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Gu Jing Whole Lamb Roast · Barbecue · Inner Mongolian Cuisine (Xiangcheng Head Office)

烧烤 · ⭐ 4.7

No. 2, Zhoujiawan, Taiyang Road, Sangeng Village

Dishes

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  Sour Cabbage Stewed with Pork

  A traditional dish of pork and sour cabbage slowly stewed together, resulting in tender meat and tangy, savory flavors.
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  Bama Cold Noodles

  Bameng cold rice noodles are made from flour through washing, settling, and steaming to create thin, elastic sheets, then cut into strips and mixed with seasonings. Main ingredients include flour, water, and vegetables like cucumber, bean sprouts, and carrots, often served with chili oil, vinegar, garlic water, soy sauce, and sesame paste.
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  Caramelized Milk Skin

  A sweet dish made primarily with dairy skin, cut into pieces and coated in syrup, then deep-fried until slightly golden. It's quickly mixed with hot syrup to create a glossy coating of sugar threads. Precise control of heat and syrup concentration ensures the signature pullable strands.
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  Whole Roasted Lamb

  Roast whole lamb is a dish made with an entire lamb as the main ingredient. After marinating, the whole lamb is slowly roasted over charcoal until the skin turns golden and crispy, while the meat remains tender and fragrant.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Roasted Lamb Leg

  Roast lamb leg is a dish primarily made with lamb leg as the main ingredient. The preparation process mainly includes marinating and roasting steps until the lamb leg turns golden on the outside and the meat becomes tender.
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  Beef Skewers

  Beef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
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  Homemade Yogurt

  Homemade yogurt is made by heating milk, cooling it, adding a lactic acid bacteria starter, and fermenting at an appropriate temperature. Main ingredients are milk and lactic acid bacteria; no additional additives are used.
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  Mongolian Milk Dumpling

  Mongolian Milk Dumpling is a traditional dairy dessert from Inner Mongolia, made with fresh milk, cream, sugar, and flour, steamed to create a soft, sweet, and creamy treat.
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  Blood Sausage and Meat Sausage

  Blood sausage is a type of sausage made primarily from pig blood and pork. Fresh pig blood is mixed with seasoned pork, stuffed into casings, and then boiled or steamed. It has a unique color and texture, often served as a traditional dish or snack.

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