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Tongxiang Yaoqiang Lamb Noodles (Changshou Road Branch)

小吃面食 · ⭐ 4.0

No. 742 Changshou Road, Putuo District

Dishes

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  Signature Lamb and Offal Noodles

  A flavorful dish made with lamb and offal, simmered in a rich broth and served over chewy noodles, garnished with scallions and cilantro.
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  招牌羊肉面

  招牌羊肉面以新鲜羊肉为主料，搭配面条、姜片、葱段等辅料，经过炖煮制成。羊肉先焯水去腥，再与香料一同慢火熬制汤底，最后将煮熟的面条放入汤中，撒上葱花或香菜即可食用。
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  Steamed Lamb Slice

  White-cut mutton is a dish featuring fresh lamb leg or belly, blanched to remove odor, then gently simmered in water with ginger, scallions, and cooking wine. Served chilled and sliced, it's enjoyed with dipping sauce.
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  Secret-Recipe Tangy Radish to Relieve Greasiness

  Fresh white radish is salted and pickled with sugar and vinegar, resulting in a crisp, tangy texture that effectively reduces greasiness, ideal as an appetizer or side dish.
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  Offal Noodles

  Offal 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.
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  羊肉锅仔

  羊肉锅仔是一道以羊肉为主要食材，搭配蔬菜、豆腐等辅料，放入小火锅中慢煮而成的菜肴。羊肉切片后与姜片、葱段等调料一同入锅，加入高汤或清水炖煮，使肉质软嫩，汤汁浓郁。
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  Sheep Stomach Noodles

  A traditional Chinese dish made with sheep stomach and noodles, simmered in broth for rich flavor.
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  Sheep Intestine

  Sheep intestine, using fresh sheep intestine as the main ingredient, is carefully cleaned and processed to create a variety of delicious dishes. Common cooking methods include stewing, grilling, or stir-frying, combined with appropriate spices and seasonings to make the intestine tender and flavorful.
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  Sheep Foot Noodles

  A Chinese dish featuring sheep feet stewed for hours and served with noodles, offering rich flavor and tender meat.
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  Lamb Leg Noodles

  A Chinese dish featuring tender lamb leg meat simmered with noodles, creating a rich and savory flavor.
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  Sheep penis

  羊鞭, or the reproductive organ of a sheep, is typically used as a tonic ingredient in Chinese cuisine. Before cooking, it must be thoroughly cleaned to remove any odor. Common preparation methods include stewing and grilling, often enhanced with medicinal herbs or spices to improve flavor. For stewing, it is slowly cooked with nourishing herbs such as goji berries and angelica root until tender; for grilling, it is marinated in spices and slowly roasted over charcoal until charred on the outside and juicy on the inside.

Reviews

• thick_ferret
  When I sat down I could literally watch the kitchen guy fishing out lamb and lamb offal from a big pot right in front of me, and wow that stew smelled amazing. You can tell it's been bubbling away for a long time because the flavor is seriously deep and rich. Honestly the meat was so tender and the broth had that really hearty, slow-cooked taste to it. Definitely a spot I'd come back to.