Lao Cheng Mutton Delicacy House (Baihe Road Branch)
Sichuan cuisine · ⭐ 4.0
No. 45 Baihe Road, Unit 23
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 45 Baihe Road, Unit 23. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Mixed Lamb Eyes, Cold-mixed羊肚, Cold-mixed bean sprouts.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.0
- Address: No. 45 Baihe Road, Unit 23
- Popular dishes: Cold-Mixed Lamb Eyes, Cold-mixed羊肚, Cold-mixed bean sprouts, Pickled Pepper Lamb Liver, Pickled Pepper Sheep Blood
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Cold-Mixed Lamb EyesA dish made from lamb eyes, blanched and sliced, then mixed with seasonings like scallions, ginger, and cilantro for a crisp and flavorful appetizer.
Cold-mixed羊肚Cold-mixed lamb stomach is a chilled dish made primarily from cleaned and blanched lamb stomach, sliced or shredded and mixed with garlic, green onions, chili oil, soy sauce, vinegar, and sesame oil.
Cold-mixed bean sproutsCold-mixed bean sprouts is a chilled dish using mung bean sprouts as the main ingredient. After washing and blanching, the sprouts are drained and mixed with seasonings like garlic, vinegar, soy sauce, sesame oil, and a touch of sugar. Simple to prepare, it retains the crisp and tender texture of the sprouts.
Pickled Pepper Lamb LiverA Sichuan dish made with lamb liver stir-fried with pickled peppers, offering a spicy and tangy flavor.
Pickled Pepper Sheep BloodA Sichuan dish made with fresh sheep blood and pickled chili, known for its spicy and sour taste.
Dressed TofuA dish made by pan-frying soft tofu and drizzling it with a savory sauce of soy sauce, sugar, vinegar, garlic, and starch.
Spicy Braised Lamb NoodlesA flavorful dish featuring tender lamb braised in a rich sauce, served over soft rice noodles for a satisfying meal.
Steamed Lamb with Rice FlourA dish of lamb marinated in rice flour and spices, steamed to tender perfection, offering a fragrant blend of savory meat and subtle rice aroma.
Braised Lamb RibsBraised lamb ribs are a dish made primarily with lamb ribs, blanched to remove odor, then stewed with scallions, ginger, garlic, soy sauce, cooking wine, and rock sugar, slowly simmered until tender with thickened sauce.
Offal SoupOffal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
Mutton SoupMutton soup is made primarily with mutton, combined with适量 of spices and vegetables, and simmered to perfection. The broth is clear, the meat is tender, the flavor is rich and full-bodied, and it is highly nutritious.
Old City Lamb SpineA dish made from lamb spine bones simmered with spices, resulting in tender meat and rich broth, popular for its nourishing properties.