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Yin Xiang Grassland · Whole Roasted Lamb · Ox Head Banquet · Mongolian Hot Pot

地方菜 · ⭐ 4.6

No. 450, Hongqi South Road, Ground Floor (Opposite Exit B of Yingfengdao Station, Metro Line 6)

Dishes

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  Three Sheep Prosperity

  San Yang Kai Tai is a dish primarily made with mutton, typically using lamb leg, shoulder, or belly meat, combined with vegetables such as carrots and potatoes and slow-cooked together. First, the mutton is cut into pieces and blanched to remove any odor, then it is simmered with seasonings and vegetables over low heat until the meat becomes tender and the broth rich and flavorful.
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  Inner Mongolia Special Beef Head Banquet

  Inner Mongolia Special Beef Head Banquet is a specialty dish made primarily from beef head, processed through stewing and braising. The main ingredients include beef head, spices, and seasonings, with a rich flavor and tender meat.
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  Milk Chewy Bites

  Nai Jiao Kou is a dish primarily made with pig trotters, which are stewed until tender and then enriched with milk or dairy products to enhance its rich flavor, resulting in a柔韧有嚼劲 texture.
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  Hand-Cut Ham Leg

  Hand-cut pork leg is a dish made primarily from fresh pork leg meat, sliced or diced by hand and cooked through stewing, braising, or stir-frying to preserve its natural flavor.
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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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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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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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  Sausage and Blood Sausage Platter

  A traditional Chinese dish made with pork sausage and blood sausage, steamed to perfection. The savory pork sausage pairs beautifully with the tender blood sausage for a rich, satisfying meal.
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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Grassland Beef

  Grassland beef is a dish featuring fresh beef slices, typically cooked with onions, green peppers, and garlic. The beef is marinated in soy sauce, cooking wine, and starch before stir-frying with vegetables to keep it tender and the veggies crisp.
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  Mongolian Crispy Yogurt

  A fusion dessert with Mongolian flavor, made by frying yogurt coated in a thin crispy layer, offering a satisfying crunch and tangy sweetness.
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  Yogurt Temptation

  A dessert made with fresh yogurt, fruits, and honey, chilled to a smooth and tangy finish.
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  Hot Pot with Lamb Offal

  Pot-stewed offal dish featuring sheep organs like stomach, intestines, and lungs, paired with vegetables such as cabbage and tofu, simmered in a small pot using broth or water. Offal is cleaned, blanched to remove odor, then slowly stewed with ingredients to blend flavors.
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  Fresh Cut Lamb Leg

  Freshly cut lamb leg, made from fresh lamb leg meat, finely sliced to ensure tender texture and clear muscle fibers. For cooking, simply marinate with spices, then roast or pan-fry until golden and crispy, preserving the original flavor of the lamb.

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