联营烧麦·内蒙古味道(乌兰察布店)

The siu mai here are sold by the basket, and the price of 16 yuan per basket is very affordable. It weighs 700 to 800 taels. In the morning, I still come to order a basket, which is enough for two people. It costs 20 to 30 yuan per person and it is very delicious.

It was noon when we arrived in Ulanqab, so we went straight to this steamed dumpling restaurant, which was in a market in an alley, not on the street. Overall, the taste was okay, not amazing, but since we were here, we had to try the Inner Mongolian specialties, haha.

This is the last meal before leaving Mengxi. In the past few days here, I feel that this siu mai is not enough except for stewed mutton. I have to go back and have another meal. [Environment] The decoration style of the shop is an old brand. The location is close to the hospital, the vegetable market and the residential area, which is particularly lively. "Beef siu mai" His beef siu mai is better than mutton, or in other words, the beef siu mai I have eaten in the past few days is the best. The stuffing is particularly fragrant. "Top-grade mutton siu mai" Good siu mai materials require that the scallion stems can be used within three inches above. If the part above is used as siu mai stuffing, you can taste obvious scallions. The taste of his siu mai is okay, but the scallion leaves are used, and the scallions and meat stuffing do feel separated. "Fried small fish" A good cold dish, this fish is not like yellow flower, it is also garlic meat, okay. "Millet porridge" The millet is more fragrant than usual. [Service] The attitude is quite good. They took the initiative to help me serve the millet porridge and introduced the dishes in detail. They are very enthusiastic, which is really good.

The skin is thin, the filling is fine, it is refreshing, not greasy and especially delicious.

#Local delicacies I checked Baidu and found that it was established in 2010. It is not an old shop left over from the end of the last century, but the name and style are really red [picking nose] [Mint] Environment: In a dilapidated area similar to a village in the city, you have to go through a narrow alley. The surrounding residential buildings are all undergoing renovation. The decoration is quite old. If you tell me that it has been open for 30 years, I will believe it [covering face] [Service bell] Service: Basically no, they are all indifferent, but as long as you take the initiative, basic needs can still be met. I arrived before 5:30 in the afternoon, and people have started to come in one after another, but they are basically tourists. Judging from the accent, most of them are from Beijing. I ordered two kinds of siu mai, vegetarian three fresh and lamb leg meat, which are more typical Inner Mongolia siu mai, with thin skin and large fillings. The fillings of lamb leg meat are all granular, and the meat is still relatively tender. Most of the meat is very sufficient, not too juicy but not dry. The vegetarian three fresh dishes are eggs, leeks, mushrooms, and shrimps. They are quite fresh, but the juice is also less. Overall, the quality is above average in Inner Mongolia, but it is not amazing. Many steamed bun restaurants in Hohhot are not worse than this one. It may be because it is closer to Beijing. In addition, it has opened a branch in Beijing, so it is more famous. After all, Beijing people must be one of the top choices for visiting the grasslands in Ulanqab [proud] Friends who don’t come to Inner Mongolia can try it, otherwise there is no need to make a special trip [snickering]