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Li Ji Nine-Mile Lamb Hot Pot (Taiyuan First Store)

火锅 · ⭐ 4.4

Commercial Unit Opposite Qinfeng Courtyard, Intersection of Sports West Road and Jingyi Lane

Dishes

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  Appetizer for Drinking

  Appetizers are dishes typically served alongside alcoholic beverages, usually in small portions and easy to eat. Common ingredients include peanuts, boiled eggs, cold cucumber salad, braised beef, dried tofu, chicken wings, and edamame. Preparation methods often involve marinating, braising, cold mixing, or frying, resulting in rich flavors and textures that are easy to chew.
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  Xiamen Five-Spice Rolls

  Xiamen Wuxiang Rolls are made primarily from pork and tofu skin, with seasoned meat filling wrapped in the tofu skin, then steamed or fried. Common seasonings include five-spice powder, scallions, and ginger to enhance aroma.
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  Charcoal-Grilled Lamb Shank

  Charcoal-grilled lamb shank is a dish made from lamb shanks, marinated and then grilled over charcoal. The exterior becomes crispy while the inside remains tender, preserving the authentic flavor of lamb.
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  Charcoal-grilled Lamb Skewers

  Charcoal-grilled lamb skewers are primarily made by cutting fresh lamb into small pieces, threading them onto bamboo skewers, and then marinating before grilling over charcoal. During preparation, spices such as cumin and chili powder are typically added to make the meat crispy on the outside and tender inside with a rich aroma.
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  Grilled Lamb Ribs

  Grilled lamb ribs made with fresh lamb ribs, marinated and slowly roasted for a tender, flavorful dish.
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  Roasted Lamb Shank

  Roast leg of lamb is a dish made primarily from lamb legs. After marinating, the lamb legs are slowly roasted on a grill until the skin turns golden and crispy, while the meat remains tender and juicy. Additional spices can be added during roasting to enhance the flavor according to taste.
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  Grilled Lamb Knuckle Tendons

  A dish made from lamb knuckle tendons, marinated and grilled over charcoal for a rich, chewy texture.
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  Grilled Lamb Baozi

  Grilled lamb buns are made with lamb as the main ingredient, seasoned with onions, ginger, and garlic, then wrapped in dough and steamed or grilled. The outer skin is soft while the filling is savory and rich in 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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  Small Pot Lamb Stew

  A small pot stew made with lamb and vegetables, slowly simmered to create a rich, savory broth.
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  Mutton Steamed Dumplings

  Mutton shumai is made with mutton as the main ingredient, combined with onions, ginger, and scallions for filling, wrapped in thin dough and steamed. The outer skin is soft while the inner filling is fragrant and flavorful.
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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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  Teacup Spicy Beef Noodles (Only Spicy)

  Teacup spicy beef noodles are made with beef, chili and spices, cooked by stewing, and mainly have a spicy and numbing flavor.
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  Min Nan Blood Rice

  A traditional snack from southern Fujian, made by steaming glutinous rice mixed with pig blood, offering a soft and savory taste.
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  Xiapu Taro Dumplings

  A traditional Fujian dish made from fresh taro and pork, shaped into dumplings and fried or steamed. Soft inside with a crispy exterior, it has a delicate taro aroma.

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