Beidu Xingguang Whole Lamb Roast (Starlight Night Market Branch)
Barbecue · ⭐ 4.0
Approx. 170 meters northwest of Beidu Jiayuan, Tongkang Road, Caijiagang Subdistrict
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at Approx. 170 meters northwest of Beidu Jiayuan, Tongkang Road, Caijiagang Subdistrict. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Original Soup Lamb Offal Hot Pot, Original Soup Lamb Hot Pot, Whole Roasted Lamb.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: Barbecue
- Rating: 4.0
- Address: Approx. 170 meters northwest of Beidu Jiayuan, Tongkang Road, Caijiagang Subdistrict
- Popular dishes: Original Soup Lamb Offal Hot Pot, Original Soup Lamb Hot Pot, Whole Roasted Lamb, Mutton Hot Pot, Pea Shoots
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Dishes
Original Soup Lamb Offal Hot PotA hot pot made with fresh lamb offal and simmered in a traditional sheep bone broth, offering a clear, savory flavor that highlights the natural taste of the ingredients.
Original Soup Lamb Hot PotA hearty lamb hot pot made with fresh lamb and traditional herbs, simmered slowly for a rich, clear broth and tender meat.
Whole Roasted LambRoast whole lamb is a dish made with an entire lamb as the main ingredient. After marinating, the whole lamb is slowly roasted over charcoal until the skin turns golden and crispy, while the meat remains tender and fragrant.
Mutton Hot PotMutton soup pot features mutton as the main ingredient, with broth made from lamb bones or offal, seasoned with ginger slices and green onions. Vegetables like potatoes, carrots, radishes, and vermicelli are added for rich texture. Customize with chili oil, cilantro, or scallions.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.