Dingzhi Inner Mongolia Beef and Mutton Restaurant (Guiguaping Branch)
Hot pot · ⭐ 4.3
10 meters north of the intersection of Xinyao South Road and Heishipu Road
Dragon Mate tips
If you are traveling in China to visit Changsha, this restaurant is worth a stop for great food. This restaurant is located at 10 meters north of the intersection of Xinyao South Road and Heishipu Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Tofu Skin, Braised Lamb Head, Baby bok choy.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Changsha
- Category: Hot pot
- Rating: 4.3
- Address: 10 meters north of the intersection of Xinyao South Road and Heishipu Road
- Popular dishes: Tofu Skin, Braised Lamb Head, Baby bok choy, Signature Original Lamb Offal, Stewed Lamb with Blanched Skin
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Dishes
Tofu SkinTofu skin, also known as百叶 or bean curd sheet, is a soy-based product made primarily from yellow beans. It has a pale yellow color, a delicate texture, and is as thin as paper. It can be prepared by mixing cold, stir-frying, or used as an ingredient. Commonly paired with vegetables, meat, or seafood in cooking to enhance texture and flavor.
Braised Lamb HeadBraised lamb head is a dish made with lamb head as the main ingredient, cleaned and blanched, then simmered slowly with spices and seasonings until tender. Commonly uses star anise, cassia bark, Sichuan pepper, ginger, and scallions to absorb the rich broth flavor.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Signature Original Lamb OffalA dish made with fresh lamb offal, carefully cleaned and slow-cooked in a secret seasoning to preserve its natural flavor and richness.
Stewed Lamb with Blanched SkinA dish made by blanching and peeling lamb, then stewing it with spices and seasonings for a tender, aromatic flavor.
CornCorn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
Hot Pot with LambLamb hot pot features fresh lamb as the main ingredient, paired with vegetables, tofu, and mushrooms. Ingredients are boiled in a seasoned broth made from羊骨, ginger, and scallions, with some versions including chili and Sichuan peppercorns.
Mutton DumplingsMutton dumplings filled with minced mutton, seasoned with scallions and ginger, wrapped in dough and boiled or pan-fried. The outer skin is soft, the filling flavorful.
Dipping SauceA dipping sauce is a seasoned condiment used to accompany food, primarily made by mixing soy sauce, vinegar, garlic paste, chili oil, cilantro, and green onions. Additional ingredients such as sugar, sesame seeds, or crushed peanuts can be added according to taste. The preparation method involves thoroughly mixing all the ingredients until well combined.
Sesame TwistSesame twist is a traditional Chinese snack made primarily from flour, sugar, and oil. The ingredients are rolled into strips, folded in half, twisted into a braided shape, and then deep-fried until golden and crispy.