Shine Valley Lamb Soup: make perfection more perfect and inherit the delicious taste

4653 Garden City Rd #2215 
Richmond, BC 
(778) 877-3733

The foods are endless and emerge in endlessly. The essence lies not only in the sensitivity of being able to explore new flavors at any time, but also from the existing delicious foods, exploring the progressive innovation.


The owner Mr. Yang came to Canada in 2007. At the very start, he did not have a specific development plan, but just thought about taking resources from the three major blocks of resources, health and people’s livelihood as the key development direction. Through thinking again and again, he finally decided to start from the people’s livelihood. After all, there is an old saying in China: “Food is the first necessity of the people.” Wherever it is, dining is a big gap. At first, when Mr. Yang was preparing to make meals in Canada, he felt that the mutton was healthy and nutritious. The mutton can reduce internal heat and dispel cold, which is also beneficial for human body absorption. Thus, he thought of using the “lamb” as the theme and working hard from the “lamb”. But at that time, he did not find a restaurant specializing in lamb soup. Besides, it is very difficult to buy the raw materials of lamb bones and lamb haggis in that local place. He tried his best to search for suitable resources and tastes, and repeatedly experimented about lamb soup and biscuits with his wife. At the same time, Mr. Yang combined the experience of domestic special lamb soup, summed up the advantages of the four domestic lamb soup, and improved it, so that the domestic formula can be applied to Canada’s soil and water and raw materials. After several months of continuous research, Mr. Yang continued to improve, and gradually made lamb soup and sesame cake that met the taste of local customers from the southeast and northwest. In addition, Mr. Yang also invited many of his friends and classmates to taste, through which he received a lot of encouragement and obtained a lot of confidence. So, at the Yaohan Centre in February 2015, Mr. Yang was the first to transfer the ownership of a shop and started the business of lamb soup, and named it ‘Aroma Travels Thousands of Miles·Lamb Soup. Before opening the business, Mr. Yang also went to other restaurants with lamb soup to taste, but he always felt that the lamb soup of those restaurants did not have better taste of his own shop. At that time, Mr. Yang did not have the experience of marketing promotion, he could only rely on the customers to solicit business from mouth to mouth. Gradually, the restaurant business began to boom, and the customers attracted by its fame became more and more. The small restaurant has been unable to meet the demands of the customers. So, in July 2017, Mr. Yang established a restaurant in Richmond, the so-called “North American Chinese’s Dinning Hall”, and opened the Shine Valley Lamb Soup. It is close to the food street and has a large flow of people. Naturally, it provides a large number of customers and more convenient sources of supply for Mr. Yang’s business.

The decoration style of Shine Valley Lamb Soup is very characteristic. It is based on the ancient Water Margin Culture: the wall is decorated with simple Chinese ancient elements, such as bamboo hat and palm-bark rain cape, as well as the wine jar decoration and Water Margin figures everywhere. The introduction and murals of Margin’s characters highlight the heroic sensation of Chinese heroes who drink in large bowls and eat large pieces of meat. The soft lighting creates a warm and harmonious dining atmosphere, and the solid wood tables and chairs and porcelain cultural tableware provide a very comfortable dining experience for the customers here.

The soup must use a lamb bone, which will be boiled for 6 hours or more until the soup turns milky white, and then use the exclusive formula to remove the cockroach, to retain the fresh and mellow taste of the soup, and to have the function of nourishing vitality and protecting health. When taking a sip, the aroma will be around and scattered! The Shine Valley Lamb Soup’s lamb soup has become the biggest sign in the restaurant! In addition, since the soup is made by the national super chefs who use fresh ingredients to create a variety of delicious signature dishes with the theme of ‘Lamb’. It is also a magic key to attract the customers to come the restaurant! Take the dish named “At random” as an example, it is not casual in the cooking process. Instead, it is very particular, because the raw materials that are used to make the soup - the shank meat on the shoulder of the lamb, is very rare, and the cooking method is also very complicated. Thus, this dish is available in limited quantities. Even so, the enthusiasm of the customers is still unstoppable, who are eager to catch up to come to have meals; It is also needed to mention the bright and incomparable roast lamb rack, Delicious Fish with Secret Prescription made with the tender, smooth, spiny and sweet sole fish fillet which is popular among women,Spicy and Soft Bullet,  Mouth-watering Sweet and Spicy Mutton, and lamb heads that are specially marinated. All of them are good dishes for dishes that go with wine; The large, full-bodied, golden and crispy Chinese style baked roll has five varieties of flavors, which can fully cater to the demands of different customers. Most of the dishes in the restaurant are cooked, boiled and steamed, and the taste and nutrition of the ingredients are preserved to the utmost extent.

Mr. Yang attaches great emphasis to the hygiene of the restaurant, and has arranged two cleanups for the cleaning of the house every day. From the sterilization of tableware, chopping board and other appliances, to the cleaning of the front desk, restaurant, kitchen, bathroom and other areas, all of which will be cleaned concentratedly on Wednesday nights. They will also carry out a special sweep, a thorough, all-round dust sterilization work. Thus, the local sanitary inspection officials also praised Mr. Yang’s restaurant, saying that the hygiene quality level is good.

There are about 10 employees in the restaurant team, and Mr. Yang has strict requirements on the management of restaurant staff. There must be a clear division of labor in the service, and each employee performs his/her own functions. The staff should treat customers with enthusiasm and thoughtfulness, without any negligence, and even when they are busy, they should help each other and do everything in an orderly manner. At the beginning, the employees had a lot of small collisions and conflicts when they started their work. However, with continuous management and contact, the team gradually grew stronger. In addition to that the employees who still work in the restaurant also had strong ability, letting Mr. Yang worry less. Mr. Yang treats his employees as they were his brothers and sisters. He is scrupulous in separating public from private interests. On the holidays, he will buy a lot of expensive ingredients and share them with his employees, and deepening the emotional bond between them.

Because of the praise and popularity of Shine Valley Lamb Soup, many customers drive to the restaurant from Seattle on weekends. The public figures at home and abroad are naturally not few, who come to the restaurant. However, Mr. Yang tries to be quietly brilliant and never advocates. He only thinks about making the specialty dishes of Shine Valley Lamb Soup instead of being opportunistic. He doesn’t want to rely solely on the star effect to popularize his restaurant.

Shine Valley Lamb Soup still mainly serves the Chinese people, and Mr. Yang is also considering making large scales so as to attract more local people to have meals, thereby promoting the authentic Chinese culture to North America and the world. The Canadian Catering Association and the World Chinese Food Federation also visited the restaurant anonymously at the end of 2018. After that, Shine Valley Lamb Soup was named “Best Authentic Lamb Soup Restaurant” and won the first prize at the awards evening!

Although the techniques and skills of cooking lamb soup can be regarded as high degree of professional proficiency, and the taste is authentic, Mr. Yang has always pursued excellence, and still constantly explores and tries to make the lamb soup the most delicious and to let the customers who love the lamb soup enjoy healthy, delicious and nourishing soup. At the same time, he is also eager to bring more dishes and food culture of the northern cooked wheaten food to more customers by using his specialty lamb soup as an introduction.

Currently, Mr. Yang is quite satisfied with the operation of Shine Valley Lamb Soup. In August this year, he opened another restaurant called “Once upon a Bite” in Vancouver. In the future, he also wants to promote his brand by opening chain restaurants with the characteristics of standardization, process, without a chef and replicable models, so that more local ethnic groups can enjoy more authentic Chinese food. He will constantly strive for realizing this goal.