源汉石板烧烤(河滨路店)
Barbecue · ⭐ 4.4
No. 380, Section Lower Binjiang Road, Linqiong Town, No. 301 (Annex)
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. 380, Section Lower Binjiang Road, Linqiong Town, No. 301 (Annex). It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pork Belly, Crunchy Quail Eggs, Potato.
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: 4.4
- Address: No. 380, Section Lower Binjiang Road, Linqiong Town, No. 301 (Annex)
- Popular dishes: Pork Belly, Crunchy Quail Eggs, Potato, Cantonese Sausage, Pork Tetra
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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.
Crunchy Quail EggsA popular Chinese snack made by frying or coating boiled quail eggs in a savory sauce, resulting in a crispy texture and rich flavor.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Cantonese SausageCantonese sausage, made primarily from pork and seasoned with sugar, salt, and wine. It is prepared by marinating, stuffing into casings, and sun-drying. The sausage has a bright color, firm texture, and a unique sweet and wine aroma, making it a traditional delicacy from Guangdong province.
Pork Tetra掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
Qingxi Yellow BeefFresh yellow beef is slow-cooked with a secret spice blend, resulting in tender meat and rich, aromatic broth—a classic Sichuan home-style dish.
LeekLeek, also known as 'Yang-promoting grass,' is a common vegetable. Its narrow, long leaves are vividly green and emit a unique aroma. When cooking, it can be stir-fried, made into a cold dish, or used as a filling, preserving its natural flavor and nutritional value.
SquidThis squid dish is made primarily from fresh squid, which is cleaned and sliced, then stir-fried or grilled with seasonal vegetables. It has a tender texture and is rich in nutrition, making it a popular seafood delicacy.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
Spicy Chicken SkinSpicy chicken skin is a dish made primarily from chicken skin, blanched, sliced, and stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang for a rich numbing-spicy flavor.