I love eating lamb chops here too much, and I prefer to eat the same as 8 here. Haggis is delicious, the hooves are slippery and the sheep's head is fresh. There is also a pigeon soup with endless aftertaste.
Xinjiang cuisine hand-grabbed lamb chops
Xinjiang cuisine hand-grabbed lamb chops
Xinjiang cuisine hand-grabbed lamb chops
Xinjiang cuisine hand-grabbed lamb chops
Xinjiang cuisine hand-grabbed lamb chops
Xinjiang cuisine hand-grabbed lamb chops
Xinjiang cuisine hand-grabbed lamb chops
Xinjiang cuisine hand-grabbed lamb chops
Xinjiang cuisine hand-grabbed lamb chops
There is also a Han Street where there are no Han Chinese doing business.
Ingredients: 250 grams of lamb ribs, white radish, 50 grams of kelp, seasoning appropriate amount. Directions: Bring the lamb ribs to a boil with water, skim off the foam, add rice wine, ginger shreds, cook over low heat for 1.5...