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Li Jun Ba Bai Wan · Chengcheng Water Bowl Lamb · Shaanxi BBQ

小吃面食 · ⭐ 4.3

No. 78 Xiaozhai East Road (330 m on foot from Exit A (Northwest) of Dayanta Metro Station)

Dishes

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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
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  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
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  Moon-shaped Flatbread

  A crescent-shaped baked flatbread made from flour, water, and a little oil, filled with sesame, scallions, or red bean paste, then shaped into a crescent and baked until golden and crispy.
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  Moon-shaped Pastry

  A traditional Chinese pastry made from flour and filled with sweet fillings like red bean or nuts, shaped like a crescent and fried or baked until crispy.
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  Boiled Lamb in Water Basin

  Water盆羊肉 is a dish primarily made with mutton, typically using lamb leg or lamb belly meat. The meat is cut into pieces and stewed together with ingredients such as scallions, ginger, and cooking wine until the meat becomes tender. After cooking, the mutton is placed in clear broth and served with accompaniments like vermicelli, cilantro, and garlic chives, resulting in a dish with clear soup and succulent mutton.
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  Spicy Beef Tripe

  A Sichuan dish made by stir-frying beef tripe with chili, Sichuan pepper, garlic, and ginger for a spicy and numbing flavor.
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  Secret Sauce Spicy Chili

  A spicy chili paste made with fresh chilies, garlic, ginger, and fermented bean paste, known for its rich aroma and bold flavor.
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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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  Mutton Blood Noodle Soup

  Mutton blood and vermicelli soup is mainly made from mutton blood and vermicelli. After cutting the mutton blood into pieces, it is cooked together with soaked vermicelli in a pot using water or broth until boiling, then seasoned and ready to eat. Scallions and ginger are typically added during preparation to enhance the aroma.
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  Garlic-Flavored Lamb

  A Chinese dish featuring tender lamb stir-fried with abundant garlic, delivering a rich, savory flavor.
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  Spicy Stir-fried Beef Tripe

  Spicy stir-fried tripe is a dish featuring tripe as the main ingredient, sliced or cut into strips after cleaning, then quickly stir-fried with chili, garlic, and ginger. Cooking emphasizes precise heat control to maintain the tripe's crisp and tender texture.
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  Sauce Chili

  A spicy condiment made from fermented soybean paste, chili, and garlic, commonly used in Sichuan cuisine to enhance flavor.
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  Spicy Lamb Trotters

  Spicy lamb trotters is a dish featuring lamb trotters as the main ingredient, simmered with chili, Sichuan pepper, ginger, scallion, and star anise to absorb rich spicy flavors, resulting in a soft yet chewy texture.

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