Close

Xiang Fei Mongolian Yurt Cultural Roast Whole Lamb · Earth Oven Wood-fired Chicken (Chenjiaqiao Branch)

Barbecue · ⭐ 4.5

No. 12, Chendong Road, Chenjiaqiao

Dishes

• 

  Selected High Mountain Fresh Running Sheep

  Selected high mountain fresh running sheep uses high-quality mountain lamb, cooked with traditional methods, with tender meat and unique flavor.
• 

  Pork Bone Soup

  A traditional Chinese soup made by slow-cooking pork bones and meat to create a rich, savory broth.
• 

  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
• 

  Roast Suckling Pig

  Roast suckling pig is a dish made from young pigs weighing 5-8 kg, marinated and roasted slowly over charcoal or electric oven until the skin is golden and crispy, with tender meat.
• 

  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.
• 

  Roast Whole Lamb Family Feast

  A dish featuring a whole roasted lamb with assorted vegetables and seasonings, offering crispy skin and tender meat.
• 

  Roasted Lamb Leg

  Roast lamb leg is a dish primarily made with lamb leg as the main ingredient. The preparation process mainly includes marinating and roasting steps until the lamb leg turns golden on the outside and the meat becomes tender.
• 

  Special Potato and Preserved Meat Fried Rice

  A flavorful dish of potatoes and preserved meats stir-fried with rice, creating a savory and satisfying meal.
• 

  Handmade Soy Milk

  Made from high-quality soybeans, this traditional soy milk is crafted through soaking, grinding, filtering, and boiling—resulting in a smooth, additive-free beverage rich in natural flavor and nutrition.
• 

  Stewed Mud Carp

  Pā Níqiū is a dish featuring loach as the main ingredient. After cleaning, the loach is pan-fried until slightly crispy and then stewed with seasonings until tender and flavorful. Ginger, garlic, and doubanjiang are commonly added for enhanced taste.
• 

  Steppe Rabbit

  Steppes rabbit is a dish mainly made with steppe rabbit, usually cooked by stewing, roasting or frying, with a tender texture and rich flavor.
• 

  Soy-Glazed Roast Duck

  Sauce-roasted duck is made by marinating duck, coating it with sauce, then roasting in an oven or over charcoal. The skin is crispy while the meat remains tender and juicy, with sauce typically containing soy sauce, sugar, and spices.
• 

  Fresh Lamb Blood

  A dish made from fresh lamb blood, cleaned and blanched, then mixed with seasonings like scallions, ginger, and garlic for a smooth and savory taste.

Reviews