Dingshihui Hot Pot Lamb Restaurant
Sichuan cuisine · ⭐ 3.7
Yuegui Road, Longxin Huayang City, Zone C
Dragon Mate tips
If you are traveling in China to visit Chongqing, 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 Yuegui Road, Longxin Huayang City, Zone C. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Signature Lamb Hot Pot, Grilled Skewers, Grilled Lamb Ribs.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Chongqing
- Category: Sichuan cuisine
- Rating: 3.7
- Address: Yuegui Road, Longxin Huayang City, Zone C
- Popular dishes: Signature Lamb Hot Pot, Grilled Skewers, Grilled Lamb Ribs, Special Beef Ribs, Sheep Knee Bone
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Dishes
Signature Lamb Hot PotFresh lamb slices are quickly cooked in a clear broth, served with scallions, ginger, and cilantro for a tender and flavorful experience.
Grilled SkewersSkewers are primarily made by cutting meat (such as lamb, beef, or chicken) or vegetables (like bell peppers, onions, and eggplant) into small pieces, threading them onto bamboo skewers, marinating them, and then grilling over charcoal or an electric grill.
Grilled Lamb RibsGrilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
Special Beef RibsA dish featuring tender beef ribs slow-cooked in a rich, savory sauce with aromatic spices.
Sheep Knee BoneSheep knee bone is a traditional Chinese dish made by slow-cooking sheep joint bones and leg meat, resulting in tender meat and rich broth.
Spicy Beef with ChiliA spicy Sichuan dish made with beef stir-fried with dried chilies and Sichuan peppercorns, known for its bold flavor and numbing heat.
Pan-Seared TurbotAfter cleaning, the turbot is marinated with salt and cooking wine, then pan-fried in a little oil until golden brown on both sides, creating a crispy skin and tender flesh.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.