Guzhi Fang Chengcheng Water Basin Lamb (Central Community Branch)
小吃面食 · ⭐ 3.7
Zhongxin Residential Community, Caotan Eighth Road, Shangji Road
Dishes
Hand-held LambHand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
Boiled Lamb Offal in SoupA traditional Chinese dish made by boiling lamb offal such as tripe, intestines, and lungs in a flavorful broth, served with herbs for aroma.
Water Basin LambA traditional dish made with lamb leg and offal, simmered in a clear broth with aromatics like ginger, garlic, and scallions. The meat is tender, with a balanced mix of fat and lean, offering a rich, savory flavor.
Grilled Beef TendonGrilled beef tendons is a dish primarily made with beef tendons. To prepare it, the beef tendons are first marinated to absorb flavor, then placed on a grill and slowly roasted over moderate heat. When the surface is slightly charred and the inside remains tender, it is served with a specially prepared seasoning to enhance its rich flavor.
Sheep Offal StewA traditional Chinese dish made with sheep offal and vegetables, slow-cooked to create a rich, savory stew.
Mutton Blood Noodle SoupMutton blood and vermicelli soup is mainly made from mutton blood and vermicelli. After cutting the mutton blood into pieces, it is cooked together with soaked vermicelli in a pot using water or broth until boiling, then seasoned and ready to eat. Scallions and ginger are typically added during preparation to enhance the aroma.
Spicy Chili and Garlic Lamb BloodA spicy Sichuan dish made with lamb blood, dried chili, and garlic, known for its rich flavor and aromatic heat.