Hailan Yuntian Whole Roast Lamb (Bishan Branch)
Barbecue · ⭐ 3.9
Unit 128–129–120, 3rd Floor (Suspended), No. 60 Shuangxing Avenue, Biquan Street
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 Unit 128–129–120, 3rd Floor (Suspended), No. 60 Shuangxing Avenue, Biquan Street. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Yuntian Hand-Grabbed Lamb Ribs, Yuntian Wool Stomach, Brand Roast Whole Lamb.
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: 3.9
- Address: Unit 128–129–120, 3rd Floor (Suspended), No. 60 Shuangxing Avenue, Biquan Street
- Popular dishes: Yuntian Hand-Grabbed Lamb Ribs, Yuntian Wool Stomach, Brand Roast Whole Lamb, Lai Feng Fish, Sichuan Boiled Fish
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Dishes
Yuntian Hand-Grabbed Lamb RibsYuntian Hand-Grabbed Lamb Ribs is a dish made with fresh lamb meat, marinated and then grilled using a special method. The meat is tender, fragrant, and has a unique flavor.
Yuntian Wool StomachYuntian Wool Stomach is a Sichuan dish made primarily with sheep stomach, which is cleaned, blanched, and stir-fried. It has a crisp and tender texture with a fresh and fragrant taste.
Brand Roast Whole LambA premium whole lamb dish, marinated with special spices and slow-roasted over charcoal for a crispy skin and tender meat.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Special Roast LambSpecial roast lamb made with fresh mutton marinated in secret spices and slow-roasted over charcoal for a rich, tender flavor.
Special Roast ChickenSpecialty roasted chicken made from whole chicken, marinated and baked in an oven. Marinating uses soy sauce, cooking wine, ginger, garlic, and spices to infuse flavor. Controlled heat creates a crispy skin while keeping the inside tender and juicy.
特色牛头特色牛头以牛头为主要食材，经过焯水、炖煮等处理，使肉质软烂，味道浓郁。通常加入多种香料和调味料慢火熬制，使其入味。
Roast Whole LambFreshly slaughtered whole lamb, marinated and roasted to perfection, offering crispy skin and tender, juicy meat.
Bishan RabbitBishan Rabbit is a traditional dish from Bishan, Chongqing, made with fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor.
Steamed Pork with Rice FlourStewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
Mutton Offal Hot PotA hearty hot pot made with mutton offal, simmered with vegetables and seasonings for a rich, savory flavor.
Mutton SoupMutton soup is made primarily with mutton, combined with适量 of spices and vegetables, and simmered to perfection. The broth is clear, the meat is tender, the flavor is rich and full-bodied, and it is highly nutritious.