Lao Ma Zige Kao Yang Rou
Barbecue · ⭐ 4.1
No. 117, Wangcong East Road, Shudu Wanda Plaza, F1
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 117, Wangcong East Road, Shudu Wanda Plaza, F1. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Grilled Lamb Tendons, Lamb Skewers, Lamb Soup with Flatbread.
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: Chengdu
- Category: Barbecue
- Rating: 4.1
- Address: No. 117, Wangcong East Road, Shudu Wanda Plaza, F1
- Popular dishes: Grilled Lamb Tendons, Lamb Skewers, Lamb Soup with Flatbread, Stuffed Pork Belly
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Dishes
Grilled Lamb TendonsRoast lamb tendons is a dish primarily made with lamb tendons as the main ingredient. To prepare it, the lamb tendons are first marinated to absorb flavors, then placed on a grill and slowly roasted over appropriate heat until the outside is crispy while the inside remains tender. During the process, a specially prepared barbecue sauce can be brushed on to enhance the flavor.
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.
Lamb Soup with FlatbreadLamb and noodle soup is a traditional delicacy made primarily with lamb and flatbread. The preparation involves stewing lamb to create a rich broth, then breaking the flatbread into pieces and soaking them in the soup so they absorb the flavorful liquid. Finally, garnishes such as cilantro and chili powder are added to enhance the taste.
Stuffed Pork BellyDoubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.