Ma's Lamb Bone
Hot pot · ⭐ 3.6
No. 172 Nan Street
Dragon Mate tips
If you are traveling in China to visit Hangzhou, 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 No. 172 Nan 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: Stir-fried Lamb Offal, Lamb Shank Bones, Lamb Delight.
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: Hangzhou
- Category: Hot pot
- Rating: 3.6
- Address: No. 172 Nan Street
- Popular dishes: Stir-fried Lamb Offal, Lamb Shank Bones, Lamb Delight, Goat Spine Hot Pot, Stuffed Pork Belly
China trip · China travel
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Dishes
Stir-fried Lamb OffalStir-fried offal is a dish made primarily with lamb offal (including lamb heart, liver, and lungs), stir-fried quickly at high heat with seasonings such as chili peppers, scallions, ginger, and garlic. The key to preparation lies in mastering the cooking temperature to maintain the tender and fresh texture of the offal.
Lamb Shank BonesLamb knuckle bones, using lamb bones as the main ingredient, are carefully prepared to preserve the freshness and nutrition of mutton. During cooking, the marrow and meat in the bones are fully stewed, resulting in a rich flavor and tender texture.
Lamb DelightLamb Grand is made with fresh lamb as the main ingredient, combined with onions, green peppers, and carrots. After stir-frying and slow-cooking, the lamb is blanched to remove odor, then stewed slowly with seasonings until tender and flavorful.
Goat Spine Hot PotThe lamb spine hot pot features lamb spines as the main ingredient, slow-cooked with various spices and vegetables, resulting in a rich broth and tender meat.
Stuffed Pork BellyDoubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.