Guangzhou·Er Shao.

We ordered the Black Gold Boneless Lamb Pot, which features lamb sourced from herders in Inner Mongolia. The meat is tender and juicy, and the broth is made with ingredients like corn, carrots, and sugarcane water chestnuts, making every bite a delightful experience. The broth of the Black Gold Lamb Pot is rich and flavorful, perfect for warming up in winter. We also tried lamb intestines for the first time. They were cleaned thoroughly and had a chewy texture. Additionally, we had lamb floss rice. The fragrant rice was topped with delicate lamb floss, with each grain absorbing the essence of the lamb, making it simple yet delicious.