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Ao Ro Meat Liu – Fresh Lamb Skewers

烧烤 · ⭐ 4.1

No. 81 Yonghegong Street

Dishes

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  Creamy Milk Yogurt

  Nai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.
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  沙葱鲜羊肉

  沙葱鲜羊肉是一道以内蒙古草原优质羊肉和野生沙葱为主料的西北风味菜肴。选用鲜嫩羊肉切片，与洗净切段的沙葱一同快速爆炒，以盐、胡椒粉简单调味，突出食材本味。成菜羊肉滑嫩无膻，沙葱脆爽清香，带有独特的辛香气息，口感鲜咸清爽，体现了草原食材的天然鲜美。
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  Sandy Onion Egg Stir-Fry

  Scallion egg is a home-style dish mainly made with scallions and eggs. The preparation is simple: first wash and chop the scallions, then beat the eggs. Next, heat a pan with oil, pour in the egg mixture and stir-fry until set. Add the scallion pieces and stir-fry until cooked through, then season with salt.
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  Grilled Lamb Skewers

  Fresh lamb is cut into chunks and threaded onto bamboo skewers. It is slowly grilled over charcoal, turning frequently to ensure even heating. The meat becomes golden on the outside, tender inside, and filled with rich aroma.
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  Roasted Lamb Tendons

  Freshly roasted lamb tendons, a dish featuring lamb trotters as the main ingredient, is cleaned, blanched, marinated with secret spices, then grilled in an oven or over charcoal. The exterior is slightly charred while the inside remains tender and elastic, offering a rich texture.
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  Grilled Fresh Beef

  Fresh beef cut, marinated and grilled to perfection, offering a tender and flavorful experience.
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  Thyme Roasted Chicken Thighs

  Leg meat marinated with thyme, olive oil, garlic, salt, and black pepper, then baked until fully cooked with a slightly charred surface.
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  Perilla and Lettuce Medley

  A refreshing dish featuring fresh perilla leaves and lettuce, lightly cooked or served cold to highlight natural flavors.
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  Sour Cabbage with Lamb

  Suancai Yangrou is a dish made primarily with mutton and sour cabbage. Mutton chunks are stewed with soaked sour cabbage over low heat until the meat is tender and the flavors are well blended, resulting in a rich broth.

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