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乾世楼兰·羊肉串大王直营(总店)

Barbecue · ⭐ 4.8

No. 488, Ma'anshan South Road, Wanjiang East Road

Dishes

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  Suckable Soft Chicken Feet

  A spicy and tender chicken feet dish, slow-cooked until the meat falls off the bone and absorbs rich flavors.
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  Xunwei Luobupo Roast Fish

  Fresh carp marinated in secret spices and grilled over charcoal, served with vegetables like bean sprouts, potatoes, and tofu skin for a rich, aromatic flavor.
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  Signature Lamb Skewers

  The signature lamb skewers are made primarily from fresh lamb, cut into uniform pieces and threaded onto bamboo skewers. After marinating, they are grilled. Common marinade ingredients include cumin, chili powder, salt, and onion to enhance the flavor of the meat.
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  Signature Lamb Spine

  Signature lamb spine is a dish primarily featuring lamb spine as the main ingredient. The lamb spine is first marinated, then slowly stewed with specific spices and seasonings until the meat becomes tender and the marrow is smooth and flavorful.
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  Xinjiang Handmade Naan

  A traditional flatbread made from flour, water, salt, and yeast, baked over charcoal. Crispy outside, soft inside, often served with lamb soup or vegetables.
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  Roasted Lamb Ribs

  Roasted lamb ribs made by marinating and grilling on a rack, resulting in tender and flavorful meat.
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  Salted Pepper Pork Crisps

  Sichuan salt and pepper pork is a Chinese dish made with pork, marinated, coated in starch or flour, deep-fried until golden and crispy, then stir-fried with salt-pepper seasoning and aromatics like scallions, ginger, and garlic. Crispy outside, tender inside, richly fragrant.
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  Charcoal-Grilled Pork Belly

  Charcoal-grilled pork belly is a dish made primarily from pork belly, grilled over charcoal. The pork belly is sliced thinly, marinated in a special sauce, and then slowly grilled over charcoal until golden and crispy, with tender and juicy meat.
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  Grilled Oysters

  Grilled oysters is a seafood dish with oysters as the main ingredient. To prepare, clean the oysters thoroughly and place them on a grill, then roast over moderate heat. As the temperature rises, the oysters naturally open up, revealing tender and juicy meat. Enjoying them with a specially prepared sauce enhances the rich and varied flavor.
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  Charcoal-grilled Pork Ribs

  Charcoal-grilled pork ribs made from tender pork knuckles, marinated and grilled over charcoal for a smoky, crispy exterior and juicy interior.
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  Spicy Stir-Fried Clams

  Spicy stir-fried clams is a dish featuring clams as the main ingredient, cooked quickly over high heat. After washing, clams are stir-fried with chili, ginger, and garlic to absorb the spicy flavor and aroma.
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  Copper Pot Lamb Spine

  Lamb spine bones in a copper pot is a dish featuring lamb spine bones as the main ingredient, typically stewed together with vegetables such as potatoes, carrots, and white radish. Lamb spine bones refer to the spinal column of sheep, which are rich in gelatin. After blanching the lamb bones, they are placed in a copper pot with aromatics like scallions, ginger, star anise, and bay leaves, then slowly simmered for several hours until the meat becomes tender and the broth becomes rich.
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  Aluminum-Wrapped Enoki Mushrooms

  Aluminum foil enoki mushrooms is a dish made primarily with enoki mushrooms, seasoned with garlic, chili, and other spices, then grilled. The enoki mushrooms are wrapped in aluminum foil, absorbing the flavors of the seasonings during grilling, resulting in a fresh, tender texture with a spicy and savory taste.
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  Tandoor Rack Lamb Ribs

  A traditional Xinjiang grilled lamb dish, featuring marinated lamb ribs roasted slowly in a tandoor oven for tender, flavorful results.
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  Spicy Lobster

  Spicy lobster made with fresh crawfish, stir-fried with chili, Sichuan pepper, ginger, garlic, and green onion. Seasoned with doubanjiang, cooking wine, and broth for a rich, spicy flavor and tender, chewy texture.
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  Golden Pork Belly

  Golden pork belly is made from pork belly, blanched to remove odor, cut into pieces, marinated with soy sauce, sugar, and cooking wine, then pan-fried until golden brown and simmered with water until tender and flavorful.

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