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Yang Men Ke Lai • Roasted Salt Pool Sheep • Sichuan Cuisine

川菜 · ⭐ 4.7

No. 98 Zizhuyuan Road

Dishes

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  Pressure-Cooked Sticky Pork Ribs

  Stewed glutinous pork ribs are made by braising pork ribs and glutinous rice together in a pressure cooker, resulting in tender meat and fragrant, sticky rice that absorbs the rich flavors of the meat. Seasonings like soy sauce, cooking wine, and ginger are typically added to enhance taste and reduce cooking time.
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  Sichuan Handmade Ice Jelly

  Sichuan hand-made ice jelly is a cold dish made from mung bean starch or crystal powder, boiled and cooled into a transparent gel. It's mixed with water, boiled, poured into molds to set, then cut into strips or cubes. Served with brown sugar syrup, honey, crushed peanuts, and fruit pieces.
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  Milk-Scented Big Steamed Bun

  Milky steamed buns are made from flour, milk, and yeast. The dough is mixed, fermented, and then steamed to create a soft, elastic texture with a rich milk aroma.
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  Bamboo Shoots with Fermented Vegetables and Shellfish

  Made with bamboo shoot shellfish and small-leaf pickled mustard greens. After preparation, the fish is cooked slowly with the greens, water, and seasonings until the flesh absorbs the fresh aroma of the greens, resulting in tender meat and crisp pickles.
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  Small Leaf Pickled Vegetable and Bamboo Prawn

  Small leaf pickled vegetable and bamboo prawn is a Chinese dish made with small leaf pickled vegetable and bamboo prawn, prepared by pickling, pan-frying or boiling. It has a fresh and tender texture with an acidic and appetizing taste.
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  Signature Crispy Roasted Lamb Ribs

  Signature crispy roasted lamb chops made with fresh lamb ribs, marinated and oven-baked to perfection—crispy outside, tender inside. Ingredients include lamb chops, seasonings, and a touch of spices.
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  Signature Crispy Lamb Leg

  Signature crispy lamb leg made with fresh lamb leg, marinated and coated with special seasoning before frying until golden and crunchy. Tender meat with rich aroma.
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  Sichuan-style boiled snakehead fish with bamboo shoots

  Sichuan-style boiled snakehead fish dish with bean sprouts and greens, cooked in boiling water and finished with hot oil and seasonings. Main ingredients include snakehead fish, bean sprouts, greens, ginger slices, garlic, and scallions.
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  Roasted Salt Lake Sheep

  Roasted salt lake lamb uses Ningxia Yanchi lamb, marinated and grilled over charcoal. Tender meat retains original flavor with a slightly charred surface and rich aroma.
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  Yandu Bamboo Frog

  Yandu Bamboo Frog is a dish featuring bamboo frogs as the main ingredient. The live frogs are cleaned, skinned, and gutted, then stir-fried or stewed with葱姜蒜、辣椒 and other seasonings to enhance flavor. Cooking requires precise heat control to maintain the tender texture of the frog meat.
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  Jianyang Lamb Soup

  Jianyang mutton soup is made with fresh mutton and辅料 like ginger slices and green onions, slowly stewed for a clear broth and tender meat that retains the original flavor of mutton.
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  Ximeng Lamb Skewers

  Xilin Gol lamb skewers are made from high-quality lamb sourced from the Xilin Gol region, known for its tender texture. The lamb is cut into uniform small pieces and threaded onto bamboo skewers. After marinating in a specially prepared seasoning, it is slowly grilled over charcoal until the outside is crispy and the inside remains juicy, releasing an irresistible aroma.
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  Stir-fried Wax Gourd with Green Peas

  Green pea and loofah stew is a dish primarily made with green peas and loofah. Cut the loofah into segments and cook it together with green peas in a pot, adding适量清水 or broth. Simmer over medium-low heat until the loofah becomes tender and the green peas are fully cooked. Season to taste and serve.

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