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Coach Kong's Beef Noodles & Hand-Rolled Rice · Halal (Minhang Jiaotong University Branch)

小吃面食 · ⭐ 4.0

No. 801 Cangyuan Road

Dishes

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  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
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  Seasonal Side Dish

  Seasonal side dishes are made primarily from fresh vegetables of the season, cleaned and sliced, then prepared simply by dressing, stir-frying, or pickling. Common ingredients include cucumber, radish, bean sprouts, and cabbage.
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  Coconut Oil Fried Egg

  Eggs cooked in coconut oil, resulting in a rich aroma and tender texture.
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  Pan-Fried Lamb Ribs

  A dish made by slow-cooking lamb ribs with onions and potatoes in a traditional pan, resulting in tender meat and rich aroma.
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  牛肉凉拌面

  牛肉凉拌面以煮熟的面条为主料，搭配煮熟后切片的牛肉，加入黄瓜丝、胡萝卜丝等蔬菜，调入酱油、醋、芝麻油、蒜末、辣椒油等调味料拌匀制成。
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  Beef Shank Noodles

  A Chinese dish featuring beef shank and noodles, where the beef is slow-cooked until tender and served with chewy noodles in a rich broth.
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  Lamb Rib Pilaf

  Lamb rib pilaf is made with lamb ribs and rice. Lamb ribs are blanched to remove odor, then stir-fried with onions, carrots, and seasonings. After simmering until tender, it's mixed with rinsed rice and steamed to absorb the meat juices.
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  Lamb Soup

  A nourishing soup made from tender lamb meat, slowly simmered with ginger and scallions for a clear broth and delicate flavor.
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  Lamb Pilaf

  Lamb pilaf is made with lamb and rice, seasoned with carrots and onions. Lamb is first stewed until tender, then mixed with sautéed onions and carrots, and cooked with rice to absorb the flavors. Finally, it's stirred and served.
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  Tibetan Lamb Skewers

  Tibetan lamb skewers are made by marinating chunks of lamb with Tibetan spices and grilling them over charcoal, resulting in a flavorful and aromatic dish.

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