E ER DUI CHUAN TONG SHUAN GONG AN DIAN Review

I was staying when I saw this beautiful Jingtailan hot pot with strong ethnic characteristics. But different specialties, especially in winter, are very cool. Independent meal gas stove stew pot stew. The authentic beef and mutton from Ximeng grassland and multi-divided marinade. If you have a chance, you must come to this "treasure land" stew.

The family gathering during the Spring Festival holiday is located on the west gate of the capital of Xilin Street Park, which is quite eye-catching. The environment is very well decorated, the walls are all made of red bricks, and there are some paintings on the wall. Although it is not public, it is very fashionable. The dishes, typical stewed lamb, used in traditional charcoal hot pot, and the difference between Beijing's stewed lamb is that there are many seasonings in the pot, various small butterflies, meat including big lamb, lamb, big lamb is the older sheep, it is not old, very good, lamb is more tender. Ximeng's meat is more than Beijing's porcelain solid, it is easy to digest more at a time, it is recommended that you do not eat too much at a time, the mutton skewers are also very good, like one. Overall, this stewed lamb is very good, and the price is not too expensive, it is very suitable for dinner, everyone has the opportunity to taste it, it must not be in vain.

Awesome restaurant, the decoration of the restaurant is very characteristic. The domestic lamb is the best in Inner Mongolia, and the best lamb in Inner Mongolia is in Ximeng. It's really worthy of the name. The passable ones from Chifeng, all praise the good lamb. The high-calcium lamb is very characteristic, there is a crisp bone in the middle of the thin slices of meat, and the taste is excellent. We came 4 plates in total. The rest of the dishes are similar, but the lamb in Inner Mongolia is really good. Next time I have the opportunity to go to their home.

There is a place called Inner Mongolia, there is a beautiful prairie, there is a food called grassland sheep, winter is here, don't miss Xilin Gol lamb. How to spend a long cold winter really can not be separated from this "mutton" to raise roasted whole lamb, stewed lamb, eat hot pot ...... How can this "ginseng in meat" be missing in hot pot pot? ! Hot pot is the king fried in the food industry. People see people love, especially in winter, every hot pot restaurant is full, and look at the appearance of everyone ticking the ingredients, more serious than choosing a concubines, for fear of less favor, a good heart, if you want to choose a favorite, I am afraid that all foodies will become big pig's trotters. Love any one! But the emperors of the Yuan, Ming and Qing eras would not be so entangled, for he spoiled a concubine alone - that was the Sunit sheep

Every time I come to Ximeng, I can’t forget the lamb here. The taste and taste are really delicious. Let me, a person who usually doesn’t want to eat lamb, can’t put the dumplings. I will simmer a plate of lamb in minutes....