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Wu Sheng Yang Tang (Chongyi Dao Street Branch)

小吃快餐 · ⭐ 4.1

Shop No. 27, Ground Floor, Yijing Building, Haidian Street

Dishes

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  Whole Lamb Soup

  Whole lamb soup is made primarily from lamb and carefully simmered with lamb bones. The broth has a creamy white color and a rich, hearty flavor. The lamb is tender, and the marrow from the bones blends into the soup, enhancing both its nutrition and taste. During preparation, the lamb and bones are first washed and blanched to remove any odor, then added to an appropriate amount of water along with ingredients such as ginger slices and scallions. The mixture is slowly stewed for several hours until the broth becomes thick and the meat is tender.
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  Braised Tofu Skin

  Stewed tofu skin is a dish primarily made from tofu skin, prepared through a braising process. It has a golden color, a tender texture, and a rich savory aroma.
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  Braised Tofu Pockets

  Braised tofu pouches are made by rolling tofu skin into knot shapes and slowly simmering them in a seasoned braising sauce. The main ingredients are tofu skin and the braising sauce, which typically includes soy sauce, sugar, and spices. During preparation, careful control of heat is required to allow the tofu pouches to fully absorb the flavors of the sauce.
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  General's Lamb Feet

  Wusheng羊蹄 is a dish primarily made with羊蹄, usually processed by blanching and stewing. During preparation, ingredients such as ginger slices, green onion segments, star anise, and cassia bark are added, then slowly stewed over low heat for a long time to make the羊蹄 soft, tender, and fully flavored.
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  Spicy Chili Oil Lamb Offal Noodle Soup

  Oil-poured chili lamb offal soup noodles are primarily made with lamb offal (such as lamb stomach, intestines, and lungs) and noodles. First, the lamb offal is boiled and then simmered in clear broth. Next, the cooked noodles are added to the soup, and finally, hot oil poured over chili oil is drizzled on top to enhance the rich aroma. The preparation emphasizes removing the fishy smell from the lamb offal and creating a flavorful broth.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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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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  Beef Pie

  Beef pie is made with a flour-based pastry crust, filled primarily with minced beef mixed with seasonings such as scallions and ginger, then wrapped in the dough and cooked by frying or baking.
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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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  Mutton Offal Rice Noodle Soup

  Yangza Mianxian Tang is a soup dish primarily made with yangza (including羊 heart,羊 liver,羊 lung, and other offal) and rice noodles. First, the yangza is boiled until tender and cut into bite-sized pieces. The rice noodles are then cooked separately and set aside. Next, the yangza is simmered in a rich broth or water along with appropriate seasonings. Finally, the cooked rice noodles are added to the pot, and the dish is ready to serve.
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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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  Mutton Rice Noodle Soup

  Mutton rice noodle soup is made primarily with fresh mutton, combined with rice noodles, ginger slices, green onions, and other辅料, cooked by stewing. After cutting the mutton into pieces, it is slowly simmered with seasonings to create a rich broth. The rice noodles absorb the flavorful broth, becoming soft, chewy, and smooth.

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