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Dachang Century Lamb Restaurant (Pingshun Road Store)

小吃快餐 · ⭐ 3.4

No. 230 Pingshun Road

Dishes

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  Garlic Lamb Liver

  A Chinese dish made by stir-frying lamb liver with garlic, resulting in a savory and aromatic flavor.
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  Garlic Lamb Tongue

  A Chinese dish made with lamb tongue stir-fried with garlic, featuring a tender texture and rich garlic flavor.
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  Garlic Lamb Penis

  A dish made with lamb penis and garlic, slow-cooked to tender perfection, rich in collagen and traditional medicinal value.
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  Steamed Lamb Tripe in White Sauce

  A cold dish made from lamb tripe, boiled until tender and sliced, served with a ginger and scallion sauce for a fresh, savory taste.
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  Braised Lamb Pot

  A hearty dish of lamb slowly braised with vegetables and spices in a rich, savory sauce.
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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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  Offal Noodles

  Offal noodles are a noodle dish made primarily from offal (such as羊肚,羊肠,羊肺) and noodles. The offal is cleaned and boiled, then cooked together with the noodles. Seasonings like green onions, ginger, garlic, and spices are added, and the dish can be further enhanced with chili oil or soy sauce for extra flavor.
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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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  Sheep Face

  Sheep face meat, marinated and slowly stewed, offers a tender and rich flavor, considered more delicious than regular lamb.
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  Lamb Bone Soup

  Mutton bone soup uses mutton bones as the main ingredient. After blanching to remove odor, it's simmered with ginger slices and green onions in sufficient water for several hours to infuse marrow and gelatin into a rich, creamy, and fragrant broth.

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