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Yongwang Yang Tang · Grilled Skewers Night Snacks (Pinghe Chengji Store)

小吃快餐 · ⭐ 4.5

Ground-floor commercial unit, Building 3, Chengji Center, at the intersection of Xi'an Road and Changsha Road

Dishes

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  孜然羊肾

  孜然羊肾是一道以羊肾为主要食材的菜肴，羊肾经过清洗处理后切片或切块，与孜然粉、辣椒粉等调料一同炒制而成。制作过程中通常加入葱姜蒜等辅料提香，保持羊肾的嫩滑口感。
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  Tofu Noodles with Pickled Vegetables

  Fermented vegetable tofu threads is a cold dish made by mixing finely shredded soft tofu with pickled vegetables like radish or cabbage. Boil the tofu to remove odor, then mix with the vegetable strands and seasonings such as soy sauce, sesame oil, garlic, and chili oil.
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  Signature Lamb Soup

  Signature lamb soup features fresh lamb and lamb bones simmered for hours to create a rich, creamy broth. Seasoned with ginger and scallions, it can be enhanced with vermicelli and tofu skin for added texture.
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  Oil-Fried Flatbread

  Oil-spring pancake is a traditional flour-based food made by mixing oil and water into dough, layering it, spreading oil paste, rolling and flattening, then baking or frying into a round shape. Fillings can be sweet or savory, commonly including sesame, scallions, and five-spice powder.
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  津味水爆肚

  津味水爆肚是一道以牛肚或羊肚为主要食材的天津特色菜。将新鲜肚片放入沸水中快速焯烫，使其保持脆嫩口感，随后捞出沥干，配以蒜末、香菜、辣椒油、酱油、醋等调料拌匀食用。
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  羊哈巴

  羊哈巴是一道以羊肉为主要食材的菜肴，通常选用羊腿肉或羊肩肉，切块后与洋葱、胡萝卜等蔬菜一同炖煮。制作过程中加入姜片、八角、桂皮等香料，用慢火炖至肉质软烂，汤汁浓郁。
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  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
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  羊蝎子。羊汤。凉拌菜拌牛肉

  羊蝎子是用羊的脊椎骨和肉炖煮而成，通常加入多种香料慢火熬制；羊汤以羊肉和羊骨为主要原料，经长时间熬煮制成，汤色清澈或乳白；凉拌菜拌牛肉则将熟牛肉切片后与黄瓜、胡萝卜等蔬菜混合，加入调味料拌匀。
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  老味炖牛肉

  老味炖牛肉以牛腩或牛腱为主要食材，加入葱、姜、蒜、八角等香料，用慢火长时间炖煮而成。牛肉经过焯水处理后与调料一同放入锅中，加水没过食材，小火慢炖至肉质软烂，汤汁浓郁。
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  Spiced Lamb Spine

  Sauce Lamb Spine is a traditional dish primarily made with lamb spine. The preparation involves stewing the lamb spine until tender, then adding a special sauce for slow cooking until the meat becomes fall-off-the-bone and fully absorbs the rich flavor.

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