Jiangpin BBQ Workshop
Barbecue · ⭐ 3.4
North of Longxiwan, Yinghe Road
Dragon Mate tips
If you are traveling in China to visit Zhengzhou, 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 North of Longxiwan, Yinghe Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Secret-Recipe Lamb Skewers, Lamb Kidney Stir-fry, Old Vinegar Preserved Egg.
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: Zhengzhou
- Category: Barbecue
- Rating: 3.4
- Address: North of Longxiwan, Yinghe Road
- Popular dishes: Secret-Recipe Lamb Skewers, Lamb Kidney Stir-fry, Old Vinegar Preserved Egg, Peanut Cold Dish, Shrimp Fried Noodles
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Dishes
Secret-Recipe Lamb SkewersSpecial recipe lamb skewers are made by cutting fresh lamb into pieces and marinating them with a secret spice blend. The meat pieces are then threaded onto bamboo skewers and slowly grilled over charcoal until the outside is crispy and the inside remains tender and flavorful. For best results, enjoy with additional spices.
Lamb Kidney Stir-fryLamb kidney stir-fried with aromatics, a savory dish popular in Chinese cuisine.
Old Vinegar Preserved EggA traditional Chinese cold dish made by preserving eggs in aged vinegar, resulting in a tangy, soft-textured delicacy.
Peanut Cold DishPeanut cold dish mainly consists of peanuts and cucumber. Peanuts are boiled or roasted and peeled, cucumber is sliced or julienned, then mixed with peanuts. Seasonings like soy sauce, vinegar, sesame oil, and garlic are added and stirred well before serving.
Shrimp Fried NoodlesShrimp fried instant noodles is a dish made by stir-frying instant noodles with shrimp, vegetables, and seasonings. Cook the noodles, then stir-fry with blanched shrimp,葱姜蒜, and greens.
Spicy Duck Blood and NoodlesA spicy Sichuan-style dish made with duck blood and rice noodles, stir-fried with chili and fermented bean paste for a bold, numbing flavor.