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Yuhang · Longwu Roast Whole Lamb

Barbecue · ⭐ 4.8

Beside Ruicheng Xiyuan Sales Center, Yunxi Road

Dishes

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  Handmade Rice Noodles

  Handmade starch noodles are made from sweet potato, potato, or mung bean starch through soaking, grinding, filtering, settling, steaming, and sun-drying. No chemical additives are used, preserving the natural flavor of the ingredients.
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  Whole Roasted Lamb

  Roast whole lamb is a dish made with an entire lamb as the main ingredient. After marinating, the whole lamb is slowly roasted over charcoal until the skin turns golden and crispy, while the meat remains tender and fragrant.
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  Roasted Lamb Leg

  Roast lamb leg is a dish primarily made with lamb leg as the main ingredient. The preparation process mainly includes marinating and roasting steps until the lamb leg turns golden on the outside and the meat becomes tender.
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  Special Chicken Feet

  Special chicken feet are made from chicken claws, blanched and deodorized, then stewed or marinated with seasonings to absorb flavor. Some recipes add chili, Sichuan pepper, garlic, and ginger for enhanced taste, and can be served chilled or heated.
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  Corn

  Corn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
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  Secret-Recipe Black Fungus

  A cold dish made from dried black fungus marinated with garlic, chili, soy sauce, and vinegar, offering a crisp texture and distinctive flavor.
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  Secret-Recipe Radish Strips

  Secret recipe radish strips made from white radish, sliced and salted to remove bitterness, then mixed with soy sauce, sugar, vinegar, garlic, chili and other seasonings for marinating. Crisp texture with unique flavor.
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  Secret Sauce Black Mushroom

  A cold dish made with black fungus tossed in a secret sauce of soy, sugar, vinegar, and garlic for a savory, crisp texture.
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  Glass Noodles

  Glass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
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  Sheep Heart

  Lamb heart is the heart of a sheep, cleaned and sliced or cooked whole. Commonly prepared by stir-frying, stewing, or grilling, often with scallions, ginger, and garlic to reduce odor and enhance flavor.
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  Offal Hot Pot

  Mutton offal hot pot features mutton organs like tripe, intestines, and lungs, cooked with scallions, ginger, garlic, chili, and Sichuan pepper. After cleaning and slicing, the offal is stewed in broth or water with spices for rich flavor. Serve with dipping sauce or eat as is.
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  Mutton Hot Pot Soup

  Mutton hot pot uses mutton as the main ingredient, with broth made from lamb bones or offal, seasoned with ginger slices and green onions. Sliced mutton, offal, and vegetables are boiled in the pot and served with garlic paste, cilantro, and chili oil.
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  Sheep Intestine

  Sheep intestine, using fresh sheep intestine as the main ingredient, is carefully cleaned and processed to create a variety of delicious dishes. Common cooking methods include stewing, grilling, or stir-frying, combined with appropriate spices and seasonings to make the intestine tender and flavorful.
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  Jade Cucumber

  Jade Cucumber is a cold dish made primarily with cucumber. Slice the washed cucumber thinly or into strips, then mix with garlic, vinegar, salt, sugar, and a little sesame oil. Chill before serving. No cooking required—preserves the fresh taste of ingredients.
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  Luxury Baoxiang

  A creative dish featuring pork belly, shrimp, and crab sticks wrapped in thin dough and steamed for a rich, layered flavor.

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