Adong Sheep Bone (Chonghua Branch)
火锅 · ⭐ 3.7
No. 52 Chonghua Road
Dishes
Handmade Lamb SkewersHandmade lamb skewers made by cutting fresh lamb into pieces, threading onto bamboo sticks, marinating, and grilling. Main ingredients are lamb and seasonings, typically cooked over charcoal or a grill for a crispy outside and tender inside.
Fresh NoodlesFresh noodles made from high-quality wheat flour, hand-rolled and cut into thin strands, offering a smooth and chewy texture. Perfect with various sauces or soups.
Large Pot of Lamb ShankA hearty dish featuring lamb shank slow-cooked with vegetables in a large pot, resulting in rich, savory broth and tender meat.
Goat Spine StewA hearty stew made from goat ribs, simmered with spices and seasonings for a rich, savory flavor.
Sheep blood羊血 is a dish primarily made from sheep blood, typically solidified, cut into pieces, and stir-fried or boiled with scallions, ginger, garlic, chili, and other seasonings. It can also be cooked with辅料 like tofu or greens.
Mutton Bone StewA hearty stew made with mutton bones and vegetables, slow-cooked to create a rich, savory broth.
Beef RollBeef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
Grassland Lamb SlicesFresh lamb slices from Inner Mongolia, perfect for hot pot or grilling, known for its tender texture and rich flavor.
Bone SoupBone broth is made by slow-cooking animal bones like pork, beef, or chicken in water for several hours to extract marrow and gelatin. Add ginger slices and scallions to reduce odor and enhance aroma; some recipes include carrots or corn for added flavor.
Egg Pan-Fried DumplingsEgg dumplings are made by wrapping eggs and vegetables in flour-based wrappers, boiling them, then pan-frying until the bottom is golden and crispy.