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Guo's Lamb (Jianzhang Road Store)

地方菜 · ⭐ 3.4

No. 19, Jianzhang Road

Dishes

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  Five-Spice Lamb Liver

  Five-spice lamb liver is a dish featuring lamb liver as the main ingredient. Sliced liver is marinated with five-spice powder, cooking wine, and soy sauce, then stir-fried or blanched to achieve a flavorful, tender texture.
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  凉拌头肉

  凉拌头肉是一道以猪头肉为主要食材的凉菜，将煮熟的猪头肉切片或切丝后，加入葱、姜、蒜、香菜等辅料，调入酱油、醋、辣椒油、香油等调味料拌匀而成。
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  Cold-mixed羊肚

  Cold-mixed lamb stomach is a chilled dish made primarily from cleaned and blanched lamb stomach, sliced or shredded and mixed with garlic, green onions, chili oil, soy sauce, vinegar, and sesame oil.
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  Cold-Mixed Pork Slices

  A cold dish made with sliced cooked pork and vegetables, seasoned with garlic, soy sauce, vinegar, and sesame oil for a refreshing taste.
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  Boiled Lamb in Water Basin

  Water盆羊肉 is a dish primarily made with mutton, typically using lamb leg or lamb belly meat. The meat is cut into pieces and stewed together with ingredients such as scallions, ginger, and cooking wine until the meat becomes tender. After cooking, the mutton is placed in clear broth and served with accompaniments like vermicelli, cilantro, and garlic chives, resulting in a dish with clear soup and succulent mutton.
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  Clear Soup Lamb

  Clear Soup Lamb is made with fresh lamb simmered slowly with ginger and scallions, resulting in a clear broth and tender meat, ideal for nourishment in winter.
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  Braised Lamb Soup

  Clear stewed mutton is made primarily from mutton, with辅料 such as ginger slices and green onion segments, slowly simmered in clear water. During preparation, few seasonings are added to preserve the original flavor of the mutton.
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  Vegetable Assortment

  Vegetable medley is a cold dish primarily made with various vegetables. Common ingredients include cucumber, carrot, wood ear mushroom, bean sprouts, and seaweed threads. After blanching or soaking, the vegetables are sliced or cut into strips, then mixed with seasonings and tossed together for serving.
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  Spicy Lamb Blood Stir-fry

  A spicy Sichuan dish made by stir-frying fresh lamb blood with dried chilies and Sichuan peppercorns, known for its rich flavor and numbing heat.

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