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Hu Ge Barbecue Shop

烧烤 · ⭐ 3.7

D23, Lanhai Science Popularization Farmers' Market, Wucheng South Road

Dishes

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  Spicy Tripe

  Mao Maodou is a Sichuan dish featuring beef tripe as the main ingredient. Fresh tripe is sliced and quickly blanched in a spicy, numbing broth to retain its crisp tenderness. Typically served with garlic paste, cilantro, scallions, chili oil, and Sichuan pepper powder for enhanced flavor.
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  Spicy Duck Blood

  Spicy duck blood is a traditional Chinese dish, primarily made with fresh duck blood. The preparation involves slicing the duck blood, seasoning it with spices and seasonings, cooking it to absorb flavors, and finally stir-frying it with vegetables and other ingredients.
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  Sichuan-style Braised Brain

  A Sichuan specialty dish made with pig brain, stir-fried with chili, Sichuan pepper, and fermented bean paste for a rich, numbingly spicy flavor.
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  Sichuan Hot Pot Noodles

  Sichuan Hot Pot Noodles is a spicy noodle dish made with rice noodles and a rich, numbing chili oil base, often served with vegetables and meat.
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  Sichuan-style Boiled River Catfish

  Sichuan-style boiled江团鱼 is a dish featuring江团鱼 as the main ingredient, accompanied by side vegetables such as bean sprouts and greens. The江团鱼 is cut into pieces after preparation and cooked together with the vegetables in a specially prepared spicy and numbing broth. Finally, Sichuan peppercorns and chili powder are sprinkled on top, and hot oil is poured to enhance the aroma.
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  Roasted Garlic Shoots

  Roasted garlic shoots is a dish featuring garlic shoots as the main ingredient. After washing and cutting the shoots, they are marinated with seasonings and then grilled in an oven or over charcoal until slightly charred on the outside and tender inside.
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  Lamb in a Handful

  Lamb stir-fry is a dish primarily made with lamb, typically sliced or diced and stir-fried with scallions, ginger, and seasonings. It offers a tender texture and rich aroma.

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