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Yongchang Three Roots Lamb Restaurant

其他美食 · ⭐ 4.1

300 meters east of the intersection of Muyong Line and Yiqian Line

Dishes

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  Mulberry Leaf

  Mulberry leaves are tender young leaves from the mulberry tree, blanched and served cold or stir-fried for a fresh, healthy dish.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Immortal Chicken

  Immortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
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  Sheep Bone Hot Pot

  A hearty dish made by slow-cooking sheep bones with spices, resulting in tender meat and rich broth.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Stinky Tofu Sashimi

  A fusion dish featuring fermented tofu paired with raw fish or seafood, delicately marinated to preserve the unique aroma of the tofu and the freshness of the ingredients.
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  Steamed Tofu

  A dish made by steaming soft tofu with ingredients like shrimp or ham, resulting in a delicate and savory flavor.
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  Sour Vinegar Chicken

  A Chinese dish made with chicken and vinegar, featuring a tangy and slightly sweet flavor.

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