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A taste of Datong

Longjuxiang Shaomai House

龙聚祥烧麦馆

The old-brand alternative to Fenglinge, and the one local residents still use rather than only recommending to visitors. It covers the full Datong repertoire — shaomai, offal soup, cold buckwheat jelly, braised rabbit heads — at roughly a quarter of Fenglinge's prices, which makes it the better first meal in the city.

¥30–50 per person≈ US$4.47Datong old brand (大同老字号)Pingcheng District, Datong city centre; exact branch address not confirmed
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Why come here

A place worth making time for

A recognised Datong old brand (老字号) that both locals and visitors use; set menus at around ¥199 for four put it under ¥50 a head. No graded award.

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Mutton offal soup, Datong style (大同风味粉羊杂)
  • Hunyuan cold buckwheat jelly (浑源凉粉)
  • Aged-stock rabbit heads (老汤兔头)
  • Knife-cut noodles (刀削面)
  • Mutton shaomai (羊肉烧麦)

What it actually tastes like

Yangza is genuine offal soup: tripe, lung, intestine and blood, in a peppery broth. The rabbit heads are eaten with your hands and are all bone and small pockets of meat. Vinegar again dominates the cold dishes.

Allergens in this kitchen

gluten/wheatsoysesamepeanut

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.

Get to know the menu

Local specialities to try here

Knife-Shaved Noodles 刀削面The noodles themselves are mildly wheaty with a notably springy, uneven chew; the flavour comes from the topping — usually a savoury minced pork and soybean sauce.Hunyuan Cold Jelly 浑源凉粉Slippery and almost flavourless on its own, carried entirely by a sharp, garlicky, vinegary, chilli-hot dressing.