Leizhou Lamb Hot Pot (Luogang Store)
Hot pot · ⭐ 3.8
No. 147-3, Gonglu Street, Luogang
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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. 147-3, Gonglu Street, Luogang. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Potato Slices, Baby bok choy, Fresh Lamb Blood.
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: Guangzhou
- Category: Hot pot
- Rating: 3.8
- Address: No. 147-3, Gonglu Street, Luogang
- Popular dishes: Potato Slices, Baby bok choy, Fresh Lamb Blood, Zhanjiang Oyster One Dozen, Fermented soybean skin
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Dishes
Potato SlicesPotato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Fresh Lamb BloodFresh lamb blood is cleaned, blanched to remove odor, then stir-fried with garlic, ginger, and chili for a smooth and flavorful dish.
Zhanjiang Oyster One DozenFresh oysters from Zhanjiang, steamed with garlic, vermicelli, and a touch of soy sauce, preserving their natural flavor and tenderness.
Fermented soybean skinFermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
Leizhou Lamb StewA Cantonese specialty featuring slow-cooked lamb with radish and spices, resulting in tender meat and rich broth.