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Wang Ji Shao Mai Lamb Stew Soup

小吃快餐 · ⭐ 4.0

East Gate, North Zone, Xin Hua Lian Residential Community, Bei Yuan South Road (next to Mengliao)

Dishes

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  Three Delicacies Steamed Dumplings

  Three-delicacy dumplings are a Chinese snack made by wrapping a dough of flour around a filling typically containing pork, shrimp, and egg, then steamed.
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  Spicy Wood Ear Salad

  Cold-mixed ear threads is a cold dish made primarily from pig's ears. Cooked pig ears are sliced into fine strands and mixed with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, chili oil, and sesame oil.
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  Potato Noodle Lamb Offal Soup

  Mutton offal soup with potato starch features mutton offal like tripe, intestines, and lungs, blanched and stewed with lamb bones or leg meat. Seasoned with ginger and scallions, it's slowly simmered for a clear or slightly milky broth. The potato starch absorbs the rich flavor, becoming soft yet elastic.
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  Hand-Cut Lamb Dumplings

  Hand-cut lamb dumplings made with fresh minced lamb, seasoned with scallions, ginger, and spices, wrapped in thin dough and steamed. The wrappers are made from flour, and the filling is hand-chopped for a tender texture.
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  Hand-held Meat

  Hand-held meat is a dish primarily made with mutton, typically using parts such as lamb legs or ribs. The whole piece of mutton is boiled in clear water without adding excessive seasonings, preserving the original flavor of the羊肉. It is eaten by tearing it into strips with hands and directly grabbing it to eat.
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  Mixed Tofu Noodles

  Dan doufu si is a dish primarily made from tofu skin. The tofu skin is sliced into fine threads and mixed with seasonings such as soy sauce, vinegar, garlic paste, and cilantro to create a dish with distinct strands and a smooth, refreshing texture.
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  Szechuan Salt and Pepper Flatbread

  Sichuan pepper salt baked flatbread is a traditional Chinese pastry made primarily from flour, combined with Sichuan pepper salt and oil paste. Through steps such as kneading, fermentation, rolling, filling, and baking, the flatbread features a golden, crispy exterior and distinct layered interior, with a rich aroma of Sichuan pepper salt. It can be enjoyed as both a staple food and a snack.
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  Steamed Dumplings with Lamb Offal Soup

  Mutton offal soup with dumplings features cleaned mutton organs (tripe, intestines, lungs) and steamed dumplings. The broth is made by stewing the organs with lamb bones, while dumpling skins are made from flour and filled with meat, then steamed and added to the soup. The soup is clear or slightly milky with rich flavor.
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  Premium Lamb Steamed Dumplings

  Premium lamb shumai made with high-quality lamb, scallions, ginger, and seasonings, wrapped in thin dough and steamed. Features a full shape, thin skin, generous filling, and tender texture.
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  Pure Lamb Offal

  Pure lamb offal is a dish made primarily from lamb organs such as stomach, intestines, lungs, and heart, cleaned and then stewed or stir-fried with seasonings.
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  Mongolian Milk Tea

  Mongolian milk tea is made from fresh milk, brick tea, and salt. First, crush the brick tea and boil it with water until the aroma fills the air. Then strain out the tea residue, add fresh milk and an appropriate amount of salt, stir well, and continue boiling until ready.
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  Blood Sausage and Meat Sausage Combo

  Blood sausage and meat sausage served together, made from pig blood and pork. Blood sausage is steamed or boiled after filling with pig blood, while meat sausage is made by mixing minced pork with seasonings and stuffing into casings. Both require heating. The dish features distinct colors and rich textures.

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