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Ponling Sheep House

农家菜 · ⭐ 3.7

No. 160 Tingzigang, Penling Village

Dishes

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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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  Baozi Rice in Clay Pot

  A classic Cantonese dish cooked in a clay pot, featuring rice with preserved meats, chicken, and vegetables, creating a fragrant, crispy-bottomed meal.
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  Hand-Beaten Donkey Meat Balls

  Hand-beaten donkey meat balls made from fresh donkey meat, seasoned and shaped into dumplings, then boiled for a tender and savory dish.
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  Fresh Lamb

  Fresh lamb is selected from leg or shoulder meat, blanched to remove blood and膻味, then stir-fried with葱姜蒜, seasoned with soy sauce, cooking wine, and spices, and stewed until tender while keeping the meat juicy.
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  Roasted Lamb

  Roast lamb is prepared by marinating lamb pieces or a whole lamb with spices, then roasting over charcoal or in an oven. Main ingredient is lamb, with accompaniments like green onions, ginger, garlic, and cumin.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Stone-ground Tofu

  Stone-ground tofu is a soy-based product made by soaking soybeans, grinding them into pulp, filtering the mixture, boiling it, and then adding a coagulant. The traditional method uses a stone mill to grind the beans, preserving the rich soy aroma and delicate texture. The finished product is white or slightly yellow, with a soft, elastic consistency.
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  Roast Chicken in Earthen Oven

  Roast chicken is a traditional dish made with a whole chicken as the main ingredient, marinated with a secret seasoning, wrapped in lotus leaves or aluminum foil, and then buried in hot charcoal or sand to slow-cook. The high heat cooks the chicken thoroughly while locking in its juices, resulting in a tender and flavorful texture.
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  Mutton Soup Base

  A rich mutton soup base made by slow-cooking lamb and bones with spices, ideal for hot pot meals.
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  Medicated Donkey Bone and Pork Shank Soup

  A nourishing soup made with donkey bones, pork shank, and medicinal herbs like astragalus and angelica, slow-cooked for rich flavor and health benefits.
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  Green Vegetables

  Chinese cabbage is a common vegetable known for its tender green leaves. When preparing it, fresh Chinese cabbage is typically selected, washed clean, and then cooked using methods such as stir-frying, boiling, or stewing. During cooking, ingredients like minced garlic and ginger slices can be added to enhance flavor while preserving its natural taste, highlighting the vegetable's fresh and natural appeal.
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  Donkey Tenderloin

  A dish made from tenderloin of donkey, marinated and stir-fried to perfection, offering a delicate and savory flavor.
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  Donkey Skin

  Donkey skin is soaked, sliced, and stewed with seasonings until tender, often served with scallions, ginger, and garlic as a traditional dish.
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  Donkey Rice

  Donkey rice features tender, slow-cooked donkey meat served over steamed rice, often garnished with scallions and cilantro for a savory, satisfying meal.
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  Donkey Liver

  Donkey liver dish made by cleaning, slicing or cubing the liver and cooking it through stir-frying, stewing, or braising. Commonly seasoned with scallions, ginger, garlic, soy sauce, and cooking wine.

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