Brothers Barbecue (Guchuan Avenue Branch)
Barbecue · ⭐ 3.6
No. 71 Shuyuan Street, Qionglai City
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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 No. 71 Shuyuan Street, Qionglai City. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pork Belly, Sliced Ginger and Frog Legs, Young Ginger Fish Balls.
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: 3.6
- Address: No. 71 Shuyuan Street, Qionglai City
- Popular dishes: Pork Belly, Sliced Ginger and Frog Legs, Young Ginger Fish Balls, Grilled Crucian Carp, Sour Cabbage Fish Flowers
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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.
Sliced Ginger and Frog LegsStir-fried frog with young ginger is a dish featuring frog and young ginger. Cut the frog into pieces and slice the ginger. Heat oil, sauté ginger first, then stir-fry the frog. Add seasonings and cook until done. Commonly includes chili, garlic, and doubanjiang for rich flavor.
Young Ginger Fish BallsA dish featuring tender fish balls and fresh young ginger, stir-fried to create a fragrant and spicy flavor profile.
Grilled Crucian CarpRoasted crucian carp is a dish featuring crucian carp as the main ingredient. The fish is cleaned, scored on both sides, marinated with salt and cooking wine, then grilled in an oven or over charcoal until fully cooked and tender.
Sour Cabbage Fish FlowersA Sichuan dish featuring tender fish slices and sour cabbage, stir-fried or simmered to create a tangy, spicy flavor.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.