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Zangshu Wangji Mutton Old Shop (Xinshi Road Branch)

小吃快餐 · ⭐ 4.2

No. 438, Unit 102, Xinshi Road, Gusu District

Dishes

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  Stir-fried羊肚

  Stir-fried羊肚 is a dish featuring羊肚 as the main ingredient. After cleaning,羊肚 is sliced and stir-fried with葱,姜,蒜, and seasonings like soy sauce and cooking wine until fully cooked. The dish has a crisp texture and rich flavor.
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  Salted Peanuts

  Salted peanuts is a cold dish made primarily with peanuts, boiled in water with salt, star anise, cinnamon and other spices to infuse flavor. No complex seasonings are added during preparation, preserving the original aroma and crisp texture of the peanuts.
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  Braised Lamb Hot Pot

  A hearty hot pot featuring slow-cooked lamb and vegetables in a rich, savory broth.
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  Braised Lamb in Clay Pot

  Braised lamb with vegetables in a clay pot, slow-cooked to tender perfection with rich, savory flavors.
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  Offal Soup

  Offal 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.
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  Mutton Soup

  Mutton 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.
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  Lamb Fried Rice

  A Chinese dish made by stir-frying lamb cubes with rice and vegetables, resulting in a savory and satisfying meal.
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  Lamb Noodle Soup

  Lamb noodles are primarily made with lamb and noodles. The lamb is cut into pieces and stewed until tender, then seasoned with scallions, ginger, cooking wine, and other spices to remove fishy odor and enhance aroma, resulting in a rich broth. The noodles are typically hand-made or machine-made, boiled until cooked, then added to the lamb soup, garnished with cilantro or green onions.
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  Sheep Blood Stir-fried with Garlic

  A traditional Chinese dish made by stir-frying fresh sheep blood with garlic, resulting in a tender texture and rich garlic flavor.
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  Suzhou Lamb Jelly

  A traditional Suzhou dish made from lamb and pork skin, seasoned with spices and steamed into a delicate jelly-like texture, often served chilled as a cold appetizer.
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  Zangshu Lamb

  Zangshu Lamb is a traditional dish made with fresh lamb slowly stewed with various spices, resulting in tender meat and rich, savory broth.
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  Spicy Lamb Blood

  A Sichuan dish made with fresh lamb blood stir-fried with chili, Sichuan pepper, and other spices, offering a rich, spicy, and numbing flavor.

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