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Aming Lamb Bone Porridge

小吃快餐 · ⭐ 3.4

No. 1288 Xingzhen Street (adjacent to)

Dishes

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  Smoked Fish

  Braised fish is a Chinese dish made primarily from grass carp or black carp. The fish is cut into pieces, marinated, then deep-fried until crispy, and finally simmered with sugar, soy sauce, and vinegar to create a flavorful, glossy red dish.
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  Steamed Lamb Slice

  White-cut mutton is a dish featuring fresh lamb leg or belly, blanched to remove odor, then gently simmered in water with ginger, scallions, and cooking wine. Served chilled and sliced, it's enjoyed with dipping sauce.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Stir-Fried Eggplant

  Stir-fried eggplant is a home-style dish using eggplant as the main ingredient. The eggplant is sliced or cut into strips, then stir-fried in oil until soft, and seasoned with garlic, scallions, and other seasonings to absorb the flavors.
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  Mutton Bone Porridge

  A hearty porridge made by slow-cooking mutton bones to extract rich flavor, then simmered with rice for a nourishing and savory dish.
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  Mustard Greens Stir-fried with Rice Noodles

  A traditional Chinese dish made by stir-frying mustard greens with chewy rice noodles, seasoned with soy sauce and garlic for a savory flavor.
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  Bittercress Stir-Fried Rice Cake

  A traditional Chinese dish made by stir-frying fresh bittercress with glutinous rice cakes, seasoned simply with soy sauce and salt for a savory, satisfying flavor.
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  Garlic Mashed Pak Choi

  A simple vegetarian dish made with oilseed lettuce and garlic. Wash the lettuce, blanch or quickly stir-fry it, then add minced garlic and season to taste.
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  Fried Pork with Tofu Skin

  Xianggan Hui Guo Rou is a dish primarily made with pork belly and dried tofu. First, boil the pork belly until tender, then slice it thinly. Next, cut the dried tofu into strips. In a wok, stir-fry minced ginger and garlic until fragrant, add doubanjiang (spicy bean paste) to release the red oil, then add the pork belly slices and stir-fry until slightly curled. Finally, add the dried tofu and green peppers, season with an appropriate amount of soy sauce, sugar, and salt, and stir well to combine.
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  Yellow Bean and Lamb Bone Stew

  A hearty stew made with lamb bones and yellow beans, slow-cooked until tender and flavorful.

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