Nuomintalanai Teahouse (xidajie)

The breakfast at Nuomin is great. At 8 o'clock in the morning, the door is already full of cars and there is no room left. If you want to eat, get there early. Many nearby residents come to buy takeout and take it home. Everyone must go!

Local friends said that if you come to Hulunbuir, you must try Mongolian food, and if you want Mongolian food, you must come to Nomintala. It really did not disappoint. The ethnic-style store decoration, tableware and service staff's clothing are quite stylish. The milk tea is rich and warm, the sauced beef bones are fragrant and chewy, and the original roasted lamb chops are red and appetizing. The simplest cooking method is used to highlight the original fragrance of grassland lamb without being fishy or smelly. It's great!

The restaurant has an elegant decoration style and a warm and quiet environment, which gives people a good dining experience. The dishes are complete, the ingredients are exquisite, the taste is unique, and the aftertaste is long. The service attitude is also very good, and diners feel at home.

The silk milk skin is sweet and delicious, you have to eat it while it is hot. Don't miss it if you like sweets. The bun beef stuffing, bite a fragrant lip and teeth, the blood sausage is delicious, but the other beef and mutton are not chewy. The more the pot milk, the more fragrant, but the waiter opened the fire and ignored it. We had to boil it ourselves, haha. In addition, the black skin is delicious and appetizer.

Recommended dish, pot tea, fruit, bread, a plate of side dishes. The price is really not cheap, breakfast for three people costs 88 yuan. The pot tea is too big, three people can't drink it at all, there is no small portion, when we went there was no fresh fried, they were all done. It seems to have rice, cheese, beef jerky, etc. It is really fragrant, a bit salty, and the taste is very special. It is said that his hand meat is famous.

This is the first Mongolian meal in our grassland trip, and the waiters are mostly Mongolian. I was shocked when I brought this pot up. A whole big pot, they called this a pot of tea, put fried rice in the copper pot, a little dried meat and milk skin, fried until golden, and then pour into the milk tea to boil, add sugar or salt. The boiled milk tea is full of oil flowers, and the milk is fragrant. The three of us solved the whole pot ～