Why come here
A place worth making time for
Ranked No. 2 among Hohhot local-cuisine restaurants on Ctrip at the time of checking, around ¥71 per head; Inner Mongolia has no Michelin or Black Pearl coverage.
The house favourites
What to order
Point at the Chinese. Staff will understand it even where the menu has no English at all.
What it actually tastes like
The milk tea is SALTY, not sweet, made from brick tea boiled with milk and salt, and is often enriched with butter or mutton fat — this catches almost every first-time visitor out. Shouba rou is mutton boiled in plain water with no seasoning at all, dipped in salt or leek sauce at the table, so the flavour is pure sheep. Dried curd is sour and hard.
Allergens in this kitchen
dairygluten/wheatsoy
This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.
Get to know the menu
Local specialities to try here
Before you head out
Maps, photos & reviews
Restaurants move, close and change hands. These show the live picture.