Description
Sure, this northern Chinese restaurant is an organ eater's paradise, offering such weird arcana as steamed goat tongue, lamb tripe soup, and goat eyes in brown gravy, but it's also one of the best places to eat lamb and mutton in the city. Witness the wonderful grilled goat leg rubbed with cumin and chile powder, Uighur style, or the Sichuan-leaning lamb steak in fresh hot pepper-a pile of dense chops in a lake of red oil. Other recommended dishes include tea-smoked pork with leeks and the unusual and abundant appetizer salad called parsley with pepper, which features cilantro, green chiles, and broad-leaf parsley.
