No. 58 Barbecue
Barbecue · ⭐ 3.7
No. 58, Mudiant Xiang, Annex No. 2
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. 58, Mudiant Xiang, Annex No. 2. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Potato Slices, Handmade Beef, Garlic Roasted Eggplant.
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: 3.7
- Address: No. 58, Mudiant Xiang, Annex No. 2
- Popular dishes: Potato Slices, Handmade Beef, Garlic Roasted Eggplant, Lotus Root Slices, Aluminum-wrapped brain roast
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Dishes
Potato SlicesPotato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
Handmade BeefA dish made with fresh beef, hand-pounded and stir-fried to achieve a tender texture, seasoned with aromatics like ginger, garlic, and scallions.
Garlic Roasted EggplantFresh eggplants are halved, filled with garlic, salt, and a touch of oil, then roasted until tender and infused with rich garlic flavor.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
Aluminum-wrapped brain roastPaper-wrapped brain roast is a dish made primarily with pig or beef brain, marinated with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste), then wrapped in aluminum foil and roasted in an oven or over charcoal. The preparation emphasizes locking in the natural juices of the ingredients, resulting in a delicate and tender texture.
Grilled Crucian Carp in FoilSteamed crucian carp wrapped in foil is a dish made with fresh crucian carp, seasoned with ginger slices, scallions, garlic, and other spices, then baked in foil to retain its natural flavor and keep the flesh tender and juicy.
Aluminum-Wrapped Brain DishPaper-wrapped brain dish made with pig brain, seasoned and sealed in foil for high-heat roasting. Ginger, scallion, and garlic are commonly added for aroma, with some versions including doubanjiang or chili powder for extra flavor.
LeekLeek, also known as 'Yang-promoting grass,' is a common vegetable. Its narrow, long leaves are vividly green and emit a unique aroma. When cooking, it can be stir-fried, made into a cold dish, or used as a filling, preserving its natural flavor and nutritional value.
Crispy Pork Ribs and CartilageFried pork ribs and cartilage, marinated and coated in batter for a crispy texture with tender meat inside.
Chicken WingChicken drumettes are the middle section of chicken wings, typically marinated and cooked by frying, grilling, or stewing to achieve a crispy skin or tender meat.
Chicken SkinChicken skin is a dish made from the skin of chickens. Typically, the chicken skin is peeled off, then cleaned and processed through simple methods such as boiling or frying to make it crispy and delicious. Chicken skin can be enjoyed as a snack on its own or used as an ingredient to enhance the texture and flavor of dishes.