モンゴル料理老绥元 大阪店

Selected as a dish in the China Geographic Indication Gourmet Directory for 14 consecutive years, presented at the National People's Congress and the Chinese People's Political Consultative Conference. The dumplings from Lao Sui Yuan were presented at the 19th and 20th National People's Congress, with over 150,000 pieces consumed in a day.

・Vegetable…760 yen・Meat…860 yen

Slowly roasted for 12 hours, the hardest arm bones of cattle, raised on the grasslands, are transformed into a crispy shell on the outside while the inside is filled with rich, savory gelatin. Selected from the front leg joints of yellow cattle pastured on the grasslands, it is cooked using traditional methods in an Akamine earthen oven, simply seasoned with coarse salt and wild chive flowers, allowing the intense fire to draw out the rich aroma of fat from deep within the marrow.

About the fish head: 1. Habitat: The upper reaches of the Qiantang River, the main stream of the Xin'an River, in the northern subtropical region of China. The water temperature is relatively low throughout the year, and the water clarity is high. 2. Appearance: Large and thick. 3. Meat quality: The meat is firm and delicious. 4. Price: More expensive than other types.

Biting into the ribs, the rich flavor of the meat spreads throughout the mouth, allowing you to fully enjoy the original taste of the beef.

A stew that has been passed down for 100 years, showcasing the flavors of fish and lamb.

A dish that pairs perfectly with soup, featuring crunchy sauerkraut, rich yet not overly greasy pork belly, and potato noodles simmered on low heat, creating a nostalgic blend of rich flavors, acidity, aroma, umami, and warmth.

The pot is filled with precious bone marrow, simmered for 3 hours to bring out the umami flavor.

A dish that knows the four seasons, the cold dishes of Laosuiyuan allow you to feel the world through cold cuisine. They are not just appetizers; they are carefully crafted seasonal flavors using carefully selected mountain and river delicacies, seasonal ingredients, and a fusion of old and new techniques. Each cold dish becomes a poem of taste that awakens the palate, representing the flavors of Hohhot.

Thickly sliced farm milk skin has a rich milk aroma, and fresh seasonal vegetables pair perfectly with the creamy milk skin.

What soothes the heart the most is when you taste warm dishes. When you eat food with steam rising, you feel alive. The umami savored with each bite is a reward for the body. In the East, it is considered a joy to eat food while it is warm. Dishes that harmonize in color, aroma, and flavor reach their best state when served at the table.

Eating chewy textured lamb meat with garlic paste

Crispy on the outside, moist on the inside, grilled over fierce flames

A bowl of clear soup warms the body and soul. The carefully selected fresh lamb raised on a farm is gently boiled in the clear broth. First, sip the soup and feel the warmth reach deep into your stomach. Then, as you eat the lamb, its rich flavor spreads across your tongue. Food soothes the heart.

The elasticity of tripe, juicy lamb! When tripe is simmered on low heat, it becomes tender and has a unique texture, allowing the aroma and flavor of the lamb juice to overflow without losing its essence, wrapped in tripe.

The moment fresh lamb touches the iron plate, a fragrant sound spreads while sealing in all the juices.

The flame's brush envelops the lamb in a golden armor, sealing the juices instantly at high temperatures, while the inside is as tender as lava.

A plate of assorted side vegetables, one bowl of sesame sauce, one bowl of chive flowers, one bowl of fermented tofu, one bowl of chili oil, one bowl of green onions and cilantro, 450g of hand-cut lamb, 1kg of sliced lamb, two appetizers: one yogurt and one shumai per person.

Reservation Required

Hoof rich in collagen

Meat around the kidneys

Gluten

[Foil Grilled] Enoki...680 yen, Scallop...980 yen, Oyster...980 yen, Duck Blood...780 yen [Chicken] Chicken Head Grilled...200 yen, Heart...130 yen, Chicken Wings (Original/Spicy)...260 yen each, Gizzard...130 yen, Cartilage...150 yen [Pork] Pork Feet...480 yen, Hormone Garlic...160 yen, Mala Spare Ribs Skewers...200 yen, Pork Belly and Sauerkraut...160 yen, Meat and Starch Sausage...200 yen [Beef] Kalbi...200 yen, Ben (Penis)...180 yen, Crunchy...180 yen, Beef Tendon...180 yen [Seafood] Kiguruchi Grilled...250 yen, Sea Eel Grilled...200 yen, Squid...680 yen

・Plain...760 yen ・Meat...860 yen

8 pieces

8 pieces

Lamb meat dumpling

Beef pancake with green onions

Mongolian Meat Bun