Outback Steakhouse

&quot;Little Fat Sheep Hot Pot&quot; will continue the millennia of small ingredients mutton meat method, reformed into &quot;not small ingredients mutton&quot; new method. The pot base is used dozens of excellent tonic condiments; the lamb is selected from the pure natural, pollution-free Xilin Gol grassland June-age &quot;Ujimmu&quot;; The two pearls combine to form a small fat sheep hot pot brand with strong Mongolian ethnic dining culture characteristics of &quot;meat fresh and tender, spicy and delicious, long aftertaste, long-term soup is not light, meat is not old&quot;.

Everyone was friendly and attentive on our second visit here. We ordered Thai milk tea, salted fish and chicken fried rice, garlic pea pod leaves, salt and pepper fish, honey walnut shrimp, scrambled egg with beef

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