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Gao Ji Yang Zhuang

Hot pot · ⭐ 4.4

No. 80 Huaming North Road

Dishes

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  Layered Pigskin

  A traditional Chinese dish made by layering and cooking pigskin until tender and chewy, often served with garlic and vinegar.
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  Lamb with Skin

  Whole lamb skin with meat is a dish made from lamb skin and meat, usually stewed or braised together to make the meat tender and the skin elastic. Common seasonings include scallions, ginger, and cooking wine to remove fishy smell and enhance aroma; some recipes add star anise and cassia bark for deeper flavor.
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  Pork Skin and Lamb Hot Pot

  A hearty hot pot featuring lamb with skin, simmered in a rich broth with vegetables like radish and potato.
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  Sugar Oil Rice Balls

  Handmade rice balls fried in oil and coated with sugar syrup, crispy outside and soft inside, a traditional Hunan snack.
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  Signature Lamb Dish

  Signature lamb dish made with fresh lamb, marinated and then stewed or grilled, seasoned with scallions, ginger, and garlic for tender meat and rich aroma.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Refreshing Sweet Potato Noodles

  Refreshing sweet potato noodles are made primarily from sweet potato starch, boiled and then chilled and tossed. They have a smooth, elastic texture and are seasoned with garlic, scallions, chili oil, and other condiments for a refreshing and appetizing taste.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Sheep blood

  羊血 is a dish primarily made from sheep blood, typically solidified, cut into pieces, and stir-fried or boiled with scallions, ginger, garlic, chili, and other seasonings. It can also be cooked with辅料 like tofu or greens.

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