Dongyang Shanglu Lamb Restaurant (Mei Zai Mei Cheng Branch)
Hot pot · ⭐ 3.8
No. 1540 Feihong Road, Yingfeng Subdistrict, Meizai Meicheng Agricultural and Sideline Products Market, Room 51
Dragon Mate tips
If you are traveling in China to visit Hangzhou, 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. 1540 Feihong Road, Yingfeng Subdistrict, Meizai Meicheng Agricultural and Sideline Products Market, Room 51. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Boneless Lean Lamb Leg, Braised Beef Tripe, Braised Pig Trotter Tendon.
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: Hangzhou
- Category: Hot pot
- Rating: 3.8
- Address: No. 1540 Feihong Road, Yingfeng Subdistrict, Meizai Meicheng Agricultural and Sideline Products Market, Room 51
- Popular dishes: Boneless Lean Lamb Leg, Braised Beef Tripe, Braised Pig Trotter Tendon, Premium Lamb Ribs, Braised Lamb with Two Varieties
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Dishes
Boneless Lean Lamb LegBoneless lean lamb leg marinated and slowly stewed for tender, flavorful meat.
Braised Beef TripeBraised ox tripe is a dish made primarily from beef tripe, cleaned and simmered slowly with spices and seasonings. It has a bright red color and a soft, elastic texture.
Braised Pig Trotter TendonA traditional Chinese dish made by braising pig trotter tendon with soy sauce and spices, resulting in a rich, tender texture.
Premium Lamb RibsPremium lamb chops are made from fresh lamb, cut into chops and marinated before being grilled or pan-fried to achieve a crispy exterior and tender interior. Accompanied by specially crafted spices and seasonings, it brings out the unique savory aroma of lamb.
Braised Lamb with Two VarietiesA Chinese dish featuring lamb slow-cooked with soy sauce, sugar, and wine until tender and flavorful.
Lamb LegLamb leg is a dish primarily made with lamb hind leg meat. The preparation typically includes steps such as marinating, roasting, or stewing, which allows the lamb to absorb flavor and results in tender meat.
Lamb LiverLamb liver, made primarily from fresh lamb liver, carefully processed and cooked with appropriate seasonings. It has a golden yellow color, a tender texture, and is rich in nutrition.
Sheep testiclesSheep testicles are cleaned and cooked by blanching, boiling, or stir-frying, often with scallions, ginger, and garlic. The texture is tender yet chewy, with a rich flavor.
Soy Sauce BeefSteamed beef is a delicious dish made primarily from beef, which absorbs the sauce thoroughly through marinating and slow stewing. During preparation, the beef is first marinated, then slowly cooked in a specially prepared sauce until fully tender, and finally cooled before being sliced and served.
Beef TripeMoney肚 (Jin Qian Du) is a traditional dish primarily made from pig's stomach. After careful preparation, the pig's stomach becomes tender and flavorful, with a bright red color. The preparation typically includes cleaning the pig's stomach, marinating it, and then stewing it until the slices are fully seasoned and cooked through.
Ox TailTendon from the pig's front leg, named for its coin-like shape. Main ingredient is pork tendon, processed by blanching, stewing, or braising to achieve a soft yet chewy texture. Seasoned with soy sauce, star anise, and cinnamon.
Tender Pork Leg MeatFresh pork leg meat, sliced and marinated with wine and soy sauce, then quickly stir-fried or steamed for a tender and juicy texture.