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 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 ～