阿图什兄弟烤肉王

#Local Food This is a local specialty dish prepared in a very authentic way, and it's this authentic flavor that draws me in. [Proud] After the National Day holiday, Atushi was quite deserted, with very few people and cars on the streets. One afternoon, we were the only table of customers. [Handshake] The owner said summer is peak season, with many tourists and good business, but the crowds get much smaller when the weather gets colder. [Laughing and crying] [Mint] Environment: This restaurant recently moved from the old one, just 200 meters west. The decor is a bit more refined, with heating, a touch of thoughtfulness, but not much. [Laughing and crying] [Service Bell] Service: The chef, waiter, and owner are all one person (the guy in the second picture). He's very friendly and communication is smooth. [Proud] The menu is quite simple, with only the meat grilled in the naan pit. The remaining spicy skin and naan are complimentary. The meat is 120 yuan per kilogram, which is a good deal. The owner will cut the meat according to your chosen cut and portion, weigh it, and then chop it with an axe (quite violently [surprise]). Then, marinate it in a sauce made with egg liquid for about ten minutes (Picture 7). All that's left is to skewer it and hang it in the naan oven for about half an hour before it's ready to go! [snickering] This method of grilling the meat creates a crispier surface, with some parts a bit burnt. The meat inside isn't completely dry, preserving its inherent tenderness. However, the juices and fat won't be as rich, making it more tender than the regular grilling method. Each method has its own merits. The lamb doesn't have a strong smell, and the marinade has just the right amount of flavor, with a perfect balance of saltiness and sweetness. But I've been eating so much lamb lately that I'm a bit tired. The two of us, with big eyes and small stomachs, ordered three pounds, and only had less than half left! [facepalm]