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Gu Jie Pure Handmade Mongolian Lamb Noodles (Ji Xianqiao Branch)

地方菜 · ⭐ 4.3

Room 1015, Level 1, Building 37, No. 14, Jiuxianqiao Road

Dishes

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  Inner Mongolia Fried Rice with Milk Tea

  Inner Mongolian fried rice milk tea is a traditional drink from Inner Mongolia, made with fried rice and milk tea. Fried rice is made by roasting rice or millet, while milk tea is brewed with milk or goat milk and tea, then seasoned with salt or sugar. Simply place the fried rice in a bowl, pour hot milk tea over it, and stir well to enjoy.
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  Jiangtai Oil Cake

  Jiangtai oil cake is a traditional Chinese snack made mainly from flour, oil, and water. The dough is rolled out, cut into small pieces, and fried in hot oil until golden and crispy.
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  Signature Lamb Steamed Dumplings

  Signature lamb shumai made with fresh lamb, seasoned with onion and ginger, wrapped in thin dough and steamed. Careful seasoning and precise steaming ensure a tender, juicy texture.
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  Seasonal Cold Salad

  A refreshing salad made with seasonal vegetables, dressed with vinegar, soy sauce, and chili oil for a tangy and spicy flavor.
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  Mixed Fried Potatoes

  Mixed fried fries are mainly made by cutting potatoes into strips and frying them, usually served with ketchup or mayonnaise. Some versions include other vegetables like onion rings or carrot sticks fried together for a variety of ingredients.
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  Blanched Romaine Lettuce

  Blanched romaine lettuce is a dish featuring romaine lettuce as the main ingredient. The lettuce is washed, briefly blanched in boiling water, then drained. No seasonings are added to preserve its natural flavor and crisp texture.
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  Baozi

  A traditional Chinese flatbread made from fermented dough, baked until crispy outside and soft inside, often served with sauce or as a staple food.
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  Cucumber with Universal Sauce

  Cucumber salad is a cold dish made primarily with cucumbers. The cucumbers are smashed and cut into segments, then mixed with garlic, salt, vinegar, sugar, and sesame oil. Simple to prepare, it emphasizes fresh ingredients and balanced seasoning.
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  Classic Mongolian Lamb Xiao Mai

  Classic Mongolian Lamb Xiao Mai is made with lamb as the main ingredient, combined with onions, coriander and other seasonings, and prepared using traditional hand-rolling methods. It has a fresh taste, tender meat texture, and a rich lamb aroma.
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  Offal Soup with Vermicelli

  Mutton offal soup with vermicelli is made from mutton organs like stomach, intestines, and lungs. After cleaning and blanching to remove odor, they are stewed with ginger and scallions, then seasoned with salt and other spices. Vermicelli soaked beforehand is added to the soup and cooked until it absorbs the rich flavors.
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  Mutton and Wild Onion Steamed Dumplings

  Mutton and sand onion shao mai are made with flour wrappers filled with seasoned minced mutton and chopped sand onion, then steamed. The meat and sand onion are mixed, seasoned, wrapped in thin dough, and steamed until cooked.

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