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Yanlan Lou · Halal Banquet (Dong Si Shitiao Branch)

特色菜 · ⭐

No. 21A Dongsi Shitiao (opposite Xin Baoli Plaza)

Dishes

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  Lanzhou Gray Bean Soup

  Lanzhou Gray Bean Soup is a specialty snack from the northwest region, primarily made with peas, and seasoned with red dates, sugar, and rose petals. After prolonged simmering, the beans turn gray and become soft and glutinous. Finally, lotus root starch or cornstarch is added to thicken it into a sweet dessert.
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  Lanzhou Spicy Beef Noodles

  Lanzhou spicy beef noodle soup features tender beef and a rich, spicy sauce made with various spices, served with hand-pulled noodles. The noodles are chewy, the beef is tender, the spicy sauce is aromatic, and the broth is deeply flavorful—a dish that excels in color, aroma, and taste.
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  Lanzhou Nianpi

  Lanzhou Nianpi is a specialty snack from Northwest China, made primarily with wheat flour-based nianpi, accompanied by ingredients such as gluten, cucumber strips, and bean sprouts, and seasoned with vinegar, chili oil, sesame paste, and other condiments mixed together.
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  Hui Muslim Oil Fried Bread

  Hui Muslim oil香 is a traditional Chinese pastry made primarily from flour and vegetable oil. The preparation involves mixing flour with water to form a dough, allowing it to ferment, then rolling it into round flatbreads and frying them in hot oil until golden and crispy. Finally, sugar powder or salt can be sprinkled according to personal taste.
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  Signature Hand-Rubbed Lamb

  Our signature hand-held lamb dish uses premium lamb, carefully prepared to ensure tender meat that retains the original flavor of mutton. During cooking, the lamb is simmered to perfection—maintaining its tenderness while eliminating any膻味 (muttony odor)—leaving a truly unforgettable taste.
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  Xinjiang Big Plate Chicken

  Xinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
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  Xinjiang Big Plate Chicken (Small Portion)

  Xinjiang large plate chicken is served in small portions, primarily featuring chicken, potatoes, and wide rice noodles. The chicken is stewed until tender and juicy; the potatoes are cut into chunks and cooked together with the chicken, resulting in a soft and creamy texture; the wide rice noodles absorb the broth, offering a smooth and flavorful experience. The dish is seasoned with soy sauce and spices, delivering a rich Xinjiang flavor.
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  Xinjiang Lamb Flatbread

  Xinjiang Naan with Meat is a specialty dish from Xinjiang, primarily made with lamb and naan. The lamb is stewed until tender and juicy, then paired with baked naan, creating a rich flavor where the naan's aroma complements the tender meat. During preparation, the stewed lamb is stir-fried with spices and then roasted together with the naan until golden brown, delivering a unique Xinjiang taste.
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  Stir-Fried Noodles

  Stir-fried noodles are a dish made from noodle slices, vegetables, meat, and other ingredients. The preparation involves boiling the noodle slices, then stir-frying them together with vegetables, meat, and other配料 until fully flavored.
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  Yanlanlou Special Lamb Skewers

  Yanlanlou's specialty lamb skewers are made from fresh lamb cut into pieces and threaded onto sticks, then marinated and grilled over charcoal. Main ingredients include lamb and basic seasonings, with careful attention to heat control to maintain tender meat.
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  Yanlan Special Lamb Skewers

  Yanlan's specialty lamb skewers are made by cutting fresh lamb into chunks and threading them onto bamboo skewers. After marinating with a specially prepared seasoning, they are slowly grilled over charcoal until the outside is crispy and the inside remains tender and juicy, delivering a delicious flavor and rich aroma.
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  Yanlan Sweet Fermented Barley

  Yanlan Sweet Fermented Rice is a dessert made from high-quality glutinous rice, which is steamed and then mixed with yeast to ferment. The finished product has a soft and sticky texture, with a subtle aroma of alcohol and sweetness, making it an ideal treat for cooling off in summer.
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  Beef Ribs Stewed with Chinese Yam

  Beef ribs and yam are braised together. Fresh beef ribs are cut into pieces, yams peeled and sliced, then slowly stewed in a pot with water and seasonings until the beef is tender and the yam is soft and smooth.
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  Old Lanzhou Fermented Water Tiger Fish

  Old Lanzhou fermented water tiger fish is a northwest specialty dish made with tiger fish and fermented water, chili, ginger, and other seasonings. The tiger fish has tender meat, and the fermented water is sour and refreshing.
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  Flavorful Lamb Offal Soup

  Flavorful lamb offal soup is made primarily from lamb offal (including lamb heart, liver, lungs, and intestines), combined with辅料 such as green onions, ginger, and garlic. After blanching, the ingredients are simmered in water to create a clear or slightly milky broth with a rich flavor that preserves the original taste of the lamb offal.
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  Tandoor-roasted lamb leg

  Lamb leg roasted in a tandoor is a dish primarily made with lamb leg, cooked using a tandoor oven. After marinating, the lamb leg is placed into a preheated tandoor, where the heat from the pit cooks it until the skin turns golden and crispy, while the meat remains tender and juicy.

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