Li Jisheng San Wu Sheep Offal (Zhao Ling Pu Store)
小吃快餐 · ⭐ 3.6
Shop No. 12, Building 73, Xinyuan Community, Zhaolingpu Road
Dishes
Whole Lamb Hot PotA whole lamb hot pot featuring lamb legs, ribs, tripe, and blood, combined with carrots, potatoes, and radishes, seasoned with ginger, scallions, and star anise.
Big Pot Oven FlatbreadA traditional Chinese flatbread made with flour, sesame, and oil, baked in a special large pot oven to achieve a crispy crust and soft interior.
Fried PeanutsFried peanuts are a simple and popular snack made primarily from peanuts. The main preparation method involves frying the peanuts until they turn golden brown, resulting in a crispy texture and rich aroma.
Premium Lamb Offal SoupPremium lamb offal soup is made primarily from lamb offal (including lamb stomach, intestines, and lungs), combined with辅料 such as green onions, ginger, and garlic. After blanching, it is simmered with water to create a clear or slightly milky broth with a rich, savory flavor.
Premium Lamb SoupPremium mutton soup uses fresh lamb as the main ingredient, with bone broth simmered for hours, enhanced by ginger and scallions. Clear in color and rich in flavor, it can be served with vermicelli or tofu for added texture.
Sheep's Tripe SoupOffal soup is a dish primarily made with offal as the main ingredient. To prepare it, the offal is cleaned and sliced, then simmered together with ginger slices and green onions until the broth turns milky white and the offal slices become tender. A适量 of pepper powder can be added to enhance the flavor.
Mutton Blood Noodle SoupMutton blood and vermicelli soup is mainly made from mutton blood and vermicelli. After cutting the mutton blood into pieces, it is cooked together with soaked vermicelli in a pot using water or broth until boiling, then seasoned and ready to eat. Scallions and ginger are typically added during preparation to enhance the aroma.
Stuffed Pork BellyDoubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.