Xinxing Jiayu Restaurant is synonymous with eating sheep in the minds of Guangzhou people. Xinxing Hotel opened in 1979, and in 2004, the image store Xinxing Jiayu Restaurant opened, which is a national diamond-level restaurant demonstration restaurant, and the decoration is better than the old one. Cai Lan, Wei Ling, and Liang Wentao have all come to the store to taste the food. Zhang Shiyao, president of the China Culinary World Federation and former minister of commerce, also happily inscribed "Sheep cuisine classics, all in the new" to praise it. The famous dishes of Xinxing Famous Restaurant have won many awards. In 1998, it was named a famous Chinese dish at the Guangzhou International Food Festival, and in 2005, it won the silver medal of the World Chinese Cooking Competition. Mongolian roasted whole sheep has to be mentioned, this dish has won the Guangzhou (International) Food Jie Jin Award in 1999: the sheep is first sliced and eaten, accompanied by noodles and chives; Then remove the bones and dismantle the meat, and serve it with secret sheep sauce; Finally, the lamb bone is boiled into porridge, and the porridge base is delicious and mellow. One sheep and three eats, each part has its own unique taste. Xinxing Jiayu Restaurant has created more than 100 high-quality mutton dishes, including secret lamb belly pot, Shenzhou clear soup salt pond sheep, real white cut sheep and other sheep dishes, which have been prosperous for a long time; French baked Australian lamb chops, cumin roasted grassland lamb chops, nut lamb chops and other dishes are also signatures; The original puff pastry baked goat milk, goat milk tart, and goat milk crispy pudding are very popular with diners. Xinxing Hotel opened in the past, mainly engaged in dog meat on the way forward, with hard power to win the dog meat stall, and opened a branch, years of accumulation has established the status of Guangzhou sheep food experts. The environment is decently decorated, and the hall is clean and bright. The service is good, but it is a little understaffed during peak hours.