Gu's Zangshu Lamb (Shishan Mengzhi Branch)
火锅 · ⭐ 3.7
Room 101-027, Building 4, Xiangti Business Plaza (Ground Floor, Shishan Mengcheng Plaza)
Dishes
Stir-fried Lamb OffalStir-fried offal is a dish made primarily with lamb offal (including lamb heart, liver, and lungs), stir-fried quickly at high heat with seasonings such as chili peppers, scallions, ginger, and garlic. The key to preparation lies in mastering the cooking temperature to maintain the tender and fresh texture of the offal.
Stir-fried羊肚Stir-fried羊肚 is a Chinese dish featuring羊肚 as the main ingredient, sliced or cut into strips after cleaning and preparation, then quickly stir-fried with chili, scallions, ginger, and garlic. The cooking emphasizes precise heat control to maintain the羊肚's crisp and tender texture.
Premium Lamb Hot PotA premium lamb hot pot made with fresh lamb, bones, and offal, slowly simmered for a rich, creamy broth and tender meat.
Braised Lamb NoodlesBraised lamb noodles feature tender lamb simmered in a rich, spiced broth served over handmade noodles.
Tendon-Stuffed MeatInternet-famous stomach-stuffed meat is a dish primarily made with pig's stomach. After cleaning and preparing the pig's stomach, it is filled with seasoned pork filling, secured with bamboo skewers, and then simmered in a pot until tender. Served sliced and arranged on a plate, it offers a rich and diverse texture.
Mutton Fried RiceLamb fried rice is made with rice as the main ingredient, combined with diced lamb, onion, carrot, and other ingredients, stir-fried in hot oil. First, fry the lamb until cooked, then add vegetables and leftover rice, stir-fry together, and season to taste.
Mutton and Lamb Tripe Hot PotA hearty hot pot made with mutton and lamb tripe, simmered with spices for a rich, savory flavor.
Egg Yolk Baked LobsterFresh lobster stir-fried with salted egg yolk, creating a rich and savory dish with tender meat and creamy yolk flavor.
Diving LobsterDiving Lobster is a Sichuan-style dish featuring fresh lobster as the main ingredient. The primary method involves cleaning the lobster, quickly blanching or frying it, then stir-frying it in hot oil with a generous amount of dried chili peppers, Sichuan peppercorns, ginger, garlic, and other spices. The finished dish has a bright red color, with firm and springy lobster meat, offering a numbing, spicy, and savory flavor with a strong wok aroma. It is often accompanied by celery, onions, or other vegetables to enhance the flavor profile.
Spicy Lamb BloodA Sichuan dish made with fresh lamb blood stir-fried with chili, Sichuan pepper, and other spices, offering a rich, spicy, and numbing flavor.