Yu Lamb (Jiaotong Road 3rd Section Branch)
Hot pot · ⭐ 3.6
Near No. 114, Section 3 of Jiaotong Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Near No. 114, Section 3 of Jiaotong Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Stir-fried Lamb Liver, Skewered Lamb, Steamed Lamb with Rice Flour.
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: Chengdu
- Category: Hot pot
- Rating: 3.6
- Address: Near No. 114, Section 3 of Jiaotong Road
- Popular dishes: Stir-fried Lamb Liver, Skewered Lamb, Steamed Lamb with Rice Flour, Mutton Soup, Blood pudding
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Dishes
Stir-fried Lamb LiverA Chinese dish made by quickly stir-frying fresh lamb liver with vegetables like green pepper and onion, resulting in a tender and fragrant dish.
Skewered LambSkewered lamb is a dish made primarily with lamb, cut into small pieces or thin slices and grilled or pan-fried after marinating. It's often enhanced with scallions, ginger, and spices like cumin and chili powder.
Steamed Lamb with Rice FlourSteamed lamb with rice flour is a dish made by marinating lamb pieces in seasonings, coating them with stir-fried rice flour, and steaming until tender, resulting in soft meat and rich rice aroma.
Mutton SoupMutton soup is made primarily with mutton, combined with适量 of spices and vegetables, and simmered to perfection. The broth is clear, the meat is tender, the flavor is rich and full-bodied, and it is highly nutritious.
Blood puddingBlood pudding is a dish made primarily from duck or pig blood, usually cooked with tofu, vegetables, and meat. The blood is boiled, sliced, then stewed with ingredients and seasonings.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.