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Yangfang • Xiao Mian Lou (Pingyu Branch)

火锅 · ⭐ 4.1

Northeast side of Pinggu Century Plaza, Xinping North Road

Dishes

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  Farmhouse Mixed Salad

  Farmhouse big mixed salad is mainly made from fresh vegetables such as cucumber, carrot, bean sprouts, and lettuce, seasoned with garlic, sesame oil, soy sauce, vinegar, and a little chili oil, then mixed well and ready to eat.
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  Handcrafted Freshly Sliced Lamb Leg Meat

  Hand-cut fresh lamb leg meat, carefully sliced from fresh lamb legs. Tender with original lamb flavor, commonly cooked by grilling, stewing or quick stir-frying.
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  Stir-fried Radish Peel Salad

  Crisp radish peel salad is a refreshing cold dish made primarily from radish peels. The preparation involves washing and slicing the radish peels, then marinating them with seasonings before mixing in minced garlic, chili, and other ingredients for a quick stir-fry finish. It is then served on a plate.
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  Premium Lamb Rack Pot

  Premium lamb ribs stewed with potatoes, carrots, and onions in a large pot, slow-cooked until tender with rich broth.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Sugar-Braised Flatbread

  Sugar烧饼 is a traditional Chinese pastry made primarily from flour and sweetened with an appropriate amount of sugar. After kneading and fermentation, it is shaped into a flat cake and sprinkled with sugar crystals on the surface. Baked until golden and crispy, it offers a sweet taste with distinct layers.
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  Spicy Lamb Ribs

  Lamb chops seasoned with Sichuan pepper and chili, grilled or stewed to tender perfection, delivering a rich spicy and numbing flavor.
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  Hot Pot with Lamb Spine

  Yang Xie Zi Da Guo is a soup pot dish primarily made with羊蝎子 (sheep spine bones), which are named for their resemblance to scorpions. The preparation involves stewing the sheep bones in a spicy and fragrant broth until the meat becomes tender and the marrow is smooth and rich. It is commonly served with various vegetables or soy-based products to enhance the texture and flavor.
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  Glutinous Rice Ball

  Zongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.
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  Glutinous Rice Ball

  Glutinous rice balls are a traditional Chinese snack made from glutinous rice flour and water, formed into a dough that is filled with red bean paste or sesame, shaped into round balls, then deep-fried until golden and crispy. They are sprinkled with sesame seeds on the outside, offering a crunchy texture and a soft, chewy interior.
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  Sesame Sauce Northeast Noodles

  A cold dish made with mung bean starch noodles, topped with cucumber and carrot strips, and dressed in a sauce of sesame paste, soy sauce, vinegar, garlic, sugar, and chili oil.

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