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Xiaoma Ge BBQ Pigeon King

烧烤 · ⭐ 4.5

No. 693, Qidunshan Road

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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  Cold Noodles

  Cold noodles made with noodles, cucumber strips, egg, and other ingredients. The noodles are boiled and then rinsed with cold water, served with a specially prepared cold noodle soup, and garnished with kimchi, meat slices, and fruit slices. Refreshing and cooling, it is one of the common noodle dishes in summer.
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  Signature Charcoal-Roasted Pigeon

  Fresh pigeon marinated in secret sauce and slowly roasted over charcoal until crispy outside and tender inside, with rich aroma.
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  Crispy Roasted Pork Knuckle

  Braised pork knuckles is a dish made primarily from pork trotters, marinated and then roasted at high temperature. The trotters are usually blanched to remove odor, seasoned, and then roasted in an oven or over charcoal until the skin is crispy and the meat is tender.
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  Pork fat edge

  Lard edge is a traditional Chinese dish made primarily from pork fat. The preparation involves cutting the pork fat into appropriate-sized pieces, then marinating them to absorb flavor. Next, heat an adequate amount of lard in a pan and gently fry the marinated meat pieces over medium-low heat until both sides turn golden brown and the texture becomes crispy. Finally, remove the meat from the oil and serve.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Crispy Pork Belly

  Crispy pork belly is a dish primarily made with pork belly. The pork belly is cut into pieces, blanched to remove any odor, then marinated with seasonings to absorb flavor. Finally, it is deep-fried in oil until the skin becomes golden and crispy. The meat has a perfect balance of fat and lean, with a golden, crunchy exterior and tender, juicy interior.
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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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  Aluminum Foil Beef Intestine

  Aluminum foil-wrapped beef suet is a dish made by marinating sliced beef suet with seasonings, then baking it in aluminum foil. Common ingredients include scallions, ginger, garlic, soy sauce, and cooking wine for flavor.
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  Aluminum-Wrapped Pork Heart

  Aluminum foil pork heart is a dish made primarily from pork heart, sliced and marinated with seasonings, then wrapped in aluminum foil and cooked by grilling or steaming. Ginger, scallions, and cooking wine are commonly added to remove fishy odor and enhance aroma, with some recipes including chili and garlic for extra flavor.

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