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Inner Mongolia Whole Lamb Roast (Longji Square Branch)

Barbecue · ⭐ 3.7

No. 152 Songshi Branch Road, beside Shangpin Jianghu Cuisine

Dishes

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  Hot Pot with Lamb

  A traditional Chinese hot pot dish where thin slices of lamb are quickly cooked in a simmering broth and enjoyed with various dipping sauces.
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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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  Glass Noodles

  Glass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
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  Lamb Ribs

  Lamb chops are made from lamb rib sections, processed through cutting, marinating, and grilling. They have a golden appearance, tender and juicy meat, and are enhanced with a special seasoning that creates a unique taste.
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  Lamb Leg

  Lamb leg is the main ingredient, typically marinated and then roasted, stewed, or braised to achieve tender meat with rich flavor.
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  Beijing-style Hot Pot Lamb

  Old Beijing hot pot lamb is a hot pot dish featuring fresh lamb slices, accompanied by cabbage, vermicelli, and tofu. The thin lamb slices are quickly cooked in boiling clear broth and served with sesame sauce, fermented bean curd, and green onion flowers as dipping sauces.
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  Beef Roll

  Beef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
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  Radish

  Radish is a root vegetable, primarily using white or carrot radish. It's peeled and sliced or diced, then stir-fried, stewed, mixed cold, or pickled. Common dishes include radish with spare ribs, stir-fried radish with meat strips, and radish soup—also used as a side dish.
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  Mongolian Fresh Lamb

  Mongolian fresh lamb features tender lamb from Inner Mongolia, stir-fried with onions and peppers for a savory, aromatic dish.
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  Pea Shoots

  Pea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.

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