Longchang Wanwan Mutton (Shuangqing Road Store)
Hot pot · ⭐ 3.5
No. 278, Shuangqing Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, 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. 278, Shuangqing Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Pickled Pepper Sheep Blood, Clear Soup Lamb Noodles, Stir-fried羊肚.
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: Chongqing
- Category: Hot pot
- Rating: 3.5
- Address: No. 278, Shuangqing Road
- Popular dishes: Pickled Pepper Sheep Blood, Clear Soup Lamb Noodles, Stir-fried羊肚, Wanwan Lamb and Offal Soup, Spicy Lamb Offal Noodles
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Dishes
Pickled Pepper Sheep BloodA Sichuan dish made with fresh sheep blood and pickled chili, known for its spicy and sour taste.
Clear Soup Lamb NoodlesA dish of lamb noodles in a clear broth, made with fresh lamb and simmered bone stock, served with rice noodles and garnished with green onions and coriander.
Stir-fried羊肚Stir-fried羊肚 is a dish featuring羊肚 as the main ingredient. After cleaning,羊肚 is sliced and stir-fried with葱,姜,蒜, and seasonings like soy sauce and cooking wine until fully cooked. The dish has a crisp texture and rich flavor.
Wanwan Lamb and Offal SoupA hearty stew made with lamb and offal, slow-cooked in a rich broth with spices, served in individual bowls.
Spicy Lamb Offal NoodlesSpicy lamb offal noodles made with a rich red broth, featuring tender lamb organs and rice noodles, seasoned with chili and Sichuan peppercorns.
Sheep EyeSheep eyes is a dish featuring sheep eyes as the main ingredient. After cleaning, they are boiled or blanched in water, then seasoned and cooked according to taste. Common methods include braising, stewing, or cold mixing, often with scallions, ginger, and garlic for added flavor.
Goat Spine Hot Pot羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
Goat Hoof羊蹄主要食材为羊的前蹄或后蹄，经过焯水、炖煮或红烧等烹饪方式制作而成。通常加入葱、姜、八角、桂皮等香料，使味道浓郁。
Chinese chrysanthemum greensChrysanthemum greens are washed, cut into segments, blanched briefly in boiling water, then drained. They can be mixed with seasonings directly or tossed with garlic, soy sauce, and sesame oil for a cold dish, or stir-fried with other vegetables.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.