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Ximu Jiayang · Whole Lamb & Suckling Pig Roasting (Honggu Tan Branch)

烧烤 · ⭐ 4.5

No. 111, Lijing Road

Dishes

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  Nanchang Fried Rice Noodles

  Nanchang fried rice noodles is a traditional Jiangxi dish made primarily with rice noodles, combined with ingredients such as shredded meat and vegetables. After high-heat stir-frying, the rice noodles fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Handmade Lamb Skewers on Red Willow Branch

  Fresh lamb chunks skewered on red willow branches and grilled over charcoal, resulting in tender, juicy meat with a distinctive aromatic flavor from the wood.
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  Freshly Sliced Lamb

  Freshly sliced lamb made from premium cuts, quickly cooked to preserve tenderness and natural flavor.
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  Charcoal-Grilled Meat Skewers

  Fresh pork or lamb is marinated, skewered, and grilled over charcoal until tender and flavorful.
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  烤大羊腿

  烤大羊腿以整只羊腿为主要食材，经过腌制后放入烤炉中慢火烘烤，直至外皮焦香、内部肉质鲜嫩。腌制时常用盐、胡椒、孜然、大蒜等调料，部分做法会加入洋葱、香料粉提升风味。
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Roasted Lamb Shank

  Roasted lamb shank made by marinating fresh lamb leg and slow-grilling over charcoal, resulting in a crispy exterior and tender, juicy meat with rich lamb flavor.
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  Roasted Golden Beef Tallow

  A dish made by slow-roasting premium beef tallow with a secret blend of spices, resulting in a crispy exterior and tender, flavorful interior.
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  Yanchi Tan Sheep

  Yanchi Tan Sheep is a premium lamb dish from Yanchi, Ningxia, prepared by boiling or hand-grabbing to preserve its natural flavor and tenderness.
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  Beijing-style Hot Pot Lamb

  Old Beijing hot pot lamb is a hot pot dish featuring fresh lamb slices, accompanied by cabbage, vermicelli, and tofu. The thin lamb slices are quickly cooked in boiling clear broth and served with sesame sauce, fermented bean curd, and green onion flowers as dipping sauces.

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