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Suzhou Lamb Noodle Shop (Yili South Road Branch)

小吃面食 · ⭐ 3.7

60 meters north of the intersection of Yili South Road and Hongsong East Road, west side of the road

Dishes

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  Stir-fried Lamb Offal with Garlic

  A classic Chinese dish made by stir-frying lamb offal with garlic, resulting in a savory and aromatic flavor.
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  Stir-Fried Lamb with Garlic

  A classic Chinese dish featuring tender lamb stir-fried with garlic, known for its rich aroma and savory flavor.
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  Stir-Fried Lamb Tripe with Garlic

  A dish made by stir-frying lamb tripe with garlic, resulting in a savory and aromatic flavor.
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  Steamed Lamb Offal in White Sauce

  A cold dish made by steaming lamb offal such as tripe, intestines, and lungs, then slicing and serving chilled for a fresh, tender taste.
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  Steamed Lamb Noodle Soup

  A delicate soup featuring tender steamed lamb and hand-pulled noodles, seasoned simply with scallions and cilantro.
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  Steamed Lamb Slices

  A cold dish made by steaming fresh lamb and slicing it thinly, served with ginger and scallion sauce or soy sauce.
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  Braised Lamb Noodles

  Braised lamb noodles feature tender lamb simmered in savory sauce, tossed with chewy noodles that absorb the rich flavors.
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  Braised Lamb Hot Pot

  A hearty hot pot featuring slow-cooked lamb and vegetables in a rich, savory broth.
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  Lamb Kidneys

  Lamb kidneys, also known as lamb腰 (yáng yāo), refer to the kidney part of sheep. Typically cleaned and then marinated with ingredients such as scallions, ginger, garlic, and cooking wine before being stir-fried or stewed to remove any fishy odor and enhance flavor.
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  Sheep penis

  羊鞭, or the reproductive organ of a sheep, is typically used as a tonic ingredient in Chinese cuisine. Before cooking, it must be thoroughly cleaned to remove any odor. Common preparation methods include stewing and grilling, often enhanced with medicinal herbs or spices to improve flavor. For stewing, it is slowly cooked with nourishing herbs such as goji berries and angelica root until tender; for grilling, it is marinated in spices and slowly roasted over charcoal until charred on the outside and juicy on the inside.

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