A Xu Cangshu Lamb (Huahua City Branch)
火锅 · ⭐ 3.7
No. 98 Zhongshan East Road
Dishes
Stir-Fried Lamb ShredsA classic Chinese dish made by stir-frying tender lamb slices with vegetables like bell peppers and onions, resulting in a savory and aromatic meal.
Traditional Stir-Fried Lamb StomachTraditional stir-fried lamb stomach is made from fresh lamb tripe, cleaned and blanched before being sliced and quickly stir-fried with scallions, ginger, garlic, and chili. It has a crisp-tender texture and a savory, slightly spicy flavor, highlighting the natural taste of the ingredients.
Cold-Mixed Lamb Liver and HeartA cold dish made from lamb liver and heart, blanched and sliced, then mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory flavor.
Cold-Mixed Lamb Testicles and Lamb TendonsA cold dish made from lamb testicles and tendons, blanched and tossed with garlic, chili oil, vinegar, and soy sauce for a savory, refreshing flavor.
Steamed Lamb and Lamb TripeA cold dish made by steaming lamb and lamb tripe, served sliced and chilled for a fresh, tender taste.
Steamed Lamb EggsA cold dish made by steaming lamb eggs and serving them sliced, often with a ginger vinegar sauce.
Steamed and Sliced Lamb PenisA Cantonese cold dish made from lamb penis, blanched, cooled, and sliced, known for its tender texture and natural flavor.
Braised Lamb ShankA traditional Chinese dish made by slow-cooking lamb shanks in a savory sauce of soy sauce, sugar, and wine until tender.
Sheep Offal Hot PotA hearty hot pot dish made with sheep offal and vegetables, simmered in a rich broth for a savory and comforting meal.
Lamb DishA traditional dish made from tender lamb, marinated and slow-cooked to enhance flavor and tenderness.
A Xu's Tibetan LambA Xu's Tibetan Lamb is a dish made with fresh lamb and aromatic spices, slow-cooked to tender perfection, reflecting authentic Tibetan flavors.