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Ru Jie Yang Bang Gu (Jianyang Branch)

火锅 · ⭐ 3.8

No. 731, 733, 735, and 737, Shuyang Road

Dishes

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  Kvass

  Kvass is a fermented beverage made from rye bread. Main ingredients include rye bread, water, and sugar. The bread is crumbled, mixed with sugar, and fermented in warm water for several days, converting starch into sugar and producing mild alcohol and bubbles.
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  Lamb Shank Bone Dish

  A dish made with lamb shank and bone, slow-cooked to tender perfection, rich in flavor and collagen.
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  Lamb Shank Tendons

  Lamb shank tendons made from fresh lamb knuckle meat, slow-cooked until tender and flavorful, with rich gelatinous texture.
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  Baby Lamb Sheep Ribs

  A dish made with tender lamb and sheep ribs, slow-cooked with spices for rich flavor and tender meat.
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  Xinjiang Roast Bun

  Xinjiang baked包子 (baked buns) are made primarily from lamb, scallions, and flour. The lamb and scallions are mixed and seasoned as filling, then wrapped in dough and baked in a tandoor oven. The outer skin turns golden and crispy, while the inner filling is richly aromatic and flavorful.
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  Sauce-Drizzled Lamb Head

  A dish featuring lamb head stewed until tender and served with a rich, flavorful sauce.
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  Grilled Bun

  Roast包子 is a specialty noodle dish made with flour as the wrapper and filled with lamb, green onions, and other ingredients, then baked in a tandoor. The skin is golden yellow, crispy on the outside and tender inside, with a fresh, savory flavor and rich aroma.
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  Spicy Radish Salad

  Pilahong is a cold dish primarily made with fresh chili peppers and garlic. It is typically prepared by mixing shredded red pepper with minced garlic, then seasoning with salt, vinegar, and sesame oil, and finally tossing to combine. The dish is not heated during preparation, preserving the original flavors and crisp texture of the ingredients.
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  Mutton Bone Hot Pot

  A hearty hot pot made with mutton bones, simmered with spices and vegetables for a rich, savory broth.

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