Yu Tai Xiang Whole Lamb Soup (Chenglin Road Branch)
小吃快餐 · ⭐ 4.2
No. 215, Chenglinzhuang Road
Dragon Mate tips
If you are traveling in China to visit Tianjin, this restaurant is worth a stop for great food. This restaurant is located at No. 215, Chenglinzhuang Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Well-Done Lamb, Whole Lamb Soup, Bone 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: Tianjin
- Category: 小吃快餐
- Rating: 4.2
- Address: No. 215, Chenglinzhuang Road
- Popular dishes: Well-Done Lamb, Whole Lamb Soup, Bone Soup, Baked flatbread, Stuffed Pork Belly
China trip · China travel
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Dishes
Well-Done LambWell-done lamb is a dish made primarily with lamb, cooked to complete doneness through roasting or stewing. It has a tender texture and rich flavor, often enhanced with spices and seasonings.
Whole Lamb SoupWhole lamb soup is made primarily from lamb and carefully simmered with lamb bones. The broth has a creamy white color and a rich, hearty flavor. The lamb is tender, and the marrow from the bones blends into the soup, enhancing both its nutrition and taste. During preparation, the lamb and bones are first washed and blanched to remove any odor, then added to an appropriate amount of water along with ingredients such as ginger slices and scallions. The mixture is slowly stewed for several hours until the broth becomes thick and the meat is tender.
Bone SoupA rich, savory soup made by simmering pork or beef bones for hours, resulting in a creamy, collagen-rich broth often enjoyed for its nourishing qualities.
Baked flatbreadBaozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
Stuffed Pork BellyDoubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.