Millie's Cafe

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.

The cuisine in Ulaanbaatar is deeply influenced by the West, especially coffee and lamb chops. Traditional food is monotonous and rough, and Western cuisine is considered a symbol of nobility.

Fast service, grab a cup of coffee and try the best burger in Ulaanbaatar. Really puts you in a good mood

The coffee here is quite good. I tried it once and it's pretty good overall. The price is also acceptable because it's said to be very good.

The quality of this coffee shop is also good, and the desserts inside are also very unique. This is mainly because the quality of the milk source is relatively good, so the desserts here are basically rich in milk flavor and taste great.