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Jishun Lamb Soup (Yongsheng Road Branch)

小吃快餐 · ⭐ 3.9

Shop No. 14-1-2, Jinxiu Commercial Street, Yongsheng Road

Dishes

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  Large Bread Slice

  Large bread slice made by toasting thick slices of fresh bread, often served with butter, jam, or cheese.
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  Oil-Fried Flatbread

  Oil-spring pancake is a traditional flour-based food made by mixing oil and water into dough, layering it, spreading oil paste, rolling and flattening, then baking or frying into a round shape. Fillings can be sweet or savory, commonly including sesame, scallions, and five-spice powder.
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  Grilled Lamb Skewers

  Grilled lamb skewers are made by marinating cubed lamb in spices like cumin and chili powder, then grilling over charcoal for a smoky, savory flavor.
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  Braised Tofu in Clay Pot

  Pot-bellied tofu is a dish made primarily with soft tofu, combined with minced meat, greens, or mushrooms, and slowly stewed in a clay pot. To prepare it, cut the tofu into pieces and place it together with the ingredients into the clay pot, add broth or water, and simmer over low heat until fully flavored.
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  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
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  Sheep's Tripe Soup

  Offal soup is a dish primarily made with offal as the main ingredient. To prepare it, the offal is cleaned and sliced, then simmered together with ginger slices and green onions until the broth turns milky white and the offal slices become tender. A适量 of pepper powder can be added to enhance the flavor.
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  Sheep Intestine Soup

  Mutton intestine soup is primarily made with mutton intestines, supplemented by lamb bones and offal. After thoroughly cleaning the intestines, they are simmered together with lamb bones and offal, along with ingredients such as ginger slices and scallions. The soup is slowly cooked over low heat until it becomes clear or slightly milky in color, with tender mutton intestines and a rich, savory flavor.

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