Huisezhuang Sheep Restaurant (Lixiang Town Branch)
Hot pot · ⭐ 3.6
No. 424, Qianxing Road, Qianwei Subdistrict (next to Donglu Zhuang Hula Fish Restaurant)
Dragon Mate tips
If you are traveling in China to visit Kunming, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 424, Qianxing Road, Qianwei Subdistrict (next to Donglu Zhuang Hula Fish Restaurant). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Spicy Chili Stir-fried Lamb Tripe, Clear Soup Lamb, Offal Soup.
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: Kunming
- Category: Hot pot
- Rating: 3.6
- Address: No. 424, Qianxing Road, Qianwei Subdistrict (next to Donglu Zhuang Hula Fish Restaurant)
- Popular dishes: Spicy Chili Stir-fried Lamb Tripe, Clear Soup Lamb, Offal Soup, Mutton Soup Pot, Braised Lamb with Yellow Sauce
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Dishes
Spicy Chili Stir-fried Lamb TripeA spicy Sichuan dish featuring lamb tripe stir-fried with fresh chili peppers, known for its bold flavor and crisp texture.
Clear Soup LambClear Soup Lamb is made with fresh lamb simmered slowly with ginger and scallions, resulting in a clear broth and tender meat, ideal for nourishment in winter.
Offal SoupOffal soup is a dish made primarily from sheep organs such as stomach, lungs, intestines, and heart, cleaned, blanched, then stewed or stir-fried with葱姜蒜 and chili.
Mutton Soup PotMutton soup pot features mutton as the main ingredient, with bone or offal for broth. Seasoned with ginger and scallions. Add sliced or whole mutton to boil, serve with vermicelli, tofu, and vegetables.
Braised Lamb with Yellow SauceYellow-braised lamb is a dish made primarily with lamb, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, and slowly stewed over low heat. After blanching, the lamb is cooked together with the seasonings in a pot, adding water or broth until the meat becomes tender and the sauce thickens.