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Mongolian Camp (Jiangqiao Road Store)

地方菜 · ⭐ 4.4

Wuyue Plaza

Dishes

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  Stir-Fried Bean Sprouts with Three Threads

  Three-Thread Stir-Fried Beans is a dish that excels in color, aroma, and taste. The main ingredients include potato, onion, cilantro, and peanuts. The preparation method involves slicing the potato, onion, and cilantro into thin strips, and frying the peanuts until fragrant. Next, fry the potato strips until golden and crispy, then mix them with the onion strips, cilantro strips, and fried peanuts, adding a specially prepared seasoning sauce. Mix thoroughly and serve immediately.
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  Pork Belly Rolls with Enoki Mushrooms

  Pork belly rolls with enoki mushrooms are made by wrapping enoki mushrooms in pork belly slices and steaming or pan-frying. Main ingredients are pork belly and enoki mushrooms, which are washed, wrapped in pork slices, and lightly marinated with soy sauce and cooking wine before cooking.
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  Spicy Marinated Boneless Chicken Feet

  A cold dish made from boneless chicken feet marinated in a spicy and tangy dressing, commonly served as an appetizer or snack.
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  Hand-Pounded Cucumber

  A refreshing cold dish made by hand-pounding fresh cucumbers and mixing with garlic, vinegar, salt, sugar, and sesame oil for a crisp, tangy flavor.
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  Signature Roasted Lamb Leg

  Signature roasted lamb leg features fresh lamb leg meat, marinated and slow-roasted to perfection—crispy outside, tender inside. Main ingredients: lamb leg, seasonings, and spices.
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  Signature Charcoal-Roasted Lamb Ribs

  Premium lamb ribs marinated in secret spices and grilled over charcoal for a smoky, tender flavor.
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  Roasted Shiitake Mushrooms

  Grilled enoki mushrooms is a dish primarily made with enoki mushrooms. To prepare, first wash and dry the mushrooms thoroughly, then mix them with olive oil, salt, black pepper, and other seasonings. Next, place the mushrooms on a preheated oven or grill, and roast until both sides are golden brown and the edges are slightly curled.
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  Stir-fried Lamb Offal

  Stir-fried offal is a dish made primarily with lamb offal (including lamb heart, liver, and lungs), stir-fried quickly at high heat with seasonings such as chili peppers, scallions, ginger, and garlic. The key to preparation lies in mastering the cooking temperature to maintain the tender and fresh texture of the offal.
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  Mutton Sausage and Lamb Blood Sausage Platter

  A platter made of mutton sausage and lamb blood sausage, primarily composed of fresh mutton, lamb blood, and spices, processed by stuffing, steaming, or boiling, with a tender texture and rich flavor.
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  Mongolian Small Pancake

  A thin pancake made from flour mixed with a small amount of milk or water, rolled out and pan-fried. Crispy on the outside, soft inside, it can be eaten plain or paired with sauces and meats, commonly found in Inner Mongolia and surrounding areas.
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  Half Lamb Roast from Xilin Gol League

  A half lamb from Xilin Gol League, marinated and slow-roasted over charcoal. Features crispy skin, tender juicy meat, and a rich grassland aroma with a subtle salty flavor.
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  Pan-Seared Sea Bass

  The sea bass is cleaned, marinated with salt and cooking wine, then pan-fried until golden on both sides. Add ginger slices and scallions for aroma. The flesh is tender and delicate.

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