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Lao Wei Yi Lu Salt BBQ (Ansheng Street Branch)

烧烤 · ⭐ 4.5

Ansheng Street, No. 13-4

Dishes

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  One-Boil Salted Lamb Skewers

  Fresh lamb is marinated, skewered, and slowly braised in a secret sauce before grilling for a savory, tender bite.
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  Mixed Bamboo Pulp Noodles

  A cold dish made with rehydrated soybean curd sticks mixed with vegetables like cucumber and carrot, seasoned with soy sauce, vinegar, sesame oil, garlic, and chili oil.
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  Roasted Duck Blood

  A dish made by roasting duck blood after marinating, resulting in a tender and smoky flavor, often served with garlic and coriander.
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  Beef Skewers

  Beef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
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  Secret-Recipe Dry Barbecue Skewers

  Marinated beef or pork strips grilled on skewers with a special sauce, resulting in a smoky, savory flavor popular in Yunnan cuisine.
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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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  Zhaodong Pancake

  Zhaodong small pancakes are made from flour, mixed with a little oil and water, rolled into thin sheets, and pan-fried. Seasonings like scallions and salt can be added, or fillings such as cooked meat or vegetables can be included for a unique flavor.
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  Green Mountains and Clear Waters Tripe Hot Pot

  Made with fresh tripe, paired with greens, wood ear mushrooms, and bean sprouts, cooked in a spicy Sichuan-style broth made from beef tallow and spices. The rich red broth is fragrant, the tripe tender and crisp, and the vegetables fresh, highlighting the bold, spicy, and aromatic flavors of Sichuan cuisine.

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