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Shimian · Kao Gu Jiang Flame Barbecue

烧烤 · ⭐ 4.4

No. 142 Qingyang Avenue

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Large Beef Cut

  Block beef is a dish made from fresh beef cut into large pieces, marinated, then pan-fried, stir-fried, or braised. It's typically seasoned with葱姜蒜 and optionally soy sauce or cooking wine.
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  Porklet Meat

  A traditional Chinese dish made from tender pork, marinated and fried or pan-seared until crispy outside and juicy inside.
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  Intestines

  Small intestine usually refers to pig or sheep intestine, cleaned and blanched to remove odor, then cooked by stir-frying, stewing, or boiling. Common methods include stir-frying with chili, garlic, and ginger, or using as hot pot ingredients.
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  Pork Tetra

  掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
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  Slippery Pork Kidney Slices

  A dish made with pork kidney slices quickly stir-fried with vegetables, known for its tender texture and savory flavor.
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  Spicy Tripe

  A Sichuan dish made with beef or pork stomach stir-fried with chili, Sichuan pepper, garlic, and ginger, offering a crisp texture and spicy flavor.
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  Fresh Tender Fish Slices

  Fresh tender fish slices made from fresh fish fillets, marinated and stir-fried or blanched to retain a smooth, delicate texture.
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  Black Pepper Beef Cubes

  Black pepper beef cubes is a dish featuring beef as the main ingredient. The beef is cut into small pieces, marinated with seasonings, then stir-fried with black pepper, onions, and green peppers. Common marinades include soy sauce, cooking wine, and starch to make the beef tender and flavorful.

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