The gorgeous murals on the whole wall, the private rooms that imitate the design of the yurt, the seats in the shape of saddles, Mongolian utensils, tapestries, musical instruments, and occasionally pure horse-head fiddles and hoomai performances, this is the Mengyang Tianjiao feast that focuses on Mongolian food.
Although the business hours of Mengyang Tianjiao Banquet are not as good as the previous few old restaurants, its popularity has not diminished since its opening, and even on weekdays, there are many people waiting at the door, which shows its uniqueness. Most of the owners and service staff of the restaurant are from Inner Mongolia, and the meals are mainly Mongolian home-cooked food.
The secret roast lamb stick is the most brilliant barbecue dish of the Mengyang Tianjiao feast. The castrated lamb sticks are low in fat and cholesterol, so the smell is reduced a lot, and then after boiling and defatting with seasonings, the smell basically disappears, and after the sauce is boiled, the chef will throw the lamb stick bones into the hot oil mixed with sesame oil and butter to fry for one minute. The high-temperature frying not only makes the skin of the lamb stick bone charred and crispy, but the boiled sauce is also firmly locked in the inside of the muscle, and the meat has plenty of moisture, and the most delicious is the bone-related meat at the corner of the lamb stick, with a little tendon, more chewy.
The sheep scorpion is a section of the spine between the neck and the tail of the sheep, which contains many tenderloins and spinal cord in addition to large bones. The sheep scorpion of Mengyang Tianjiao Banquet adopts the clay pot preparation method, which is boiled together with radish, green onion, ginger, garlic, chili pepper and other ingredients, the soup is fragrant, the tenderloin is tender, and some diners also like to use a straw to suck the bone marrow, the taste is even worse. However, it should be noted that the statement that "bone marrow can especially replenish calcium and strengthen bones" has no scientific basis at all, and it is just a gimmick claimed by merchants, and the cholesterol content of animal bone marrow is high, which is not suitable for customers with high blood pressure and blood lipid symptoms.
Liumai (often pronounced Shāo Mài or Shāo Měi) is a traditional snack in Inner Mongolia that resembles siu mai in the south. The slightly wheat, which is filled with mutton and green onions, has been improved on the traditional production and combined with Shanghainese flavors, which is more suitable for Shanghai diners. In addition, dishes such as Inner Mongolia smoked chicken, fish head cake, Ba Meng stewed sauerkraut, milk skin, and traditional haggis soup have not been improved, and they can taste the Mongolian flavor better.
The restaurant has one branch in Hopson Hui and 96 Square, and there is not much difference between the two branches in terms of store style, food production and service level. The staff at the restaurant are warm and attentive, occasionally asking customers for their opinions and suggesting pairings, but the pace of serving is a bit slow.
