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Yang Heyou - Mongolian Cuisine - Ice-Cooked Lamb (Baiyun Branch)

火锅 · ⭐ 4.6

Unit L102, West Zone, Terminal 5, Yungang Heng Road, Sanyuanli Subdistrict (opposite Starbucks)

Dishes

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  Inner Mongolian Roasted Flatbread

  A traditional flatbread from Inner Mongolia, made by baking dough on a fire or in an oven until crispy outside and soft inside, often served with mutton soup or dairy products.
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  Ice-boiled Lamb

  Ice-boiled mutton is a dish made with lamb, using fresh leg or rib meat. It's cooked with scallions, ginger, and cooking wine in water. First, boil the meat to remove odor, then simmer slowly until tender. Garnish with cilantro or green onions. Minimal seasoning highlights the natural flavor of the lamb.
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  Ice-boiled Lamb Hot Pot

  A unique hot pot dish featuring fresh lamb slowly cooked on ice with special seasonings and vegetables, resulting in tender meat and rich broth.
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  Ice-Boiled Lamb Yangzheng Pot

  A lamb dish cooked slowly with ice to preserve tenderness, served in a dual-boil pot with clear and spicy broth for varied tastes.
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  Double Beef Layer

  Double-layer beef is a dish featuring two layers of fatty beef slices, typically stacked and quickly cooked by boiling or pan-frying to maintain tenderness. Often served with vegetables and tofu, and enhanced with flavorful sauces.
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  Large Rolled Meat with Neck Wrap

  Made from pork, this dish features sliced meat wrapped around pork neck, secured with bamboo skewers and steamed. It has a bright red color, soft and sticky texture, with rich salty and five-spice flavors.
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  Sea Buckthorn and Pear Delight

  Sandy haw and pear drink or dessert made by boiling peeled and chopped pears with sandy haw fruits, adding rock sugar to taste, until pears are soft and the broth thickens. The mixture can be filtered and cooled for serving.
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  Goat Meat Rolls with Sand Onion

  Lamb rolls with wild garlic made from thin, even lamb slices wrapped around crisp wild garlic. Prepared by rolling sliced lamb and cleaned wild garlic together, then steamed or quickly stir-fried.
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  Secret-Recipe Lamb Skewers

  Special recipe lamb skewers are made by cutting fresh lamb into pieces and marinating them with a secret spice blend. The meat pieces are then threaded onto bamboo skewers and slowly grilled over charcoal until the outside is crispy and the inside remains tender and flavorful. For best results, enjoy with additional spices.
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  Steppe Sand Onion

  Mongolian sand leek is a dish featuring wild sand leek as the main ingredient, typically stir-fried with eggs, meat, or tofu after being washed and cut, or served cold. The preparation emphasizes preserving its crisp texture and natural flavor.
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  Grassland Tripe Wrapped in Meat

  Grassland stomach-stuffed meat is a dish made by wrapping seasoned lamb mince in fresh sheep stomach, then steaming or stewing until fully cooked so the stomach absorbs the lamb's aroma.

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