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Cujiao Mongolian Tribe Lamb and Ox Head Feast with Roasted Piglet

烧烤 · ⭐ 3.6

No. 268, Section 2, Fu Jin Road

Dishes

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  Cold Pig Skin Jelly Salad

  Cold拌 pig skin jelly is a chilled dish made primarily from pig skin. After blanching and boiling, the skin solidifies into a gel-like texture, then is cut into strips or cubes and mixed with minced garlic, scallions, soy sauce, vinegar, and chili oil.
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  大汗烤全羊

  大汗烤全羊是一道以整只羊为主要食材的烤制菜品，通常选用肥嫩的绵羊或山羊，经过腌制后挂炉烤制而成。羊肉在高温下外皮酥脆，内里鲜嫩多汁，保留了原味。
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  Pork Brain with Seasonings

  Fresh pork brain is cleaned and then braised with spices such as Sichuan pepper, star anise, and ginger, resulting in a smooth texture with rich braised aroma.
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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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  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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  Ox Head Banquet

  Beef head banquet features beef head as the main ingredient, prepared through cleaning, blanching, and slow stewing. The meat is cut into pieces and simmered with spices until tender and flavorful.
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  Grilled Beef Bone Marrow

  A dish made by grilling fresh beef bone marrow, known for its rich flavor and tender texture.
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  White Flour Flatbread

  A round, thick flatbread made from white flour, pan-fried until crispy outside and soft inside, often served with fillings or plain.
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  Bowl-by-Bowl Lamb

  A traditional dish made with lamb stewed in spices, served in small bowls for a rich and savory experience.
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  Lamb with Red Willow Branches

  Lamb skewered on tamarisk branches and grilled over charcoal, infusing the meat with a natural woody aroma from the burning branches.
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  Sheep testicles

  Sheep testicles are cleaned and cooked by blanching, boiling, or stir-frying, often with scallions, ginger, and garlic. The texture is tender yet chewy, with a rich flavor.
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  草原手把肉

  草原手把肉是将新鲜羊肉切成大块，用清水煮熟后直接食用的菜肴。主要食材为羊腿肉或羊排，通常不添加过多调料，仅以盐调味，保留羊肉原汁原味。

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