Chengji Jianyang Lamb Soup (Tonghua Li Branch)
Hot pot · ⭐ 3.8
280 meters northeast of the intersection of Tianli Road and Hongcaofang Interchange
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 280 meters northeast of the intersection of Tianli Road and Hongcaofang Interchange. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Lamb with Skin, Pickled Pepper Sheep Blood, Grilled Lamb Spine.
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: Hot pot
- Rating: 3.8
- Address: 280 meters northeast of the intersection of Tianli Road and Hongcaofang Interchange
- Popular dishes: Lamb with Skin, Pickled Pepper Sheep Blood, Grilled Lamb Spine, Braised Lamb Spine, Offal Soup
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Dishes
Lamb with SkinWhole 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.
Pickled Pepper Sheep BloodA Sichuan dish made with fresh sheep blood and pickled chili, known for its spicy and sour taste.
Grilled Lamb SpineMade from lamb spine, marinated and grilled over charcoal. Tender meat with rich marrow, featuring a smoky and savory flavor.
Braised Lamb SpineA Chinese dish made by slow-cooking lamb spine with spices and soy sauce until tender, resulting in rich flavor and soft meat.
Offal SoupOffal is a traditional dish made primarily from sheep organs, including sheep heart, liver, lungs, and stomach. These ingredients are carefully cleaned and prepared, then simmered with spices until fully cooked and infused with the broth, resulting in a rich and nutritious flavor.
Lamb Steamed in Bamboo BasketA traditional dish made with fresh lamb steamed in a bamboo basket. Lamb pieces are marinated with ginger, scallions, and seasonings, then steamed over water to retain tenderness and natural flavor.
Lamb SkewersLamb 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.
Mutton Bone Soup BaseA rich soup base made by simmering mutton bones for hours, resulting in a creamy, savory broth perfect for hot pots.
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.
Fresh Lamb BloodA dish made from fresh lamb blood, cleaned and blanched, then mixed with seasonings like scallions, ginger, and garlic for a smooth and savory taste.