He Ji Rongchang Lamb Soup
火锅 · ⭐ 3.7
No. 91, Baxian Avenue
Dishes
Dry Pot Goose FeetA Sichuan dish featuring goose feet stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a rich, spicy flavor.
Pickled Pepper Lamb LiverA Sichuan dish made with lamb liver stir-fried with pickled peppers, offering a spicy and tangy flavor.
Stewed LambStewed mutton is a dish made primarily from mutton, cooked by boiling or stewing and then served cold. The mutton is typically cut into pieces or slices, simmered slowly with water, scallions, ginger, and cooking wine until tender, then cooled before eating.
Braised Pork in BowlsA traditional Sichuan dish made with braised pork belly, seasoned with fermented black beans and chili, served in small bowls.
Bowl-by-Bowl LambA traditional dish made with lamb stewed in spices, served in small bowls for a rich and savory experience.
Crunchy Fried Broad BeansA traditional Sichuan snack made by frying broad beans until crispy and coating them in sugar for a sweet, crunchy texture.
Sichuan Crispy IntestineSichuan Crispy Intestine is a Sichuan dish made with pork intestines, which are cleaned, marinated, and fried until crispy and tender. It has a crunchy texture and a spicy flavor, showcasing the rich taste of Sichuan cuisine.
Wild Vegetable Sticky Rice DumplingsWild vegetable sticky rice balls made from glutinous rice, mixed with chopped fresh wild greens like purslane or dandelion, shaped into balls, then steamed or pan-fried. Soft outer layer with a fragrant wild herb filling.