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Lan Hua Ni Ning Tan Yang Zhua (K-Mart Store)

地方菜 · ⭐ 4.8

Beitucheng West Road, Yayuncun Subdistrict, Chaoyang District

Dishes

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  Ancient-style roasted lamb ribs

  Ancient-style flatbread oven-roasted lamb ribs are made with fresh lamb ribs, traditionally cooked in a flatbread oven. After marinating, the lamb ribs are slowly roasted in the oven using high heat from the flatbread oven to make the meat tender and slightly charred on the outside, preserving the original flavor of the lamb.
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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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  Wuzhong Eight Treasure Tea

  Wuzhong hospitality eight-treasure tea is a blend of dried fruits and tea, featuring ingredients like tea leaves, goji berries, red dates, longan, walnut kernels, peanuts, chrysanthemum flowers, and rock sugar. Mix ingredients in proportion, steep in a teapot or cup with boiling water, and enjoy after a brief rest.
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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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  Roasted Lamb Baozi

  The lamb baked baozi is made with fresh Tan sheep meat as the main ingredient, combined with onions, pepper, and other seasonings. After marinating, it is wrapped in dough and baked to perfection. The outer skin turns golden and crispy, while the filling remains tender and fragrant.
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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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  Premium Lamb Spine with Bones

  Premium lamb spine ribs made from fresh lamb vertebrae, paired with carrots, onions, and potatoes, seasoned with star anise, cassia bark, and bay leaves, then slowly stewed. Tender meat and rich broth preserve the original lamb flavor and marrow aroma.
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  Sesame Oil Stir-Fried Wild Onion with Eggs

  Sesame oil stir-fried wild onion with free-range eggs is a home-style dish using free-range eggs and wild onions. Beat the eggs, mix with chopped wild onions, add salt, then stir-fry in sesame oil until set. Simple to make, preserving the natural flavors.
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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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  Potato丝 in Naan

  A dish made with flatbread and shredded potatoes. Potatoes are sliced thin, blanched or stir-fried, mixed with seasonings, then served inside a baked flatbread.
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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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