Lin Daya Tibetan Lamb (Shunhu West Road Branch)
火锅 · ⭐ 3.6
No. 456, Shunhu West Road
Dishes
Oil-Fried FlatbreadOil-fried pastry is made from flour dough with oil and water, rolled, folded, brushed with oil paste, then rolled or layered and baked. Fillings can be sweet or savory, such as red bean paste, minced meat, or scallions. The finished product has a crispy crust and distinct layers.
White-Cut Lamb Offal NoodlesA dish featuring tender boiled lamb offal served over noodles in a clear broth or seasoned sauce, highlighting the natural flavor of the organ meats.
Steamed Lamb Tripe PotA delicately steamed lamb tripe pot featuring tender tripe and aromatic herbs, served in a light broth that highlights the natural flavors of the ingredients.
Steamed Lamb EggsA cold dish made by steaming lamb eggs and serving them sliced, often with a ginger vinegar sauce.
Secret-Recipe Lamb JellyA traditional dish made from lamb, slow-cooked and set into a smooth, flavorful jelly, often served with a special sauce.
Braised Lamb RibsBraised lamb ribs are a dish made primarily with lamb ribs, blanched to remove odor, then stewed with scallions, ginger, garlic, soy sauce, cooking wine, and rock sugar, slowly simmered until tender with thickened sauce.
Braised Lamb NoodlesBraised lamb noodles feature tender lamb simmered in a rich, spiced broth served over handmade noodles.
Offal SoupOffal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
Mutton and Tripe SoupMutton and tripe soup is made with mutton and tripe, cleaned and simmered together with ginger and scallions for a clear or slightly milky broth with a fresh taste.
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.