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Dai's Big Bone Lamb

特色菜 · ⭐ 4.1

No. 241 Xiaodong Road, Level F1, Tiankuo Huacheng

Dishes

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  Braised Beef in Lotus Leaf

  A traditional Chinese dish featuring beef braised in lotus leaves, resulting in tender meat infused with a subtle floral aroma.
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  Hand-held Lamb Ribs

  Hand-held lamb ribs are made from fresh lamb ribs, marinated and then grilled. The ribs are crispy on the outside and tender inside, with delicious meat that is enhanced by a specially prepared seasoning, delivering a unique grassland flavor.
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  Stir-Fried Pork Tenderloin

  A dish made by stir-frying tender pork with seasonings, resulting in a savory and tender texture.
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  Sauce-glazed Snapper

  A dish featuring snapper fish glazed with a savory sauce made from soy sauce, sugar, vinegar, and aromatics.
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  Halal Stir-Fry

  A quick stir-fry dish made with halal meat and vegetables, seasoned simply for a savory flavor.
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  Beef Steamed Dumplings

  Beef dumplings made with flour wrappers, filled with minced beef and seasonings like scallions and ginger, then steamed. They have an open shape, thin skin, and tender filling.
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  Beef Brisket and Beef Tendon

  A dish made with beef brisket and tendons, slow-cooked until tender and flavorful, often seasoned with spices like star anise and cinnamon.
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  Ox Bone Soup

  Beef bone soup uses beef bones as the main ingredient, simmered for hours after blanching to infuse marrow and gelatin into a rich broth. Add ginger slices and scallions to enhance flavor and reduce odor; some recipes include carrots and corn for added taste.
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  Vegetable Pie

  A vegetarian dumpling is a type of dough food with a flour-based wrapper and a filling primarily made of vegetables and soy products. To prepare it, flour is mixed with water to form a dough, which is then rolled into a round皮 (wrapper). The seasoned vegetarian filling is placed inside, the edges are pinched closed, and the dumpling is pan-fried until both sides turn golden brown.
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  酱香牛窝骨

  酱香牛窝骨以牛膝骨为主要食材，经过焯水去腥后，与酱油、糖、料酒、八角、桂皮等调料一同炖煮，使骨头酥烂、肉质软糯，酱香浓郁。
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  Hot Pot with Lamb Offal

  Pot-stewed offal dish featuring sheep organs like stomach, intestines, and lungs, paired with vegetables such as cabbage and tofu, simmered in a small pot using broth or water. Offal is cleaned, blanched to remove odor, then slowly stewed with ingredients to blend flavors.

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