Qian Feng Dock · Northeast Market Seafood Grill (Anji Shengtianhui Branch)
烧烤 · ⭐ 4.1
No. 8 Anyang Road, Xixiangtang District
China trip · China travel
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Dishes
Northeastern Pork Belly SliceNortheastern Big Oil Edge is a traditional Northeast Chinese dish, primarily made from pork heart meat and grilled. Its特色 lies in the tender meat, crispy texture, and rich fat content, making it a classic in Northeastern barbecue cuisine.
Northeast-style Hot Pot with TripeA Northeast Chinese hot pot featuring tripe, vegetables, and a savory broth, known for its rich flavor and hearty texture.
Charcoal-Grilled Whole Fresh EelFresh whole eel marinated and grilled over charcoal. Crispy outer skin, tender and juicy flesh, retains original flavor.
Grilled Northeastern Lamb Ribs SkewersSelected lamb ribs from Northeast China, cut into pieces and skewered, marinated with salt, cumin, chili and other seasonings, then grilled over charcoal. Tender and juicy with a crispy exterior and rich aroma.
Grilled Yellow CroakerGrilled yellow croaker is a dish primarily made with yellow croaker. To prepare it, first clean the fish thoroughly, then marinate it to infuse flavor. Next, place the fish on a grill and slowly roast over medium heat until both sides turn golden brown. Finally, sprinkle with spices.
Crispy Roast FishA dish made by roasting fresh fish until the skin becomes crispy while keeping the flesh tender, often served with vegetables and spicy sauce.
Garlic Steamed OystersGarlic steamed oysters is a dish using fresh oysters as the main ingredient. After washing, oysters are mixed with seasoned garlic, a little scallion, soy sauce, and oil, then steamed. The original flavor of oysters is preserved, highlighting the fusion of garlic and seafood.
Spicy Stir-Fried ClamsSpicy stir-fried clams is a dish featuring clams as the main ingredient, cooked quickly over high heat. After washing, clams are stir-fried with chili, ginger, and garlic to absorb the spicy flavor and aroma.
Air-Dried Beef SkewersAir-dried beef skewers made by marinating fresh beef strips in salt, soy sauce, and cooking wine, then air-dried or slowly dried at low temperature. The finished product is dark brown, firm, and chewy, ready to eat as-is or grilled.