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313 Yangzhuang · Steamed Fresh Lamb · Inner Mongolia Barbecue (Dingqiao Branch)

Hot pot · ⭐ 4.4

No. 468, Mingzhu Street

Dishes

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  313 Special Lamb Hot Pot

  313 Special Lamb Hot Pot features fresh lamb and a secret spice blend, slow-cooked with vegetables for a rich, savory broth and tender meat.
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  Northeast Dip Sauce Vegetables

  Northeast dipping sauce vegetables is a dish made from various raw vegetables and homemade fried sauce. The preparation is simple: wash and cut fresh vegetables such as cucumbers, lettuce, and radishes, then serve with a specially prepared fried sauce for dipping.
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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Handmade Noodles

  Handmade noodles are made by kneading flour and water into dough, then shaped by hand through rolling or pulling to create various thicknesses. Once cooked, they can be served with a variety of broths or stir-fried.
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  Pine Nut Spinach

  Cashew Spinach is a dish made primarily with fresh spinach, enhanced with fried nuts such as peanuts or pine nuts. After washing the spinach thoroughly, blanch it to remove bitterness, then drain and cut into segments. The nuts are deep-fried until golden and crispy. Finally, mix both ingredients together and season with dressing to serve.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Grilled Lamb Skewers

  Grilled lamb skewers made with fresh lamb cut into chunks, threaded onto bamboo sticks with onions and green peppers, marinated with cumin, chili powder, and salt, then grilled over charcoal or in a烤炉.
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  Tendon-Stuffed Meat

  Internet-famous stomach-stuffed meat is a dish primarily made with pig's stomach. After cleaning and preparing the pig's stomach, it is filled with seasoned pork filling, secured with bamboo skewers, and then simmered in a pot until tender. Served sliced and arranged on a plate, it offers a rich and diverse texture.
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  Lamb Skewer Special

  Yangzhuang large skewers mainly consist of marinated lamb pieces threaded with onions and green peppers, grilled over charcoal until the surface is slightly charred and the inside is fully cooked.
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  Mixed Lamb Offal Platter

  A拼盘 featuring羊杂 such as羊肚,羊肝,羊心, and羊肺, cleaned, blanched, sliced or diced, then stir-fried or stewed with葱姜蒜 and seasonings.
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  Mutton Soup

  Mutton soup is made primarily with mutton, combined with适量 of spices and vegetables, and simmered to perfection. The broth is clear, the meat is tender, the flavor is rich and full-bodied, and it is highly nutritious.
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  Mutton Sauce

  A savory sauce made from slow-cooked mutton and aromatic spices, ideal for noodles, dipping, or cooking.
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  Mixed Mushroom Assortment

  Mushroom medley is a dish featuring various fresh mushrooms such as shiitake, enoki, king oyster, and crab mushrooms. Clean and slice or tear the mushrooms, then blanch or stir-fry with seasonings to taste. Some recipes add garlic, green onions, or a touch of broth for enhanced flavor.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Welsh onion flowers

  Leek flowers is a dish primarily made with fresh leek flowers. To prepare it, first wash and cut the leek flowers into segments, then mix with适量 of minced garlic. Next, stir-fry the garlic in hot oil until fragrant, add the leek flowers, and quickly stir-fry. Finally, season with salt and a small amount of chicken essence, and stir-fry until the leek flowers are just cooked through.

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