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Jian Yang Xiao San Yang Rou Tang (Jin Sha Store)

小吃快餐 · ⭐ 3.9

Annex No. 60, No. 7, Tongshanqiao East Street, Funan Subdistrict (Ground-floor commercial space, Tonghe Yuan)

Dishes

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  Five-Spice Dried Chili Sauce Dish

  The Five-Spice Dried Chili Sauce Dish is made with dried chili peppers, five-spice seasonings, and seasonings, with a rich flavor and distinct five-spice and spicy taste.
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  Small Red Pepper Tofu Paste Dip

  Small red pepper tofu paste dip is made mainly with tofu paste and small red peppers. It has a rich flavor with soy and mild spiciness.
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  Glass Noodles

  Glass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
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  Mutton and Offal Soup

  A hearty soup made with mutton and offal, slowly simmered to create a rich, savory broth.
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  羊肾

  羊肾为羊的肾脏，通常经清洗处理后切片或切块，可炒、煮、炖或腌制。常见做法包括与葱姜蒜、辣椒等配料一同爆炒，或加入汤中慢炖，以去除腥味并提升风味。
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  Sheep blood

  羊血 is a dish primarily made from sheep blood, typically solidified, cut into pieces, and stir-fried or boiled with scallions, ginger, garlic, chili, and other seasonings. It can also be cooked with辅料 like tofu or greens.
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  Radish

  Radish is a root vegetable, primarily using white or carrot radish. It's peeled and sliced or diced, then stir-fried, stewed, mixed cold, or pickled. Common dishes include radish with spare ribs, stir-fried radish with meat strips, and radish soup—also used as a side dish.
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  Pea Shoots

  Pea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
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  Black Mountain Lamb

  Black mountain lamb is made from premium black mountain lamb leg meat, simmered with secret spices. The meat is tender, fragrant, and the broth rich and flavorful.

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