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Fei Yang Yang Southwest Fresh Lamb Restaurant · Shuicheng Mutton Noodles · Whole Lamb Hot Pot

火锅 · ⭐ 4.1

Buildings 4, Floors 1–2, China Resources Feicui Fu, No. 768 Shuguang South Road, Yuhuating Subdistrict (adjacent west to Xi Jiang Hotel)

Dishes

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  Cold-Mixed Lamb Ribs

  A cold dish made with lamb ribs blanched, cooled, and tossed in a dressing of garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh, savory flavor.
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  Lamb with Skin

  Whole lamb skin with meat is a dish made from lamb skin and meat, usually stewed or braised together to make the meat tender and the skin elastic. Common seasonings include scallions, ginger, and cooking wine to remove fishy smell and enhance aroma; some recipes add star anise and cassia bark for deeper flavor.
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  Pork Skin and Lamb Soup Pot

  A hearty soup pot featuring lamb with skin, slow-cooked with ginger, scallions, and goji berries for a rich, savory flavor.
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  Offal Rice Noodles

  Yangza rice noodles is a dish made primarily with offal (such as羊 stomach, intestines, and lungs) and rice noodles. The offal is cleaned, blanched to remove odor, then stewed with ginger, scallions, and cooking wine until tender. Cooked rice noodles are mixed in or served in a bowl with the broth poured over.
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  Mutton Noodles

  Mutton rice noodles are made primarily from fresh mutton and smooth rice noodles, carefully prepared through meticulous cooking. The mutton becomes tender and juicy after stewing, while the rice noodles are cooked in hot broth, maintaining their silky texture. Finally, the mutton and rice noodles are served together in a bowl, topped with rich mutton broth and garnished with chopped cilantro and green onions.
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  Sheep Intestine Wrapped Pork

  A traditional Chinese snack made by wrapping seasoned pork filling in sheep intestine and steaming it until tender.
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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Sour and Spicy Lamb Testicles

  Sour and Spicy Lamb Testicles is a dish featuring lamb testicles as the main ingredient. The cleaned testicles are sliced or cubed, then blanched or briefly fried. Aromatics like scallion, ginger, garlic, and dried chilies are stir-fried to release their fragrance, followed by the lamb testicles for quick tossing. The seasoning centers on vinegar and chili (or chili paste) to highlight the sour and spicy profile, often balanced with soy sauce, salt, and sugar. A light starch slurry is added to thicken the sauce, coating the ingredients. The dish offers a tender-crisp texture with a distinct sour and spicy flavor.
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  Spicy Lamb Head

  Spicy lamb head is a dish primarily made with lamb head, carefully prepared to make the meat tender and flavorful, paired with spicy and numbing seasonings to create a unique taste.
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  Spicy Lamb Trotters

  Spicy lamb trotters, made with fresh lamb trotters as the main ingredient, seasoned with a variety of spices and chili peppers. The lamb trotters are first stewed until tender, then stir-fried with a specially prepared spicy and numbing sauce to fully absorb the rich spicy and numbing flavors.

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