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Qian Cang Lamb Noodle Shop (Rongan Shanghu Central Garden Store)

小吃面食 · ⭐ 3.6

No. 53 Yuanhe Road

Dishes

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  Clear Soup Lamb Hot Pot

  A hearty dish made with fresh lamb simmered in a clear broth, seasoned with ginger, scallions, and goji berries for a mild, nourishing flavor.
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  Stir-fried Beef Tripe

  Stir-fried beef tripe is a Chinese dish featuring beef tripe as the main ingredient, sliced after cleaning and boiling, then quickly stir-fried with vegetables like green peppers and onions, seasoned and cooked.
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  Steamed and Sliced Lamb Liver

  A cold dish made by boiling lamb liver and slicing it thinly, known for its tender texture and natural flavor.
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  Steamed Lamb Tongue

  A cold dish made by steaming lamb tongue, then slicing and serving chilled with a ginger-scallion sauce. The texture is tender and the flavor is mild and savory.
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  Steamed Lamb Eggs

  A cold dish made by steaming lamb eggs and serving them sliced, often with a ginger vinegar sauce.
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  Steamed and Sliced Lamb Trotters

  A cold dish made from lamb trotters boiled until tender, then chilled and sliced, served with a ginger vinegar dipping sauce.
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  Mixed Lamb Offal Platter

  A拼盘 featuring羊杂 such as羊肚,羊肝,羊心, and羊肺, cleaned, blanched, sliced or diced, then stir-fried or stewed with葱姜蒜 and seasonings.
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  Lamb Dish

  A traditional dish made from tender lamb, marinated and slow-cooked to enhance flavor and tenderness.
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  Lamb Noodle Soup

  Lamb noodles are primarily made with lamb and noodles. The lamb is cut into pieces and stewed until tender, then seasoned with scallions, ginger, cooking wine, and other spices to remove fishy odor and enhance aroma, resulting in a rich broth. The noodles are typically hand-made or machine-made, boiled until cooked, then added to the lamb soup, garnished with cilantro or green onions.
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  Morel Mushroom

  羊肚 is a dish made primarily from sheep's stomach, which is cleaned and blanched before being stir-fried, stewed, or served cold. Common preparations include stir-frying with chili peppers, scallions, ginger, garlic, and other seasonings, or simmering slowly in broth until tender, preserving its unique texture.

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