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Zheng Hong Xiang · Chengcheng Water Bowl Lamb (Chengcheng Style)

其他美食 · ⭐ 3.3

Unit 1, Floor 10, Room 10102, Building 111, South Zone, Country Garden Huafu Community

Dishes

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  Premium Water-Bowl Lamb

  Premium water-bowl lamb features tender, slow-cooked lamb in a clear broth with aromatic spices, a classic dish from Northwest China.
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  Cold-mixed羊肚

  Cold-mixed lamb stomach is a chilled dish made primarily from cleaned and blanched lamb stomach, sliced or shredded and mixed with garlic, green onions, chili oil, soy sauce, vinegar, and sesame oil.
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  Moon-shaped Flatbread

  A crescent-shaped baked flatbread made from flour, water, and a little oil, filled with sesame, scallions, or red bean paste, then shaped into a crescent and baked until golden and crispy.
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  Chengcheng Lamb Offal Stew

  A traditional northwestern Chinese dish made with lamb offal, potatoes, and vermicelli, slow-cooked to create a rich, savory stew.
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  Chengcheng Lamb Blood Dumpling

  Chengcheng Lamb Blood Dumpling is a specialty dish from Chengcheng, Shaanxi, made with fresh lamb blood and seasonings, steamed to a smooth and delicate texture, enhanced with scallions, ginger, and garlic.
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  Refreshing Side Dish

  Refreshing side dish is a appetizing dish made primarily from fresh vegetables, seasoned and mixed simply. Main ingredients include crisp and tender cucumber, carrot, wood ear mushroom, etc., with garlic and cilantro added for aroma. The preparation method involves slicing the ingredients and mixing them with seasonings such as salt, vinegar, sugar, and soy sauce, then gently tossing to combine.
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  Sheep Fat Chili Sauce

  羊油辣子 is a seasoning made primarily from mutton fat and chili peppers. It's prepared by melting mutton fat, then slowly stir-frying with dried chili segments or powder until fragrant, resulting in a bright red chili oil. The finished product has a rich aroma and noticeable spiciness, commonly used for mixing noodles, dipping sauces, or enhancing dish flavors.
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  Peanuts

  Peanut M is a simple and popular snack made primarily from peanuts. The preparation typically involves washing and drying the peanuts, then slowly frying them in hot oil over low heat until golden and crispy. Finally, salt or other seasonings can be sprinkled on for added flavor.
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  Spicy Chili and Garlic Lamb Blood

  A spicy Sichuan dish made with lamb blood, dried chili, and garlic, known for its rich flavor and aromatic heat.

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