and led his army to meet the enemy, and he won the first battle. When preparing a celebration banquet, Kublai Khan specially ordered the mutton slices. The chef selected the tender meat of the sheep, cut it into thin slices, and then added various condiments. The generals praised it after eating it. The chef stepped forward and said, &quot;This dish has no name yet. Please give it a name, sir.&quot; Kublai Khan smiled and replied, &quot;I think we should call it &#39;shabu-shabu mutton&#39;!&quot; From then on, &quot;shabu-shabu mutton&quot; became a royal delicacy.

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.

Friends who like to eat meat must come to &quot;BD&#39;s Mongolian Barbeque&quot; to check in. Their roasted whole lamb is so delicious that it smells so fragrant.

The Bull Hot Pot Restaurant

Reviews of The Bull Hot Pot Restaurant