313 Yang Zhuang • Iron Pot Braised Lamb • BBQ (Shijingshan Branch)
火锅 · ⭐ 4.6
3rd Floor, South Side, Guanhui Business Building, No. 5, Shixing Avenue
Dishes
Inner Mongolia Fresh Blood MuttonInner Mongolia fresh lamb blood dish, cleaned and solidified, then sliced for stir-frying, soups or cold dishes. Sautéed with葱姜蒜, seasoned with salt and soy sauce, often paired with green peppers or onions to keep the tender texture.
Small Fish with PeanutsSmall Fish with Peanuts is a classic dish featuring fresh small fish and crunchy peanuts as the main ingredients. The small fish are carefully prepared and fried until golden and crispy, while the peanuts are stir-fried until fragrant and set aside. Finally, both ingredients are mixed together and stir-fried with appropriate seasonings to create a dish that offers tender fish and crunchy peanuts.
Roasted Lamb KidneysRoasted lamb kidneys is a dish primarily made with lamb kidneys as the main ingredient. To prepare it, first clean the lamb kidneys thoroughly, removing the outer membrane and excess fat, then marinate them in a specially prepared seasoning for a period of time. Next, place the marinated kidneys on a grill and slowly roast them over charcoal until the outside is crispy and the inside remains tender. Finally, sprinkle with an appropriate amount of spices.
CornCorn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
Premium Lamb Top BladePremium lamb neck is made from the tender meat located above the lamb shoulder. After slicing, it is quickly stir-fried or blanched at high heat to preserve the lamb's tender texture, typically seasoned with scallions, ginger, and garlic for aroma.
Premium Lamb BellyPremium lamb belly is made from the leg area of lamb, sliced into thick pieces or chunks. After blanching to remove odor, it is stewed or braised with ingredients such as scallions, ginger, garlic, and cooking wine, resulting in tender, flavorful meat that retains the fresh aroma of mutton.
Lamb Skewer SpecialYangzhuang large skewers mainly consist of marinated lamb pieces threaded with onions and green peppers, grilled over charcoal until the surface is slightly charred and the inside is fully cooked.
Beef ShankLeg of lamb, selected from the sheep's leg muscle, is blanched and then stewed or braised with spices. Main ingredients are leg meat and seasonings; preparation includes pre-treatment and slow cooking to achieve tender yet elastic texture.
Nutrition PlatterNutrition Platter is a carefully curated dish featuring a variety of fresh vegetables such as carrots, cucumbers, and broccoli, along with protein-rich ingredients like chicken breast and tofu. The ingredients are sliced or diced and lightly cooked to preserve their natural flavors, then artfully arranged on a plate to create a vibrant, colorful presentation.
Welsh onion flowersLeek flowers is a dish primarily made with fresh leek flowers. To prepare it, first wash and cut the leek flowers into segments, then mix with适量 of minced garlic. Next, stir-fry the garlic in hot oil until fragrant, add the leek flowers, and quickly stir-fry. Finally, season with salt and a small amount of chicken essence, and stir-fry until the leek flowers are just cooked through.
Delicious Lamb Soup: Four Ways to EnjoyMade with mutton as the main ingredient, simmered with羊骨, ginger slices, and green onions. The broth is creamy and rich. Enjoy in four stages: first as plain soup, second with vegetables or tofu, third with noodles, and fourth with additional ingredients like vermicelli or meatballs—creating a multi-stage soup experience.