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Lei Ji Chengcheng Water Bowl Lamb Soup (Xi Wang Branch)

小吃面食 · ⭐ 3.8

Opposite Xi Wang Road Health Service Center, No. 223-1, Xi Wang Road

Dishes

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  Moon-shaped Pastry

  A traditional Chinese pastry made from flour and filled with sweet fillings like red bean or nuts, shaped like a crescent and fried or baked until crispy.
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  Mixed Offal Soup

  A soup made from a mix of animal offal such as pork liver, heart, and stomach, simmered with ginger and scallions for a savory flavor.
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  Water Basin Beef (Regular)

  A traditional Chinese dish made with beef brisket slowly cooked in a seasoned broth, served in a bowl of clear soup with fresh herbs.
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  Boiled Lamb in Water Basin

  Water盆羊肉 is a dish primarily made with mutton, typically using lamb leg or lamb belly meat. The meat is cut into pieces and stewed together with ingredients such as scallions, ginger, and cooking wine until the meat becomes tender. After cooking, the mutton is placed in clear broth and served with accompaniments like vermicelli, cilantro, and garlic chives, resulting in a dish with clear soup and succulent mutton.
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  Glass Noodles

  Glass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Lamb Soup with Flatbread

  Lamb and noodle soup is a traditional delicacy made primarily with lamb and flatbread. The preparation involves stewing lamb to create a rich broth, then breaking the flatbread into pieces and soaking them in the soup so they absorb the flavorful liquid. Finally, garnishes such as cilantro and chili powder are added to enhance the taste.
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  Lamb Noodle Soup

  Lamb noodles are primarily made with lamb and noodles. The lamb is cut into pieces and stewed until tender, then seasoned with scallions, ginger, cooking wine, and other spices to remove fishy odor and enhance aroma, resulting in a rich broth. The noodles are typically hand-made or machine-made, boiled until cooked, then added to the lamb soup, garnished with cilantro or green onions.
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  Meat and Vegetable Mixed Water Basin

  A traditional dish made by stewing pork, chicken, and various vegetables such as cabbage, carrot, and tofu in water. Ingredients are slowly cooked to create a rich broth with a full-bodied flavor. Prepared primarily through simmering, emphasizing natural taste.
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  Mixed Meat and Vegetables Platter

  A mixed meat and vegetable platter featuring various meats like pork, chicken, beef, shrimp, and vegetables such as tofu, greens, carrots, mushrooms, and wood ear fungus. Cooked separately by stir-frying, boiling, or steaming, then arranged together on one plate.
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  Stir-fried Sheep Blood with Garlic Chives

  A traditional Chinese dish made by stir-frying fresh sheep blood with garlic chives, resulting in a tender and aromatic flavor.

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