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Jia Zhi Wei Ningxia Hand-Rubbed Lamb Shoulder and Lamb Spine (Lamb Ribs and Spine)

Hot pot · ⭐ 3.8

Xuexiang School Comprehensive Building, No. 3 Huayuan Xincun Avenue, Xiangjiaotang Community, Bantian Subdistrict, Longgang District

Dishes

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  Original Hand-grabbed Lamb Ribs

  Fresh lamb ribs marinated with secret spices and slow-roasted to preserve natural flavor, tender and juicy, best enjoyed by hand.
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  Original Hand-Ripped Lamb Leg

  Fresh lamb leg meat marinated with secret spices and slowly stewed to tender perfection, enjoyed by hand for its authentic flavor.
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  Double Lamb Shank Pilaf

  A flavorful pilaf made with two lamb shanks, rice, and vegetables, slow-cooked to perfection.
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  Cumin Lamb Ribs

  Cumin lamb chops are made from lamb ribs, marinated and then pan-fried or grilled. Common marinade ingredients include cumin powder, salt, cooking wine, and garlic. The unique aroma of cumin enhances the flavor, resulting in a crispy exterior and tender interior with rich cumin fragrance.
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  Hand-grabbed Lamb Ribs with Lamb Tripe Buns and Lamb Sausage

  Hand-grabbed lamb ribs with lamb tripe buns and half a pound of lamb sausage, made from fresh lamb using traditional seasoning and cooking methods.
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  Special Hand-held Lamb Ribs

  Fresh lamb ribs marinated in special spices and grilled to perfection, tender and flavorful—eat with your hands for an authentic experience.
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  Lamb Rack Hot Pot

  Lamb rib hot pot features lamb ribs as the main ingredient, paired with vegetables, tofu, and mushrooms. The lamb is cut into pieces and cooked in a pot with seasonings. Dipping sauce is served separately. A clear broth or water base is used, enhanced with spices according to taste.
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  Lamb Sausage

  Lamb sausage is made by stuffing lamb meat into sheep intestines and then steaming or boiling it. It's seasoned with scallions, ginger, Sichuan pepper, salt, and other spices before being filled and cooked.
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  Lamb and Radish Stew Soup

  Made with lamb and white radish, slowly stewed to create a clear broth. The meat is tender, and the radish absorbs the rich flavors, becoming soft and savory. Main ingredients are lamb and white radish, prepared by slow simmering, resulting in a delicious and nutritious dish.
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  Goat Spine Hot Pot

  Mutton spine hot pot features mutton spines as the main ingredient, combined with various spices and vegetables. The mutton spines are first stewed, then additional ingredients such as tofu and vegetables are added for hot pot cooking. The broth is rich and flavorful, with tender, succulent meat.
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  Fresh Lamb and Pork Skewers

  Fresh lamb and pork skewers made by cutting fresh lamb and pork into small pieces, threading them onto bamboo sticks, marinating with soy sauce, cooking wine, ginger, and garlic, then grilling to achieve a crispy outside and tender inside with rich aroma.
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  Yuan Yang Hot Pot

  Yangzhou Hot Pot is a specialty hot pot made with two different flavored broths, typically one spicy and numbing, and the other mild. Ingredients can be chosen according to personal taste, including meats, seafood, and vegetables. During cooking, ingredients are涮 (dipped) in the broth of choice, preserving their original flavors.
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  Spicy Lamb Spine

  Spicy lamb spine is a dish featuring lamb spine bones rich in marrow. After blanching to remove odor, it's stewed with fermented bean paste, Sichuan peppercorns, dried chilies, ginger, scallions, and star anise for tender meat and rich broth.
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  Yellow Fat Beef Steak Pilaf

  Yellow fat beef steak pilaf is made with premium beef and rice. The beef is cut into pieces, stir-fried with onions, carrots, and other ingredients, then cooked together with rice to absorb the rich aroma of beef fat and spices, resulting in a flavorful and savory dish.

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