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Lei Ji Shaanxi Lamb Noodles (Changba Ouyaguoji Store)

小吃面食 · ⭐ 4.2

Room 10104-1, Building 3, Phase II, Ouya International, Chanba Ecological District

Dishes

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  Wanzhou Grilled Fish

  Wanzhou烤鱼 is a dish made by grilling fresh fish with various vegetables and seasonings. Main ingredients include grass carp or carp, bean sprouts, potatoes, lotus root slices, and onions, seasoned with doubanjiang, chili, Sichuan peppercorns, ginger, and garlic. After marinating, it's grilled over charcoal and finished with a special sauce.
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  Rice Porridge

  Millet porridge is a rice dish made primarily from millet and water. Wash the millet, add water, boil, then simmer until soft and thick.
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  Shredded Lamb Head

  Shousi Yangtou is a dish primarily made with羊头 (sheep's head). After cleaning and blanching, it is simmered with spices and seasonings until tender, then manually torn into strips. It is typically seasoned with scallions, ginger, garlic, star anise, and cassia bark to create a rich flavor.
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  Mutton Buckwheat Hand-Rolled Noodles

  A traditional noodle dish made with buckwheat flour and tender mutton, known for its rich flavor and hearty texture.
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  Salted Spiced Pumpkin Seeds

  Sichuan salted pumpkin seeds are made by washing and drying pumpkin seeds, then stir-frying them until slightly yellow in a pan. Add Sichuan salt and stir evenly. No other ingredients are added to highlight the natural aroma of pumpkin seeds and the savory flavor of the salt.
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  Stir-fried Cabbage Salad

  A cold dish made by quickly stir-frying cabbage with garlic and chili in hot oil, then mixing it with seasonings for a crisp and flavorful bite.
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  Stir-fried Napa Cabbage

  Stir-fried Napa cabbage is a cold dish primarily made with napa cabbage (cabbage). Thinly slice the cabbage, blanch it briefly in boiling water, then drain and dry. Mix with minced garlic, chili oil, soy sauce, vinegar, and sesame oil to taste. The preparation is simple, highlighting the natural flavor of the ingredients combined with the seasonings.
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  Onion

  Piyazi is a type of onion commonly used in Xinjiang cuisine, known for its mild sweetness and sharp aroma. It's often stir-fried, added to stews, or served as a side dish.
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  Lamb Noodle Soup

  Lamb noodles are primarily made with lamb and noodles. The lamb is cut into pieces and stewed until tender, then seasoned with scallions, ginger, cooking wine, and other spices to remove fishy odor and enhance aroma, resulting in a rich broth. The noodles are typically hand-made or machine-made, boiled until cooked, then added to the lamb soup, garnished with cilantro or green onions.
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  Lamb Héle Mian

  Lamb Héluò Mian is a noodle dish primarily made with lamb and Héluò noodles. The preparation involves stewing lamb to create a rich broth, then boiling the Héluò noodles and adding them to the soup, garnished with green onions and cilantro to deliver a unique taste.
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  Goat Spine Pot Stew

  A Northeast Chinese dish featuring goat ribs stewed slowly in a clay pot with vegetables like potatoes and cabbage, resulting in tender meat and rich broth.
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  Spicy Chili and Garlic Lamb Blood

  A spicy Sichuan dish made with lamb blood, dried chili, and garlic, known for its rich flavor and aromatic heat.

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