[One Pot Course] Hong Mun Lamb / Lamb and Daikon Soy Sauce Stir-Fry Stew (Course only)

About Course Menu

"Hong Meng Yang Rou," made by sautéing lamb shoulder with radish and then slowly simmering it in chicken broth, is a specialty dish from owner Liang Baozhang's hometown, Heilongjiang Province. It has a rich yet distinctly outlined soy sauce-based seasoning that pairs well with rosé wine. The moment before the broth completely evaporates during simmering is when it’s most delicious. Enjoy by sticking and pan-steaming pot stickers (Guo Tie) made from cornmeal mixed with water to the pot.