Close

Muyang Ge · Ice Boiled Lamb - Intangible Cultural Heritage Hot Pot & Barbecue (Gaoxin Hengda Store)

Hot pot · ⭐ 4.7

No. 101, Ground Floor, Evergrande Cinema, Gaoxin Seventh Road

Dishes

• 

  Ice-Boiled King Lamb Chop and Shank Mix (3 Jin) - Requires 2-hour Advance Order

  This dish requires a 2-hour advance order. The main ingredients are selected lamb chops and shanks, with a total weight of approximately 3 jin (1.5 kg). It employs a unique 'ice-boiling' technique: lamb pieces and ice cubes are placed together in a pot and heated over low heat. As the ice melts, moisture gradually penetrates the meat, allowing the lamb to cook slowly at a low temperature, thereby retaining a tender and juicy texture. No complex seasonings are added during cooking, primarily highlighting the original flavor of the lamb. It is typically served with simple dipping sauces.
• 

  Mongolian Cheese Pie

  A traditional Mongolian pastry made with local cheese and flour, pan-fried until golden and crispy, offering a rich, savory flavor.
• 

  Nongfu Spring Water Soup Base

  A soup base made with fresh vegetables, mushrooms, and a secret broth, simmered slowly to bring out natural flavors—perfect for hot pot cooking.
• 

  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
• 

  Original Lamb Slices

  Fresh lamb leg slices gently cooked to preserve natural flavor, tender and non-gamey, ideal with dipping sauce or plain.
• 

  National Intangible Cultural Heritage Lakshen Dipping Sauce

  A traditional Xinjiang condiment made from chili, cumin, onion, garlic, and spices, stir-fried and ground to create a rich, aromatic flavor. Commonly used with grilled meats or flatbread.
• 

  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
• 

  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
• 

  Mutton Steamed Dumplings

  Mutton shumai is made with mutton as the main ingredient, combined with onions, ginger, and scallions for filling, wrapped in thin dough and steamed. The outer skin is soft while the inner filling is fragrant and flavorful.
• 

  Suni Te Loin Meat

  Suni te loin meat is made from high-quality lamb leg from Suni, Inner Mongolia, marinated and grilled over charcoal for a tender, aromatic dish.
• 

  Suni Te Sheep Shank

  Suni Te sheep shank features tender, slow-cooked leg bone from Inner Mongolia, yielding rich broth and succulent meat.

Reviews