Li Ji Lamb
Hot pot · ⭐ 3.2
140 meters west of the intersection of Fulan Branch Road and Fukang Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, 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 140 meters west of the intersection of Fulan Branch Road and Fukang 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: Steamed Lamb Noodles, Braised Lamb Noodles, Mutton Offal Noodle Soup.
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: Shanghai
- Category: Hot pot
- Rating: 3.2
- Address: 140 meters west of the intersection of Fulan Branch Road and Fukang Road
- Popular dishes: Steamed Lamb Noodles, Braised Lamb Noodles, Mutton Offal Noodle Soup, Mutton Soup Noodles, Sheep Eye
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Dishes
Steamed Lamb NoodlesSteamed lamb noodles feature tender, poached lamb slices served over hot noodle soup, with a clear broth and fresh herbs for a delicate, savory flavor.
Braised Lamb NoodlesBraised lamb noodles feature tender lamb simmered in a rich, spiced broth served over handmade noodles.
Mutton Offal Noodle SoupMutton offal and vermicelli soup features cleaned mutton offal (tripe, intestines, lungs) and vermicelli, simmered together with scallions, ginger, and garlic for a rich flavor.
Mutton Soup NoodlesMutton soup noodles are made by simmering mutton and bones to create a rich broth, then adding cooked noodles. Key ingredients include mutton, bones, flour, and seasonings like ginger, scallions, and cilantro.
Sheep Eye羊眼是一道以羊的眼睛为主要食材的菜肴，通常经过清洗、焯水处理后，搭配葱姜蒜等调料进行爆炒或炖煮，使其口感软嫩，风味独特。
Sheep Blood SoupA traditional Chinese soup made with fresh sheep blood, seasoned with ginger, garlic, and scallions for a smooth and savory flavor.
Mutton Blood Noodle SoupMutton blood and vermicelli soup is mainly made from mutton blood and vermicelli. After cutting the mutton blood into pieces, it is cooked together with soaked vermicelli in a pot using water or broth until boiling, then seasoned and ready to eat. Scallions and ginger are typically added during preparation to enhance the aroma.