Xinjiang Brothers Lamb Barbecue (Zhongyi Road Branch)
小吃快餐 · ⭐ 3.8
Xuji Barbecue (Riyuexingcheng Branch), No. 28, Building 16, Riyuexingcheng, Zhongyi Road, Jiang'an District, Wuhan City, Hubei Province
Dragon Mate tips
If you are traveling in China to visit Wuhan, 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 Xuji Barbecue (Riyuexingcheng Branch), No. 28, Building 16, Riyuexingcheng, Zhongyi Road, Jiang'an District, Wuhan City, Hubei Province. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Special Lamb Skewers, Lamb Ribs, Lamb Liver.
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: Wuhan
- Category: 小吃快餐
- Rating: 3.8
- Address: Xuji Barbecue (Riyuexingcheng Branch), No. 28, Building 16, Riyuexingcheng, Zhongyi Road, Jiang'an District, Wuhan City, Hubei Province
- Popular dishes: Special Lamb Skewers, Lamb Ribs, Lamb Liver, Stuffed Pork Belly
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Dishes
Special Lamb SkewersSpecial lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo skewers. After marinating with spices such as cumin, chili powder, salt, and onion, the meat becomes flavorful. During grilling, proper heat control ensures the lamb is crispy on the outside and tender inside, with a rich aroma.
Lamb RibsLamb chops are made from lamb rib sections, processed through cutting, marinating, and grilling. They have a golden appearance, tender and juicy meat, and are enhanced with a special seasoning that creates a unique taste.
Lamb LiverLamb liver, made primarily from fresh lamb liver, carefully processed and cooked with appropriate seasonings. It has a golden yellow color, a tender texture, and is rich in nutrition.
Stuffed Pork BellyDoubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.