As a northerner, winter must be a warm and filling meal of lamb, and this old-fashioned lamb hot pot from Inner Mongolia - Xiaowei sheep finally let Singapore without the four seasons have such a sense of winter ritual yesterday Xiaowei attended the opening of Xiaoweiyang's second store in Singapore. Compared with a store, it also retains the Mongolian characteristics of the yurt and the Hummer printing tableware. Of course, as a restaurant, the most important thing is to eat! The mutton roll as the soul of the mutton must be the most testable mutton rolls of the small tail sheep are all produced by the mutton processing factory inside the company and then eaten in the store to ensure freshness in addition to eating the most authentic mutton, grilled lamb chops, mutton skewers, etc. It is the way to open the 108th of lamb 🐑 Sun Roll: The small thin sun rolls of the slices are cooked for a second. The entrance is not fishy without sauce. Of course, the essence of the northerner's lamb is fished in the hemp sauce. The mellow taste is definitely more lined with the aroma of lamb.🐑 Mutton skewers: A few large pieces of lamb are strewn on the skewers longer than the small arms. All are freshly baked in the open kitchen. The skewered mutton is sprinkled with cumin and then coated with the secret sauce of Inner Mongolia. The addiction to big stuttering meat is definitely the most solid mutton that northerners have ever eaten. String! Ringing bell roll: standard for stew lamb. The fried bell is sandwiched in the pot and sucked up the mutton soup. The entrance is warm and warm.

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