Lu Chow Ramen Rui Cheng, Yang Xiang Yuan (Yu Hu Garden Branch)
特色菜 · ⭐ 4.0
Ground-floor commercial unit, Building 4, Yu Huayuan Sanli, Xingfeng Street
Dishes
Lanzhou LamianLanzhou hand-pulled noodles, featuring handmade noodles served in a rich beef broth, topped with sliced beef, green onions, yellow beansprouts, and white radish, presenting an enticing combination of color, aroma, and flavor.
Big Plate Chicken NoodlesDa Pan Ji Ban Mian is a dish primarily made with chicken and noodles. The chicken is stewed until tender and juicy, then mixed with cooked noodles and a specially prepared sauce. After thorough mixing, the noodles fully absorb the rich flavors of both the chicken and the sauce.
Dry Pot Lamb ShankDry pot lamb shank is a dish made with lamb shank and spices such as chili and Sichuan pepper, cooked in a dry pan. The lamb is tender and has a spicy, fragrant flavor with strong regional characteristics.
Signature Family Beef NoodleSignature family-style beef noodle soup features beef brisket, tendon, and beef with potatoes, carrots, and onions, slow-cooked in beef bone broth. Hand-pulled or machine-made noodles are mixed with the stewed meat and broth, garnished with green onions and cilantro.
Xinjiang Big Plate Chicken (Small Portion)Xinjiang large plate chicken is served in small portions, primarily featuring chicken, potatoes, and wide rice noodles. The chicken is stewed until tender and juicy; the potatoes are cut into chunks and cooked together with the chicken, resulting in a soft and creamy texture; the wide rice noodles absorb the broth, offering a smooth and flavorful experience. The dish is seasoned with soy sauce and spices, delivering a rich Xinjiang flavor.
Grilled SkewersSkewers are primarily made by cutting meat (such as lamb, beef, or chicken) or vegetables (like bell peppers, onions, and eggplant) into small pieces, threading them onto bamboo skewers, marinating them, and then grilling over charcoal or an electric grill.
Special Stir-Fried NoodlesSpecial stir-fried noodle slices are made with handmade dough sheets, combined with vegetables and meats, then quickly stir-fried at high heat. The noodle slices are soft yet chewy, blending perfectly with the rich ingredients to create a unique texture.
Grilled Lamb SkewersFresh lamb is cut into chunks and threaded onto bamboo skewers. It is slowly grilled over charcoal, turning frequently to ensure even heating. The meat becomes golden on the outside, tender inside, and filled with rich aroma.
Vegetable Cold Dish PlatterA mixed vegetarian cold dish made from fresh vegetables and soy products, including cucumber, carrot, wood ear mushroom, tofu skin, and seaweed, sliced or shredded and dressed with seasonings, then chilled before serving.
Goat Spine Hot Pot羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
Goat Spine Hot PotMutton spine hot pot features mutton spines as the main ingredient, combined with various spices and vegetables. The mutton spines are first stewed, then additional ingredients such as tofu and vegetables are added for hot pot cooking. The broth is rich and flavorful, with tender, succulent meat.
Flavor Stir-Fried NoodlesFlavor stir-fried拉条 is a dish made with hand-pulled noodles, stir-fried with vegetables, meat, or seafood. Cooked noodles are drained and quickly stir-fried with ingredients and seasonings to absorb the flavors.