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Lao Wu's Ancient Method Zangshu Lamb

江浙菜 · ⭐ 3.7

80 meters west of the archway on Cangshu Old Street (80 meters west of Laojie Restaurant)

Dishes

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  Braised Lamb

  Braised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
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  Sheep Gelatin Dish

  Yang Gao is a cold dish made primarily from mutton, cooked, deboned, sliced, seasoned, then steamed or chilled to set. Ginger and scallions are commonly added, with some recipes including starch or gelatin for better solidification.
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  Mutton Soup

  Mutton soup is made primarily with mutton, combined with适量 of spices and vegetables, and simmered to perfection. The broth is clear, the meat is tender, the flavor is rich and full-bodied, and it is highly nutritious.
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  Mutton Steamed Dumplings

  Mutton steamed dumplings feature mutton as the main filling, seasoned with scallions, ginger, and other spices, wrapped in thin dough and steamed until cooked. No frying is required, preserving the natural flavor of the ingredients.
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  Stir-Fried Sheep Tripe with Scallions

  A savory dish made by stir-frying cleaned sheep tripe with scallions, resulting in a tender and aromatic flavor.
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  Sheep Blood Soup

  A traditional Chinese soup made with fresh sheep blood, seasoned with ginger, garlic, and scallions for a smooth and savory flavor.
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  Goat Hoof

  羊蹄子 is made from sheep's front or hind legs, blanched and stewed with scallions, ginger, star anise, and cinnamon, then slowly cooked until tender and flavorful.

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