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Yang Dong Jia Roasted Whole Lamb & Rural Dishes (Longpanshan Branch)

特色菜 · ⭐ 4.6

No. 3545 and No. 3581, East-side Commercial Buildings, Longpanshan Jiayuan, Mingtang Street

Dishes

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  Shy Pumpkin

  Peel and cut pumpkin into pieces, boil in water until soft, mash, mix with glutinous rice flour to form a dough, wrap with red bean or sesame filling, shape into small balls, then steam. Soft outer layer, sweet filling.
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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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  Roasted Lamb Ribs

  Roasted lamb ribs made with premium cuts, marinated in spices and slow-roasted for a tender, flavorful dish.
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  Beef Knee

  Beef knee is a dish made from beef joint meat and cartilage, typically blanched and then stewed or braised with seasonings until tender and flavorful. Some recipes add scallions, ginger, star anise, and other spices for enhanced aroma.
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  Secret-Recipe Roasted Lamb Leg

  The secret-style roasted lamb leg is primarily made with fresh lamb legs, marinated and then baked in an oven. During the marinating process, a variety of spices and seasonings such as cumin, chili powder, garlic paste, and soy sauce are used to infuse flavor into the meat. The roasting is carefully controlled to achieve a crispy outer crust while keeping the inside tender and juicy.
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  Lamb Skewers on Red Willow Branches

  Lamb skewers on red willow branches, made by cutting fresh lamb into chunks and threading them onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The aroma of lamb and red willow blends together, creating a unique flavor.
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  Steamed Lamb Buns

  Steamed lamb buns are made with minced lamb seasoned with scallions, ginger, and cilantro, wrapped in dough and steamed until fluffy and flavorful.
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  Mustard Lamb Liver

  Fresh lamb liver is blanched to remove odor, then mixed with mustard, soy sauce, and sesame oil. Tender and smooth in texture, the spiciness of mustard blends perfectly with the rich aroma of liver.
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  Grassland Whole Lamb Soup

  A traditional Mongolian soup made from whole lamb and bones, known for its rich flavor and nourishing properties.
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  Grassland Double Delight

  A fusion dish featuring tender beef and lamb, marinated and grilled over charcoal, served with fresh vegetables for a flavorful and satisfying meal.
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  Grassland Hand-held Lamb Ribs

  Grassland hand-held lamb ribs, made from fresh lamb ribs that are carefully processed to retain tender meat. During cooking, the lamb ribs are roasted until crispy on the outside and juicy on the inside, with rich, full-bodied meat and an aromatic fragrance. With simple seasonings, you can savor the original freshness of mutton.
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  Grassland Beef Ribs

  Grassland beef ribs are slow-cooked with a savory marinade, resulting in tender and flavorful meat.
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  Mongolian Sausage

  Mongolian sausage is a traditional dish made from minced mutton or beef mixed with onions and spices like cumin, then steamed in casings. It has a rich, savory flavor and chewy texture.

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