Name: The Bull Hot Pot Restaurant
Address: J.Sambuu St 32, Bluemon 14200, Mongolia, Ulaanbaatar
Telephone: +976 7710 0060
Price range: £13
Rating: 4

The Bull is a very popular hot pot restaurant in the area. The ingredients here are so fresh! Eating the steaming hot pot and drinking Erguotou makes you feel relaxed.

The Bull，是当地非常popular的一家火锅店，这家店食材也太新鲜了吧！吃着热气腾腾的火锅，喝着二锅头，整个人也是浑身舒坦。

肉质鲜美 环境一流 服务非常好 继续

Delicious meat, first-class environment, very good service

这是一家牛排店，牛排质量很棒，煎的火候非常好，生熟适中，不能不老，对于吃不惯生食的国内游客是个很好的选择。

This is a steak restaurant. The quality of the steaks is great and they are fried to a perfect temperature, with the right amount of doneness. It is a good choice for domestic tourists who are not used to eating raw food.

这里的牛羊肉肉质确实不一般的好。

The beef and mutton here are really good.

火锅原汁原味，尤其是肉十分的棒。

The hot pot is authentic, especially the meat is great.

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Positive reviews

The Bull Hot Pot Restaurant

A Mongolian restaurant. The wonton soup there is delicious. The second time I ordered a sheep head. I saw black teeth and brains inside. It tasted a bit good, but it&#39;s okay overall.

No. 3 of Local Restaurants in Ulaanbaatar

This is the third Modern Nomads I&#39;ve been to in Ulaanbaatar. The decoration inside the restaurant is pretty good.
The menu is quite complete. Lamb, beef, horse meat, chicken, and pork are all available. The price is also quite affordable.
I ordered a salad, soup, and a main course, and it only cost more than 100 yuan.
For service, you still need to take the initiative to greet the waiter before he will come. In addition, there is a language barrier, and English is not very useful here. It doesn&#39;t have any other impact

The location is inside the hotel. The chef is great and cares about the customer&#39;s feelings. Highly recommended. Every dish is good.

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 Bull Hot Pot Restaurant

Reviews of The Bull Hot Pot Restaurant