Dongxiang Lamb

Last updated 2026-11-10 — After the Double Ninth Festival, walking through the streets and alleys of Zhenjiang, one can easily catch the rich, mouthwatering aroma wafting through the air. Those familiar with it know that this is the scent of Dongxiang lamb. Every autumn and winter, eating lamb and drinking lamb soup becomes a popular culinary trend among locals. Star-rated restaurants and roadside stalls alike roll out their own versions of Dongxiang lamb feasts: braised lamb, stir-fried lamb offal, lamb soup served with Jingjiang doughnuts... attracting countless diners to indulge in some “lamby” goodness. Dongxiang lamb is a signature local delicacy of Zhenjiang, mainly produced in the towns of Dalu, Yaoqiao, and the Daguang area of Dantu District in Zhenjiang. This region lies to the east of Zhenjiang, hence known as the “Eastern Township.” The most renowned place for cooking Dongxiang lamb is Ruli, now part of Yaoqiao Town. This small market town, originally named Zhujiawei, is said to have been bestowed its current name by Emperor Qianlong himself—and the reason behind Qianlong’s naming honor stems directly from Dongxiang lamb.