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Northeast Cold Noodles · Northeast Barbecue

烧烤 · ⭐ 3.8

No. 183-B, Xi Wu Road

Dishes

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  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
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  Dry-Fried Beef Cartilage

  A Sichuan dish featuring beef cartilage stir-fried until crispy, seasoned with garlic and chili for a bold, spicy flavor.
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  Zibo Small Pancake

  Zibo small pancakes are thin pancakes made primarily from flour, typically cooked on a griddle. The dough is rolled into a round thin sheet and placed on a hot griddle until both sides turn slightly golden, resulting in a soft and elastic texture. They are commonly served with grilled meat, sauces, or vegetables.
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  Grilled Beef Intestines

  Charcoal-grilled beef tripe is a barbecue dish featuring beef tripe as the main ingredient. After cleaning and marinating, it's grilled over charcoal until cooked through. The exterior is slightly charred while the inside remains tender and elastic.
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  Charcoal-Grilled Beef Knuckle

  Charcoal-grilled beef knuckle, marinated and slow-cooked over charcoal for a crispy exterior and tender interior.
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  Charcoal-Grilled Pig's Feet

  A dish made by marinating pig's feet and grilling them over charcoal, resulting in a crispy exterior and tender, flavorful interior.
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  Garlic Sauce Pork Shank

  Pork shank braised in a savory garlic sauce, tender and flavorful.
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  Bean Sprout Stir-Fry with Pork

  A classic Chinese dish made by stir-frying fresh bean sprouts with pork, resulting in a crisp and savory meal.
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  Braised Tuna with Fermented Black Beans

  A Cantonese dish featuring braised tuna and fermented black beans, known for its savory and aromatic flavor.
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  Braised Tofu Paste with Eel and Pak Choi

  Bean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.

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