Jianyang Lamb Soup Pot
Hot pot · ⭐ 4.4
No. 14, Building, Unit 3, 1st Floor, No. 2, Xinhong South Road, North Zone, Xinhua Community
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 14, Building, Unit 3, 1st Floor, No. 2, Xinhong South Road, North Zone, Xinhua 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: Napa cabbage, Milk-flavored Steamed Buns, Spicy麻 Fish in Boiling Water.
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: Chengdu
- Category: Hot pot
- Rating: 4.4
- Address: No. 14, Building, Unit 3, 1st Floor, No. 2, Xinhong South Road, North Zone, Xinhua Community
- Popular dishes: Napa cabbage, Milk-flavored Steamed Buns, Spicy麻 Fish in Boiling Water, Oil-Boiled Lobster, Vegetable Assortment Platter
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Dishes
Napa cabbageNapa cabbage is a common vegetable widely loved for its tender texture and nutritional value. When preparing it, the cabbage is usually washed and cut into segments, and can be stir-fried, simmered, or made into soups. Seasonings can be added according to taste during cooking.
Milk-flavored Steamed BunsMilk-flavored small steamed buns are made from flour, milk, and yeast. After mixing, fermenting, kneading, and steaming, they become soft, round, and subtly aromatic.
Spicy麻 Fish in Boiling WaterFresh carp is cooked in a spicy broth with Sichuan pepper and chili, delivering a bold, numbingly spicy flavor.
Oil-Boiled LobsterFresh lobsters are stir-fried with spices like doubanjiang and Sichuan pepper, then slowly simmered in oil to absorb rich flavors.
Vegetable Assortment PlatterVegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.
Offal SoupOffal is a traditional dish made primarily from sheep organs, including sheep heart, liver, lungs, and stomach. These ingredients are carefully cleaned and prepared, then simmered with spices until fully cooked and infused with the broth, resulting in a rich and nutritious flavor.
Mutton Hot PotMutton soup pot features mutton as the main ingredient, with broth made from lamb bones or offal, seasoned with ginger slices and green onions. Vegetables like potatoes, carrots, radishes, and vermicelli are added for rich texture. Customize with chili oil, cilantro, or scallions.
Sheep blood羊血 is a dish primarily made from sheep blood, typically solidified, cut into pieces, and stir-fried or boiled with scallions, ginger, garlic, chili, and other seasonings. It can also be cooked with辅料 like tofu or greens.
Scallion Lamb LiverA Chinese dish made by stir-frying lamb liver with scallions, resulting in a tender and aromatic flavor.
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.
Steamed FlatbreadA traditional Chinese steamed flatbread made from fermented flour, soft in texture and commonly served as a staple food with dishes.
Spicy Rabbit Hot PotA spicy hot pot featuring tender rabbit meat simmered in a fiery broth with Sichuan peppercorns and chili, a signature dish of Sichuan cuisine.