Ce Liang Bei · Beverage Department No. 17 (Wangping Street Branch)
Barbecue · ⭐ 4.7
No. 133, Wangping Street, Chenghua District
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 133, Wangping Street, Chenghua District. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Wanzhou Grilled Fish, Spicy Small Potatoes, Sichuan Roast Rabbit.
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: 4.7
- Address: No. 133, Wangping Street, Chenghua District
- Popular dishes: Wanzhou Grilled Fish, Spicy Small Potatoes, Sichuan Roast Rabbit, Yibin Baba Burn, Seaweed and Pork Floss Dough Stick
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Dishes
Wanzhou Grilled FishWanzhou烤鱼 is a dish made by grilling fresh fish with various vegetables and seasonings. Main ingredients include grass carp or carp, bean sprouts, potatoes, lotus root slices, and onions, seasoned with doubanjiang, chili, Sichuan peppercorns, ginger, and garlic. After marinating, it's grilled over charcoal and finished with a special sauce.
Spicy Small PotatoesMao Xiao Tu Dou is a dish featuring small potatoes as the main ingredient, typically boiled and stir-fried or stewed with seasonings like doubanjiang, chili, and garlic to absorb the sauce. It's often prepared using broth or water for a soft, flavorful texture.
Sichuan Roast RabbitA Sichuan-style roasted rabbit dish made with fresh rabbit marinated and grilled over charcoal, featuring a crispy skin and tender meat with bold spicy and numbing flavors.
Yibin Baba BurnA signature dish from Yibin, Sichuan, featuring pork trotters or chicken feet braised in a spicy sauce with fermented bean paste, chili, and Sichuan peppercorns.
Seaweed and Pork Floss Dough StickA fusion snack made by mixing crispy dough sticks with savory pork floss and seaweed flakes for a rich, layered texture.
Grilled Crucian CarpRoasted crucian carp is a dish featuring crucian carp as the main ingredient. The fish is cleaned, scored on both sides, marinated with salt and cooking wine, then grilled in an oven or over charcoal until fully cooked and tender.
Tomato Meatball PotA hearty stew made with tomatoes and meatballs, simmered until the flavors blend into a rich, tangy broth.
Meat Feast PlatterA flavorful platter featuring a variety of meats such as grilled beef, braised pork, spicy chicken wings, and seasoned duck neck, prepared using marinating, roasting, and braising methods.
Taro Chicken Hot PotA spicy hot pot featuring chicken and taro, simmered with aromatic spices for a rich, flavorful dish.
Sour Soup Beef PotA flavorful dish featuring tender beef simmered in a tangy broth with vegetables, popular in Sichuan cuisine.
Spicy Tripe Hot PotSpicy tripe hot pot is made primarily with beef tripe, cooked with spices such as chili peppers, Sichuan peppercorns, and fermented broad bean paste. After cleaning and slicing, the tripe is stir-fried with scallions, ginger, garlic, dried chilies, and Sichuan peppercorns until fragrant, then simmered in beef broth or water to fully absorb the spicy and numbing flavors. It can be enjoyed with side dishes like bean sprouts, potato slices, and rice noodles.
Spicy Beef Hot PotSpicy beef hot pot is made primarily with beef and seasoned with spices such as chili peppers and Sichuan peppercorns. After slicing or cubing the beef, it is cooked together with fermented broad bean paste, ginger, garlic, and green onions in a broth or water, slowly simmered until the beef becomes tender and fully infused with flavor, resulting in a rich and savory sauce.