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Chuxiong San Jie Xiao Bao Lamb Soup Pot (Li Yang Xing Cheng Store)

火锅 · ⭐ 4.3

No. 2606, Haiyuan North Road, High-tech Industrial Development Zone

Dishes

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  Cold-Mixed Lamb Salad

  Cold-mixed mutton is a cold dish made by slicing boiled mutton and mixing it with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, sesame oil, and chili oil.
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  Yi Family Stir-Fried Beef

  A dish of stir-fried beef with vegetables, popular in Yi ethnic cuisine, known for its spicy and aromatic flavor.
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  Yi Family Stir-Fried Lamb Liver

  A dish made with fresh lamb liver stir-fried quickly with vegetables like green peppers and onions, seasoned with garlic and ginger for a savory, tender taste.
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  Hand-grabbed Lamb Ribs

  Hand-grabbed lamb ribs is a dish primarily made with lamb ribs, typically using fresh lamb rib or leg ribs. After marinating, the meat is roasted or stewed until fully cooked. The lamb has a firm texture and tender flavor, which can be eaten by hand, either with seasonings or dipping sauces.
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  Oil-Poured Lamb Dry Bar

  A dish made by slicing dried lamb and pouring hot oil over it, resulting in a savory, aromatic flavor.
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  Charcoal-grilled Lamb Skewers

  Charcoal-grilled lamb skewers are primarily made by cutting fresh lamb into small pieces, threading them onto bamboo skewers, and then marinating before grilling over charcoal. During preparation, spices such as cumin and chili powder are typically added to make the meat crispy on the outside and tender inside with a rich aroma.
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  Steamed Lamb Ribs with Rice Flour

  A dish of lamb ribs coated in rice flour and steamed until tender, offering a fragrant, savory flavor.
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  Pan-Seared Sheep Brain

  A dish featuring sheep brain seared on a hot iron plate with aromatics, known for its rich flavor and tender texture.
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  Braised Lamb with Yellow Sauce

  Yellow-braised lamb is a dish made primarily with lamb, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, and slowly stewed over low heat. After blanching, the lamb is cooked together with the seasonings in a pot, adding water or broth until the meat becomes tender and the sauce thickens.

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