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 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.