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Mabule Si Fu (Three He Nan Li Branch)

地方菜 · ⭐ 4.3

Room 2, Floor 1, Commercial Area, Buildings 14–19, Sanhe Nanli

Dishes

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  Spicy Beef Tripe Salad

  Dry tossed spicy beef tripe is a cold dish featuring beef tripe cleaned, blanched, sliced, and mixed with chili, Sichuan pepper, garlic, and green onion for a crisp texture and rich flavor.
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  Xinjiang Big Plate Chicken

  Xinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
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  Xinjiang Flatbread

  Xinjiang baked naan is a traditional pastry made primarily from wheat flour, fermented and then baked. It is usually round in shape, with a golden, crispy surface and a soft, porous interior, offering a rich wheat aroma and a hint of caramelization.
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  Minced Pork with Green Beans and Preserved Vegetable

  After removing the strings, green beans are cut into segments and stir-fried with preserved vegetable and minced pork. The main ingredients are green beans, minced pork, and preserved vegetable. Heat a wok with oil, sauté the minced pork until fragrant, add the preserved vegetable and stir-fry to release its aroma, then add the green beans and stir-fry until fully cooked. Season to taste and serve.
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  Stir-Fried Noodles

  Stir-fried noodles are a dish made from noodle slices, vegetables, meat, and other ingredients. The preparation involves boiling the noodle slices, then stir-frying them together with vegetables, meat, and other配料 until fully flavored.
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  Roasted Lamb Leg

  Roast lamb leg is made primarily from fresh lamb legs, which are marinated and then roasted in an oven or over charcoal. Common seasonings used during marination include salt, cumin, chili powder, and garlic, allowing the meat to absorb rich flavors. During roasting, the leg is turned frequently until the surface becomes crispy and golden, while the inside is fully cooked.
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  Crisp Pickled Radish

  Refreshing sauce radish is a cold dish made primarily from white radish. Slice the radish, salt it, drain the water, then mix with soy sauce, vinegar, sugar, garlic, and chili oil. Let it sit to absorb flavors. Simple to make, crisp in texture.
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  Beef Noodle Soup

  Beef noodle soup features hand-pulled noodles and tender beef chunks, accompanied by a variety of vegetables and a rich beef broth. The noodles are hand-rolled for a chewy texture, and the broth is slowly simmered from beef bones to create a deep, flavorful taste.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Goat tendon

  Mutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
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  Succulent Flatbread Stir-Fry with Meat

  Sufan炒肉 is a stir-fried dish made primarily with Sufan bread and meat. Cut Sufan into pieces, slice pork or lamb, and stir-fry with onions, green peppers, and seasonings until the bread absorbs the juices, resulting in a soft, fragrant flavor.
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  Soy Sauce Beef

  Steamed beef is a delicious dish made primarily from beef, which absorbs the sauce thoroughly through marinating and slow stewing. During preparation, the beef is first marinated, then slowly cooked in a specially prepared sauce until fully tender, and finally cooled before being sliced and served.

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