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Huai Mu Xiang

地方菜 · ⭐ 4.3

No. 40, Yingbin Middle Road

Dishes

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  Hand-held Lamb

  Hand-held lamb is a dish primarily made with lamb as the main ingredient, usually using lamb leg or rack. The preparation method mainly involves boiling the lamb until cooked through, then tearing it by hand into small pieces to be enjoyed with seasonings.
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  Hand-held Yellow Fat Beef Steak

  Hand-held yellow fat beef steak made from tenderloin or sirloin, cooked with beef suet. Marinated beef chunks are pan-fried or grilled with suet to absorb rich flavors and enhance texture.
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  Spicy Cucumber Strips

  Laozhi Guatiao is a cold dish made primarily from cucumbers. Cucumber strips are salted, drained of excess water, then mixed with a sauce typically made from soy sauce, vinegar, sugar, garlic, and chili oil.
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  Safflower Stir-Fried Eggs

  Scallion and egg stir-fry is a home-style dish primarily made with scallions and eggs. Wash and chop the scallions into segments, and beat the eggs separately. Heat oil in a pan, first stir-fry the eggs until set, then remove them. Next, stir-fry the scallions until fragrant, and finally mix them together with the eggs and stir evenly.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Freshly Brewed Milk Tea

  Freshly brewed milk tea combines tea and milk through boiling, blending tea aroma with creamy richness. Sugar or sweeteners are added to taste, with adjustable tea-to-milk ratios.
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  Mutton Steamed Dumplings

  Mutton shumai is made with mutton as the main ingredient, combined with onions, ginger, and scallions for filling, wrapped in thin dough and steamed. The outer skin is soft while the inner filling is fragrant and flavorful.
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  Mutton Steamed Dumplings

  Mutton steamed dumplings feature mutton as the main filling, seasoned with scallions, ginger, and other spices, wrapped in thin dough and steamed until cooked. No frying is required, preserving the natural flavor of the ingredients.
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  Mongolian Pot Tea

  Mongolian pot tea is a stew made primarily with tea, mutton, onions, and carrots. Steep the tea in hot water, then simmer with diced mutton, onions, and carrots until tender and flavorful.
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  Blood Sausage and Meat Sausage Platter

  A platter of blood sausage and meat sausage made from pig's blood and minced pork stuffed into casings, then steamed or boiled. Blood sausage is dark red with a smooth texture; meat sausage is light brown with a firm bite. Sliced and arranged on a plate, served with dipping sauce.
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  Spicy Lamb Offal Stir-Fry

  Spicy stir-fried lamb offal is a dish made with lamb organs like heart, liver, lungs, and intestines, stir-fried with chili, scallions, ginger, and garlic to blend flavors.
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  Yogurt Stir-Fried Rice

  A yogurt-mixed fried rice dish made by stirring yogurt into cooked rice. Main ingredients include rice and yogurt, with optional additions like green onions, diced cucumber or carrot. Cook rice first, then mix with yogurt to absorb its tangy flavor and creamy aroma.

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