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Ao Jia Xiang Yu's Lamb Soup

小吃快餐 · ⭐ 4.3

Next to Xu's Dry Cleaning, Aojia Lane, Changyuan Subdistrict (near Renmin Road Pedestrian Street)

Dishes

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  Stir-Fried Lamb with Spicy Sauce

  A Sichuan-style dish made by stir-frying pre-cooked lamb slices with vegetables and spicy seasonings like doubanjiang.
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  Spicy Lamb with Pepper

  Spicy lamb stir-fried with Sichuan pepper and chili, offering a fragrant and numbing flavor.
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  Stir-Fried Lamb Liver

  Stir-fried lamb liver is a Chinese dish featuring lamb liver as the main ingredient, typically marinated with rice wine and light soy sauce, then quickly stir-fried with scallions, ginger, garlic, and green peppers.
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  Steamed Lamb Ribs with Rice Flour

  A dish of lamb ribs coated in rice flour and steamed until tender, offering a fragrant, savory flavor.
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  Steamed Lamb with Rice Flour

  Steamed lamb with rice flour is a dish made by marinating lamb pieces in seasonings, coating them with stir-fried rice flour, and steaming until tender, resulting in soft meat and rich rice aroma.
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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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  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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  Mutton Noodles

  Mutton rice noodles are made primarily from fresh mutton and smooth rice noodles, carefully prepared through meticulous cooking. The mutton becomes tender and juicy after stewing, while the rice noodles are cooked in hot broth, maintaining their silky texture. Finally, the mutton and rice noodles are served together in a bowl, topped with rich mutton broth and garnished with chopped cilantro and green onions.
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  Spicy Blood Slices

  Yang Xue Wang is a dish made primarily from lamb blood, cooked with lard, chili, Sichuan pepper, and doubanjiang. After blanching, the lamb blood is stir-fried or stewed with seasonings to achieve a smooth texture and rich flavor.
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  Stir-Fried Noodles with Meatballs

  Stir-fried vermicelli with minced meat, a dish made by soaking noodles in hot water, then stir-frying with pork mince, scallions, ginger, garlic, soy sauce, doubanjiang, and chili. Garnished with green onions. Bright red color, noodles coated in savory meat flavor.
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  Fish-Flavored Pork Tripe Strips

  A classic Sichuan dish made with sliced pork tripe stir-fried in a tangy, sweet and spicy fish-flavored sauce.

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