Restaurant

Keen on bringing the authentic flavours of his hometown to a Hangzhou audience, the ownerships 12-month-old lambs and thin noodles daily from Tongxiang, Zhejiang. The fall-off-the-bone lamb is slow-braised in a giant wok in a richly flavoured, mildly sweet broth throughout the day; you can specify whether you want fatty or lean meat. The lamb and offal noodle soup offers free noodle refills or order lamb legs and trotters on the side. Expect to queue.