A Bang Barbecue · Xinjiang Lamb Skewers
Barbecue · ⭐ 3.8
Dinglan Qiyi Xinxin Science and Technology Park, Dinglan Subdistrict, Shangcheng District
Dragon Mate tips
If you are traveling in China to visit Hangzhou, 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 Dinglan Qiyi Xinxin Science and Technology Park, Dinglan Subdistrict, Shangcheng District. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Xinjiang Crusted Lamb Skewers, Charcoal-Grilled Pork Belly, Charcoal-Grilled Grass Carp.
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: Hangzhou
- Category: Barbecue
- Rating: 3.8
- Address: Dinglan Qiyi Xinxin Science and Technology Park, Dinglan Subdistrict, Shangcheng District
- Popular dishes: Xinjiang Crusted Lamb Skewers, Charcoal-Grilled Pork Belly, Charcoal-Grilled Grass Carp
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Xinjiang Crusted Lamb SkewersXinjiang-style battered lamb skewers, made by cutting fresh lamb into pieces, marinating it, and then threading it onto skewers. A specially prepared batter is evenly coated on the surface of the skewers, then slowly grilled over charcoal until the outside is crispy and the inside is tender, with rich meat aroma and a fragrant batter flavor.
Charcoal-Grilled Pork BellyCharcoal-grilled pork belly is a dish made primarily from pork belly, grilled over charcoal. The pork belly is sliced thinly, marinated in a special sauce, and then slowly grilled over charcoal until golden and crispy, with tender and juicy meat.
Charcoal-Grilled Grass CarpCharcoal-grilled grass carp is a dish featuring grass carp as the main ingredient. After cleaning and marinating, the fish is grilled over charcoal until the skin is slightly charred and the flesh is fully cooked. Ginger slices and green onions are typically added to remove fishy odor and enhance aroma.