齐家烧烤(南十六道街店)
烧烤 · ⭐ 3.6
No. 91, Nan Shi Liu Dao Street (Shop)
Dishes
Inner Mongolia Beef TendonA dish made from beef tendon, slow-cooked or braised in aromatic spices, popular in Inner Mongolia for its chewy texture and rich flavor.
Big KvassA traditional Russian fermented beverage made from rye bread, water, and sugar, offering a mildly sour taste and slight alcohol content.
Small KvassA traditional Russian fermented drink made from rye bread, sugar, and water, offering a mildly sour taste and slight alcohol content.
Sichuan-style Spicy麻 Duck TongueSpicy麻鸭舌 is a dish made with duck tongues and seasoned with Sichuan pepper, chili, scallion, ginger, and garlic. After blanching, the duck tongues are stir-fried with the aromatic spice blend to absorb the numbing and spicy flavors.
Grilled Beef TendonsA Chinese dish made by grilling beef tendons and tripe, resulting in a flavorful and chewy texture.
Beef BombA dish made with beef, onions, and peppers, marinated in a special sauce and deep-fried to crispy perfection.
Braised Beef TendonBeef tendon is a dish primarily made with beef tendons, typically blanched and then stewed with scallions, ginger, garlic, and other seasonings until tender. Soy sauce, cooking wine, and star anise are commonly added to enhance flavor and texture.
Vegetable RollA spring roll is a dish primarily made with vegetables, where sliced vegetables such as lettuce, carrots, and cucumbers are wrapped in thin pancakes or spring roll wrappers. Typically, the vegetables are julienned or sliced, mixed with seasonings, and then wrapped in the thin dough or wrapper. It can be served cold or heated.
Honey-glazed Chicken NeckA Chinese dish made with chicken necks marinated and simmered in a sweet honey sauce, resulting in a glossy, tender, and flavorful snack or side.
Pork TenderloinTenderloin is lean meat from the back of pigs or cattle, usually sliced thin or cut into strips for stir-frying, pan-frying, deep-frying, or stewing, often cooked with vegetables or seasonings.