Wang Ma's Hand-Torn Roast Rabbit (Binjiang Store)
烧烤 · ⭐ 3.8
Shop No. 33, Boyi Jun
Dishes
Plain Roast RabbitA specialty dish made by marinating fresh rabbit and slow-roasting it over charcoal, resulting in crispy skin and tender meat with rich aroma.
Xinjiang Milk BeerA traditional beverage from Xinjiang made with milk, yogurt, and fermented rice wine, offering a rich, slightly sour taste with a subtle alcoholic aroma.
Wang Ma's Hand-Torn Roast RabbitA spicy and tender roasted rabbit dish, hand-torn after marinating in special spices and grilling over charcoal.
Corona BeerCorona beer is a light lager from Mexico, made from water, barley malt, hops, and yeast. Crafted through mashing, boiling, fermentation, and aging, it has a clear body and fine foam.
Wild Rabbit RoastWild rabbit roast features tender meat marinated in spices and grilled over charcoal, delivering a rich, smoky flavor.
Spicy Rabbit CubesSpicy rabbit cubes is a dish made primarily from rabbit meat, marinated with wine, ginger slices, then stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion. The finished dish has a bright red color, tender texture, and rich spiciness.
Spicy Rabbit HeadSpicy rabbit head is a dish made primarily from rabbit heads, blanched and then stir-fried with chili, Sichuan peppercorns, ginger, garlic, and doubanjiang. Proper heat control ensures the meat absorbs rich flavors, resulting in a soft, layered texture.
Spicy Rabbit LegsSpicy rabbit legs made with fresh rabbit legs stir-fried with chili, Sichuan pepper, and aromatics for a bold, numbingly spicy flavor.
Spicy Rabbit HeadsSpicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.