Inner Mongolia Baoketu Grassland Lamb (Xixiang Store)
Hot pot · ⭐ 3.7
A20, Lühai Mingyuan, northwest side of Xixiang Avenue, Yantian Community, Xixiang Subdistrict
Dragon Mate tips
If you are traveling in China to visit Shenzhen, 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 A20, Lühai Mingyuan, northwest side of Xixiang Avenue, Yantian Community, Xixiang Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Offal Noodles, Mutton Dumplings, Goat Spine Hot Pot.
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: Shenzhen
- Category: Hot pot
- Rating: 3.7
- Address: A20, Lühai Mingyuan, northwest side of Xixiang Avenue, Yantian Community, Xixiang Subdistrict
- Popular dishes: Offal Noodles, Mutton Dumplings, Goat Spine Hot Pot, Stuffed Pork Belly, Mongolian Milk Tea
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Dishes
Offal NoodlesOffal noodles are a noodle dish made primarily from offal (such as羊肚,羊肠,羊肺) and noodles. The offal is cleaned and boiled, then cooked together with the noodles. Seasonings like green onions, ginger, garlic, and spices are added, and the dish can be further enhanced with chili oil or soy sauce for extra flavor.
Mutton DumplingsMutton dumplings are steamed parcels made with minced lamb and seasonings, wrapped in thin dough for a tender, savory bite.
Goat Spine Hot PotMutton spine hot pot features mutton spines as the main ingredient, combined with various spices and vegetables. The mutton spines are first stewed, then additional ingredients such as tofu and vegetables are added for hot pot cooking. The broth is rich and flavorful, with tender, succulent 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.
Mongolian Milk TeaMongolian milk tea is made from fresh milk, brick tea, and salt. First, crush the brick tea and boil it with water until the aroma fills the air. Then strain out the tea residue, add fresh milk and an appropriate amount of salt, stir well, and continue boiling until ready.