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Zhang Qiao Huang's Big Lamb Restaurant (Mengxiang Jiayuan Branch)

江浙菜 · ⭐ 3.8

No. 2908, Longhang Road

Dishes

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  Three-Yellow Chicken

  Sanhuang chicken is a dish primarily made with chicken, using a breed with yellow feathers, beak, and legs. After slaughter, it's typically steamed or blanched to preserve its natural flavor.
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  Pickled Cabbage and Mushroom Wrap

  Made with pickled cabbage and mushrooms, wrapped and steamed. Crisp texture with a slightly sour and savory flavor.
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  Salted Pepper Grilled Headfish

  A dish made with fresh headfish, marinated and grilled with salt and pepper, resulting in a crispy exterior and tender interior.
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  Hot Lamb Soup

  Hot lamb is a dish primarily made with fresh lamb meat, typically using lamb leg or lamb belly. The meat is cut into pieces, blanched in water to remove blood foam, then stewed with ingredients such as ginger slices and scallions to ensure the lamb is thoroughly cooked while remaining tender. A small amount of cooking wine can be added during cooking to remove fishy odor, and finally garnished with chopped scallions or cilantro.
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  Spicy Stir-fried Beef Tripe

  A Sichuan dish made with beef tripe quickly stir-fried in hot oil with chili, Sichuan pepper, and garlic for a spicy, numbing flavor.
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  Pork Head Jelly

  A traditional Chinese cold dish made from pork head meat, boiled and chilled to form a jelly-like texture, often seasoned with soy sauce, vinegar, and aromatics.
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  Sweet Garlic

  Sweet garlic is a simple and delicious dish, primarily made with fresh garlic. The preparation involves marinating the garlic first, followed by cooking, which brings out its sweet flavor while preserving its unique aroma.
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  Braised Wuchang Fish

  A Chinese dish made by braising Wuchang fish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Braised Lamb

  Braised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
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  Sheep Offal Blood Soup

  A traditional Chinese soup made with sheep offal and blood, simmered with ginger, scallions, and pepper for a rich, savory flavor.
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  Lamb Liver

  Lamb liver, made primarily from fresh lamb liver, carefully processed and cooked with appropriate seasonings. It has a golden yellow color, a tender texture, and is rich in nutrition.
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  Goat Foot

  Sheep's feet is a traditional dish primarily made with sheep's trotters. During preparation, the trotters are carefully processed and stewed until tender, preserving the delicious flavor of the mutton. It is typically seasoned with spices and seasonings to enhance its rich and aromatic taste.
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  Garlic Dressing Lettuce

  A refreshing cold dish made with fresh lettuce and garlic dressing, known for its crisp texture and mild garlic flavor.
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  Braised Green Pepper with Tiger Stripes

  Hǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.
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  Sauce-Braised Baby Squid

  A dish of baby squid stir-fried in a savory sauce with garlic and ginger, known for its tender texture and rich flavor.
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  Green Pepper Pig's Trotter Slices

  A Chinese dish made with sliced pork stomach stir-fried with green peppers, offering a fresh and savory taste.
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  Noodles

  Noodles are a type of cereal food made primarily from wheat flour, mixed with water to form a dough, then rolled or pulled into thin strips. They can be boiled, stir-fried, tossed, or served in soup, commonly paired with vegetables, meat, eggs, and seasonings.

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