Yang Lamb
火锅 · ⭐ 4.4
No. 97, North Section of Qingcheng Shui Street
Dishes
Dry Tossed Lamb StomachDry tossed lamb stomach is a dish made with lamb stomach as the main ingredient, combined with seasonings and side dishes. The lamb stomach is cleaned, cooked, sliced into strips, and then mixed with sauce and ingredients like green onions and ginger.
Pickled Pepper Lamb LiverA Sichuan dish made with lamb liver stir-fried with pickled peppers, offering a spicy and tangy flavor.
Baked Lamb BloodA traditional dish made by baking fresh lamb blood after seasoning, resulting in a smooth and savory texture with a subtle spiciness.
Bowl-by-Bowl LambA traditional dish made with lamb stewed in spices, served in small bowls for a rich and savory experience.
Secret-Recipe Lamb Hot PotA rich lamb hot pot made with fresh lamb and secret spices, slow-cooked to perfection for a deeply flavorful and nourishing dish.
Steamed Lamb with Rice FlourSteamed lamb with rice flour is a dish made by marinating lamb pieces in seasonings, coating them with stir-fried rice flour, and steaming until tender, resulting in soft meat and rich rice aroma.
Offal SoupOffal is a traditional dish made primarily from sheep organs, including sheep heart, liver, lungs, and stomach. These ingredients are carefully cleaned and prepared, then simmered with spices until fully cooked and infused with the broth, resulting in a rich and nutritious flavor.
Mutton SausageMutton sausage is made from fresh mutton seasoned with spices like ginger, scallions, and star anise, then stuffed into casings and air-dried or smoked for a rich, savory flavor.
Goat Hoof羊蹄主要食材为羊的前蹄或后蹄，经过焯水、炖煮或红烧等烹饪方式制作而成。通常加入葱、姜、八角、桂皮等香料，使味道浓郁。
PotcakeA traditional Chinese flatbread made from flour, water, and a little salt. Rolled out and baked in a pan or oven until golden and crispy, with fillings like minced meat, scallions, or chives, or available as vegetarian or sweet versions.