Neimonjinka

Encased in delicate wrappers and bursting with hot broth and lamb richness, the Hohhot Lamb Shumai is one of the essential dishes to order upon visiting. Biting into a freshly steamed dumpling releases a surge of savory soup balanced with gentle seasoning, and dipping it into the accompanying sauce brings out another layer of depth.

For a staple dish, pork belly and green bean menmian (五花肉豆角焖面) is a favorite among patrons. Braised and steamed together in a covered wok, the noodles thoroughly absorb the savor of pork belly, potatoes, and green beans, with lightly crisped edges adding textural contrast to an ample, shareable portion.

Diverse Skewers and Traditional Braises

For those drinking, the charcoal-grilled skewers are not to be missed. The meal often opens with an appetizer of lamb shoulder grilled on tamarisk wood skewers, followed by options like yogurt-marinated lamb spare ribs, shoulder loin, and rib cartilage that showcase the distinct textures and savory fats of various cuts. The menu also features regional staples such as Shouba lamb ribs boiled simply with salt to let the natural sweetness shine, crisp-fried fragrant lamb ribs, and lamb offal soup (yangzatang).

Tips for Planning Your Visit

Located near the Nishi-Waseda intersection, the restaurant is an intimate space with limited seating. As the owner handles everything from cooking to service single-handedly, booking a table in advance for dinner is strongly advised. Because portions are hearty, dining as a small group is an ideal way to share multiple lamb specialties and noodle dishes around the table.