Old Brand Lamb Soup in Big Pot (Beizhong Road Store)
火锅 · ⭐ 3.7
No. 24 Beizhong Second Road, Zhenjiang Road Subdistrict (at intersection with Beizhong Road)
Dishes
Scallion and Shrimp Paste SaladA refreshing cold dish made with fresh onions and shrimp paste, lightly seasoned with oil, vinegar, and garlic for a crisp, savory flavor.
Ginger-Flavored Century Egg姜汁松花蛋 is a Chinese cold dish primarily made with century eggs (pidan). The preparation involves slicing the century eggs into wedges and arranging them on a plate, then serving with a sauce made from fresh ginger juice, vinegar, and light soy sauce, offering a rich and flavorful taste.
Dry-Fried TurnipA traditional Sichuan dish made by stir-frying turnip with chili and garlic until dry and fragrant, offering a savory and slightly spicy taste.
Mixed Lamb Face SaladA cold dish made by mixing lamb face meat with seasonings like scallions, ginger, garlic, cilantro, and chili oil for a fresh and flavorful bite.
Sea Vegetable JellyA refreshing dish made from sea vegetables and starch, served chilled with a tangy and spicy dressing.
Special Large Bowl Lamb SoupA hearty lamb soup made with whole lamb and bones, simmered for hours to create a rich, creamy broth with tender meat.
Sheep's Tripe SoupOffal soup is a dish primarily made with offal as the main ingredient. To prepare it, the offal is cleaned and sliced, then simmered together with ginger slices and green onions until the broth turns milky white and the offal slices become tender. A适量 of pepper powder can be added to enhance the flavor.
Celery and Peanut SaladWest celery and peanut salad is a cold dish made primarily with celery and peanuts. After blanching the celery, mix it with roasted peanuts and seasonings. Simple to prepare, it emphasizes the natural flavors and texture harmony of the ingredients.
Stir-fried羊血 with leeksScallion stir-fried羊 blood is a Chinese dish using羊 blood and scallions as main ingredients. After blanching to remove odor,羊 blood is diced and stir-fried with scallion segments, seasoned and cooked until done. Proper heat control ensures tender羊 blood and fresh scallion aroma.