On November 10th, the Cangqian Lamb Hotpot Festival opened in Tiaoxi Village, Cangqian Subdistrict, Yuhang District, Hangzhou, attracting tens of thousands of residents and tourists to enjoy the “Lamb Hotpot Dipping.”
Tiaoxi Village is a well-known “Lamb Hotpot Village,” where the local tradition of “Lamb Hotpot Dipping” has a history of over 100 years. In the hotpot, various lamb parts such as meat, tripe, and liver are simmered together in a rich broth. Diners scoop out whatever they like and enjoy it on the spot—that’s what “Lamb Hotpot Dipping” means. The hotpot includes lamb intestines, tripe, head meat, heart, liver, kidneys, feet, and more. You just keep scooping... scooping... and eating whatever comes out. This act of “scooping” carries two meanings: one is retrieving the “innards” from the lamb, and the other is dipping out assorted offal from the pot. When the piping hot, fragrant, and juicy lamb offal is served, it offers quite the sensory delight for both the taste buds and the eyes. Back then, after the autumn harvest and winter planting, Lamb Hotpot Dipping became a staple activity for farming families. A local saying goes: “Lamb feet buy old wine, even bandits won’t leave.” This tradition gradually evolved into what is now known as the Cangqian Lamb Hotpot Dipping.
Today, the preparation of Cangqian Lamb Hotpot is far more refined, with a focus on high-quality ingredients. The lamb used in Cangqian Lamb Hotpot comes from goats, typically 1–2 years old and weighing 15–25 kilograms, which are processed only after passing inspections at designated slaughterhouses. The lamb is usually cooked in a large iron pot; if the iron pot is too small, a “dip pot” is used instead. A dip pot is made by surrounding the iron pot with wooden boards to raise its sides. The best firewood for the stove is old mulberry roots—they burn long, hot, and steadily.
The proportions of various seasonings are meticulously balanced, especially the aged broth, or stock. “Lamb masters” all have their own pots of broth that have been simmering for years. The key to a delicious lamb hotpot lies in the broth. The broth is boiled using well water, which imparts a rich aroma. The lamb and offal are placed in the pot and then pressed down with stones to slowly simmer.
The main star of Lamb Hotpot Dipping is the hotpot itself, filled with lamb offal and kept simmering over a low flame. Alongside it are side dishes such as lamb slices, lamb trotters, lamb skull, lamb kidneys, etc.—the spread resembles a “whole lamb feast,” accompanied by other meat and vegetable dishes. In short, Lamb Hotpot Dipping lets you enjoy everything from the lamb’s head to its brain and feet.
In recent years, the area has focused on promoting the “Lamb Hotpot Dipping” brand, enhancing rural revitalization efforts, and hosting rice field concerts, attracting an increasing number of tourists to experience this unique lamb hotpot agritainment. It is estimated that the 2019 autumn-winter Lamb Hotpot season will bring over 500,000 visitors to the region and generate more than 50 million yuan in revenue.
Transportation Tips to Lamb Hotpot Village:
By Car: Take the exit at Pingyao on the Hangchang Expressway, then drive about 3.5 kilometers south along Pingcang Avenue (from Pingyao to Cangqian); alternatively, go west via Wen Yi Tunnel and West Wen Yi Road, turn right onto East-West Avenue, and drive about 4.5 kilometers north. You can also enter “Cangqian Lamb Hotpot Village” into Gaode Map or Baidu Map for navigation.
By Bus: Take Bus No. 450 and get off at either “Tiaoxi Village” or “Wushanqian Village” station.