Rong Shan He Shuicheng Lamb Rice Noodles
小吃快餐 · ⭐ 4.0
No. 1078-44, Jingshui Road, Rongshan Heshuicheng Lamb Noodle Restaurant
Dragon Mate tips
If you are traveling in China to visit Qingdao, this restaurant is worth a stop for great food. This restaurant is located at No. 1078-44, Jingshui Road, Rongshan Heshuicheng Lamb Noodle Restaurant. 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: Small Bowl Lamb Noodles, 崂山可乐, Shuicheng Lamb Offal Noodles.
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: Qingdao
- Category: 小吃快餐
- Rating: 4.0
- Address: No. 1078-44, Jingshui Road, Rongshan Heshuicheng Lamb Noodle Restaurant
- Popular dishes: Small Bowl Lamb Noodles, 崂山可乐, Shuicheng Lamb Offal Noodles, Shuicheng Lamb Noodle Soup, Shuicheng Lamb Noodles
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Dishes
Small Bowl Lamb NoodlesA specialty dish made with fresh lamb and rice noodles, simmered in a rich broth with spices and served in small bowls with garnishes like green onions and coriander.
崂山可乐崂山可乐是一种以天然植物原料制成的碳酸饮料，主要成分包括崂山矿泉水、白砂糖、焦糖色及香料等。通过碳酸化工艺制成，口感清爽，带有淡淡的草本香气。
Shuicheng Lamb Offal NoodlesA specialty dish made with lamb offal and rice noodles, simmered in a rich broth and seasoned with chili oil and herbs.
Shuicheng Lamb Noodle SoupShuicheng mutton rice noodles are made with fresh mutton and rice vermicelli. The mutton is stewed until tender, and the broth is seasoned with ginger, scallions, and Sichuan pepper. The rice noodles are soaked and cooked separately, then served together with the mutton soup, garnished with cilantro or green onions.
Shuicheng Lamb NoodlesShuicheng lamb noodles feature tender lamb simmered in a rich broth with special spices, served over chewy noodles—this traditional dish from Shuicheng, Guizhou, is known for its savory depth and comforting warmth.
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.