Huangnibang Cat Owner Xiao Huangyu (Liping Direct Store)
Barbecue · ⭐ 3.6
No. 4, Dingxiang Road, Annex No. 22 (250 meters on foot from Exit 1 of Shiziping Metro Station)
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. 4, Dingxiang Road, Annex No. 22 (250 meters on foot from Exit 1 of Shiziping Metro Station). It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pork Belly, Yellow Croaker, Grilled Shrimp.
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. 4, Dingxiang Road, Annex No. 22 (250 meters on foot from Exit 1 of Shiziping Metro Station)
- Popular dishes: Pork Belly, Yellow Croaker, Grilled Shrimp, Water Snail
China trip · China travel
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Dishes
Pork BellyPork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
Yellow CroakerSmall yellow croaker is a small marine fish. Fresh small yellow croakers are typically selected, cleaned, and marinated with salt and cooking wine before being pan-fried or braised in brown sauce. During preparation,辅料 such as ginger slices and scallions can be added to enhance the flavor.
Grilled ShrimpGrilled shrimp is a dish made primarily with fresh shrimp, which is cleaned, marinated with seasonings, and then grilled in an oven or over charcoal. The shrimp meat is firm, with a slightly charred skin and a delicious flavor.
Water SnailSnail is a dish primarily made from snail animals, typically using freshwater snails. After cleaning, the internal organs are removed and the snails are blanched in hot water to remove any fishy odor. During cooking, they can be stir-fried with spices such as chili, ginger, garlic, and doubanjiang (fermented broad bean paste), or stewed together with meat and vegetables to absorb flavor.