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He Peng Men San Qian Li • Roast Meat City (Zhao Gong Kou Branch)

烧烤 · ⭐ 4.8

No. 3, Jiajiahu Garden

Dishes

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  三千里冷面

  三千里冷面是朝鲜族传统特色面食，以荞麦面为主料，配以牛肉汤、煮鸡蛋、黄瓜丝、梨片、辣白菜等。面条煮熟后过凉水，使其口感筋道爽滑，汤底冰凉酸甜，略带微辣。整体口味清爽开胃，特别适合夏季食用，既能解暑又能补充能量。
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  Samgyeopsal Stone Pot Rice

  Samgyeopsal stone pot rice uses a stone pot to cook rice, vegetables (like spinach, bean sprouts, carrots), meat (such as beef, chicken), and eggs. The ingredients form a crispy crust at the bottom when heated, served with Korean chili paste.
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  3000-li Thick Beef with Sauce

  Thick slices of beef tenderloin marinated in a 3,000-year-old sauce, then grilled. The sauce is made from soy sauce, sugar, garlic, ginger, and chili, offering rich flavor and tender meat.
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  Thick-cut Pork Belly

  Thick-cut pork belly, made from pork belly cut into thicker slices, marinated and then grilled or pan-fried until golden brown on both sides. The meat is tender and juicy, served with适量 seasoning.
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  Thick-cut Premium Beef Tongue

  Thick-cut premium beef tongue, selected for quality, is cleaned, blanched, sliced thickly, and slow-cooked or pan-seared to achieve a tender, elastic texture while preserving its natural flavor.
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  Wusange

  Wusang is a dish primarily made with pork, typically stir-fried with onions and green peppers, seasoned with soy sauce and cooking wine.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Fresh Hand-Trimmed Beef

  Hand-cut fresh beef is a dish made with fresh beef, typically using tenderloin or shank meat, sliced thin by hand and quickly stir-fried or涮煮 after marinating with scallions, ginger, garlic, soy sauce, and cooking wine to retain its tender texture.
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  Hand-Cut Fresh Lean and Fat

  Hand-cut fresh pork belly is a dish made from fresh pork belly with skin, sliced thinly by hand to preserve the layered fat and lean. After blanching or pan-frying to remove excess fat and lock in moisture, it's seasoned and cooked to maintain tenderness.
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  Snowflake Wagyu Ribeye

  Snowflake Wagyu Ribeye:选用优质和牛肋条部位，肉质细腻，脂肪分布均匀如雪花。通过低温慢煮或炭火炙烤的方式烹饪，保留肉汁与风味。

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