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Liu Yangzi's Special Lamb Restaurant

江浙菜 · ⭐ 4.1

Northeast side of Xinghua Commercial & Residential Building, Xianyu Street

Dishes

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  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
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  Stir-Fried Lamb

  Stir-Fried Lamb is a Chinese dish made by quickly cooking lamb with vegetables like onions and peppers over high heat, resulting in tender meat and rich aroma.
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  Braised Lamb Blood

  Braised lamb blood is a dish made with lamb blood as the main ingredient, cooked with seasonings and side ingredients. After being cleaned, the lamb blood is simmered slowly with spices and vegetables, resulting in a smooth and delicious texture.
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  Tomato Lamb Slices

  Tomato Lamb Slices is a dish made with lamb as the main ingredient, combined with tomatoes. The lamb is sliced and stir-fried with tomatoes, offering a tender texture and a balanced sweet and sour flavor.
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  Steamed Lamb with Rice Flour

  Steamed lamb with rice flour is a dish made by marinating lamb pieces in seasonings, coating them with stir-fried rice flour, and steaming until tender, resulting in soft meat and rich rice aroma.
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  Braised Lamb

  Braised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
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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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  Succulent Lamb Meat

  A dish made of lamb marinated and deep-fried to achieve a crispy exterior and tender interior, often served with aromatic sauce.

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