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Ji Yang Zhai (Sports Road Branch)

火锅 · ⭐ 4.8

Southeast corner of the intersection of Sports Road and Dicun North Street

Dishes

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  Inner Mongolia Small Yellow Beef Skewers

  Grilled skewers of tender Inner Mongolian beef, marinated and cooked over charcoal for a smoky, savory flavor.
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  Cold-mixed Sand Onion Salad

  Cold-mixed sand leek is a cold dish primarily made with sand leek. After washing fresh sand leek and cutting it into segments, mix it with minced garlic, sesame oil, soy sauce, vinegar, and chili oil. The preparation is simple and highlights the crisp texture and natural flavor of the sand leek.
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  Thick-cut Lamb Steak

  Thick-cut lamb steak made from fresh lamb, marinated and grilled over charcoal for a tender and flavorful dish.
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  Nai Jiao Ke

  A traditional sweet dessert made from milk, glutinous rice flour, and sugar, steamed or pan-fried to a soft and sweet texture.
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  Lamb Ribs

  Lamb ribs are made from the rib section of lamb, marinated and then pan-seared or slow-cooked. Main ingredient is lamb rib, seasoned with scallion, ginger, garlic, and cooked at high heat or low simmer to achieve tender meat while preserving the rich lamb aroma.
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  Premium Lamb Top Blade

  Premium lamb neck is selected from the tender meat above the shoulder, featuring fine texture and evenly distributed fat. After slicing, it is cooked using high-heat stir-frying or quick boiling to preserve its original flavor.
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  Mutton Steamed Dumplings

  Mutton shumai is made with mutton as the main ingredient, seasoned with scallions, ginger, and other spices, wrapped in thin dough and steamed. It has an open shape, with a flavorful and tender filling.
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  Morel Mushroom

  羊肚 is a dish made primarily from sheep's stomach, which is cleaned and blanched before being stir-fried, stewed, or served cold. Common preparations include stir-frying with chili peppers, scallions, ginger, garlic, and other seasonings, or simmering slowly in broth until tender, preserving its unique texture.
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  Grassland Lamb Skewers

  Grassland lamb skewers are made with fresh lamb, cut into small pieces and threaded onto bamboo skewers. After marinating with salt, cumin, chili powder, and other seasonings, they are grilled over charcoal. The cooking process emphasizes precise control of heat to achieve a crispy exterior and tender, juicy interior, with an aromatic fragrance.
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  Mongolian Milk Tea

  Mongolian milk tea is made from fresh milk, brick tea, and salt. First, crush the brick tea and boil it with water until the aroma fills the air. Then strain out the tea residue, add fresh milk and an appropriate amount of salt, stir well, and continue boiling until ready.
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  Xilin Gol Whole Lamb Roll

  Fresh lamb from Xilin Gol, Inner Mongolia, hand-sliced and rolled, cooked by steaming or hot pot to preserve natural flavor and tenderness.

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