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Xiao Banxian · Jianyang Lamb Soup (Wanke Meili City Branch)

Hot pot · ⭐ 4.3

No. 177 Hemei East Road, Baohe Subdistrict, Building 16, 2nd Floor, Room 203

Dishes

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  Condiment Dish

  A small dish containing seasonings like soy sauce, vinegar, garlic, chili oil, and scallions, used to enhance the flavor of main dishes.
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  Half Immortal Pork Kidney Slices

  A Sichuan dish made with pork kidneys, stir-fried quickly with vegetables for a fresh and slightly spicy taste.
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  Sheep Head Meat Soup with Skin

  A hearty soup made from sheep head meat including the skin, slowly simmered with bones and spices to create a rich, savory broth.
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  Signature Lamb Tail Soup

  Signature lamb tail soup is made with lamb tail as the main ingredient, combined with various spices and stewing methods. The meat is tender, and the broth is rich and delicious.
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  Pickled Pepper Liver

  A Sichuan-style cold dish made with pork liver marinated in pickled peppers, offering a fresh and spicy taste.
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  Whole Roasted Lamb

  Roast whole lamb is a dish made with an entire lamb as the main ingredient. After marinating, the whole lamb is slowly roasted over charcoal until the skin turns golden and crispy, while the meat remains tender and fragrant.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Beef Skewers

  Beef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
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  Lamb Skewers with Red Willow

  Lamb skewers made with fresh lamb cut into pieces and threaded onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The lamb is juicy and flavorful, with a unique grilling technique that preserves its natural taste. The aroma of the red willow branches infuses into the meat during roasting, adding a distinctive flavor.
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  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
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  Mutton Soup

  Mutton soup is made primarily with mutton, combined with适量 of spices and vegetables, and simmered to perfection. The broth is clear, the meat is tender, the flavor is rich and full-bodied, and it is highly nutritious.
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  Mutton and Offal Hot Pot

  A hearty hot pot made with mutton and offal, simmered with spices for a rich, savory broth.
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  Sheep's Tripe Soup

  Offal soup is a dish primarily made with offal as the main ingredient. To prepare it, the offal is cleaned and sliced, then simmered together with ginger slices and green onions until the broth turns milky white and the offal slices become tender. A适量 of pepper powder can be added to enhance the flavor.
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  Sautéed Blood Curd with Minced Pork

  A spicy Sichuan dish made by stir-frying blood curd with minced pork, chili, and fermented bean paste, known for its rich flavor and numbing heat.
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  Pea Pod

  Pea pods are a dish made primarily from fresh pea pods, typically blanched or stir-fried to retain their tender texture. Seasoned simply with garlic and salt, or combined with meat or vegetables for a flavorful stir-fry.

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