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Mongolian Courtyard · Roast Whole Lamb · Hand-held Meat (Zhongbei Town Branch)

地方菜 · ⭐ 4.8

No. 20, Xingguang Road, Zhongbei Town

Dishes

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  大汗烤全羊

  大汗烤全羊是一道以整只羊为主要食材的烤制菜品，通常选用肥嫩的绵羊或山羊，经过腌制后挂炉烤制而成。羊肉在高温下外皮酥脆，内里鲜嫩多汁，保留了原味。
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  Milk Skin Vegetable Salad

  Milk Skin Vegetable Salad is a cold dish made with milk skin as the main ingredient, combined with fresh fruits and vegetables. The milk skin is sliced and mixed with various fruits and vegetables, then dressed with appropriate seasonings.
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  Caramelized Milk Tofu

  A sweet dish made primarily with dairy tofu. After frying until slightly golden, it's coated in a boiled syrup to form a glossy layer of sugar threads. Cooking requires precise heat control to keep the inside soft while the outer syrup crystallizes into threads.
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  Roasted Lamb Leg

  Roast lamb leg is a dish primarily made with lamb leg as the main ingredient. The preparation process mainly includes marinating and roasting steps until the lamb leg turns golden on the outside and the meat becomes tender.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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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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  羊肉肠血肠双拼

  羊肉肠血肠双拼是一道以羊肠和猪血肠为主要食材的菜肴。羊肠选用新鲜羊小肠，灌入调好味的羊肉馅料后煮熟；血肠则用猪血与调味料混合灌入肠衣中蒸制而成。两者的制作均注重食材的新鲜与调味的均衡，成品口感丰富，层次分明。
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  翡翠笋丝

  翡翠笋丝是一道以鲜嫩竹笋为主料，切成细丝后与青椒、胡萝卜等配菜一同炒制的菜肴。制作时先将竹笋焯水去涩，再与辅料同炒，保持食材的清脆口感。
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  Stuffed Pork Belly

  Doubao 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.
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  草原手把肉

  草原手把肉是将新鲜羊肉切成大块，用清水煮熟后直接食用的菜肴。主要食材为羊腿肉或羊排，通常不添加过多调料，仅以盐调味，保留羊肉原汁原味。
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  Mongolian Bowl Milk Tea

  Mongolian Bowl Milk Tea is a drink made primarily with milk and tea, combined with sugar and salt. It usually uses black or red tea, paired with fresh milk or powdered milk, offering a rich taste with distinct dairy and tea aroma.
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  Mongolian Pot Tea

  Mongolian pot tea is a stew made primarily with tea, mutton, onions, and carrots. Steep the tea in hot water, then simmer with diced mutton, onions, and carrots until tender and flavorful.

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