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Jin Lao Di City Jing Yangrou Guan

烧烤 · ⭐ 4.8

Unit 04-1, Floor 1, Building 203, Zone F, Jinju Jiayuan

Dishes

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  Signature Lamb Soup Pot

  The signature mutton soup pot is made primarily with fresh mutton, simmered with lamb bones to create a rich broth, enhanced with ingredients such as ginger slices and green onion segments. Additional ingredients like vermicelli, tofu, and Chinese cabbage can be added to the soup, resulting in a deeply flavorful and aromatic mutton soup pot.
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  New-style Rice Noodle Cake

  New-style锅巴菜 features锅巴 as the main ingredient, combined with辅料 such as bean sprouts, cilantro, and tofu threads, then poured over a seasoned sauce. The preparation involves frying the锅巴 until crispy, mixing it with the prepared sauce, and finally sprinkling with chopped green onions and chili oil for a crunchy and refreshing taste.
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  Special Hand-Pulled Noodles

  A hand-pulled noodle dish made from high-gluten flour, known for its chewy texture. Served with beef, greens, and savory broth or spicy sauce.
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  Secret-Recipe Chicken Combo

  Spiced Chicken Frame Mix is a dish primarily made with chicken frames. Typically, the chicken frames are cleaned, blanched to remove odor, marinated with a secret seasoning to absorb flavor, and then cooked by stewing or braising. Some recipes add spices such as star anise, cassia bark, and Sichuan pepper to enhance the taste, and may also include vegetables like potatoes and carrots for a more complete meal.
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  Sheep Knuckle Tendon

  羊拐筋 is made from the tendons of lamb legs, cooked by blanching, stewing, or braising. Main ingredient is羊拐筋, with辅料 like葱,姜, and八角. It has a chewy texture and rich gelatinous feel.
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  Lamb Shank Bones

  Lamb knuckle bones, using lamb bones as the main ingredient, are carefully prepared to preserve the freshness and nutrition of mutton. During cooking, the marrow and meat in the bones are fully stewed, resulting in a rich flavor and tender texture.
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  Lamb Shank Pot

  The lamb shank pot dish is primarily made with lamb shanks, paired with vegetables such as potatoes and carrots, and seasoned with aromatics like green onions, ginger, garlic, star anise, and cassia bark. It is slowly stewed over low heat. The finished dish features a rich, flavorful broth, tender meat, and abundant marrow.
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  Hot Pot with Lamb Spine

  Yang Xie Zi Da Guo is a soup pot dish primarily made with羊蝎子 (sheep spine bones), which are named for their resemblance to scorpions. The preparation involves stewing the sheep bones in a spicy and fragrant broth until the meat becomes tender and the marrow is smooth and rich. It is commonly served with various vegetables or soy-based products to enhance the texture and flavor.
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  Steppe Big Knife Meat

  Grassland Big Knife Meat is a dish made from pork belly, sliced thickly or in large pieces, marinated, then boiled or stewed until tender, and finally sliced for serving. Some regions add scallions, ginger, garlic, soy sauce, and cooking wine; some recipes include vegetables.
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  Grassland Lamb Ribs

  Grassland lamb ribs are made from fresh lamb ribs, marinated and then grilled or pan-fried to preserve the original flavor of the lamb, paired with basic seasonings such as salt, pepper, and spices.

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