Bai Shi Yi Whole Lamb Roast, Yak Feast, Clay Pot Chicken (Shapingba Branch)
Barbecue · ⭐ 3.7
Shop No. 7, No. 60 Yangli Road, Yubei Road Subdistrict
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 Shop No. 7, No. 60 Yangli Road, Yubei Road Subdistrict. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Signature Spicy Pepper Chicken, Gele Mountain Spicy Chicken, Roast Suckling Pig.
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: 3.7
- Address: Shop No. 7, No. 60 Yangli Road, Yubei Road Subdistrict
- Popular dishes: Signature Spicy Pepper Chicken, Gele Mountain Spicy Chicken, Roast Suckling Pig, Whole Roasted Lamb, Tibetan Beef Sirloin
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Dishes
Signature Spicy Pepper ChickenSignature spicy chicken dish made with fresh chili peppers and tender chicken pieces, stir-fried to perfection for a juicy texture and crisp pepper flavor.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Roast Suckling PigRoast suckling pig is a dish made from young pigs weighing 5-8 kg, marinated and roasted slowly over charcoal or electric oven until the skin is golden and crispy, with tender meat.
Whole Roasted LambRoast whole lamb is a dish made with an entire lamb as the main ingredient. After marinating, the whole lamb is slowly roasted over charcoal until the skin turns golden and crispy, while the meat remains tender and fragrant.
Tibetan Beef SirloinTibetan beef sirloin is a premium cut from the back of the yak, known for its tenderness and rich flavor. It's typically sliced thin and quickly cooked in hot pot or stir-fry.- Freshly Sliced Yak BeefFreshly sliced yak beef, tender and flavorful, ideal for quick cooking or hot pot.
Bishan Spicy Rabbit with ChiliA signature Sichuan dish from Bishan, Chongqing, featuring tender rabbit meat stir-fried with fresh chili peppers for a spicy and aromatic flavor.
Fatty Intestine with Taro and ChickenFatty intestine and taro chicken is a dish made with pork intestines, chicken, and taro. After cleaning and boiling the intestines, they are stewed together with diced chicken, then taro is added and cooked until tender.
Grassland Tripe Wrapped in MeatGrassland stomach-stuffed meat is a dish made by wrapping seasoned lamb mince in fresh sheep stomach, then steaming or stewing until fully cooked so the stomach absorbs the lamb's aroma.- Green Bean and Fresh Intestine Stir-fryA Chinese home-style dish made with fresh pork intestines and green beans, stir-fried with ginger and scallions for a savory, satisfying flavor.
Spicy Fish from LaifengA Sichuan dish made with grass carp, seasoned with chili and Sichuan peppercorns for a bold, numbingly spicy flavor.