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Yuanfu Bai Si Mongolian Charcoal Grilled Skewers & Lamb Rack & Whole Lamb (Beijing University Branch)

烧烤 · ⭐ 4.3

Changxiang Li, Changchun Garden, No. 8 Yiheyuan Road

Dishes

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  Health-Preserving Lamb Chop Pot Half

  This health-preserving lamb chop pot half is made with high-quality lamb chops and traditional Chinese medicinal ingredients, slowly stewed for a delicious and nutritious flavor.
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  Tomahawk Lamb Chop

  The tomahawk lamb chop is made from bone-in meat taken from the leg, marinated and then pan-seared. The main ingredients include lamb chops, olive oil, garlic, rosemary, and other seasonings. During preparation, high heat is used to sear the surface and lock in the juices, followed by slow roasting at low temperature to ensure a tender texture.
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  Charcoal-Grilled Lamb Leg

  Charcoal-grilled lamb leg is made from a whole lamb leg, marinated and then slowly roasted over charcoal. The meat develops a crispy, aromatic crust on the outside while remaining juicy and tender inside, typically seasoned with salt, cumin, and chili powder.
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  Grilled Pork Belly Skewers

  Grilled pork belly skewers are made from pork belly, cut into uniform small pieces and threaded onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the meat is crispy on the outside and tender on the inside, with an aromatic fragrance.
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  Grilled Eggplant

  Grilled eggplant is a dish that uses eggplant as its main ingredient. During preparation, the eggplant is typically cut into appropriate sizes, marinated, and then placed on a grill to be roasted over charcoal or in an oven. It is cooked until the skin is slightly charred and the inside is soft and tender, then served with a specially prepared seasoning for a unique flavor.
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  Beef Skewers

  Beef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Pineapple Beef Skewers

  Pineapple beef skewers are made with fresh pineapple and tender beef. The beef is cut into cubes and alternated with pineapple chunks on bamboo skewers. After proper marinating, they are slowly grilled over charcoal until the beef is cooked through, allowing the sweet and sour flavor of the pineapple to blend harmoniously with the savory aroma of the beef, creating a unique taste experience.
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  Mongolian Milk Tea

  Mongolian milk tea is made from fresh milk, brick tea, and salt. First, crush the brick tea and boil it with water until the aroma fills the air. Then strain out the tea residue, add fresh milk and an appropriate amount of salt, stir well, and continue boiling until ready.
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  Mongolian Grilled Lamb Ribs

  Monsieur's grilled lamb chops are made with fresh lamb ribs, marinated and then roasted in the oven. During marination, garlic, onion, rosemary, olive oil, and basic seasonings are added to infuse flavor into the lamb. The cooking process carefully controls the heat to achieve a slightly charred exterior while keeping the inside tender and juicy.
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  Spicy盆盆虾

  Spicy盆盆虾 is a dish made primarily with fresh river shrimp, seasoned with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. After cleaning the shrimp, the辅料 are stir-fried in hot oil until fragrant, then the shrimp are added and stir-fried until they change color. Seasoning is then added and the dish is simmered to allow the flavors to penetrate. Finally, chopped scallions are sprinkled on top. The finished dish has a bright red color and firm shrimp meat.

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