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Dong Xiao Xiao Lu Zi Original Barbecue

烧烤 · ⭐ 3.8

Shop Unit, Building 111426, Jinxiu Dongnan Residential Community

Dishes

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  Dry-Fried Silkworm Pupae

  A Sichuan dish featuring silkworm pupae stir-fried until crispy, seasoned with chili and aromatics for a savory, spicy flavor.
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  Dry-Fried Squid

  Dry-fried squid is a dish made primarily with squid, stir-fried with dried chilies, green onions, ginger, and garlic. In the preparation process, the squid is first cut into strips and then stir-fried with various seasonings until dry and fragrant, resulting in an appealing golden color.
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  Dry-Fried Duck Tongues

  Dry-fried duck tongues is a Chinese dish featuring duck tongues as the main ingredient, blanched, dried, then stir-fried in oil until slightly charred, and seasoned with scallions, ginger, garlic, chili, and other spices.
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  Beef Heart Tip

  Beef heart tip is a dish made by stir-frying sliced beef heart with chili and Sichuan pepper, resulting in a flavorful and slightly spicy dish.
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  Beef Shark's Fin

  Beef tendon and shark fin dish, where beef tendons are blanched and simmered with rehydrated shark fins to create a soft, tender texture and rich broth. Ginger slices and scallions are added for aroma and to reduce fishy smell.
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  Beef Sweet and Sour Pork

  Beef Guobaorou is a dish featuring beef as the main ingredient. Beef slices are coated in starch paste, deep-fried until golden and crispy, then stir-fried with a sweet and sour sauce. The result is crispy outside, tender inside, with a bright red color and rich flavor.
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  Braised Fish Head

  Dish Fish Head is a dish primarily made with fish head as the main ingredient, typically using fresh bighead carp or silver carp heads, combined with seasonings such as ginger, scallions, and garlic. It is prepared by steaming or stewing. After processing, the fish head is placed in a dish along with the辅料 (auxiliary ingredients), then heated until fully cooked, preserving the tender and fresh texture of the fish head.
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  Ossified Sinew

  Wogujin is a traditional Chinese dish primarily made from beef knuckle, slow-cooked to make the meat and tendons tender while preserving its rich meat aroma and chewy texture.
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  Beef Chest

  Chuck refers to the breast area of pork or beef, typically blanched and then stewed or braised with soy sauce, cooking wine, ginger slices, and other seasonings until tender and flavorful. It can be cooked with vegetables or served as a standalone dish.
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  Spicy Stir-Fried Clams

  Spicy stir-fried clams is a dish featuring clams as the main ingredient, cooked quickly over high heat. Cleaned clams are stir-fried with chili, ginger, and garlic to absorb the spicy flavor and aroma.
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  Soy Sauce Peanuts

  A classic Chinese cold dish made with boiled peanuts seasoned in soy sauce, garlic, and sesame oil for a savory, aromatic flavor.
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  Sautéed Crucian Carp on Iron Plate

  Pan-fried crucian carp is a dish primarily made with crucian carp. After being cleaned and marinated with seasonings, the fish is cooked on a preheated iron plate until thoroughly done and coated with a delicious crispy aroma. It is typically prepared together with辅料 such as ginger slices, scallion segments, and garlic paste to enhance the flavor.

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