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Shan River Impression · Ningxia Bighorn Sheep Hand-Grab (Li Shui Bridge Branch)

地方菜 · ⭐ 4.5

Unit 8A-F1-01, 1st Floor, Building 7, Yard 5, Mingtian First City, Liqing Road

Dishes

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  Wuzhong Big Chicken Plate

  Wuzhong Big Chicken is a dish made primarily with chicken, accompanied by vegetables such as potatoes and green peppers, and simmered to perfection. The chicken is tender and juicy, the potatoes are soft and flavorful, and the overall color is appealing with a rich, hearty sauce.
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  Nutty Appetizer Yogurt

  Nutty appetizer yogurt is a cold dish made from plain yogurt mixed with chopped nuts like almonds, walnuts, and cashews. Lightly toasted nuts are blended into the yogurt, with a touch of honey or lemon juice for flavor. Refreshing and perfect before a meal.
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  Roasted Lamb Ribs

  Roasted lamb ribs marinated with spices and grilled over charcoal, resulting in tender and flavorful meat.
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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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  Eight Treasure Bowl Tea for Guests

  Guest Eight Treasure Bowl Tea is a traditional tea snack made with tea leaves, goji berries, red dates, longan, chrysanthemum, rock sugar, peanuts, and walnuts. Mix ingredients in a covered bowl, pour boiling water, steep briefly, then enjoy.
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  Tang Sheep Skewers

  Lamb skewers are made primarily from fresh Ningxia lamb, cut into small pieces and threaded onto bamboo skewers. After marinating, they are grilled. During preparation, salt, cumin, chili powder, and other seasonings are typically added to make the meat tender and juicy, with a slightly charred exterior.
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  Tang Sheep Tendon

  Sheep tendon dish is a culinary specialty featuring Ningxia's sheep tendons as the main ingredient. After blanching, the tendons are stewed with ingredients such as scallions and ginger, resulting in a soft yet elastic texture that retains the fresh aroma of mutton and its chewy quality.
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  Charcoal-grilled Lamb Skewers

  Charcoal-grilled lamb skewers are primarily made by cutting fresh lamb into small pieces, threading them onto bamboo skewers, and then marinating before grilling over charcoal. During preparation, spices such as cumin and chili powder are typically added to make the meat crispy on the outside and tender inside with a rich aroma.
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  Roasted Lamb Shank

  Roast leg of lamb is a dish made primarily from lamb legs. After marinating, the lamb legs are slowly roasted on a grill until the skin turns golden and crispy, while the meat remains tender and juicy. Additional spices can be added during roasting to enhance the flavor according to taste.
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  Charcoal-grilled Lamb Ribs

  Charcoal-grilled lamb chops are made from lamb ribs, marinated and grilled over charcoal. Rich in protein and fat, the meat becomes crispy on the outside and tender inside, preserving its natural flavor.
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  Yinchuan Nianpi

  Yinchuan noodle skin is a cold noodle snack made primarily from flour. The flour is mixed with water to form a batter, which is then steamed or spread into thin sheets and cooled before being cut into strips. It is typically served with shredded cucumber and carrot, and seasoned with vinegar, garlic sauce, chili oil, and sesame paste, all mixed together for a flavorful dish.
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  Nang Stir-Fried Cabbage

  Nang炒Cabbage is a stir-fry dish primarily made with nang and cabbage. Cut the nang into pieces and set aside. Wash and shred the cabbage. Heat oil in a pan, stir-fry the cabbage until fragrant, then add the nang pieces and stir well to allow the nang to absorb the cabbage's juices. The result is soft and chewy nang with a fresh vegetable aroma.
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  Spicy Stir-Fried Chicken with Noodles

  Xiang Bian Da Ji is a dish made primarily of chicken and potatoes. Chicken is blanched, then stir-fried with potato cubes, spices like chili, Sichuan pepper, ginger, and garlic, and finally simmered until the chicken is tender and the sauce rich.

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