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Jincheng Li Bapan Lamb Soup

小吃快餐 · ⭐ 4.1

Unit 102, Building 1, Fuyuanli

Dishes

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  全羊杂汤

  全羊杂汤以羊的内脏部位如羊肚、羊肠、羊肺、羊肝等为主要食材，经过清洗、焯水处理后，与羊骨一同放入锅中加水炖煮，加入姜片、葱段等调料慢火熬制而成。
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  Whole Lamb Stomach Soup

  Whole lamb stomach soup is made with lamb stomach as the main ingredient, combined with vegetables and seasonings to simmer. The lamb stomach is cleaned and cooked, resulting in a soft texture and a delicious, rich meaty broth.
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  Cold Dish

  Cold dishes are prepared by cooking, marinating, or eating raw ingredients, then cooling them to room temperature or refrigerating before serving. Common ingredients include cucumber, tofu skin, jellyfish, chicken breast, wood ear mushrooms, and carrots. Preparation methods include mixing, pickling, blanching, and freezing.
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  Lung-removed Lamb Offal Soup

  Lung-removed lamb offal soup is made with lamb offal as the main ingredient, with the lungs removed and cooked together with vegetables and seasonings. It has a fresh taste and a rich lamb aroma.
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  Braised Beef

  Braised beef is a traditional Chinese dish made by slow-cooking beef with spices and soy sauce until tender and flavorful.
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  Beef Flatbread

  Beef baozi is made with a flour-based dough for the skin, filled primarily with minced beef seasoned with scallions, ginger, and other seasonings. The filling is wrapped in the dough, flattened into a round shape, and then pan-fried or baked in an oven until both sides are golden brown. The crust becomes crispy while the filling remains flavorful and aromatic.
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  Sheep Fat Chili Sauce

  羊油辣子 is a seasoning made primarily from mutton fat and chili peppers. It's prepared by melting mutton fat, then slowly stir-frying with dried chili segments or powder until fragrant, resulting in a bright red chili oil. The finished product has a rich aroma and noticeable spiciness, commonly used for mixing noodles, dipping sauces, or enhancing dish flavors.
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  Mutton Soup

  Mutton soup is made primarily with mutton, combined with适量 of spices and vegetables, and simmered to perfection. The broth is clear, the meat is tender, the flavor is rich and full-bodied, and it is highly nutritious.
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  Sheep Brain

  Sheep brain, made primarily from fresh sheep brain, is typically cleaned and then stewed or steamed. It has a delicate texture and a smooth, tender taste, making it a unique ingredient in mutton dishes. During cooking,适量的 spices and seasonings can be added to enhance its flavor.
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  肚肠

  肚肠是一道以猪或羊的胃和肠为主要食材的菜肴，经过清洗、焯水处理后，与调料一同炖煮或炒制而成，口感韧劲十足，富有弹性。

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