Nuomintalanai Teahouse (xidajie)

Normin had a great breakfast. The door was full of cars at 8 o'clock in the morning. There was no place at 8 o'clock. If you want to eat early, many nearby residents come to buy takeaways and take them home. Everyone must go!

Local friends said that to Hulunbuir can not taste Mongolian food, taste Mongolian food will come to Nomintara. Sure enough, there is no disappointment. The decoration, tableware and service staff of the ethnic style are quite stylish. The milk tea is rich and warm and delicious. The sauce is delicious and chewy. The original roast lamb chops are red and full of attractive appetite. The simplest cooking method to highlight the prairie lamb's original fragrance and not fishy, great!

The restaurant is decorated in an elegant style and the environment is warm and quiet, making people have a good dining experience. The variety of dishes is complete, the ingredients are exquisite, the taste is unique, and the aftertaste is long. The service attitude is also very good, and the diners feel at home.

The candied milk skin is sweet and delicious. It should be eaten while it is hot. Those who like sweets should not miss it. The steamed buns are stuffed with beef. The blood sausage is delicious, but the other beef and mutton are hard to chew. The pot of milk becomes more fragrant as it boils, but the waiter turned on the fire and left it alone, so we had to boil it ourselves, haha. In addition, the black skin is delicious and an appetizer.

The recommended dishes are pot tea, fruit, bread, and a side dish. The price is really not cheap, breakfast for three people cost 88 yuan. The pot tea is too big, three people can't drink it at all, and there are no small portions. When we went there, it was not freshly fried, but all ready-made. It seems to contain rice, cheese, beef jerky, etc. It is really fragrant, a little salty, and the taste is very special. It is said that his hand-held meat and the like are very famous.

This was our first Mongolian meal on the grassland. Most of the waiters were Mongolians. I was shocked when the pot was brought up. It was a whole big pot. They called it pot tea. Put fried rice, a little dried meat and milk skin in the copper pot, fry until golden, then pour in milk tea and boil. You can add sugar or salt. The boiled milk tea is covered with oil and the milk aroma is fragrant. The three of us finished the whole pot.