Da Fu Lai Whole Lamb Roast (Jiangning Branch)
Barbecue · ⭐ 4.0
No. 1, Taibaidian, Shuangtang Village, Guli Subdistrict
Dragon Mate tips
If you are traveling in China to visit Nanjing, this restaurant is worth a stop for great food. This restaurant is located at No. 1, Taibaidian, Shuangtang Village, Guli Subdistrict. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Refreshing Appetizer Platter, Nourishing Lamb Soup Base, Whole Roasted Lamb.
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: Nanjing
- Category: Barbecue
- Rating: 4.0
- Address: No. 1, Taibaidian, Shuangtang Village, Guli Subdistrict
- Popular dishes: Refreshing Appetizer Platter, Nourishing Lamb Soup Base, Whole Roasted Lamb, Roast Half Lamb, Grilled Lamb Ribs
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Dishes
Refreshing Appetizer PlatterA platter of fresh vegetables like cucumber, carrot, pickled chili, and wood ear fungus, tossed in a tangy dressing for a crisp and zesty start to the meal.
Nourishing Lamb Soup BaseA nourishing lamb soup base made by slow-cooking lamb and bones with medicinal herbs like goji berries, angelica, and astragalus for a rich, healthy broth.
Whole Roasted LambRoast whole lamb is a dish made with an entire lamb as the main ingredient. After marinating, the whole lamb is slowly roasted over charcoal until the skin turns golden and crispy, while the meat remains tender and fragrant.
Roast Half LambA traditional dish made by roasting half a lamb, marinated and slow-cooked over charcoal for tender, flavorful meat with a crispy crust.
Grilled Lamb RibsGrilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
Secret-Recipe Sugar Pickled GarlicSecret recipe sugar-cured garlic is made primarily from fresh garlic through a pickling process. Peeled garlic cloves are soaked in a sweet and sour brine made from white sugar, white vinegar, salt, and water, then sealed and fermented for several days to allow the garlic to absorb the sweet and sour flavors, resulting in crisp, tender cloves with a transparent appearance.