Close

Mongolian Master of Lamb Roast with Performance (Nansihuan Branch)

特色菜 · ⭐ 4.8

Southeast corner of Linhe Street and South 4th Ring Road

Dishes

• 

  Hand-grabbed Lamb Shank

  A dish featuring lamb shank slow-cooked or roasted until tender, seasoned with spices and served for hand-eating.
• 

  Mixed Seafood in Spicy Sauce

  Laozhi Quanjiafu is a dish made by cooking a variety of ingredients together, primarily including fish balls, shrimp paste, beef slices, tofu skin, wood ear mushrooms, and carrots. After blanching or boiling the ingredients, they are dressed with a sauce made from soy sauce, vinegar, sugar, garlic, and chili oil, then mixed well before serving.
• 

  Stewed Damascus Goat Head (Second Generation)

  A high-quality Damascus goat head is slowly stewed for hours until the meat becomes tender and the broth rich. Main ingredients include goat head, spices, and seasonings, prepared using a slow braising method to highlight natural flavors and spice integration.
• 

  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.
• 

  Grilled Genuine Grassland Lamb Ribs

  Premium grassland lamb ribs marinated and grilled over charcoal, with a crispy exterior and tender, flavorful meat, featuring natural grassy aroma.
• 

  Grilled Grassland Lamb Ribs

  Premium grassland lamb ribs marinated in secret spices and grilled over charcoal, resulting in a crispy exterior and tender, juicy interior.
• 

  Beef and Onion Pie

  Beef and onion pie is made with beef and onions. Minced beef is mixed with chopped onions and seasonings to form the filling. Dough is rolled into rounds, filled, sealed, then fried in a pan until golden brown and the filling is cooked through.
• 

  Rose Milk Skin

  A sweet dessert made from milk skin infused with rose petals or rose syrup, offering a delicate and floral flavor.
• 

  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.
• 

  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
• 

  Kepi Lamb Skewers

  Kepi lamb skewers are made from high-quality male lamb, cut into chunks, threaded onto skewers, marinated with salt, cumin, and other seasonings, then grilled over charcoal. The meat is tender and juicy with a rich, smoky aroma.
• 

  Homemade Yogurt

  Homemade yogurt is a dairy product made primarily from milk and yogurt starter. The preparation method is simple: first heat the milk to an appropriate temperature, then mix in the yogurt starter evenly, and finally place it in a保温 container for fermentation. Once it has set, it is ready to enjoy.
• 

  Mongolian Crispy Meat

  A traditional dish made by frying marinated pork coated in starch until crispy, popular in Mongolian cuisine.
• 

  Pan-fried Lamb Blood Sausage

  A traditional dish made by filling sheep intestines with fresh lamb blood and pan-frying until golden and crispy, offering a rich, savory flavor.

Reviews