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Caobenwei · Street-style Lamb Restaurant · Hot Pot · Barbecue (Meixihu Langqinwan Branch)

Hot pot · ⭐ 4.3

Unit 2, Building 18, Langqinwan Qingshui, Meixihu

Dishes

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  Lamb with Skin

  Whole 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.
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  Signature Warm Yellow Wine

  A premium rice wine brewed using traditional methods and gently warmed for a smooth, sweet flavor with subtle rice aroma—ideal for winter comfort or pairing with meals.
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  Signature Lamb Offal Dish

  A traditional Chinese dish made with lamb offal (intestines, stomach, lungs) slow-cooked with spices for a rich, savory flavor.
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  Signature Bone Soup

  A rich, slow-cooked soup made from pork or beef bones, seasoned with ginger and scallions for a savory, nourishing flavor.
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  Beef

  Beef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
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  Charcoal-grilled Lamb Rack

  Charcoal-grilled lamb chops made from fresh lamb ribs, marinated and slow-cooked over charcoal. Main ingredient is lamb chop, seasoned with salt, black pepper, garlic, and rosemary. Charcoal roasting ensures tender, juicy meat with a slightly charred surface.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Morel Mushroom

  羊肚 is a dish made primarily from sheep's stomach, which is cleaned and blanched before being stir-fried, stewed, or served cold. Common preparations include stir-frying with chili peppers, scallions, ginger, garlic, and other seasonings, or simmering slowly in broth until tender, preserving its unique texture.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Spicy Lamb Spine Hot Pot

  Spicy lamb spine hot pot features lamb spine as the main ingredient, simmered with chili, Sichuan pepper, ginger, scallion, and garlic. Lamb spine refers to the spinal bones rich in collagen, offering a flavorful texture. First blanch the lamb spine to remove odor, then slowly stew with various spices for a rich broth and tender meat.

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