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Baza Lamb Good

火锅 · ⭐ 3.5

110 meters south of the intersection of Jianse North Street and Fenghua Road, east side of the road

Dishes

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  One-Dish Tofu

  A refined dish made with soft tofu and ingredients like shrimp, ham, and mushrooms, simmered in broth for a delicate, savory flavor.
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  Hand-stretched noodles

  Hand-pulled noodles, or 'chen mian,' is a traditional Chinese handmade noodle dish primarily made from flour and water. The dough is repeatedly kneaded and stretched to create long, thin noodles. To prepare, the dough is rolled into a thin sheet, folded, and then pulled by hand into uniform strands. Once cooked, it can be served with various broths or stir-fried.
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  Preserved Egg and Tofu with Fresh Bamboo Shoots

  A delicate dish made from soft tofu, preserved egg, and fresh bamboo shoots, stir-fried to create a savory and refreshing flavor.
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  Spicy Oil Bamboo Shoots Strips

  A Sichuan-style cold dish made from bamboo shoots sliced thin and tossed in a spicy oil dressing with garlic and chili.
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  Sichuan Boiled Clear River Fish

  Sichuan-style boiled clearwater fish features fresh clearwater fish fillets with bean sprouts and cabbage. After blanching, the fish and vegetables are arranged on a plate, then topped with hot chili and Sichuan pepper oil, and garnished with minced scallion, ginger, garlic, and cilantro. Seasoned with plenty of doubanjiang, dried chilies, and Sichuan peppercorns.
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  爽口酸梅汁

  爽口酸梅汁是一种以乌梅为主要原料，加入山楂、甘草、陈皮等辅料熬制而成的饮品。制作时将原料加水煮沸后过滤，冷却后可加入冰块或适量糖调味，口感清爽，适合夏季饮用。
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  牛板肠

  牛板肠是取自牛的结肠部分，经清洗处理后，通常以焯水、爆炒或炖煮的方式烹饪。主要食材为牛板肠，常搭配辣椒、蒜、姜等调料，制成口感爽脆的菜肴。
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  Hot Pot Sheep Offal

  Pot-au-feu of lamb offal is a dish primarily made with lamb heart, liver, lungs, and stomach. During cooking, the offal is first cleaned thoroughly, then placed together with spices into a clay pot and slowly stewed until the ingredients become tender and the broth becomes rich.
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  Clay Pot Bone Broth with Dried Tofu Skin

  Clay Pot Bone Broth with Dried Tofu Skin is a traditional Chinese stew. Main ingredients include broth simmered from pork or chicken bones, dried tofu skin (yuba), and common side ingredients like shiitake mushrooms, wood ear fungus, and leafy greens. The bones are slowly simmered to create a rich broth, then soaked dried tofu skin and other ingredients are added and cooked gently in a clay pot until the tofu skin fully absorbs the broth. The dish features a milky-white broth and tender, flavorful tofu skin, highlighting the richness of the bone broth and the delicate aroma of soy products.
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  Spicy Duck Blood Casserole

  Spicy Duck Blood Casserole is a dish primarily made with fresh duck blood. The duck blood is cut into cubes and cooked in a clay pot with bean sprouts, wood ear mushrooms, and tofu skin. It is simmered in a broth seasoned with chili peppers, Sichuan peppercorns, ginger, and garlic. The duck blood has a tender texture, and the soup is aromatic, spicy, and served hot.
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  Braised Fish

  Braised fish is a dish made with fresh fish, marinated and pan-fried until golden on both sides, then simmered with soy sauce, sugar, and cooking wine. Main ingredients include fish, ginger, scallions, garlic, and seasonings.
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  Red Bean and Yam Dessert

  Red bean and yam is a dish made primarily with red beans and yam. After peeling and cutting the yam, it's cooked with red beans, optionally sweetened with rock sugar or honey until the yam is soft and the beans are tender, forming a thick porridge.
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  Paper-包裹鱼

  Paper-wrapped fish is a dish made by steaming fresh fish wrapped in lotus leaves or aluminum foil. Main ingredients include fresh fish (like grass carp or sea bass), ginger slices, green onions, garlic, doubanjiang, soy sauce, and cooking wine. The fish is cleaned, marinated, then sealed in paper with seasonings and steamed until tender and flavorful.
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  Old Broth Braised Pork Skin Jelly

  Old Broth Braised Pork Skin Jelly is a traditional Chinese cold dish, primarily made from pork skin. The skin is cleaned and simmered for a long time over low heat in aged broth with ginger, scallions, and cooking wine until tender and its collagen fully dissolves. The broth is then strained and cooled to set into a translucent, bouncy jelly. The finished product has a springy texture and rich flavor, typically sliced and served with minced garlic, vinegar, or soy sauce.

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