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Lü Ji Jing Wei Bao Tuo · Dian Kao Yang Rou Chuan (Tongzhou Wanda Store)

小吃快餐 · ⭐ 3.7

Unit 180, Building 1, No. 58 Courtyard, Xinhua West Street

Dishes

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  Large Chicken Heart Skewers

  Large chicken heart skewers are made by marinating and grilling or frying skewered chicken hearts, resulting in a crispy exterior and tender interior.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Grilled Chicken Gizzard

  Electric grilled chicken gizzards is a barbecue dish featuring chicken gizzards as the main ingredient. After cleaning, they are sliced or cubed, marinated with seasoning, then grilled in an electric oven. The result is crispy outside and tender inside with a chewy texture.
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  Grilled Lamb Skewers

  Electric grilled lamb skewers are made primarily from fresh lamb, carefully cut into pieces and threaded onto skewers, then cooked using an electric grilling method. During the process, the lamb's fat drips down, creating a smoky aroma similar to charcoal roasting, resulting in meat that is crispy on the outside and tender on the inside while preserving the original freshness and fragrance of the lamb.
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  Grilled Chicken Skewers

  Electric grilled chicken skewers are made by marinating chicken breast or thigh meat cubes in seasonings like soy sauce, cooking wine, garlic, and ginger, then grilling them on bamboo skewers until fully cooked.
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  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.

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