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Xue Lan • BBQ • Bone-on-Bone • Secret Lamb Skewers (Da Ma Zhuang Xin Yuan Store)

烧烤 · ⭐ 3.7

No. 6, Jiukeyu Middle Road, Ground-Floor Commercial Unit, Dama Zhuang

Dishes

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  Beef Upper Rib

  Onglade beef is a dish primarily made with high-quality beef from the top of the cow's neck. The 'onglade' cut is located at the rear of the cow's shoulder and neck, on both sides of the spine, featuring an even balance of fat and lean meat, resulting in tender and juicy texture. During preparation, the onglade beef is sliced thinly, marinated with specially prepared seasonings, and then quickly stir-fried or cooked in hot pot until fully done, delivering a fresh and tender taste.
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  Inner Mongolia Beef

  Inner Mongolian beef is a dish featuring premium beef from Inner Mongolia, typically using tenderloin or shank cuts with balanced fat and lean. After marinating, it's quickly stir-fried or boiled. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine to maintain tenderness.
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  Scallop

  Scallops are a type of bivalve seafood that are typically grilled with seasonings such as garlic and olive oil. Scallops have a delicious flavor and a tender texture, making them a favorite dish for seafood lovers.
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  Crispy pancakes with hairtail fish

  Scallion pancakes wrapped around hairtail fish is a home-style dish using scallion pancakes and hairtail fish as main ingredients. The hairtail fish is marinated first, then pan-fried until golden and crispy, while the scallion pancakes are soft and flaky. When combined and rolled up for eating, the dish offers a rich and varied texture.
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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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  Chongqing Hot Pot with Spicy and Clear Broth

  Chongqing hot pot with a double broth: one side is spicy red oil broth made from beef tallow, broad bean paste, chili, Sichuan pepper, ginger, garlic, and green onion; the other is clear soup base from pork or chicken bones, seasoned with scallions, ginger, and goji berries. Ingredients like beef, tripe, beef intestine, and vegetables can be freely chosen.
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  Chongqing Hot Pot Spicy Base

  Chongqing hot pot's spicy broth is made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, scallions, star anise, and cassia bark. The rich red color and intense aroma pair perfectly with meats, vegetables, and tofu.
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  Aluminum-Wrapped Enoki Mushrooms

  Aluminum foil enoki mushrooms is a dish made primarily with enoki mushrooms, seasoned with garlic, chili, and other spices, then grilled. The enoki mushrooms are wrapped in aluminum foil, absorbing the flavors of the seasonings during grilling, resulting in a fresh, tender texture with a spicy and savory taste.
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  Spicy Marinated Beef Tendon

  Spicy拌 beef tendon is a cold dish made primarily with beef tendons. After blanching or boiling, the tendons are sliced and mixed with chili, Sichuan pepper, garlic, ginger, and green onions. Seasoned with soy sauce, vinegar, and sesame oil, it delivers a rich spicy flavor.
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  Chicken Cartilage

  Chicken cartilage is a dish primarily made from the cartilage part of chickens. To prepare it, first clean the chicken cartilage and marinate it with seasoning to infuse flavor. Then, quickly stir-fry or roast it over high heat until the surface turns golden and crispy, while retaining the chewy texture of the cartilage. Finally, sprinkle with适量香料 to enhance aroma.

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