Special roast whole lamb
Speaking of Hulunbeier, roast whole sheep is undoubtedly the most famous dish. The Mongolian language for roasting whole sheep is "Buhler", which is a traditional dish of Mongolian guests and also called "whole sheep mat". The mutton in Hulunbeier has a small smell and delicate meat quality. After the whole sheep is processed, it is placed in a rectangular wooden tray, like a living sheep lying down. The meat is delicious and fragrant.
However, roast whole sheep is really a big one. It would be a waste if only 1-2 tourists have been roasting whole sheep. You can try roast leg of lamb or half a sheep. According to Mongolian tradition, roast whole sheep is eaten with lotus leaf cake. Remember to match some articulate vegetables, such as cucumber, lettuce, radish, etc., to relieve greasy.
Restaurant recommendation: Hailaer seven-room mutton restaurant, 55 yuan per capita.
chafing dish
Speaking of hot pot, I believe most people will think of Sichuan hot pot and Chongqing hot pot. Hulunbeier's hotpot tastes less spicy than the first two, but mutton, the main ingredient of hotpot, is definitely the freshest. Grassland has no chemical pollution, abundant aquatic plants and large temperature difference. The mutton produced is tender and tasteless, and it is the first-class raw material for washing pots. One of the characteristics of Hulunbeier hot pot is inviting hot pot, because the meat is excellent and there is no smell. Rinsing meat with clear water can better preserve the original flavor of meat.
Restaurant recommendation: Hailaer mushroom-flavored original hot pot restaurant, 90 yuan per capita (a restaurant that Yang Zai particularly likes to eat, but the price is a bit expensive). Grassland Qige hot pot, 80 yuan per capita.
Pass me the meat.
Hand-grabbed meat is a selection of tender mutton, only a pinch of salt is added and cooked in a pot. When eating, only some dry ingredients are dipped, which keeps the original flavor and tenderness of mutton. Because after eating meat with clean hands, one hand holds the meat and the other hand holds the knife, cutting, digging, picking and cutting the meat on the bones of the sheep, so it is named "grasping the meat with one hand".
Pay attention to the combination of meat and vegetarian food, some vegetables will be more delicious. Try to dip as little seasoning as possible. Eating meat with your hands is the most authentic taste.
Restaurant recommendation: Hailar Herdsmen Mongolian Restaurant, 80 yuan per capita.
Guancha
Mongolian canned tea is a traditional Mongolian food milk tea. Mongolian is called "Ugutacuo". Break the brewed brick tea, add the mashed brick tea when the new spring water boils, cook for 3 hours, then add milk and add salt according to taste. When the tea begins to boil, the salty milk tea bottom of this pot of tea is cooked. For Mongolians, pot tea is no longer a food, but a culture. In the cold winter, drink a bowl of warm milk tea around the table to make you feel warm from the inside out.
Attention, Mongolian pot tea is salty and needs salt! Not just any sweet milk tea! In addition to pot of tea, "milk skin" is also a very delicious dish, which is highly recommended.
Restaurant recommendation: Tara Teahouse in Nuo Min, Manzhouli, 60 yuan per capita.
Russian western food
Hulunbeier is close to Russia, and Russian culture also exerts a subtle influence on this beautiful grassland. There are many famous Russian restaurants in Manzhouli and Ergun, some of which are run by Russians or their descendants, and have a history of one hundred years. We recommend Russian steaks, Russian kebabs, Gowasu and blueberry juice made in Luo Songtang, Dalian and many restaurants.
Recommended restaurant: Ergon Panait Mariana Western Restaurant, 80 yuan per capita.
Tips:
Many Russian style hotels are more like a Russian museum than a restaurant. They are decorated with Russian customs and are a good place to take pictures.
Recommend Nuo Min Tara milk tea: an authentic Mongolian breakfast restaurant, you must eat the most local specialties for breakfast, and the Buryat buns on the menu must be accompanied by salty milk tea, which is a perfect match with fried rice.
Address: Northwest corner of Haichen Jiayuan, West Street, Hailaer District, Hulunbeier, Inner Mongolia (opposite to Sihe Gas Station)
Per capita consumption is around 80 yuan.
Liu's Leba Room: Leba is a Russian transliteration, which means big bread. Compared with the dessert cliff in the cake shop, it is fresh and rough, and its taste is different. You can try sour music, crisp music, migada, rainbow cake and blueberry rings. You can take them with you on the road. They are absolutely delicious.
Address: No.89 Heping Street, Hailar District, Hulunbeier, Inner Mongolia
Per capita consumption is around 20 yuan.
Tieshan Cold Drink Hall: After walking through the Ergon Wetland, you must come to the city to eat a lump of milk ice cream, which melts at the entrance and smells like milk. Then you can see the producer pour a bucket of pure milk into the machine. You can choose the original flavor or blueberry flavor to relieve the fatigue of climbing stairs.
Address: the middle section of Yunshan Road, Ergun, Hulunbeier, Inner Mongolia (southwest of Hongyuan Power can be reached by taxi)
Per capita consumption is around 30 yuan.
Roast whole sheep: Mongolian "Ubuntu" is an important dish for Inner Mongolia people to entertain guests. Roast whole sheep can be made into a whole or a lamb chop. When eating roast whole sheep, the sense of ceremony is very shocking, but the whole sheep tastes a little greasy.
As long as there is grassland, you can eat roast whole sheep.
Per capita consumption is about 120 yuan.
Loubry Western Restaurant: Actually, there are russian cuisine everywhere, but I always feel that russian cuisine on the border needs to be corrected. But the taste of the restaurant is really good, 80- 100 yuan per person, depending on your order.
Address: Huadu Hotel 1 Building, Sandao Street, Manzhouli, Hulunbeier, Inner Mongolia
Per capita consumption is about 100 yuan.