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Jipin Zhai · Cangshu Lamb

火锅 · ⭐

Stall Area, Jinwangfu Commercial Street (Yanliu Street)

Dishes

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  Nourishing Lamb Broth Pot

  Nourishing lamb broth pot is made with fresh lamb and medicinal herbs like angelica and astragalus. The soup is clear, the meat is tender, and it has the effect of warming the body and enhancing physical strength.
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  Stir-fried羊肚

  Stir-fried羊肚 is a Chinese dish featuring羊肚 as the main ingredient, sliced or cut into strips after cleaning and preparation, then quickly stir-fried with chili, scallions, ginger, and garlic. The cooking emphasizes precise heat control to maintain the羊肚's crisp and tender texture.
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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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  Offal Hot Pot

  Mutton offal hot pot features mutton organs like tripe, intestines, and lungs, cooked with scallions, ginger, garlic, chili, and Sichuan pepper. After cleaning and slicing, the offal is stewed in broth or water with spices for rich flavor. Serve with dipping sauce or eat as is.
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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 Noodle Soup

  Mutton vermicelli soup is made with mutton as the main ingredient, combined with vermicelli, ginger slices, green onions, and other seasonings, then slowly stewed. After the mutton becomes tender, vermicelli is added and cooked until transparent, then seasoned.
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  Sheep Fat

  Sheep fat is a rich, savory ingredient made by rendering sheep's fat, often used to enhance the flavor of dishes.
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  Fried Tofu Puffs

  Fried tofu puffs are a popular Chinese street snack made by deep-frying tofu until crispy, often served with spicy or sweet sauces.

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