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Yang Mei Er Niu Ge Benxi Lamb Soup (Sushuntun Branch)

小吃快餐 · ⭐ 4.4

No. 28-18-2, Yinxing Road

Dishes

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  Open-faced Pie

  A Chinese pastry with a flaky crust and savory filling, baked with an open top to showcase the filling.
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  Hand-held Lamb Ribs

  Hand-held lamb ribs are made from fresh lamb ribs, marinated and then grilled. The ribs are crispy on the outside and tender inside, with delicious meat that is enhanced by a specially prepared seasoning, delivering a unique grassland flavor.
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  Benxi Lamb Hot Pot

  A hearty lamb hot pot made with fresh mutton and bone broth, served with vermicelli, tofu, and vegetables.
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  Quick-boiled Tripe

  Water-boiled tripe is a traditional dish primarily made with pork or lamb tripe. The preparation involves quickly blanching the sliced tripe in boiling water until cooked, then draining and serving it with a specially prepared sauce. It has a fresh, tender texture and is smooth and delicious to eat.
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  Beef Dumplings

  Beef dumplings made with lean beef mince, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, wrapped in thin dough and steamed. Shaped like a half-moon, they are delicate, juicy, and flavorful.
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  Secret-Recipe Roasted Lamb Ribs

  Premium lamb ribs marinated in a secret sauce and slow-roasted to perfection, resulting in tender, flavorful meat with a crispy exterior.
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  Braised Lamb Shank

  Braised lamb shank marinated with secret spices and slow-cooked until tender, offering rich flavor and succulent texture.
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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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  Mutton Steamed Dumplings

  Mutton shumai is made with mutton as the main ingredient, combined with onions, ginger, and scallions for filling, wrapped in thin dough and steamed. The outer skin is soft while the inner filling is fragrant and flavorful.
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  Two-Way Lamb Neck

  Two-Way Lamb Neck is a dish featuring lamb neck meat prepared in two distinct cooking styles. The main methods include: one portion of the lamb neck is cut into pieces and stewed in clear broth or stock until tender, preserving its original flavor; the other portion is marinated and then roasted or pan-fried to achieve a crispy exterior. The stewed portion is tender with a rich broth, while the roasted portion has a crispy skin and firm texture. It is typically served with simple dipping sauces or seasonal vegetables, highlighting the natural taste of lamb and its dual textures.
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  Leek and Shrimp Turnover

  A savory turnover made with fresh leeks and shrimp, pan-fried until golden. Delicate and flavorful.

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