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Yang Zhengzong Whole Lamb BBQ (Taihu Road Branch)

川菜 · ⭐ 4.8

North Entrance, Haidun Mansion, No. 111, Taihu East Road, Baohe District

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Stewed Pork Ribs with Millet

  A traditional Chinese dish made by stewing pork ribs with millet until tender and flavorful.
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  Clam Steamed Egg

  A delicate dish made by steaming clams and eggs together, resulting in a tender and savory flavor.
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  Oil-Poured Eel

  A dish featuring fresh eel cooked with hot oil and seasonings, highlighting its tender texture and spicy aroma.
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  Whole Roasted Lamb

  Roast whole lamb is a dish made with an entire lamb as the main ingredient. After marinating, the whole lamb is slowly roasted over charcoal until the skin turns golden and crispy, while the meat remains tender and fragrant.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Roasted Lamb Leg

  Roast lamb leg is a dish primarily made with lamb leg as the main ingredient. The preparation process mainly includes marinating and roasting steps until the lamb leg turns golden on the outside and the meat becomes tender.
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  Special Mini Potatoes

  Special small potatoes is a dish featuring small potatoes as the main ingredient, typically boiled and sliced or used whole, then stir-fried with scallions, ginger, garlic, and chili. Some recipes add soy sauce, salt, and sugar for richer flavor.
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  Diving Perch in Sauce

  Braised perch is a dish made with fresh perch, typically scored and marinated with wine and ginger, then briefly blanched in boiling water. It's served with a pre-made sauce, emphasizing precise timing to keep the fish tender and flavorful.
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  Pot-edge Cake

  A thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
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  Spicy Blood Duck Soup

  Spicy Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef intestine, bean sprouts, and luncheon meat. After blanching or boiling the ingredients, they are stir-fried with chili, Sichuan pepper, doubanjiang, ginger, and garlic, then simmered in broth and finished with hot oil for aroma.

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