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Suzhou Cangshu Lamb (Muping Road Branch)

火锅 · ⭐ 3.8

No. 181, Muping Road

Dishes

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  Garlic Tofu Skin Strips

  A refreshing dish made by slicing tofu skin and mixing it with garlic, chili, and seasonings for a crisp, savory flavor.
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  Signature Steamed Lamb Hot Pot

  A signature dish featuring tender lamb simmered in clear broth, served with a secret dipping sauce for a fresh and savory experience.
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  Spicy Marinated Lamb

  Spicy marinated lamb made with tender lamb slices, herbs, and chili oil for a flavorful and aromatic dish.
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  Raw Lamb Kidney

  Raw lamb kidney is a dish made with fresh lamb kidneys, usually eaten without cooking, with a tender texture. It is common in the northwest region and has a unique flavor.
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  Steamed Lamb Heart

  A cold dish made by blanching and steaming lamb heart, served sliced and typically with ginger and scallion sauce.
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  Braised Lamb Spine

  A Chinese dish made by slow-cooking lamb spine with spices and soy sauce until tender, resulting in rich flavor and soft meat.
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  Offal Noodle Mix

  Offal noodle soup features羊杂 (such as羊 stomach, intestines, and lungs) and noodles. After cleaning and blanching, the offal is stewed with葱,姜,蒜 to make a broth or dressing, then mixed with boiled noodles.
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  Mutton Fried Rice

  Lamb fried rice is made with rice as the main ingredient, combined with diced lamb, onion, carrot, and other ingredients, stir-fried in hot oil. First, fry the lamb until cooked, then add vegetables and leftover rice, stir-fry together, and season to taste.
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  Mutton and Chinese Cabbage Soup

  A hearty soup made with mutton and Chinese cabbage, simmered slowly to create a rich, savory broth with tender meat and crisp vegetables.
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  Lamb Kidneys

  Lamb kidneys are made primarily from fresh lamb kidneys, which are cleaned, sliced, and marinated before being cooked by grilling or stir-frying. They have a golden appearance, tender meat, and are nutritionally rich.
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  Homemade Chili Sauce

  Homemade chili sauce is a traditional seasoning made primarily from fresh chilies, garlic, and ginger. The ingredients are chopped or blended into a paste, then mixed with seasonings such as salt, sugar, and vinegar, followed by fermentation. The finished product has a bright red color and a rich, spicy flavor.

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