Huiji Tazizi Charcoal Roasted Lamb Legs & Barbecue (Qingshan Zhigui City Branch)
Barbecue · ⭐ 4.5
Rooms 110, 111, and 112, Building 3, Zhihui City, Qingshanhu Subdistrict
Dragon Mate tips
If you are traveling in China to visit Hangzhou, this restaurant is worth a stop for great food. This restaurant is located at Rooms 110, 111, and 112, Building 3, Zhihui City, Qingshanhu Subdistrict. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Coin-shaped Beef Tendon, Xiao Feng Jin, Charcoal-Grilled Lamb Leg.
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: 4.5
- Address: Rooms 110, 111, and 112, Building 3, Zhihui City, Qingshanhu Subdistrict
- Popular dishes: Coin-shaped Beef Tendon, Xiao Feng Jin, Charcoal-Grilled Lamb Leg, Garlic Mushroom, Air-dried fatty edge
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Dishes
Coin-shaped Beef TendonYuanbao筋 is a dish featuring beef tendon as the main ingredient. After blanching, the tendon is stewed with scallions, ginger, and seasonings to achieve a soft, flavorful texture. Some recipes add soy sauce and cooking wine for richer taste. The finished dish is dark brown with a chewy, resilient texture.
Xiao Feng JinXiao Feng Jin is a Chinese dish made from pork tendons slowly braised with aromatics and seasonings, resulting in tender, flavorful meat.
Charcoal-Grilled Lamb LegCharcoal-grilled lamb leg is made from a whole lamb leg, marinated and then slowly roasted over charcoal. The meat develops a crispy, aromatic crust on the outside while remaining juicy and tender inside, typically seasoned with salt, cumin, and chili powder.
Garlic MushroomGarlic mushroom is a dish made primarily with fresh mushrooms and garlic. Clean the mushrooms, remove stems, slice them, and chop garlic into paste. Heat oil in a pan, stir-fry garlic until fragrant, then add mushrooms and cook until soft. Season and serve.
Air-dried fatty edgeAir-dried fatty pork belly is primarily made from the fatty part of the pig's belly. After cleaning, slicing into strips, and marinating, it is hung in a well-ventilated area to air-dry naturally. The finished product is semi-transparent, with a firm texture and elastic fat portions.
Spicy Beef TripeSpicy beef is a dish primarily made with beef shank. The beef is sliced or cubed, blanched to remove odor, then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste) to allow the meat to fully absorb the spicy and numbing flavors. During cooking, a small amount of soy sauce, cooking wine, and sugar are added for seasoning, and finally thickened with a slurry to reduce the sauce.