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Authentic Xinjiang Lamb Skewers (Huangcun South Road Store) (Huangcun Store)

Barbecue · ⭐ 3.8

No. 1 Huangcun South Road, Shop A1

Dishes

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  Dongpeng Lemon Tea

  A refreshing drink made with fresh lemon slices, syrup, and carbonated water, offering a balanced sweet and sour taste.
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  Xiao Mao Pu

  A home-style dish made with pork, tofu, and greens, simmered to create a rich and savory flavor.
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  Cantonese Beef Offal Hot Pot (Non-Spicy)

  Cantonese Beef Offal Hot Pot is a classic Cantonese hot pot dish featuring a non-spicy clear or bone broth base. Main ingredients include a variety of beef offal such as tripe, intestines, lung, omasum, and heart, which are meticulously cleaned and pre-cooked to remove any strong odors. The broth is typically simmered for a long time with beef bones, daikon radish, ginger, and a small amount of Chinese herbs, resulting in a rich and savory flavor. The cleaned offal is cooked in the boiling broth until tender and served with accompaniments like tofu skin, daikon radish, and fried bean curd sticks. It is commonly paired with Cantonese seafood sauce or satay sauce for dipping.
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  Signature Crawfish

  Our signature crayfish dish uses fresh live crayfish as the main ingredient, which are cleaned and then simmered with a variety of spices and seasonings. Key ingredients include crayfish, garlic, ginger, green onions, dried chili peppers, and Sichuan peppercorns. Prepared by stir-frying or braising, this method ensures the crayfish meat is well-seasoned and aromatic.
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  Signature Beef Offal Stew

  The signature beef offal stew is made primarily with beef tripe, intestines, and lungs, combined with辅料 such as radish and tofu skin, and simmered in a secret sauce. First, the offal is cleaned and blanched to remove any odor, then cooked slowly in a clay pot with spices until the ingredients become tender and fully infused with flavor.
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  Xinjiang Lamb Skewers

  Xinjiang lamb skewers, made by cutting lamb with alternating fat and lean into chunks, then threading onto bamboo or metal skewers. During grilling over charcoal, the meat is slowly roasted until charred on the outside and tender inside, while continuously brushing it with a special spice sauce to enhance flavor.
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  Coconut Beef

  A rich and flavorful dish made with beef slow-cooked in coconut milk, offering a creamy, savory taste with a hint of sweetness.
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  Qianjiang Crawfish

  Fresh crawfish from Qianjiang are the main ingredient, cooked with seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns. First, clean the crawfish and blanch them to remove any fishy odor. Then, stir-fry the辅料 in oil until fragrant, add the crawfish, and stir-fry. Finally, add seasoning and simmer until fully flavored.
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  Canned Tian Di No.1

  A dish made with various vegetables and meats, marinated and stewed before being sealed in cans for preservation, offering rich flavors and textures.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  Mustard Cucumber

  A refreshing cold dish made with cucumber and mustard, offering a crisp texture and spicy kick.
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  Spicy Beef Offal Hot Pot (Mild)

  Spicy Beef Offal Hot Pot is a stewed dish featuring beef offal as the main ingredient. It primarily uses beef tripe, intestines, heart, and lungs, which are cleaned, blanched, and then stewed in a pot with spices such as ginger slices, garlic cloves, dried chili peppers, Sichuan peppercorns, star anise, and cinnamon. The broth is typically made from beef bone stock or water, seasoned with fermented broad bean paste, light soy sauce, and cooking wine. The mild version reduces the amount of dried chili and Sichuan peppercorns, emphasizing the complex aroma of the spices. It is stewed until the offal becomes tender and flavorful, with a rich broth. Often served with steamed rice or noodles.
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  Spicy Beef Offal Hot Pot

  Spicy beef offal hot pot made with牛肚,牛肠,牛肺 and seasoned with chili, Sichuan pepper, ginger, garlic, and doubanjiang. Clean and blanch offal to remove odor, then simmer slowly with spices for deep flavor.

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