Lao Ma Ge Zhi Roasted Lamb (Yuzhong Yuefu Branch)
烧烤 · ⭐ 3.6
No. 124, Wanfu Xin Street, 1st Floor

Dishes
Charcoal-Roasted Eggplant CupsCharcoal-roasted eggplant slices filled with seasoned minced meat and vegetables, shaped into cups and grilled until flavorful.
Roasted Pumpkin PancakeA sweet and savory dish made by roasting pumpkin puree mixed with flour, then baking into a pancake. The outer layer is slightly crispy while the inside remains soft and flavorful.
Roasted Baby Bok ChoyRoasted baby bok choy is a dish featuring baby bok choy as the main ingredient. After washing and separating the leaves, it's marinated with oil, salt, and garlic, then grilled in an oven or over charcoal until tender with slightly charred edges, preserving its natural sweetness.
Roasted Black FungusRoasted black fungus is a dish made by marinating rehydrated dried black fungus and baking it until crispy, offering a savory and crunchy snack or side dish.
Fried Stinky TofuFried stinky tofu is made by frying or directly grilling fermented tofu blocks until the outside becomes crispy while the inside remains soft and tender. It is usually brushed with sauce or sprinkled with seasoning powder to enhance its flavor.
Grilled Lotus Root SandwichesGrilled lotus root slices filled with seasoned meat and roasted until golden, offering a savory and tender bite.
Roasted MushroomsGrilled mushrooms are a dish primarily made with mushrooms as the main ingredient. After being cleaned, the mushrooms are threaded onto bamboo skewers, coated with a special sauce, and then grilled or baked until fully cooked. The exterior becomes golden and crispy while the inside remains tender and fresh.
Grilled Chicken Skin SkewersGrilled chicken skin skewers made by cleaning and slicing chicken skin into strips, threading onto bamboo sticks, brushing with seasoning, and roasting until golden and crispy.
Beef Tendon DishA dish made with beef tendons and beef, slow-cooked until tender, seasoned with soy sauce and spices.
Charcoal-Grilled Mini BunsCharcoal-grilled small buns are made from flour, fermented and baked over charcoal until the surface is slightly charred and the inside is soft. No extra seasonings are added—flavor comes solely from the charcoal aroma.