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额尔敦传统涮·烤全羊(金桥国际店)

火锅 · ⭐ 4.5

Rooms 208–210, 2nd Floor, Building 7, Jinqiao International Commercial Plaza, No. 3611 Zhangyang Road

Dishes

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  180 Lamb Meat

  180 lamb meat is made from premium lamb, marinated and grilled over charcoal, resulting in tender, juicy, and aromatic meat.
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  AAAAA Grade Lamb Snowflake Meat

  AAAAA grade lamb snowflake meat is made from high-quality lamb, carefully cut to show a snowflake texture. It is cooked using traditional methods to retain its tender and juicy flavor.
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  Rich Salmon in Flower Sauce

  The dish 'Rich Salmon in Flower Sauce' is made with fresh salmon and a special flower-flavored sauce. The salmon is tender, and the sauce is rich with a subtle floral aroma, offering a delicious and varied taste.
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  Jingtailan Collagen Lamb Tail Hot Pot

  A rich hot pot featuring lamb tail and collagen-rich ingredients, simmered in a secret broth for a savory, nourishing experience.
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  Collagen Lamb Tail

  A dish made from lamb tail, rich in collagen, slow-cooked or braised to a tender and savory finish.
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  Grassland Lamb Steamed Dumplings

  Mongolian lamb pelmeni made with fresh lamb, onions, ginger, and scallions as filling, wrapped in thin dough and steamed. Features thin skin, generous filling, tender meat, and rich flavor.
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  Grassland Homemade Yogurt

  Grassland homemade yogurt is made from fresh milk sourced from Inner Mongolia's grasslands, fermented naturally without preservatives or artificial flavors. It has a rich, smooth texture and mild acidity, packed with probiotics to aid digestion and boost immunity.
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  Erdun Large Skewer

  A specialty barbecue dish made with beef and mutton, seasoned and grilled on skewers, known for its savory flavor and tender texture.
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  Erdun Roasted Baozi

  Erdun Roasted Baozi is a Xinjiang specialty snack made with lamb and onion, wrapped in dough and baked until golden and crispy, offering a savory and aromatic flavor.
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.

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