Delicious Cuisine of Hulunbuir Grassland
The core of Hulunbuir’s local food lies in grassland meat dishes, Mongolian dairy products and Russian-style flavours. All ingredients are natural with primitive cooking methods, embodying the spirit of “hearty chunks of meat and big bowls of dairy drinks”. Below are recommendations sorted into three major categories, with flavour profiles and reasons not to miss each dish.
I. Hearty Grassland Meat Dishes (Meat-Focused Specialties)
1. Hand-Held Boiled Lamb (No.1 Signature Grassland Dish)
Cooking method: Free-range lambs aged 1 to 2 years old are slowly boiled in plain water with only salt, without any extra seasonings to highlight the original natural taste.
Taste & texture: Tender, fresh and free of gamey mutton odour, full of juicy broth and rich fat without greasiness. Cut slices off with a knife and dip in wild chive flower sauce for the perfect match.
2. Buryat Dumplings (Intangible Cultural Heritage Delicacy)
Cooking method: Thin wrappers made with scalded dough, stuffed with pure lamb meat and onion. A small opening is left on top during steaming to let steam escape.
Taste & texture: Translucent thin wrappers burst with savoury soup when bitten open, filled with plump meat grains. Drink the broth first then enjoy the meat, perfectly paired with copper pot milk tea.
3. Boiled Nantun Beef Ribs (Top-tier Beef Specialty)
Cooking method: Ribs from local Nantun yellow-fat cattle in Evenki Banner are boiled in plain water, served with salt or chive flower dipping sauce.
Taste & texture: Rich creamy fat aroma, tender pink meat full of juice with a faint herbal grass scent. Alternating layers of fat and lean melt instantly on the tongue.
4. Roast Lamb Chops / Whole Roasted Lamb (Iconic Chargrill Feast)
Cooking method: Lamb chops are marinated then slowly grilled over charcoal; whole lamb is roasted entirely until the skin turns golden and crisp.
Taste & texture: Crisp exterior and tender juicy interior, filled with rich lamb aroma and oozing lamb fat broth. A staple dish for all grassland banquets.
5. Stone-Roasted Lamb (Ancient Traditional Cuisine)
Cooking method: Red-hot volcanic stones are placed inside a lamb tripe pouch to braise the lamb thoroughly. This was the marching ration of Genghis Khan’s army.
Taste & texture: Savoury charred flavour blended with fresh grassland herbal aroma, tender meat falling easily off the bones with rich fragrant marrow, delivering an unforgettable ceremonial dining experience.
II. Mongolian Milk & Tea Creations (Rich Creamy Milk Aroma)
1. Copper Pot Milk Tea (Iconic Grassland Breakfast Staple)
Cooking method: Brick tea leaves and fresh milk are simmered in a copper pot, mixed with fried millet, milk skin, beef jerky and milk curd.
Taste & texture: Savoury, mellow and creamy, layered with milk fragrance, tea aroma and toasty fried grain notes. Warming and filling, a must-have drink in cold winters.
2. Milk Skin (Pure Essence of Fresh Milk)
Cooking method: A creamy film forms on top of simmered fresh milk; no additives, only pure natural milk flavour.
Ways to enjoy: Eat plain, soak in milk tea, or roll into milk skin rolls stuffed with haw jelly or raisins.
3. Milk Curd (Versatile Dairy Snack)
Cooking method: Fermented milk solidified into firm curds with strong concentrated milk flavour.
Ways to enjoy: Eat directly, steep in milk tea, or cut into chunks as portable snacks; both sweet and sour varieties are available.
4. Yogurt Pancakes (Must-Try Dessert)
Cooking method: Pancakes pan-fried with sour cream and flour, dusted with white sugar, crispy outside and soft inside with a balanced sweet-sour milky taste.
III. Hulun Lake Fish & Russian-Style Border Specialties
1. Full Hulun Lake Fish Feast
Ingredients: Wild white fish, common carp and elegant white shrimp freshly caught from Hulun Lake and cooked right away.
Must-order dishes: Clear stewed white fish (exceptionally fresh), pan-fried white fish, lake fish meatball soup, deep-fried elegant white shrimp.
2. Russian Loaf with Wild Blueberry Jam
Russian Loaf: Traditional dense Russian bread with chewy crust and soft, wheat-scented crumb, easy to store long-term.
Pairing: Spread with wild homemade blueberry jam to cut through richness, ideal for breakfast or afternoon tea.
3. Russian Borscht & Smoked Sausage
Borscht: Rich sweet-sour soup cooked with beef, beetroot and potatoes, best eaten with Russian loaf.
Russian Sausage: Dense meat with strong smoky aroma; slice and eat raw or pan-fry.
IV. Recommended Dining Combinations & Restaurants
- Breakfast: Copper pot milk tea + Buryat dumplings + milk skin
Recommended spot: Nuomintala Milk Tea House, a time-honored local restaurant in Hailar
- Lunch: Hand-held boiled lamb + boiled Nantun beef ribs + seasonal grassland vegetables
Recommended spot: Barhu Mongolian Tribe (bookable via Ctrip)
- Dinner: Roast lamb chops / whole roasted lamb + Hulun Lake fish + mare’s milk wine, best enjoyed at grassland bonfire parties
- Snacks: Milk curd, yogurt pancakes, Russian loaf (available at street stalls and morning markets)
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