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Xinlong Sisui • Scorpion Lamb • BBQ (Lianggang University Town Branch)

火锅 · ⭐ 4.6

No. 28 Yangguang South Avenue

Dishes

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  Yogurt Rose Plum Juice

  Yogurt Rose Plum Juice is a drink made from plum powder, rose syrup, yogurt drink, and ice. Mix plum powder with water, add rose syrup for color and flavor, stir in yogurt drink, then add ice to serve.
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  Grandma's Sour Cabbage

  Old Lady's sour cabbage is made from napa cabbage, washed, cut, and mixed with salt, chili, and other seasonings for fermentation. Lactic acid bacteria develop during pickling, giving it a unique tangy flavor, crisp texture, and rich taste.
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  Hand-Cut Tender Cucumber Strips

  Hand-cut tender cucumber strips is a cold dish made primarily from young cucumbers. After peeling, the cucumbers are sliced by hand to keep the shape intact, offering a crisp texture. Typically seasoned with garlic, vinegar, salt, and a touch of sugar, it may also include chili oil or sesame oil for extra flavor.
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  Premium Wagyu Strip

  Premium sirloin steak made from the tenderest part of the cow, sliced, marinated, then stir-fried or涮 with vegetables and seasonings for a delicate, smooth texture.
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  Premium Lamb Delight

  Premium lamb dish made with fresh lamb, onions, green peppers, and seasonings, slow-cooked or stir-fried to tender perfection.
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  Offering Lamb

  Premium lamb is simmered with scallions, ginger slices, and seasonings to create a rich, tender dish.
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  Xinlong Signature Lamb

  Made with fresh mutton, seasoned with onions, ginger, garlic, and spices, slowly stewed to tender perfection.
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  Tender Beef Supreme

  Bàwáng tender beef is a dish made from beef tenderloin. The meat is sliced, marinated, quickly stir-fried or blanched, and seasoned with葱姜蒜 for a delicate, tender texture.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.

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