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Muer宴·Halal Northwest Cuisine·Tan Yang Hand-Grab (Official Branch)

地方菜 · ⭐ 4.7

Zone 8, No. 305 Guang'anmen Wai Street

Dishes

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  Lanzhou Traditional Nianpi

  Lanzhou-style hand-pulled noodles are a cold noodle snack made from flour. The dough is steamed, then rinsed in cold water to remove starch, leaving behind chewy gluten strands. Sliced and mixed with seasonings, it's often served with cucumber ribbons and bean sprouts, drizzled with vinegar, chili oil, garlic sauce, and soy sauce.
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  Lanzhou Beef Noodles

  Lanzhou beef noodles are a traditional noodle dish primarily made with noodles and beef. The noodles are handcrafted from high-quality flour and stretched multiple times to achieve a slender, elongated shape. Tender cuts of beef are simmered with a unique blend of seasonings, resulting in a rich and flavorful taste. The broth is prepared by slow-cooking牛 bones and spices, creating a deeply aromatic and rich flavor. Finally, the cooked noodles and beef are placed into the soup, garnished with green onions, mung bean sprouts, chili peppers, and other toppings for a satisfying meal.
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  Lanzhou Sweet Fermented Barley

  Lanzhou Sweet Fermented Food is a traditional fermented dish from Lanzhou, Gansu, made from barley or rice. After soaking and steaming, it's mixed with yeast and sealed in clay jars to ferment for several days. It has a mild sweet-sour taste, soft texture, and subtle aroma.
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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Ningxia Tan羊 Hand-Grabbed Lamb

  Ningxia Tan羊 Hand-Grab, made from the specialty Tan lamb of Ningxia, carefully prepared to highlight its tender texture and natural flavor. The meat is fresh, free from膻 (mutton odor) and腥 (fishy smell), and cooked using traditional methods that preserve its original taste. Enjoying it by hand enhances its bold, rustic charm—this is a classic dish from Northwest China.
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  Braised滩羊肉

  Clear stewed Ningxia lamb is primarily made with Ningxia lamb, seasoned with辅料 such as ginger slices and green onion segments, and slowly simmered in clear water. After blanching to remove odor, the lamb is cooked with seasonings over low heat until tender, preserving its original flavor and essence.
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  Grilled Bun

  Roast包子 is a specialty noodle dish made with flour as the wrapper and filled with lamb, green onions, and other ingredients, then baked in a tandoor. The skin is golden yellow, crispy on the outside and tender inside, with a fresh, savory flavor and rich aroma.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Roasted Lamb Rib Bones

  Roasted lamb bones is a dish primarily made with lamb bones. To prepare it, the lamb bones are first marinated to absorb flavors, then placed on a grill and slowly roasted over moderate heat until the surface turns golden and fills the air with aroma. This process preserves the original taste of the lamb bones, resulting in a crispy exterior and tender interior with rich, layered textures.
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  Grilled Lamb Rib Skewers

  Grilled lamb cartilage skewers made from lamb cartilage, marinated and grilled over charcoal or in a烤炉. Rich in collagen, with a chewy texture, slightly charred outside and tender inside.
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  Grilled Beef Tendons

  Grilled beef tendons is a barbecue dish primarily made with beef tendons. The tendons are cut into appropriate sizes, marinated with a special seasoning for a period of time, then grilled over high heat until the surface turns golden brown and the meat becomes tender, juicy, and aromatic.

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