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Little Lamb Inn - Complete Lamb Restaurant

地方菜 · ⭐ 3.7

No. 34 Xisi South Street

Dishes

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  Inner Mongolia Steamed Dumplings

  Inner Mongolian soup dumplings are a traditional pastry made from flour皮, filled with lamb and onion, then steamed. They feature thin wrappers and generous fillings, shaped like flower buds, with a fresh, tender, and juicy texture.
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
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  Lamb Fat包裹Liver Buns

  Lamb fat-wrapped liver is a dish featuring pork liver, sliced and wrapped in lamb fat, then blanched and stir-fried for a tender texture. Seasoned with葱姜蒜, it delivers 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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  Mutton Soup

  Mutton soup is made primarily with mutton, combined with适量 of spices and vegetables, and simmered to perfection. The broth is clear, the meat is tender, the flavor is rich and full-bodied, and it is highly nutritious.
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  Goat tendon

  Mutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
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  Sheep Intestine Soup

  Mutton intestine soup is primarily made with mutton intestines, supplemented by lamb bones and offal. After thoroughly cleaning the intestines, they are simmered together with lamb bones and offal, along with ingredients such as ginger slices and scallions. The soup is slowly cooked over low heat until it becomes clear or slightly milky in color, with tender mutton intestines and a rich, savory flavor.
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  Mongolian Tripe Wrapped Meat

  Mongolian tripe包肉 is a dish featuring pork tripe as the main ingredient. After cleaning, the tripe is filled with seasoned pork filling, secured with thread or bamboo skewers, and stewed until tender. The result offers a rich texture where the tripe and meat blend harmoniously.
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  Leek-flavored Lamb Blood

  Leek and羊 blood is a dish made primarily with羊 blood and leeks. After cleaning and blanching, the羊 blood is stir-fried with chopped leeks and seasonings to create a tender texture and fresh aroma.
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  麻辣大羊头

  麻辣大羊头是一道以羊头为主要食材的菜肴，经过清洗、焯水后与多种香料和辣椒一同炖煮，使羊头肉质软烂，充分吸收麻辣味道。

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