7080 BBQ (Northeast Style)
Barbecue · ⭐ 3.9
Room 108, No. 106, Caihong Road, Chashan Town
Dragon Mate tips
If you are traveling in China to visit Dongguan, 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 Room 108, No. 106, Caihong Road, Chashan Town. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeastern Pork Belly Slice, Raw Lamb Kidneys, Spiced Cucumber with Peanut.
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: Dongguan
- Category: Barbecue
- Rating: 3.9
- Address: Room 108, No. 106, Caihong Road, Chashan Town
- Popular dishes: Northeastern Pork Belly Slice, Raw Lamb Kidneys, Spiced Cucumber with Peanut, Signature Toast, Lamb Skewers
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Dishes
Northeastern Pork Belly SliceNortheastern Big Oil Edge is a traditional Northeast Chinese dish, primarily made from pork heart meat and grilled. Its特色 lies in the tender meat, crispy texture, and rich fat content, making it a classic in Northeastern barbecue cuisine.
Raw Lamb KidneysYuanlu Da Yangyao is a dish featuring lamb kidneys as the main ingredient. After cleaning, the kidneys are sliced or cubed, then fried until slightly golden before being stir-fried with seasonings. Common seasonings include scallions, ginger, garlic, and cooking wine to maintain tenderness.
Spiced Cucumber with PeanutPai Huanggua Hua Sheng Mi is a cold dish primarily made from cucumber and peanuts. The cucumber is washed, smashed and cut into segments, while the peanuts are roasted or boiled and peeled. Both ingredients are mixed and stirred together. Common seasonings such as salt, vinegar, garlic paste, and sesame oil are added during preparation, and the dish is ready to serve once well mixed.
Signature ToastFresh toast slices brushed with butter and topped with cheese, baked until golden and crispy.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.