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Chen's Master Chengcheng Water Bowl Lamb (Bell Tower Store)

小吃面食 · ⭐ 4.3

No. 7 Building, Zhonglou Residential Community, Zhu Bashe Road

Dishes

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  Premium Lamb Soup with Flatbread

  优质羊肉泡馍是一道以精选羊肉和馍块为主料的传统美食。羊肉经过炖煮，肉质鲜嫩多汁，馍块则吸收汤汁变得软糯可口。搭配香料和佐料，呈现出浓郁的肉香和层次丰富的口感。
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  Double Harmony Water Basin Lamb

  A traditional Chinese dish made with fresh lamb simmered slowly with spices, served in a bowl of hot broth over cold ingredients for a unique taste.
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  Ordinary Water Basin Lamb

  A traditional Chinese dish made with lamb simmered in a clear broth prepared from sheep bones and seasonings, known for its tender meat and mild flavor.
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  Moon-shaped Pastry

  A traditional Chinese pastry made from flour and filled with sweet fillings like red bean or nuts, shaped like a crescent and fried or baked until crispy.
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  Crescent Bread with Meat

  Crescent Bread with Meat is a Northwestern Chinese snack. Main ingredients include flour, lamb or beef, onion, cumin, and chili powder. The dough is rolled thin, folded into a crescent shape, and baked or pan-fried until golden and crispy. The filling is typically made with minced lamb or beef stir-fried with onions and spices. The cooked meat is stuffed into the crispy bread before serving. The dish features a crispy exterior and savory, cumin-spiced meat filling.
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  Beef Noodle Soup

  Beef泡馍 is made with beef brisket or beef as the main ingredient, combined with vermicelli and pieces of baked flatbread (mofan). It is stewed with aromatics such as green onions, ginger, garlic, star anise, and cassia bark. The beef is slowly simmered until tender, then the flatbread pieces are broken up and soaked in the broth, allowing the bread to absorb the rich flavors of the soup.
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  Extra Thick Beef

  This dish features selected beef tenderloin or shank as the main ingredient. The beef is cut into exceptionally thick slices or chunks, usually marinated for flavor. The primary cooking methods include pan-frying, grilling, or braising to lock in the juices, resulting in a crispy exterior with a tender interior or a fall-apart texture. The dish highlights the rich meaty aroma and substantial chewiness of the beef itself, focusing on the natural flavor and texture of the ingredient.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Vegetable Assortment Platter

  Vegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.
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  Lamb Stir-Fried Noodle Soup

  Lamb stir-fried with flatbread: lamb slices cooked with onions and green peppers, seasoned and stewed, then soaked in broth with broken flatbread to absorb the flavors.
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  Mutton Soup

  Mutton soup is made primarily with mutton, combined with适量 of spices and vegetables, and simmered to perfection. The broth is clear, the meat is tender, the flavor is rich and full-bodied, and it is highly nutritious.
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  Sheep Blood Soup

  A traditional Chinese soup made with fresh sheep blood, seasoned with ginger, garlic, and scallions for a smooth and savory flavor.
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  Self-Service Side Dishes

  自助小菜是一道包含多种蔬菜、水果和调料的拼盘，食材新鲜多样，色彩缤纷。制作方法简单，将各种食材清洗干净，切割成适当大小，摆盘后佐以特制的酱料，即可享用。

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