Kaitai Lamb Restaurant (Hengjie Branch)
Hot pot · ⭐ 3.6
50 meters southeast of the intersection of Heng Street and Cailian Street
Dragon Mate tips
If you are traveling in China to visit Suzhou, 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 50 meters southeast of the intersection of Heng Street and Cailian Street. 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 and Sliced Lamb Liver, Steamed Lamb Kidneys in White Sauce, Glass Noodles.
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: Suzhou
- Category: Hot pot
- Rating: 3.6
- Address: 50 meters southeast of the intersection of Heng Street and Cailian Street
- Popular dishes: Steamed and Sliced Lamb Liver, Steamed Lamb Kidneys in White Sauce, Glass Noodles, Braised Lamb, Sheep Eye
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Dishes
Steamed and Sliced Lamb LiverA cold dish made by boiling lamb liver and slicing it thinly, known for its tender texture and natural flavor.
Steamed Lamb Kidneys in White SauceA Cantonese cold dish made by boiling lamb kidneys and serving them sliced, preserving their natural flavor and tenderness.
Glass NoodlesGlass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
Braised LambBraised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
Sheep EyeSheep eyes is a dish featuring sheep eyes as the main ingredient. After cleaning, they are boiled or blanched in water, then seasoned and cooked according to taste. Common methods include braising, stewing, or cold mixing, often with scallions, ginger, and garlic for added flavor.
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.
Hot Pot with LambLamb hot pot features fresh lamb as the main ingredient, paired with vegetables, tofu, and mushrooms. Ingredients are boiled in a seasoned broth made from羊骨, ginger, and scallions, with some versions including chili and Sichuan peppercorns.
Sheep Brain and Offal SoupA hearty soup made from sheep brain and offal, simmered with ginger and scallions for a rich, savory flavor.
Sheep testiclesSheep testicles are cleaned and cooked by blanching, boiling, or stir-frying, often with scallions, ginger, and garlic. The texture is tender yet chewy, with a rich flavor.