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Jiumi Lamb Hot Pot

火锅 · ⭐ 3.8

No. 177, Xiyuan Road

Dishes

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  Nine-Rice Lamb Bone Stick

  A hearty dish featuring lamb bones slow-cooked with nine types of rice, resulting in a rich, savory broth and tender meat.
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  Nine-Rice Lamb Stew

  A nourishing stew made with lamb and nine types of rice, resulting in a rich, savory flavor and tender meat.
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  Xiamen Noodles

  A local specialty from Xiamen, made with instant noodles and fresh ingredients like shrimp, egg, and vegetables, served in a savory broth.
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  Signature Nourishing Lamb Hot Pot

  A rich lamb hot pot made with fresh lamb and medicinal herbs like angelica, goji berries, and astragalus, slow-cooked to perfection for a nourishing winter dish.
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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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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Lamb Kidneys

  Lamb kidneys, also known as lamb腰 (yáng yāo), refer to the kidney part of sheep. Typically cleaned and then marinated with ingredients such as scallions, ginger, garlic, and cooking wine before being stir-fried or stewed to remove any fishy odor and enhance flavor.
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  Lamb Rolls

  Lamb rolls are made by slicing fresh lamb meat and rolling it into cylindrical shapes, typically marinated with seasonings before being pan-fried, stir-fried, or steamed. The main ingredient is lamb, with scallions and ginger as common seasonings.
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  Handmade Lamb Stomach Wrapped Meat

  Handmade lamb stomach wrapped meat is made with fresh lamb meat wrapped in sheep stomach, then marinated and stewed. It has a tender texture and rich flavor, making it a traditional specialty dish.
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  Stuffed Brain in Intestine

  Doubao nao is a dish made primarily from pig stomach and brain. After cleaning, they are stewed or steamed together to blend flavors. Ginger slices and green onions are added to remove fishy odor, and some recipes include broth for enhanced taste.

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