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Lili Tibetan Lamb Restaurant

火锅 · ⭐ 3.5

团结路与祁连山路交叉口西南侧

Dishes

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  Spicy Twelve-Flavor Crawfish

  Spicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
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  Lemon Clear Water Lobster

  Fresh lobster is gently cooked in clear water with lemon juice, resulting in a delicate and refreshing dish with bright citrus flavor.
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  Stir-fried羊肚

  Stir-fried羊肚 is a Chinese dish featuring羊肚 as the main ingredient, sliced or cut into strips after cleaning and preparation, then quickly stir-fried with chili, scallions, ginger, and garlic. The cooking emphasizes precise heat control to maintain the羊肚's crisp and tender texture.
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  Small Pot Lamb Hot Pot

  A small pot of lamb hot pot made with fresh lamb and vegetables, simmered in a rich broth for a hearty and warming meal.
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  Mutton Fried Rice

  Lamb fried rice is made with rice as the main ingredient, combined with diced lamb, onion, carrot, and other ingredients, stir-fried in hot oil. First, fry the lamb until cooked, then add vegetables and leftover rice, stir-fry together, and season to taste.
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  Mutton and Offal Hot Pot

  A hearty hot pot featuring mutton and offal, simmered with spices and vegetables for a rich, savory flavor.
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  Golden Soup Garlic Lobster

  Fresh lobster is cooked in a rich golden broth with abundant garlic, creating a fragrant and savory dish with tender meat and aromatic flavor.

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