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Yang Wu Men (Yugarden Store)

烧烤 · ⭐ 4.7

No. 269 Beijing East Road, Yuhua Yuan Residential Community, Building 12, Commercial Unit 123

Dishes

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  Whole Lamb Delight

  A hearty dish made from a whole lamb, slow-cooked with spices and vegetables to create rich, flavorful meat and broth.
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  Braised Ox Head

  Braised ox head is a dish featuring ox head as the main ingredient, simmered slowly with spices, soy sauce, and sugar after blanching to achieve tender, flavorful meat.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with cauliflower and pork belly. The ingredients are stir-fried in a dry pot, seasoned with chili peppers and garlic, until the cauliflower is fully cooked and flavorful.
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  Roasted Quail Egg

  Roasted egg is a dish made primarily from eggs, marinated and then baked in an oven. The eggs solidify during baking, with a slightly charred surface and a tender interior, offering a rich texture.
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  Roasted Lamb Head

  A traditional dish made by roasting a whole lamb head after marinating it, resulting in tender meat and rich flavor.
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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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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Pickled Mustard Greens Stir-fried with Green Beans

  Pickled mustard greens stir-fried with green beans, offering a savory and slightly tangy flavor. A simple, flavorful dish often served as a side or with rice.
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  Stir-fried羊血 with leeks

  Scallion stir-fried羊 blood is a Chinese dish using羊 blood and scallions as main ingredients. After blanching to remove odor,羊 blood is diced and stir-fried with scallion segments, seasoned and cooked until done. Proper heat control ensures tender羊 blood and fresh scallion aroma.

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