Cheng He You Inner Mongolia Lamb Restaurant (Longhua Branch)
Hot pot · ⭐ 4.7
Shop No. 8, Building 63, Phase II of Longhua Relocation Residential Community
Dragon Mate tips
If you are traveling in China to visit Changsha, this restaurant is worth a stop for great food. This restaurant is located at Shop No. 8, Building 63, Phase II of Longhua Relocation Residential Community. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Hand-held Lamb Ribs, Inner Mongolia Grassland Lamb Slices, Stir-fried Lamb with Rice 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: Changsha
- Category: Hot pot
- Rating: 4.7
- Address: Shop No. 8, Building 63, Phase II of Longhua Relocation Residential Community
- Popular dishes: Hand-held Lamb Ribs, Inner Mongolia Grassland Lamb Slices, Stir-fried Lamb with Rice Noodles, Mutton Soup Pot, Lamb Dumplings
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Dishes
Hand-held Lamb RibsInner Mongolian hand-held lamb ribs, marinated and grilled over charcoal, offering tender and flavorful meat with a distinct grassland taste.
Inner Mongolia Grassland Lamb SlicesFresh lamb slices from Inner Mongolia's grasslands, hand-cut and tender, ideal for hot pot or barbecue with simple seasonings.
Stir-fried Lamb with Rice NoodlesSteamed lamb slices are a dish made primarily from lamb. The lamb is sliced and quickly blanched in boiling water, then served with seasonings. Proper heat control ensures a tender texture.
Mutton Soup PotMutton soup pot features mutton as the main ingredient, with bone or offal for broth. Seasoned with ginger and scallions. Add sliced or whole mutton to boil, serve with vermicelli, tofu, and vegetables.
Lamb DumplingsMutton dumplings are a traditional Chinese pastry made by mixing minced mutton with scallions, ginger, and seasonings, then wrapping in dough and boiling or steaming until cooked.
Spicy Lamb SpineSpicy lamb spine is a dish featuring lamb spine bones rich in marrow. After blanching to remove odor, it's stewed with chili, Sichuan pepper, ginger, scallion, and star anise for tender meat and rich flavor.