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Gao Zhu Qi · Xinjiang Lamb Skewers (Xida Wang Lu Store)

烧烤 · ⭐ 4.4

Ground-floor Commercial Unit, No. 129, Mofang Beili

Dishes

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  Soul-Capturing Lamb Kidneys

  Hunyuan Yangya Zi is a dish featuring lamb kidneys as the main ingredient, typically cleaned and deodorized, sliced or scored, then marinated with cooking wine and ginger before being stir-fried or stewed with葱姜蒜、辣椒 and other seasonings to enhance flavor. Some recipes add doubanjiang or soy sauce for deeper taste.
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  Tender Liver Delight

  Xiao Xian Gan is a dish made primarily from pork or beef liver. The liver is sliced, marinated with rice wine and light soy sauce, then quickly stir-fried or blanched to retain its tender texture. It's enhanced with aromatics like scallions, ginger, and garlic.
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  Roasted Lamb Eyes

  Roasted sheep eyes is a barbecue dish featuring sheep eyes as the main ingredient. After cleaning, the eyes are marinated and grilled until the outside is slightly charred and the inside remains tender.
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  Grilled Tofu Skin

  Grilled tofu skin is a dish primarily made with tofu skin. After marinating, the tofu skin is grilled on a rack until golden and crispy, then served with a specially prepared sauce, offering a unique flavor.
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  Yang Liu Hua

  Yang Liu Hua is a dish made primarily with lamb, typically using leg or shoulder meat, slow-cooked with onions, carrots, and other vegetables. The lamb is first blanched to remove odor, then simmered with seasonings until tender and the broth rich.
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  Lamb Ribs

  Lamb chops are made from lamb rib sections, processed through cutting, marinating, and grilling. They have a golden appearance, tender and juicy meat, and are enhanced with a special seasoning that creates a unique taste.
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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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  Lamb Sausage

  Lamb sausage is made by stuffing lamb meat into sheep intestines and then steaming or boiling it. It's seasoned with scallions, ginger, Sichuan pepper, salt, and other spices before being filled and cooked.
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  Mutton Collar Bones

  Mutton cartilage, made from fresh mutton cartilage, is marinated and then cooked by grilling, frying, or stir-frying. The dish has a golden yellow appearance, with a crispy texture and tender meat.
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  Goat Hoof

  羊蹄主要食材为羊的前蹄或后蹄，经过焯水、炖煮或红烧等烹饪方式制作而成。通常加入葱、姜、八角、桂皮等香料，使味道浓郁。
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  Lao Tian Yang Ban Jing

  Lao Tian Yang Ban Jing is a dish featuring羊板筋 as the main ingredient, which is the fascia tissue from the sheep's leg, known for its tough texture. It is typically blanched to remove odor, then stewed with scallions, ginger, star anise, and other spices until tender and flavorful.
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  Naan

  Naan is a flatbread made primarily from flour, water, salt, and yeast, fermented and baked in an oven or on a skillet. It can be enhanced with sesame seeds, ghee, or oil, and sometimes includes onions or cumin. The crust is crispy while the inside is soft.

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