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羊庄市井.烧烤羊蝎子 肉棒骨火锅

火锅 · ⭐ 4.7

Intersection of Xuzhou Road and Yichang Road

Dishes

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  Family Feast

  Family Feast is a dish that combines various ingredients, including sliced meat, seafood such as shrimp and fish fillets, vegetables like broccoli and carrots, and soy products such as tofu. These ingredients are carefully prepared and served with a rich broth, making it both nutritious and delicious.
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  Large Baby Bok Choy

  Da Wang Yao Cai is a dish primarily made with large baby bok choy. The vegetable is washed, broken into pieces, and either blanched or stir-fried, seasoned with garlic, ginger, and optionally meat or seafood for enhanced flavor.
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  招牌清汤羊蝎子

  招牌清汤羊蝎子以羊蝎子为主料，搭配胡萝卜、白萝卜、洋葱等辅料，加入姜片、葱段、八角等香料，用清水慢炖而成。成品汤色清澈，羊肉软烂，骨髓酥香。
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  Lamb Bone Pot

  A lamb bone pot dish made with lamb bones as the main ingredient, combined with potatoes, carrots, and onions, slow-cooked to create a rich broth that fully releases the marrow flavor.
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  Lamb Sausage

  Lamb sausage is made by stuffing lamb meat into sheep intestines and then steaming or boiling it. It's seasoned with scallions, ginger, Sichuan pepper, salt, and other spices before being filled and cooked.
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  羊蝎子肉棒骨双拼锅

  羊蝎子肉棒骨双拼锅以羊蝎子和猪棒骨为主要食材，经过焯水去腥后，加入葱姜、八角、桂皮等香料慢炖而成。羊蝎子富含胶质，猪棒骨提供浓郁骨汤，两者搭配形成丰富口感。
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  Lamb Stomach with Sheep Scorpion

  Lamb Stomach with Sheep Scorpion is a specialty dish made with lamb legs and lamb stomach. The lamb legs are stewed until tender, and the lamb stomach wraps around them, offering a rich flavor and texture.
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  Green Pepper Sauce

  Green pepper sauce is made primarily from green peppers, cleaned, deseeded, and chopped, then stir-fried with garlic and ginger. Season with salt, soy sauce, and sugar until soft and fragrant, forming a thick paste.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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