Dongzhen City Market Lamb Restaurant (Beichen Store)
Hot pot · ⭐ 4.2
No. 127, Pingsha Road (230 meters on foot from Exit 3 of Beichen Delta Metro Station)
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 No. 127, Pingsha Road (230 meters on foot from Exit 3 of Beichen Delta Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Lamb with Skin, Freshly Sliced Beef, 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: Changsha
- Category: Hot pot
- Rating: 4.2
- Address: No. 127, Pingsha Road (230 meters on foot from Exit 3 of Beichen Delta Metro Station)
- Popular dishes: Lamb with Skin, Freshly Sliced Beef, Offal Soup, Sheep blood, Sheep Bone
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Dishes
Lamb with SkinWhole 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.
Freshly Sliced BeefFreshly sliced beef is a dish made with fresh beef, typically from tenderloin, shank, or flank. Sliced thin or in small pieces, it can be marinated and cooked by stir-frying, boiling, simmering, or grilling to retain its tender texture.
Offal SoupOffal is a traditional dish made primarily from sheep organs, including sheep heart, liver, lungs, and stomach. These ingredients are carefully cleaned and prepared, then simmered with spices until fully cooked and infused with the broth, resulting in a rich and nutritious flavor.
Sheep blood羊血 is a dish primarily made from sheep blood, typically solidified, cut into pieces, and stir-fried or boiled with scallions, ginger, garlic, chili, and other seasonings. It can also be cooked with辅料 like tofu or greens.
Sheep BoneMade with羊骨 as the main ingredient, it's blanched to remove odor, then simmered with ginger slices and green onions until the marrow and meat are tender and the broth is rich.