Qing Dan Zha Xi_Nangang Exhibition Hall Store

Skewers of lamb with tendons, rich and chewy. Usually seasoned with cumin and chili powder, with a rich aroma.

Beef skewers grilled until crispy outside and tender inside, with the juice locked in. Grilled with spices for a unique flavor.

A special cut of lamb (usually lamb testicles), with a unique chewy texture. It is fragrant after grilling and has no gamey smell.

Tendon and hoof from the lamb knee, rich in collagen. Soft, sticky, and rich in gelatin.

Selected high-quality lamb chops are roasted, with a crispy skin and tender meat inside. It has a rich Tibetan spice flavor.

Boiled lamb that retains the original flavor of the lamb, extremely tender and without a gamey taste. The traditional way to eat is to grab it directly with your hands, and it can be paired with a special dipping sauce.

Boiled lamb from selected cuts, emphasizing a tender and smooth texture. Light and fresh flavor, suitable for appreciating the original taste of lamb.

Roasted lamb spine (lamb scorpion bone) or lamb neck meat (Matsusaka meat), tender and chewy. The meat close to the bone is particularly fragrant and suitable for gnawing.

Lamb chops are stir-fried and braised in a pot with potatoes, vegetables, and other ingredients. Rich aroma and tender texture, it is a specialty dish from the Qinghai region.

A classic Xinjiang dish, chicken and potato chunks stewed in a rich, slightly spicy sauce. Usually served with wide noodles (belt noodles).

Combines various seafood with the kang pot cooking method, retaining the sweetness of the seafood and incorporating a charred aroma. Unique flavor, limited daily supply.

A traditional famous dish from the Shandan region of Gansu, usually involving lamb offal (heart, liver, lungs, etc.) stir-fried in an iron pan. Rich in flavor and satisfyingly spicy.

Lamb tendons from the Hexi Corridor region, cooked by long stewing or braising. Chewy and springy, rich in collagen.

A traditional Mongolian dish where lamb is cooked inside lamb tripe. The aroma is rich when cut open, the tripe is crispy, and the meat is delicious.

Wide noodles made from highland barley flour, shaped like a belt. The texture is firm and chewy, with a grain aroma.

Extra-large portion of seafood kang pot, suitable for four people to share. A variety of seafood and vegetables are gathered, stir-fried to perfection, and served in generous portions.

Extra-large portion of lamb chop kang pot, suitable for four people to share. Full of lamb chops and ingredients, it is a hearty choice for gatherings.

Extra-large portion of Big Plate Chicken, suitable for four people to share. The chicken is tender, the potatoes are soft, and the portion is huge.

Lamb soup stewed with precious Rhodiola. The soup is sweet and nourishing, the lamb is tender, and it has a unique herbal aroma.

Soup made with Rhodiola, paired with rich lamb offal (tripe, intestines, etc.). Rich in texture, with a fresh and delicious soup.

Noodle soup with Rhodiola medicinal soup base, choose lamb or offal. Warming and filling, suitable for weekday lunches and dinners.

Special sauce mixed noodles, served with tender lamb or offal. The noodles are chewy and rich in flavor.

A special Tibetan drink made from butter (yak butter), tea, and salt (or sugar), mixed with tsampa (highland barley flour). Rich and smooth texture, high in calories.

A premium version of butter tea, with precious saffron added. In addition to the milky aroma of butter tea, it also has the unique aroma and color of saffron.

Ingredients suitable for adding to kang pot or soup. The gluten absorbs the soup, and the tofu skin is soft and smooth.

Gluten or tofu skin stir-fried with sauce. Crispy outside and tender inside, with a rich sauce flavor.

Fresh vegetables add-ons, increasing texture and freshness.

Vegetables suitable for grilling or adding to kang pot, tender and juicy.

A unique mushroom with a thick texture and rich aroma.

Chicken testicles, with a tender texture like tofu. They absorb the soup after being cooked in the kang pot.

Monkey head mushrooms seasoned with sesame oil. The mushrooms absorb the sesame oil aroma and have a meat-like texture.

Chicken or shrimp with a hint of wine, with a charmingly sweet and fresh flavor.

A distilled liquor specialty from the Qinghai-Tibet Plateau, made from highland barley. It has a pure aroma and a mellow, sweet taste, making it an excellent wine for entertaining guests in Tibetan culture.

A classic Taiwanese beer brand. Refreshing taste with malt aroma, suitable for pairing with heavy-flavored barbecue or kang pot dishes.

A beer brand with a unique flavor. Fine foam, smooth taste.

Traditional sweet and sour drink, quenches thirst, very suitable for cutting through richness and spiciness.

Unsweetened green tea, with a natural sweet aftertaste and a refreshing, palate-cleansing quality.

A well-known herbal beverage. Sweet taste, effective in reducing internal heat, suitable for pairing with spicy food.

Carbonated beverage with strong fizziness, exhilarating and satisfying.

Lemon-lime flavored carbonated beverage, refreshing and crisp.

Bottled drinking water.

Corkage fee for bringing your own alcoholic beverages.