Xinjiang Aili Delicious Lamb Skewers (Huayu Central Avenue Branch)
Barbecue · ⭐ 3.6
No. 8, Annex 9, Jinhong Second Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, 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. 8, Annex 9, Jinhong Second Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Large Lamb Skewers, Lamb Hand-Rice, Lamb Kidneys.
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: 3.6
- Address: No. 8, Annex 9, Jinhong Second Road
- Popular dishes: Large Lamb Skewers, Lamb Hand-Rice, Lamb Kidneys, Sheep penis
China trip · China travel
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Dishes
Large Lamb SkewersLamb skewers are made by cutting fresh lamb into chunks and grilling them on bamboo sticks after marinating. Main ingredients include lamb and seasonings, typically cooked over charcoal or a grill to achieve a crispy exterior and tender interior with rich aroma.
Lamb Hand-RiceLamb hand-pulled rice is made with lamb and rice, seasoned with onions, carrots, and spices. Lamb is boiled, then stewed until tender, mixed with rice and steamed to absorb the rich flavors.
Lamb KidneysLamb kidneys are made primarily from fresh lamb kidneys, which are cleaned, sliced, and marinated before being cooked by grilling or stir-frying. They have a golden appearance, tender meat, and are nutritionally rich.
Sheep penis羊鞭, or the reproductive organ of a sheep, is typically used as a tonic ingredient in Chinese cuisine. Before cooking, it must be thoroughly cleaned to remove any odor. Common preparation methods include stewing and grilling, often enhanced with medicinal herbs or spices to improve flavor. For stewing, it is slowly cooked with nourishing herbs such as goji berries and angelica root until tender; for grilling, it is marinated in spices and slowly roasted over charcoal until charred on the outside and juicy on the inside.