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Chengji Childhood Aluminum Bowl Grilled Meat (Baimao Community Branch)

烧烤 · ⭐ 4.0

No. 4-4 Zhencheng Street

Dishes

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  Diao Xiao Noodles

  Knife-cut noodles are made from medium-gluten flour and hand-carved using a special blade, resulting in noodles that are smooth on the outside and chewy inside, soft yet not sticky. They are typically served with pork, beef, or lamb broth, garnished with green onions and cilantro, delivering a rich noodle aroma and flavorful soup base.
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  Original Flavor Pork Belly

  A dish made from pork belly, gently simmered to preserve its natural flavor, tender and savory.
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  Large Teacup Beef Tripe

  A Sichuan-style dish featuring fresh beef tripe quickly blanched and tossed with garlic, chili oil, and Sichuan peppercorns for a spicy, numbing flavor.
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  Stir-fried Dried Tofu Strips

  A cold dish made by stir-frying dried tofu strips with vegetables like green pepper and carrot, seasoned with garlic and light sauce.
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  Stir-fried Bamboo Shoots with Seasoning

  Stir-fried bamboo skin salad is a cold dish made with rehydrated bamboo skin and vegetables like cucumber and carrot, quickly tossed in a sauce of scallions, ginger, garlic, soy sauce, vinegar, and chili oil. The bamboo skin is chewy and flavorful.
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  Beef Tendon

  Niu Liang Jin is a dish featuring beef tendons as the main ingredient. The tendons are sliced, blanched to remove odor, then stewed or braised with葱姜蒜, soy sauce, and cooking wine until tender and flavorful. Some recipes add star anise and cassia bark for enhanced aroma.
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  Special Beef Tendon

  A dish featuring slow-cooked beef tendon and pork knuckle, tender and rich in collagen, served with a secret sauce for a deep, savory flavor.
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  Tendon Skin

  Skin jelly is a dish made from pork or beef skin, blanched, deodorized, and boiled before being sliced or cut into strips. It's typically mixed with seasonings like soy sauce, vinegar, chili oil, garlic, and cilantro for a crisp texture.

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