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1618 Halal Mansion (Macangdao Branch)

特色菜 · ⭐ 4.0

Nos. 16–18 Machang Road, Wudadao Subdistrict (near Munan Road)

Dishes

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  Traditional Beef Strips

  Traditional beef brisket strips are a Chinese dish made with beef shank. The meat is sliced into strips, blanched to remove odor, then slowly stewed with water, soy sauce, cooking wine, scallions, and ginger until tender. Finally, the sauce is reduced to give the strips a glossy finish. The result is tender, flavorful beef strips.
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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  极品老爆三

  极品老爆三是一道以猪肝、猪腰和猪肚为主要食材的炒制菜肴，先将食材切片处理，用料酒、淀粉等腌制后，与葱姜蒜一同快速翻炒，最后加入调味汁炒匀。制作过程中注重火候，保持食材嫩滑口感。
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  洞庭蚕豆

  洞庭蚕豆是一道以新鲜蚕豆为主要食材的菜肴，通常将蚕豆去壳后焯水，再与猪肉末、葱姜等配料一同炒制，或加入调味料煮熟。部分做法会加入少许酱油、盐和淀粉勾芡，使口感软糯鲜香。
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  炭烤蒙羊排

  炭烤蒙羊排选用内蒙古优质羊排，经过腌制后置于炭火上烤制，外焦里嫩，保留羊肉的原汁原味。
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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 Pie

  Beef pie is made with a flour-based pastry crust, filled primarily with minced beef mixed with seasonings such as scallions and ginger, then wrapped in the dough and cooked by frying or baking.
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  番茄海鲜炒意面

  番茄海鲜炒意面以意大利面为主料，搭配番茄、虾仁、鱿鱼等海鲜食材，通过热锅炒制而成。先将意面煮熟备用，再将番茄切块与海鲜一同翻炒，最后混合意面拌匀，调味后即可食用。
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  红烧牛舌尾

  红烧牛舌尾是一道以牛舌尾为主要食材的菜肴，经过焯水处理后与葱、姜、八角等香料一同炖煮，加入酱油、糖、料酒等调味品，慢火焖制至入味，使牛舌尾质地软糯，味道浓郁。
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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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