Xinjiang Ali Roast Lamb Hotpot (Wuguang Meiyu Branch)
Barbecue · ⭐ 3.7
No. 388 Shawan Road, Wuguang Meiyu, Building 2, Unit 109
Dragon Mate tips
If you are traveling in China to visit Changsha, 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. 388 Shawan Road, Wuguang Meiyu, Building 2, Unit 109. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Bamboo Shoot with Tofu Skin, Xinjiang Flatbread, Grilled Small Steamed Buns.
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: Changsha
- Category: Barbecue
- Rating: 3.7
- Address: No. 388 Shawan Road, Wuguang Meiyu, Building 2, Unit 109
- Popular dishes: Bamboo Shoot with Tofu Skin, Xinjiang Flatbread, Grilled Small Steamed Buns, Grilled Squid Tentacles, Butter
China trip · China travel
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Dishes
Bamboo Shoot with Tofu SkinLanhuadanzi is a traditional snack made primarily from tofu skin, which is fried to create flower-like patterns on its surface resembling orchids. During preparation, the tofu skin is first cut into specific patterns, then deep-fried until golden and crispy.
Xinjiang FlatbreadXinjiang baked naan is a traditional pastry made primarily from wheat flour, fermented and then baked. It is usually round in shape, with a golden, crispy surface and a soft, porous interior, offering a rich wheat aroma and a hint of caramelization.
Grilled Small Steamed BunsBaked small steamed buns are made by baking fermented dough until golden brown. Main ingredients include flour, water, yeast, and a little sugar. The dough is first fermented, shaped, then baked.
Grilled Squid TentaclesA dish made by grilling fresh squid tentacles, resulting in a tender and slightly charred flavor.
ButterBeef tallow is a fat extracted by rendering cattle fat tissue. Main ingredients are beef suet or flank fat. The fat is cut into pieces, slowly cooked in a pot to melt and separate impurities, then filtered for pure beef tallow. Commonly used to enhance flavor in cooking or as a base for hot pot broth.
Lamb with Red Willow BranchesLamb skewered on tamarisk branches and grilled over charcoal, infusing the meat with a natural woody aroma from the burning branches.
Lamb Skewers with Red WillowLamb skewers made with fresh lamb cut into pieces and threaded onto red willow branches, then slowly grilled over charcoal until the outside is crispy and the inside remains tender. The lamb is juicy and flavorful, with a unique grilling technique that preserves its natural taste. The aroma of the red willow branches infuses into the meat during roasting, adding a distinctive flavor.
Famous Tofu StewA popular dish made with tofu, minced meat, mushrooms, and greens, simmered to perfection for a rich, savory flavor.
Sheep testiclesSheep testicles are cleaned and cooked by blanching, boiling, or stir-frying, often with scallions, ginger, and garlic. The texture is tender yet chewy, with a rich flavor.