Liu chunsheng baked lamb legs
The lamb control must be stuck
I'll give you a big bite of meat
Every day, it's ready to burn
Make sure it's fresh
It's a fire shop
It's just the same thing
Make a better taste
Welfare time
Three-and-a-half pounds of roasted lamb
Three-and-a-half pounds of lamb steak, 182 pounds
(two or two above)
Hot-fried in xin 28
Spicy bouquets, 12
Tiger 12
Old vinegar peanuts, 14
Spicy melons 12
Good four season beans
Soybean peanut platter 12
Pickles 8
$119. 8 for liu chun-sheng's 3-4-man meal
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"let's give up the roasted lamb."
Before eating, you have to know the secret of the delicious lamb legs of liu chun-sheng, the lambs of the inner mongolia huronbel, the fresh juice, the two-hour appointment to eat
First, the lamb leg, someone baked with a fire, dryed the juice directly, ate the meat hard, then we baked it for a long time, dryed it up, a little bit of dental practice。
But, but
The custom torching of the ta family broke the traditional way of roasting, with the boss making up five kinds of pure charcoal roasted with fruit fragrance, preserving the original juice of the lamb while adding a thread of fragrance to the leg of the sheep, 200 radiums for 30 minutes and 260 radials for 10 minutes。
"boiled ham."
It's the biggest look, but it's young, it's particularly tender, it's juicy, and it's always strutting. Come on out, it smells so good. It's the old hatown word
Two large-legged charcoal roasted lamb chops, tearing apart one piece, and a fragrance of fragrance, fragrance skin, and an extremely “sweet” roasting party begins
Fresh legs of sheep, cut open a piece of fresh water, curdled with brittle lamb fats of charcoal, a double shock of vision and smell
The weight of each leg is extremely solid, and the fragrance of fragrance flows with the heat and the mouth. Bite it down, it's woven with curry, it's getting addictive
"booked lamb chops."
The lamb chops, packed with thick and peppers, drop two drops of grease from time to time, and look at them and give people an appetite. Not to mention the brilliance of the skin, the smell of a moment。
Cutting the lamb chops with a knife and seeing every cross-section flashing of gravy is a strong proof of its charade。
Ripping the lamb chops off and chewing them in the mouth while it's hot. The smell of the skin, the strength of the muscle, the smell of the roast, are reflected in a lamb chop
It's not wet or dry. The fire's perfect. Most importantly, there's really no sheep. Taste
"a barbeque can't be without wine."
The raw cucumber is covered with a thick layer of sauce, which is not only tasteful but also tingling。
The four seasoned beans that roll through the oil taste so sweet and thin, and the special sauce doesn't make the dish any more greasy, but rather a sense of a fresh mouth
She was alive when she came out and tasted so good. It's not expensive, it's very generous。
How can there be no flowers in the wine? A bunch of live flounders were blown up and it was a little hot。
"according to a roasted leg requires an elegant environment."
As soon as i sat on the seat, the first impression was that it was clean and clean, that the dishes and stoves were wiped clean and that the white table was clean. Who said it was unsanitary to eat outside? Come here and give those guys a minute to face
All kinds of beer. It'll satisfy your picky stomach。
One-time dishes and a healthy diet。
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