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Xiaomengyang · Ice-boiled Lamb Hot Pot

火锅 · ⭐ 4.2

North side of the intersection of Longgang Avenue and Bao Kang Road, Yuanshan Subdistrict (Exit C of Henggang Station, Line 3)

Dishes

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  Inner Mongolia Stew

  A traditional Inner Mongolian stew made with mutton, potatoes, carrots, and vermicelli, slow-cooked to create a rich, hearty dish.
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  Ice-Boiled Lamb Shank

  Lamb shank is the main ingredient, soaked in cold water and slowly boiled to retain tenderness. The finished dish has a clear color and chewy texture with a subtle mutton aroma, without additional seasonings.
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  Frozen-Boiled Lamb Hind Leg Meat

  Premium lamb hind leg meat, frozen and slowly cooked at low temperature to preserve tenderness. Prepared with water only, no additional seasonings, highlighting natural flavor. Cooking emphasizes precise heat control for soft, cohesive texture.
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  Original Lamb Soup

  A traditional Chinese lamb soup made by slow-cooking fresh lamb to extract rich flavor, served clear and naturally savory.
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  Xiaomengyang Feye Lamb Slices

  Xiaomengyang Feye Lamb Slices are made from high-quality lamb, sliced and quickly boiled in soup. The meat is tender and smooth with a fresh taste, primarily using fresh lamb slices cooked rapidly in clear or spicy broth.
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  Steamed Dumplings

  Dumplings are a traditional snack made primarily from flour, glutinous rice, and meat. The dough wraps around glutinous rice and seasoned meat filling, then is steamed. The outer skin becomes thin and soft, while the filling remains flavorful and rich in texture.
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  Trendy Lamb Neck

  A trendy lamb neck dish made by marinating and grilling lamb neck meat, known for its tender texture and spicy flavor.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Mongolian Wide Noodles

  A dish made with wide noodles, beef, and vegetables, stir-fried to a savory finish.
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  Welsh onion flowers

  Leek flowers is a dish primarily made with fresh leek flowers. To prepare it, first wash and cut the leek flowers into segments, then mix with适量 of minced garlic. Next, stir-fry the garlic in hot oil until fragrant, add the leek flowers, and quickly stir-fry. Finally, season with salt and a small amount of chicken essence, and stir-fry until the leek flowers are just cooked through.

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