Grandpa Wang’s is a legendary barbecue restaurant in northwest Chengdu that spawned itself into a chain a couple of years back. We always meant to visit the original, but since good barbecue is found in almost every neighbourhood in town, we never got around to it. We finally dropped in on their Xiaojiahe branch with a few friends. The menu is check off style, and shorter than most barbecue restaurants in town. We picked out a few of their signature dishes, like eggplant flattened and grilled with a ground meat topping (脆绍茄子), pork belly (五花肉), ribs (一品排骨) and individually skewered corn kernels (玉米粒). Their chicken necks, which come with the heads attached (极品鸡脖), are well known, as are the pig brains (脑花), but nobody felt like ordering them. We rounded out our order with some grill friendly vegetables, potatoes (土豆), lotus (藕) and tofu (豆腐).
We ordered the eggplant with and without spice, and both were well grilled and generously topped. The ribs, which are meaty and delicious, were another must order, tasting like they’d been cured before barbecuing. We were very impressed with the pork belly, which had just the right amount of richness, and the lotus root was carefully cooked through while preserving its crunchy texture. The service and atmosphere are pretty basic, but the food is a step up from gritty street barbecue; this place should hold its own among barbecue fans. The bill should come to between 50 and 80 per person.
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