Gujì Zangshu Lamb (Yangguang Shui She Branch)
Hot pot · ⭐ 3.6
Room 103, Building 48, Yangguang Shuixie
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 Room 103, Building 48, Yangguang Shuixie. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Shredded Potato Salad, Cucumber Salad, Stir-Fried Lamb with Garlic.
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: Room 103, Building 48, Yangguang Shuixie
- Popular dishes: Shredded Potato Salad, Cucumber Salad, Stir-Fried Lamb with Garlic, Stir-Fried Lamb Tripe with Garlic, Steamed Lamb Tripe in White Sauce
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Dishes
Shredded Potato SaladShredded potato salad is a home-style dish primarily made from potatoes. Potatoes are washed, sliced into thin strips, blanched, then drained. Add garlic paste, vinegar, soy sauce, salt, sugar, and chili oil, mix well, and it's ready to serve.
Cucumber SaladCold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
Stir-Fried Lamb with GarlicA classic Chinese dish featuring tender lamb stir-fried with garlic, known for its rich aroma and savory flavor.
Stir-Fried Lamb Tripe with GarlicA dish made by stir-frying lamb tripe with garlic, resulting in a savory and aromatic flavor.
Steamed Lamb Tripe in White SauceA cold dish made from lamb tripe, boiled until tender and sliced, served with a ginger and scallion sauce for a fresh, savory taste.
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.
Steamed and Sliced Lamb PenisA Cantonese cold dish made from lamb penis, blanched, cooled, and sliced, known for its tender texture and natural flavor.
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.
Tendon-Stuffed MeatInternet-famous stomach-stuffed meat is a dish primarily made with pig's stomach. After cleaning and preparing the pig's stomach, it is filled with seasoned pork filling, secured with bamboo skewers, and then simmered in a pot until tender. Served sliced and arranged on a plate, it offers a rich and diverse texture.
Mutton and Lamb Tripe Hot PotA hearty hot pot featuring mutton and lamb tripe, simmered with aromatic spices and vegetables for a rich, savory flavor.
Green Pepper Stir-fried Lamb TripeA dish made by stir-frying lamb tripe with green peppers, resulting in a savory and tender texture.