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Yangguan Zhanfang · Lamb Cuisine (Hongqiao Branch)

烧烤 · ⭐ 4.4

Unit 1-117, Building H (South), Longhu Tianjie, No. 188 Yonghong Road Lane

Dishes

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  Napa Li Yong

  Napa Li Yong is a stir-fry dish made with beef and vegetables like onions and green peppers. Beef slices are marinated, then stir-fried with vegetables and seasoned with a special sauce. Proper heat control ensures tender, flavorful results.
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  Handmade Yogurt

  Handcrafted yogurt is a healthy food made primarily from fresh milk and active lactic acid bacteria. Milk is heated to an appropriate temperature, lactic acid bacteria are added, and the mixture is maintained at a specific temperature for fermentation. Once the milk solidifies, a smooth and nutritious homemade yogurt is obtained.
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  Xinjiang Big Plate Chicken

  Xinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
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  Xinjiang Roast Bun

  Xinjiang baked包子 (baked buns) are made primarily from lamb, scallions, and flour. The lamb and scallions are mixed and seasoned as filling, then wrapped in dough and baked in a tandoor oven. The outer skin turns golden and crispy, while the inner filling is richly aromatic and flavorful.
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  Chaiwobu Spicy Chicken

  Chaiwo堡 spicy chicken is made with chicken, dried chilies, and Sichuan peppercorns. The marinated chicken is stir-fried with chili and pepper to achieve a crispy exterior and tender interior with rich spiciness.
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  Roasted Naan

  Flatbread is a type of dough made primarily from flour, which is fermented by adding water and yeast, then kneaded into a dough. The dough is then divided into small pieces, rolled into round flat cakes, and baked in a preheated oven until golden and crispy.
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  Vegetarian Pilaf

  Vegetarian pilaf made with rice, carrots, green peas, and corn, stir-fried and mixed with a touch of oil and seasonings. No meat is used—flavors come from vegetables and spices.
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  Casserole Meat

  Cangzi meat is a dish primarily made with pork, typically using belly pork or lean meat cut into pieces and stewed together with seasonings in a clay pot. During preparation, soy sauce, cooking wine, scallions, and ginger are added, then slowly simmered over low heat until the meat becomes tender and the broth becomes rich.
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  Grilled Lamb Ribs from the Shepherd's House

  Fresh lamb ribs marinated in secret spices and grilled over charcoal, resulting in a crispy exterior and tender, juicy meat.
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  Grilled Lamb Leg from the Shepherd's House

  Fresh lamb leg marinated in secret spices and grilled over charcoal, resulting in a crispy exterior and tender, juicy meat with rich aroma.
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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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  Goat Spine Hot Pot

  Mutton spine hot pot features mutton spines as the main ingredient, combined with various spices and vegetables. The mutton spines are first stewed, then additional ingredients such as tofu and vegetables are added for hot pot cooking. The broth is rich and flavorful, with tender, succulent meat.
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  Grassland Whole Lamb Soup

  A traditional Mongolian soup made from whole lamb and bones, known for its rich flavor and nourishing properties.
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  Grassland Lamb Stew

  A hearty stew made with fresh lamb and vegetables, slow-cooked to perfection for rich flavor and tenderness.

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