Fend Off the Winter Chill with a Hearty Mongolian Meal
On a street full of small restaurants near Minzu University in Beijing's Haidian District, one entrance brightly decorated in yellow and red showcases decorative Mongolian wineskins. A large Genghis Khan statue sits in the doorway practically inviting guests on the street to enter the Lan Qier Mongolian Restaurant and warm up with a hearty meal.
Many know the Lan Qier restaurant by its previous name, the Tutu Mongolian Restaurant. The owner changed its name in honor of her newborn daughter. Despite the new name, the restaurant is rather old, having operated near Minzu University for more than a decade.
Authenticity is the main theme here. If the first floor entryway isn't a clue, the restaurant's ethnic pride is unmistakable in the second floor dining room where yellow walls with red latticework are plastered with artwork featuring Genghis Khan and photos of the Mongolian steppes and Mongolians who have visited the restaurant.
Ban Buer, the restaurant's manager who hails from Inner Mongolia, said the details are an important aspect of the establishment.
"We try to provide an authentic Mongolian world not only in the food but also in the decorations and details," he said.
Over a cup of warm milk tea served in wooden bowls, Ban described the traditions surrounding Mongolian food. He pointed out that the restaurant's bowls are slightly different than the ones used in the Mongolian pastures.
"Years ago, the bowls in the pasture were not so delicate," he said. "We would dig a hole in a chunk of wood and use it as a bowl."
Ban added that salt and oil are often added to the tea to make it more brisk.
Mongolian meals actually start with dairy products rather than tea. The dairy is called "white food" and is used as an appetizer or refreshment. Milk tea is served second followed by cold and hot dishes. Roasted whole lambs are cooked for important guests.
According to custom, the most distinguished guest carves the lamb for the entire table. The most coveted part of the lamb is the fatty meat from its back, which is reserved for important or older guests.
The restaurant's most popular dish is beef jerky which is made by cutting a large piece of beef into strips, covering them with special sauces, and letting them air-dry before frying or roasting them. The restaurant's beef, mutton and milk are sourced from carefully chosen livestock from the pastures of Inner Mongolia.
Prices at Lan Qier are comparable to those at other Chinese restaurants, with dishes running 25-40 yuan and special dishes costing more. A whole roasted lamb must be ordered a day in advance and comes with a price tag of around 1,500 yuan.
Evening performances by Mongolian singers, dancers, and traditional musicians enhance the atmosphere. They will even play a song at your table for 40 yuan.
Bao Tumei, the singer who owns the restaurant, said Lan Qier Mongolian Restaurant becomes a gathering place for Beijing's Mongolian community during the Nadam Fair festival in July and August. She has used the restaurant's success to fund the education of more than 90 orphans in Inner Mongolia and donated pianos and other musical instruments to her alma mater. All the proceeds from one of her concerts last year went to benefit an orphan's school.
The owner's philanthropic efforts have definitely made the restaurant more attractive, though the meat-heavy menu may be a bit too overwhelming to make this place a regular stop. For a fun night out or a celebration with friends, the Lan Qier Mongolian Restaurant would be an excellent choice.
Many know the Lan Qier restaurant by its previous name, the Tutu Mongolian Restaurant. The owner changed its name in honor of her newborn daughter. Despite the new name, the restaurant is rather old, having operated near Minzu University for more than a decade.
Authenticity is the main theme here. If the first floor entryway isn't a clue, the restaurant's ethnic pride is unmistakable in the second floor dining room where yellow walls with red latticework are plastered with artwork featuring Genghis Khan and photos of the Mongolian steppes and Mongolians who have visited the restaurant.
Ban Buer, the restaurant's manager who hails from Inner Mongolia, said the details are an important aspect of the establishment.
"We try to provide an authentic Mongolian world not only in the food but also in the decorations and details," he said.
Over a cup of warm milk tea served in wooden bowls, Ban described the traditions surrounding Mongolian food. He pointed out that the restaurant's bowls are slightly different than the ones used in the Mongolian pastures.
"Years ago, the bowls in the pasture were not so delicate," he said. "We would dig a hole in a chunk of wood and use it as a bowl."
Ban added that salt and oil are often added to the tea to make it more brisk.
Mongolian meals actually start with dairy products rather than tea. The dairy is called "white food" and is used as an appetizer or refreshment. Milk tea is served second followed by cold and hot dishes. Roasted whole lambs are cooked for important guests.
According to custom, the most distinguished guest carves the lamb for the entire table. The most coveted part of the lamb is the fatty meat from its back, which is reserved for important or older guests.
The restaurant's most popular dish is beef jerky which is made by cutting a large piece of beef into strips, covering them with special sauces, and letting them air-dry before frying or roasting them. The restaurant's beef, mutton and milk are sourced from carefully chosen livestock from the pastures of Inner Mongolia.
Prices at Lan Qier are comparable to those at other Chinese restaurants, with dishes running 25-40 yuan and special dishes costing more. A whole roasted lamb must be ordered a day in advance and comes with a price tag of around 1,500 yuan.
Evening performances by Mongolian singers, dancers, and traditional musicians enhance the atmosphere. They will even play a song at your table for 40 yuan.
Bao Tumei, the singer who owns the restaurant, said Lan Qier Mongolian Restaurant becomes a gathering place for Beijing's Mongolian community during the Nadam Fair festival in July and August. She has used the restaurant's success to fund the education of more than 90 orphans in Inner Mongolia and donated pianos and other musical instruments to her alma mater. All the proceeds from one of her concerts last year went to benefit an orphan's school.
The owner's philanthropic efforts have definitely made the restaurant more attractive, though the meat-heavy menu may be a bit too overwhelming to make this place a regular stop. For a fun night out or a celebration with friends, the Lan Qier Mongolian Restaurant would be an excellent choice.
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