Cangqian mixed-lamb pot 仓前掏羊锅
Cangqian mixed-lamb pot is featured among the local specialties of Hangzhou and Zhejiang.
The different lamb cuts are cooked until tender and brought together in a pot or a corresponding shared set. Some components need longer preparation than lean meat. It is a strongly lamb-flavoured meal with contrasting textures, from soft meat to firmer offal and gelatinous feet.
How it is made
The different lamb cuts are cooked until tender and brought together in a pot or a corresponding shared set. Some components need longer preparation than lean meat.
Flavour & texture
It is a strongly lamb-flavoured meal with contrasting textures, from soft meat to firmer offal and gelatinous feet.
Local roots & traditions
The official Yuhang route documents Cangqian's taoyangguo. It is a specific local dining tradition rather than a general name for every Hangzhou hotpot.
Ingredients & dietary needs
Lamb and cuts such as feet, stomach, liver and lung can appear in this shared pot. The selection varies by restaurant.
How to order Cangqian mixed-lamb pot
Ask for the list of cuts before ordering and whether a meat-only selection is possible. Check the group size covered by the set.
How to eat it & plan a meal
Share small servings of the different cuts, with vegetables and a plain staple. Choose the cuts you enjoy rather than assuming every part must be eaten.
Names & local variations
The word 掏 in the name should be preserved as part of the local dish identity. This is not a thin-sliced raw-lamb dipping hotpot.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
West Lake fish in vinegar sauce 西湖醋鱼 →
Freshwater fish is gently poached and covered with a thickened vinegar-and-sugar sauce. Kitchens differ in the fish used and in how sharply they balance the sweet and sour elements. The fish should remain tender beneath a glossy, assertive sauce. It has no fried crust, so the flesh and sauce provide the main contrast.
Longjing shrimp 龙井虾仁 →
Shelled shrimp are lightly seasoned and quickly cooked with brewed Longjing tea or tea leaves. Careful timing keeps the shrimp tender while allowing a restrained tea aroma to come through. The shrimp are springy and gently sweet, with a light grassy fragrance rather than a strongly bitter tea sauce.
Questions before you order
What name should I show when ordering?
Show 仓前掏羊锅 for Cangqian mixed-lamb pot.