Currently, each Yangdaye shop in Beijing enjoys booming business. Yangdaye has outstanding features to warrant such popularity. All the private rooms and tables are named after the places in Beijing that contain the character "Yang" (sheep), such as "Yang Fang Dian", "Yang Rou Hu Tong" (Mutton Lane), "Da Yang Fang Hu Tong" and "Yang Shi Kou Da Jie" (Yangshikou Street) etc. Even all the posters and uniforms of the waiters have a "Yang" character on them. More interestingly, every manager and waiter/waitress has a nickname beginning with "Yang". There is no doubt, however, that the unique skills found at this restaurant are evident in the mutton.
The mutton in the restaurant is famous all over Beijing for "not being overdone through boiling" and for its "many varieties". The mutton served up is made from purebred six month old sheep with black heads that are native to the primeval prairies and processed through Yangdaye's scientific and ingenious methods. In Yangdaye, you can boil and eat every part of the sheep from its head to the tail. Standard sized lambs are freshly cut up into different parts and these parts are included within one of more than ten categories according to different parts of the lamb shortly after entering the Yangdaye processing plant. Each part of the lamb has its own distinctive feature, giving rise to a sense of surprise: "Mutton can be used in so many different styles!" The mutton of Yangdaye not only brings novelty to traditional instant-boiled mutton, but is also deserving of its name "Yangdaye" (great mutton producer). The "Herds of cattle and flocks of sheep" is one of Yangdaye's pioneering dishes. The dish is a perfect combination of beef and mutton and combining the merits of fatty beef and mutton, matching up uniquely special ingredients. "What a delicacy!"