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如姐羊棒骨·新派火锅(昆明广福路店)

火锅 · ⭐ 3.9

Vanke Feicui Residential Complex, Kangfu Road

Dishes

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  Family Feast Lamb Bone Pot

  A hearty lamb bone pot with potatoes, carrots, and tofu, slow-cooked to create a rich and savory broth.
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  Lamb Shank Bone Dish

  A dish made with lamb shank and bone, slow-cooked to tender perfection, rich in flavor and collagen.
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  Lamb Shank Tendons

  Lamb shank tendons made from fresh lamb knuckle meat, slow-cooked until tender and flavorful, with rich gelatinous texture.
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  Baby Lamb Sheep Ribs

  A dish made with tender lamb and sheep ribs, slow-cooked with spices for rich flavor and tender meat.
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  Xinjiang Roast Bun

  Xinjiang baked包子 (baked buns) are made primarily from lamb, scallions, and flour. The lamb and scallions are mixed and seasoned as filling, then wrapped in dough and baked in a tandoor oven. The outer skin turns golden and crispy, while the inner filling is richly aromatic and flavorful.
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  Xinjiang Naan

  Xinjiang naan is a flatbread made from flour, water, salt, and yeast, often enhanced with mutton or vegetable oil. After fermentation, the dough is rolled into rounds and baked until golden and crispy. Common fillings include lamb, onions, and cumin; it can also be eaten plain.
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  Special Flavor Peanuts

  A dish made of peanuts stir-fried with special seasonings, offering a crunchy texture and rich flavor, commonly served as an appetizer or snack.
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  羊捆肠

  羊捆肠是一道以羊肠为外皮，内馅通常由羊肉、羊血、淀粉和调味料混合制成的中国传统菜肴。制作时将调好的馅料灌入清洗干净的羊肠中，然后蒸熟或煮熟，切片后食用。
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  Goat Hoof

  羊蹄主要食材为羊的前蹄或后蹄，经过焯水、炖煮或红烧等烹饪方式制作而成。通常加入葱、姜、八角、桂皮等香料，使味道浓郁。
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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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