Close

Long Yan Lou • Halal Feast (Suzhou Branch)

地方菜 · ⭐ 4.6

No. 63-5 Suzhou Street, 4th Floor (Elevator Access), near Suzhou Bridge, Renmin University of China, Beijing Institute of Technology, Minzu University of China, Beijing Foreign Studies University

Dishes

• 

  Dongxiang Hand-Roasted Lamb

  Dongxiang hand-grabbed mutton is a traditional dish made with fresh mutton, boiled or stewed in clear water until tender, preserving its original flavor. Typically using lamb leg or rib, it's seasoned simply with scallions and ginger, and eaten by hand.
• 

  Linxia Nianpi

  Linxia Nianpi is a specialty snack from Linxia, Gansu, made by slicing thin wheat flour sheets and dressing them with chili oil, vinegar, garlic sauce, and cucumber strips for a refreshing, spicy-sour flavor.
• 

  Lanzhou Sour Water Mandarin Fish

  Lanzhou Sour Water Mandarin Fish is a dish made with mandarin fish, sour water, chili, ginger and other seasonings. The fish meat is tender and the taste is refreshing, with a unique sour flavor from the sour water and a slight spiciness.
• 

  Lanzhou Beef Noodles

  Lanzhou beef noodles are a traditional noodle dish primarily made with noodles and beef. The noodles are handcrafted from high-quality flour and stretched multiple times to achieve a slender, elongated shape. Tender cuts of beef are simmered with a unique blend of seasonings, resulting in a rich and flavorful taste. The broth is prepared by slow-cooking牛 bones and spices, creating a deeply aromatic and rich flavor. Finally, the cooked noodles and beef are placed into the soup, garnished with green onions, mung bean sprouts, chili peppers, and other toppings for a satisfying meal.
• 

  Ningxia Tan羊 Hand-Grabbed Lamb

  Ningxia Tan羊 Hand-Grab, made from the specialty Tan lamb of Ningxia, carefully prepared to highlight its tender texture and natural flavor. The meat is fresh, free from膻 (mutton odor) and腥 (fishy smell), and cooked using traditional methods that preserve its original taste. Enjoying it by hand enhances its bold, rustic charm—this is a classic dish from Northwest China.
• 

  Xinjiang Big Plate Chicken (Small Portion)

  Xinjiang large plate chicken (small portion) is a dish featuring chicken and potatoes as main ingredients, simmered together with onions, green peppers, and spices like chili, star anise, and Sichuan pepper.
• 

  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.
• 

  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
• 

  Special Roast Whole Lamb

  Specialty roasted whole lamb uses a whole lamb kid, cleaned and marinated with salt, cumin, chili powder, and Sichuan peppercorns, then roasted over charcoal until the skin is golden and crispy, with tender, juicy meat.
• 

  Premium Lamb Neck

  Premium lamb neck meat is slow-cooked with scallions, ginger, cooking wine, and seasonings after blanching to remove odor, resulting in tender, flavorful meat that retains the fresh aroma of mutton.
• 

  Jingyuan Lamb Meat

  Jingyuan lamb is made from fresh lamb, cleaned and cut into pieces, then stewed or braised with scallions, ginger, cooking wine, and other seasonings to achieve tender meat and rich broth.

Reviews