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Huo Li Wang Special BBQ

烧烤 · ⭐ 4.3

No. 1, Xinhaiyang Street

Dishes

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  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Scallop Dices

  A dish made from fresh scallops cut into small pieces, lightly cooked and seasoned for a delicate, savory flavor.
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  Signature Hand-Cut Fresh Lamb

  Made from fresh mutton, hand-cut into thin slices and quickly cooked. The mutton slices are evenly thick, preserving the meat's natural tenderness. It is typically stir-fried or涮煮 (shuàn zhǔ) with accompaniments such as scallions, ginger, garlic, and cilantro, maintaining the original flavor of the ingredients.
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  Instant Noodles

  Instant noodles are a type of quick-cooking noodle product primarily made from wheat flour noodles and seasoning packets. The noodles are processed by frying or hot-air drying to allow for long-term storage. To prepare, simply pour hot water over the noodles or cook them for a few minutes until softened, then mix in the seasoning packet and enjoy.
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  Clear Soup Charcoal Hot Pot

  A hot pot dish featuring fresh vegetables, mushrooms, and meats cooked in a clear broth over charcoal, served with dipping sauces for a light and flavorful experience.
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  Grilled Sea Cucumber

  A dish made by grilling fresh sea cucumbers, resulting in a tender and flavorful seafood experience.
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  Grilled Catfish

  Grilled catfish is a dish featuring catfish as the main ingredient. After cleaning, the fish is marinated with seasonings and grilled until fully cooked, resulting in a slightly charred skin and tender, fresh flesh.
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  Grilled Chicken架

  Stir-fried chicken架 is a barbecue dish using chicken架 as the main ingredient. After cleaning, it's grilled directly to preserve the original flavor of the meat. It's usually marinated with seasonings and grilled over charcoal or in a烤炉 until the skin is slightly charred and the meat is fully cooked.
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  Crispy Pork Kidney Slices

  A Sichuan dish made with crispy pork kidney slices stir-fried with vegetables and spices, known for its crunchy texture and savory flavor.
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  Pork Belly

  Pork belly, a cut of pork with alternating layers of fat and muscle, commonly used in Chinese home cooking for its rich flavor when braised or stewed.
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  Garlic Pork

  Braised garlic pork is a dish primarily made with pork, typically using pork belly or tenderloin cut into cubes or slices and cooked together with garlic cloves. The meat is first blanched to remove any odor, then stir-fried with garlic and seasoned with soy sauce, cooking wine, and other seasonings. It is slowly stewed until the pork becomes tender and infused with rich garlic flavor.
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  Mushroom Tendon

  A Chinese dish made with fresh mushrooms and pork tendons, simmered until tender and flavorful.
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  Sour Cabbage

  Sauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.

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