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Jixiang·Jiuyue Baozi Qingchuan Mianshi

美食 · ⭐ 3.7

No. 44 Liaoshen 2nd Street

Dishes

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  Crispy Beef Bites

  A dish of tender beef bites coated in a light batter and deep-fried until crispy, offering a satisfying crunch and savory flavor.
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  Bok Choy and Meatball Soup

  A classic Chinese soup made with pork meatballs and fresh bok choy, known for its light broth and tender texture.
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  Lingtou Lamb Salad

  A refreshing salad made with fresh lamb and vegetables, dressed in a secret sauce.
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  Dry Pot Lamb Head Meat

  A spicy Sichuan dish featuring lamb head meat stir-fried in a dry pot with vegetables like bell peppers and onions, known for its rich aroma and bold flavor.
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  Pure Lamb Soup

  Pure Lamb Soup is a clear broth made primarily from fresh lamb meat and bones. The lamb and bones are simmered over low heat for an extended period, allowing the marrow and meat flavors to fully infuse into the soup. During cooking, scum and impurities are carefully skimmed off to ensure a clear broth. It is typically seasoned only with a small amount of ginger slices and salt to highlight the natural umami of the lamb. The finished soup is clear in color, rich in flavor, with tender meat.
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  Pickled Vegetable Stir-fried Lamb Liver

  A Chinese dish made by stir-frying lamb liver with pickled vegetables, resulting in a tender and tangy flavor.
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  Soup Dumpling

  Shaomai is a traditional Chinese dim sum made with flour wrappers filled with pork, shrimp, or vegetables, steamed to perfection. It features thin skins and generous fillings, shaped like flower buds, typically served steamed in bamboo baskets.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Stir-Fried Pork Loin Tendon

  Stir-Fried Pork Loin Tendon is a dish featuring the fascia from the pork loin as the main ingredient. Fresh pork loin tendons are sliced into strips or pieces, typically stir-fried with vegetables like bell peppers and onions. Using the 'raw stir-fry' technique, the ingredients are directly added to a hot wok without pre-boiling or marinating, and quickly tossed over high heat. Basic seasonings such as light soy sauce, cooking wine, ginger, and garlic are added during cooking to highlight the tendon's naturally crisp and chewy texture. The finished dish has a glossy appearance and a resilient bite.
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  Tendon and Brain Hot Pot

  Gintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
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  Braised Lamb Trotters

  Stewed lamb trotters is a traditional dish primarily made with lamb trotters. The preparation involves cleaning the trotters thoroughly, then simmering them until tender. Afterward, a specially prepared sauce is added and the dish is slow-cooked to allow the trotters to fully absorb the rich flavors of the sauce. Finally, the sauce is reduced to a thick consistency, enhancing the overall texture and taste.
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  Chicken Frame with Tofu Skin

  A dish made by mixing chicken frames with soaked tofu skin, seasoned with garlic, chili oil, and herbs for a savory and refreshing taste.

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