Unlike chain brands such as Takal and Gu Lixian, Mantuoling is not in a hurry to expand its scale. The only three branches are well-established and well-known in Shanghai.

Mantuoling likes to play some new tricks, and every once in a while you will see new products or new practices of old dishes, because Xinjiang cuisine does not have many fancy practices, and new dishes are generally dishes of other cuisines, and new products are often average, so it is recommended not to try them easily. For example, the special pepper sesame fish, which contains boneless fish, sauerkraut, noodles and chili, looks a bit like sauerkraut fish, but the taste is not as fragrant and rich as it sounds; The milk rice is not flavorful enough. Stir-fried oyster mushrooms with garlic and egg yolk shrimp are good.

The two-level differentiation of traditional dishes is also more obvious. Like red willow meat skewers, pancake mutton, grilled ribs, hand-grabbed mutton, dry stir-fried Erjiezi, and spicy red skin are all well done, and its mutton is not as fatty as Gu Lixian, so it is not easy to make a mistake when ordering these. Pepper sesame chicken is usually seasoned with adjusted pepper sesame sauce, and Mantuoling actually puts a large number of shallots to fill the number, and the coriander also destroys the mellow aroma of pepper sesame seeds, which is extremely unauthentic. In addition, oily meat noodles and red stewed lamb scorpions are also not recommended.

Its dishes focus on plating, the portions are not much, and the more humane is that some dishes are divided into large and small portions. Even if you dine alone, the menu is very friendly, the lamb stick bones and grilled steak can be a single starting point, and the smallest portion of pilaf is only 9 yuan.

The service is also uneven, individual enthusiastic, improvised, some staff, especially Uyghur waiters, Mandarin communication barriers, sometimes guests greet for a long time without response.