Close

Mongolian Family Whole Lamb Roast (He Ao Branch)

地方菜 · ⭐ 3.8

50 meters south of Ho'ao Service Area, Shenhai Expressway

Dishes

• 

  Braised Lamb Shank in Spiced Sauce

  Braised lamb shank cooked in a rich spiced sauce with aromatic herbs and spices, resulting in tender, flavorful meat.
• 

  Earthen Oven Roasted Lamb Leg

  A succulent lamb leg roasted in a traditional earthen oven, seasoned with spices and slow-cooked to perfection.
• 

  Milk Tea

  Milk tea, a popular beverage made from tea combined with milk or non-dairy creamer. Typically using black or green tea as the base, it is boiled and sweetened with an appropriate amount of sugar, then mixed with milk and stirred evenly. The texture is smooth, with a harmonious blend of tea and milk aroma, beloved by people of all ages.
• 

  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
• 

  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.
• 

  Lamb

  Made primarily with lamb, typically using leg or shoulder meat, the meat is cut into pieces and blanched in water to remove any odor, then simmered or braised with seasonings such as scallions, ginger, and garlic. It can also be roasted or stir-fried to achieve tender, flavorful meat.
• 

  Mongolian Khan Bread

  A traditional Mongolian flatbread made with flour, lamb, and onions, baked to a crispy crust and savory filling—popular at feasts and celebrations.
• 

  Mongolian Milk Tea

  Mongolian milk tea is made from fresh milk, brick tea, and salt. First, crush the brick tea and boil it with water until the aroma fills the air. Then strain out the tea residue, add fresh milk and an appropriate amount of salt, stir well, and continue boiling until ready.
• 

  Mongolian Hand-Roasted Meat

  Mongolian hand-pulled meat is prepared by boiling large chunks of fresh mutton with water, scallions, ginger slices, and salt until tender, preserving its natural flavor. Eaten by hand, it highlights the authentic taste of the ingredients.
• 

  Garlic Stir-Fried Lettuce

  Wash and cut the oilseed rape, mince garlic. Heat oil in a pan, sauté garlic until fragrant, then quickly stir-fry the oilseed rape until just cooked. Season and serve.

Reviews