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Wang Yanming Sheng Water Bowl Lamb (Keji Sanlu Store)

小吃面食 · ⭐ 4.0

Boyu (Xi'an Software Park Branch), No. 35

Dishes

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  Premium Water-Bowl Lamb

  Premium water-bowl lamb features tender, slow-cooked lamb in a clear broth with aromatic spices, a classic dish from Northwest China.
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  Cold-mixed Lamb Offal Salad

  Cold-mixed offal is a cold dish made primarily from sheep organs such as heart, liver, lungs, and intestines. After cleaning and boiling, the offal is sliced and mixed with scallions, ginger, cilantro, and seasonings like soy sauce, vinegar, chili oil, garlic paste, and sesame paste.
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  Ordinary Water Basin Beef with Two Buns

  The beef is made from ox tendon, braised and sliced, served with two handmade buns. Tender texture and rich broth with a distinct braised flavor.
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  Moon-shaped Pastry

  A traditional Chinese pastry made from flour and filled with sweet fillings like red bean or nuts, shaped like a crescent and fried or baked until crispy.
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  Water Basin Beef

  A dish featuring beef slices soaked in clear broth, known for its tender texture and savory flavor.
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  Beef Noodle Soup

  Beef泡馍 is made with beef brisket or beef as the main ingredient, combined with vermicelli and pieces of baked flatbread (mofan). It is stewed with aromatics such as green onions, ginger, garlic, star anise, and cassia bark. The beef is slowly simmered until tender, then the flatbread pieces are broken up and soaked in the broth, allowing the bread to absorb the rich flavors of the soup.
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  羊血粉丝汤

  A dish made with sheep's blood, noodles, and seasonings, known for its smooth texture and savory flavor.
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  Vegetable Assortment Platter

  Vegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.
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  Lamb Soup with Flatbread

  Lamb and noodle soup is a traditional delicacy made primarily with lamb and flatbread. The preparation involves stewing lamb to create a rich broth, then breaking the flatbread into pieces and soaking them in the soup so they absorb the flavorful liquid. Finally, garnishes such as cilantro and chili powder are added to enhance the taste.
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  Tripe Soup

  Tripe soup is made from pork stomach, sliced thin after cleaning, and cooked with ginger slices and green onions. The broth is clear, with tender, smooth tripe.
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  Spicy Chili and Garlic Lamb Blood

  A spicy Sichuan dish made with lamb blood, dried chili, and garlic, known for its rich flavor and aromatic heat.

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