Mongolian cuisine is probably a niche cuisine, and searching for Mongolian cuisine on a red book pops up roasted whole lamb or shabu mutton.
I stumbled upon a restaurant that was "unusual" and made Mongolian home-cooked food, so I decided to try it.
This Mongolian dish is called buuz thai eatery, which is the signature of Thai cuisine.
There aren't many Mongolian dishes in this shop, only dumplings, noodles and Mongolian milk tea, so I decided to order them all.
Steamed dumplings
buuz
It is said to be dumplings, but the appearance is more like buns or Wuhan's roasted plum.
The bun skin is relatively thick, and there is a large part of the dough in the mouth, but fortunately, the taste of the dough is okay, elastic, and it will not be like eating undercooked gnocchi.
The bun filling is beef, but I think the fat to lean ratio is worse, and there is not much juice in one bite. And there will be some air feeling, lacking the tightness of Chinese buns.
This dish also served cabbage salad, which tasted sweet and sour. The taste is very similar to Guangdong's sour radish, and a chopstick after eating the bun can relieve the greasy meat
Fried dumplings
Khuushuur
Seeing this shape reminds me of the chicken dumplings that I ate too early in Wuhan, and the dough is fried very fluffy and crispy.
The filling of the stuffing and steamed buns is probably the same, there is not much juice, and the taste is lighter. But I don't feel dry, after all, there is "oil" infiltration.
This dumpling actually tastes okay, probably like a "fat toot person", psychologically affirmative, I think it's quite cute.
But eating by yourself is like "I am a fat person", which is not very acceptable, and I feel that it is still a little too oily.
This dish also served salad, which was potato salad. The texture and taste cannot be said to be exactly the same as American potato salad, only that there is no difference.
Milk tea dumplings
Banshtai Tsai
At first glance, I probably thought it was dark cuisine, but after taking a bite, I found that it was indeed dark cuisine.
Milk tea is Mongolian butter salty milk tea, the milk taste is very strong, but there is no tea taste. There is also a piece of fat meat added to the milk tea, and the mouth feels like an oil pot
Dumplings are similar to steamed dumplings, but the shape is flat and spherical, with a firmer taste and less hollowness. But it still didn't smell.
Fried noodles
Tsuivan
At first glance, there is a shadow of the fried bull river, but only at first glance. The noodles are fried dry, without pot gas, and at the same time still have the same light taste as the previous dishes.
Beef bone noodle soup
Bantan
This is my most satisfying dish. The beef bone broth is very clear, very fresh, with a faint beef bone smell. Noodles and yakisomen are a type of noodles, but when eaten with soup, the texture is much smoother.
summary
As a native of Guangzhou, whose ancestral home is Inner Mongolia, I basically never ate all the dishes I ate here when I was in Inner Mongolia. Probably there is still a difference between Inner Mongolian and Mongolian cuisine.
However, the taste here is more original than Lao Guang (soy sauce is not put), and it is very light.
I personally like the noodle soup and cabbage salad, and the rest is more of a matter of benevolence and wisdom.
Appearance store information
Name: Buuz Thai Eatery
Per capita: 20 knives
I'm a big eater, welcome to follow