Close

Suzhou Cangshu Lamb Restaurant

小吃面食 · ⭐ 3.7

No. 458-6 Guohe Road

Dishes

• 

  Clear Soup

  Clear soup is primarily made from chicken bones, pork bones, or ham, simmered for a long time to extract umami flavor, then filtered to obtain a clear broth. A small amount of vegetables such as carrots, mushrooms, scallions, and ginger can be added to enhance the flavor, without adding excessive seasonings, preserving the original taste.
• 

  Steamed and Sliced Lamb Head

  A cold dish made from lamb head that is poached, chilled, and sliced, served with ginger and scallion sauce.
• 

  Steamed Lamb Hot Pot

  A pot of steamed lamb, gently cooked to preserve its natural flavor and tenderness, served with simple seasonings.
• 

  Boiled Sheep Trotters

  A traditional Chinese dish made by gently boiling sheep trotters until tender, preserving their natural flavor and texture.
• 

  Braised Lamb

  Braised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
• 

  Braised Lamb Noodles

  Braised lamb noodles feature tender lamb simmered in savory sauce, tossed with chewy noodles that absorb the rich flavors.
• 

  Braised Lamb Hot Pot

  A hearty hot pot featuring slow-cooked lamb and vegetables in a rich, savory broth.
• 

  Offal Noodles

  Offal noodles are a noodle dish made primarily from offal (such as羊肚,羊肠,羊肺) and noodles. The offal is cleaned and boiled, then cooked together with the noodles. Seasonings like green onions, ginger, garlic, and spices are added, and the dish can be further enhanced with chili oil or soy sauce for extra flavor.
• 

  Mutton Noodle Soup

  Mutton vermicelli soup is made with mutton as the main ingredient, combined with vermicelli, ginger slices, green onions, and other seasonings, then slowly stewed. After the mutton becomes tender, vermicelli is added and cooked until transparent, then seasoned.
• 

  Lamb Liver

  Lamb liver, made primarily from fresh lamb liver, carefully processed and cooked with appropriate seasonings. It has a golden yellow color, a tender texture, and is rich in nutrition.
• 

  Sheep penis

  羊鞭, or the reproductive organ of a sheep, is typically used as a tonic ingredient in Chinese cuisine. Before cooking, it must be thoroughly cleaned to remove any odor. Common preparation methods include stewing and grilling, often enhanced with medicinal herbs or spices to improve flavor. For stewing, it is slowly cooked with nourishing herbs such as goji berries and angelica root until tender; for grilling, it is marinated in spices and slowly roasted over charcoal until charred on the outside and juicy on the inside.
• 

  Stir-fried Lamb Tripe with Green Garlic

  A dish made by stir-frying lamb tripe with green garlic, resulting in a savory and aromatic flavor.

Reviews