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Jinyanglou · Charcoal Fire Lamb Stew

Hot pot · ⭐ 3.8

Room 201, No. 57, Zhihuiwan Creative Park, No. 6, Yun'chuan Road, Gucun Town (between Hulan Road Metro Station and Gongfu Xincun Metro Station)

Dishes

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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
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  Oil Roll

  A traditional Chinese dough dish made by rolling flour dough with oil and seasoning, then steamed to create a soft, flavorful roll.
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  Spinach and Mung Bean Sprouts Salad

  Spinach and mung bean sprouts salad is a cold dish made with fresh spinach and mung bean sprouts. Spinach is blanched and mixed with mung bean sprouts, then dressed with seasonings. It has a refreshing taste and is nutritious.
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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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  Charcoal-Grilled Beef Rib

  Charcoal-grilled beef rib is made with beef ribs and grilled over charcoal. The meat is tender, with a crispy outside and juicy inside, and has a unique charcoal aroma.
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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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  Sesame Oil Pan Cake

  Sesame oil pan cake is a fried flatbread made with sesame oil, flour, and seasonings. The dough is rolled into thin sheets and fried in hot oil until golden and crispy.
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  Saozi Noodles

  Saozi noodles are made primarily with noodles and pork, combined with various vegetables and seasonings. After boiling the noodles, they are topped with a rich sauce made by stir-frying diced pork, yellow chrysanthemum flowers, wood ear mushrooms, and other ingredients. The soup has a bright red color and features abundant ingredients.
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  Sorghum Flour Oil Ring

  Sorghum flour oil ring is a traditional Chinese snack made mainly from buckwheat flour, mixed with water and oil to form a dough, then deep-fried into a ring shape. It has a crispy exterior and soft interior, with a subtle grainy aroma.
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  Medicated Lamb Stew

  A nourishing stew made with lamb and medicinal herbs like angelica, astragalus, and goji berries, slow-cooked to perfection.
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  Mushroom Assortment Platter

  Mushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
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  Potcake

  A traditional Chinese flatbread made from flour, water, and a little salt. Rolled out and baked in a pan or oven until golden and crispy, with fillings like minced meat, scallions, or chives, or available as vegetarian or sweet versions.

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