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Caoben Wei Urban Lamb Restaurant (Taiping Street, Changsha Branch)

火锅 · ⭐ 4.1

No. 66 Jinxian Street

Dishes

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  Inner Mongolia Whole Lamb Pot

  A traditional Inner Mongolian dish made by slow-cooking lamb and offal in a clay pot, resulting in a rich, savory broth.
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  Sucking Bone Lamb Shank

  Fresh lamb shanks are slowly stewed for a long time to fully release the marrow. The meat is tender, the marrow rich and flavorful, and can be directly sucked out for a unique taste.
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  Lamb with Skin

  Whole lamb skin with meat is a dish made from lamb skin and meat, usually stewed or braised together to make the meat tender and the skin elastic. Common seasonings include scallions, ginger, and cooking wine to remove fishy smell and enhance aroma; some recipes add star anise and cassia bark for deeper flavor.
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  Signature Morel Mushroom

  Signature羊肚 dish features羊肚 as the main ingredient, cleaned and stir-fried or stewed with葱姜蒜, chili, and seasonings like豆瓣酱 and soy sauce for rich flavor.
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  Cooked Lamb Blood

  A traditional dish made by cooking lamb blood, resulting in a smooth texture and savory flavor, commonly seasoned with garlic, ginger, and chili.
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  Mutton Bone Soup Base

  A rich soup base made by simmering mutton bones for hours, resulting in a creamy, savory broth ideal for hot pot dishes.
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  Lamb Ribs

  Lamb chops are made from the rib section of lamb, marinated and then pan-seared or grilled. Main ingredient is lamb, seasoned with salt, pepper, garlic, and other spices, cooked at high temperature for tender and juicy meat.
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  Herbal Spicy Lamb Spine

  Herbal Spicy Lamb Spine features lamb spine slow-cooked with medicinal herbs and spices, resulting in tender meat and a rich, aromatic broth with a spicy kick.

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