Ai Li Ge Zhi Kao Yang Rou Chuan
Barbecue · ⭐ 3.8
No. 195 Heyue Road, Annex No. 1
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 195 Heyue Road, Annex No. 1. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dried Soybean Cake, Stir-Fried Lamb Kidneys, Charcoal-Grilled Lamb Ribs.
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: Chengdu
- Category: Barbecue
- Rating: 3.8
- Address: No. 195 Heyue Road, Annex No. 1
- Popular dishes: Dried Soybean Cake, Stir-Fried Lamb Kidneys, Charcoal-Grilled Lamb Ribs, Charcoal-grilled Lamb Skewers, Roasted Lamb Leg
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Dishes
Dried Soybean CakeDried soybean cake is a traditional Chinese food made from dried soybeans, often used in stir-fries or soups for its chewy texture and savory flavor.
Stir-Fried Lamb KidneysA Chinese dish made by quickly stir-frying lamb kidneys with aromatics, resulting in a tender and fragrant dish.
Charcoal-Grilled Lamb RibsCharcoal-grilled lamb chops made from lamb ribs, marinated and grilled over charcoal. The surface is crispy and aromatic, while the inside remains tender, typically enhanced with cumin and chili powder.
Charcoal-grilled Lamb SkewersCharcoal-grilled lamb skewers are primarily made by cutting fresh lamb into small pieces, threading them onto bamboo skewers, and then marinating before grilling over charcoal. During preparation, spices such as cumin and chili powder are typically added to make the meat crispy on the outside and tender inside with a rich aroma.
Roasted Lamb LegRoast lamb leg is a dish primarily made with lamb leg as the main ingredient. The preparation process mainly includes marinating and roasting steps until the lamb leg turns golden on the outside and the meat becomes tender.
Special Hand-Roasted LambSpecialty hand-held lamb dish uses fresh lamb as the main ingredient, typically from the leg or shoulder parts. After blanching in清水 to remove blood, it is stewed with scallion segments, ginger slices, star anise, and other spices until the meat becomes tender. It is eaten by tearing pieces with hands and dipping into seasonings such as salt, cumin powder, or chili powder.
Lamb Skewers with Red WillowLamb or beef is cut into small pieces, threaded onto tamarisk branches, and grilled over charcoal. The burning tamarisk releases a unique aroma, giving the meat skewers a natural wood flavor.
Northwest-style Lamb SkewersFresh lamb chunks marinated with spices like cumin and chili powder, then grilled on charcoal for a smoky, aromatic flavor.