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Qiao Adou Lamb Soup Pot · Guizhou Sour Soup · Local Chicken Soup (Jiufang Garden City Store)

特色菜 · ⭐ 4.8

6th Floor, No. 88 Fucheng Avenue (Middle Section), Zhaoshang Huayuan City

Dishes

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  Traditional Lamb Blood Slices with Spicy Sauce

  A spicy Sichuan dish made from fresh lamb and pig blood, simmered with vegetables and chili, known for its rich flavor and numbing heat.
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  Steamed Lamb with Rice Flour

  Traditional steamed lamb dish made with seasoned lamb and rice flour, gently cooked to tender perfection.
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  Mee Mee Summer Sour Soup Pot

  A flavorful lamb soup pot with a tangy broth, perfect for summer dining.
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  Miaomiao Spring Rolls

  Miaomiao spring rolls are made by wrapping tender pork, mushrooms, and greens in thin dough wrappers, then deep-fried until crispy. The outer layer is crunchy while the filling remains juicy. Main ingredients include pork, mushrooms, and cabbage, prepared by stuffing and frying.
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  Mountain Delicacies Stir-fried Black Goat

  Stir-fried black goat meat with various mountain delicacies, featuring wild mushrooms, bamboo shoots, and seasonal vegetables, quickly cooked over high heat to preserve natural flavors and deliver a tender, aromatic taste.
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  Qiao A Dou Winter Melon Layered Pastry

  A delicate pastry made with handcrafted layered dough and a smooth winter melon filling, offering a crispy texture and sweet flavor.
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  Qiao Adou Betel Pepper Lamb Feet

  Made from lamb feet, braised with betel pepper, Sichuan pepper, star anise, and other spices. Tender, soft texture with a spicy, numbing flavor, where the unique tingling taste of betel pepper perfectly complements the rich aroma of lamb feet.
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  Dry-burned Yellow Croaker

  Dry-burned yellow croaker is a Chinese dish featuring yellow croaker as the main ingredient. The fish is cleaned, pan-fried until golden on both sides, then stir-fried with scallions, ginger, garlic, and doubanjiang. It's simmered with water and seasonings until flavorful, then reduced to a thick sauce that clings to the fish.
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  Classic Jianyang Lamb Soup

  A traditional Sichuan dish made by slow-cooking fresh lamb with herbs like angelica and goji berries, resulting in a rich, creamy broth and tender meat.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Mutton Fried Rice

  Lamb fried rice is made with rice as the main ingredient, combined with diced lamb, onion, carrot, and other ingredients, stir-fried in hot oil. First, fry the lamb until cooked, then add vegetables and leftover rice, stir-fry together, and season to taste.
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  Mutton Sausage

  Mutton sausage is made from fresh mutton seasoned with spices like ginger, scallions, and star anise, then stuffed into casings and air-dried or smoked for a rich, savory flavor.
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  Guizhou Sour Soup Pot

  Guizhou sour soup pot uses local sour broth as base, with pork, chicken, or fish, plus vegetables like bean sprouts, cabbage, and tofu. Boil the sour broth—usually made from tomatoes, Sichuan pepper, or fermented rice water—then simmer meat and veggies to create a rich, tangy broth.
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  Grilled Corn Dumplings

  Made from fresh corn kernels and glutinous rice flour, these small dumplings are grilled to a golden crisp, offering a sweet, chewy texture with a rich corn aroma.
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  Mountain Potato with Cumin Lamb Ribs

  Fresh lamb ribs are slow-cooked with mountain potatoes and seasoned with cumin, resulting in tender meat and soft, flavorful potatoes.

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