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Flower Market Lamb Soup Pot (Jiefangbei Luzu Temple Branch)

火锅 · ⭐ 3.6

No. 5, Luzumiao, Jiefangbei

Dishes

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  Sliced Tripe Skewers

  A spicy Sichuan-style dish featuring skewered pig or beef tripe, cooked in a numbing and spicy broth for a crisp and flavorful bite.
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  Layered Beef Tripe

  A Sichuan dish made with beef tripe, stir-fried with chili and Sichuan peppercorns for a spicy, numbing flavor.
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  Braised Beef Tripe

  Stewed beef tripe is a traditional dish featuring beef tripe as the main ingredient. The preparation involves cleaning the tripe thoroughly, then simmering it in a seasoned braising liquid made from soy sauce, cooking wine, and spices until it becomes flavorful and tender. Finally, it is removed from the pot, sliced, and ready to eat.
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  Braised Chicken Feet

  Braised chicken feet is a traditional dish primarily made with chicken feet as the main ingredient. The preparation involves cleaning the chicken feet thoroughly, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and develop an appealing color.
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  Half-price Lamb with Skin

  A dish featuring whole lamb with skin, slow-cooked to tender perfection, offering rich flavor and a unique texture from the gelatinous skin.
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  Oil Dip

  Sichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
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  Half-price Lamb Offal

  A dish made with lamb offal, simmered to perfection and served at half price.
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  Appetizer Fruit

  Appetizer fruits typically consist of fresh fruit pieces or arrangements, including apples, bananas, oranges, grapes, watermelons, and strawberries. Wash, peel, seed, and cut into suitable sizes, then arrange on a plate; sometimes a little honey or lemon juice is added to preserve color and flavor.
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  Blood Cake

  Blood pudding is a dish made primarily from pig blood, often cooked with pork intestines and lungs. Fresh pig blood is mixed with seasonings, stuffed into small intestine casings, then steamed or stewed until set. It has a bright red color, soft texture, and rich flavor.
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  Fresh Junghua Stir-fry

  A dish made with fresh Junghua mushrooms stir-fried with green peppers and garlic, offering a crisp and refreshing taste.

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