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Runji Barbecue (Student Street Branch)

烧烤 · ⭐ 3.5

No. 25 Chengcuo Road, B1 Zone, Haibin Carnival

Dishes

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  Pork Tetra

  掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
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  Lemon Saury

  Grilled saury fish marinated in lemon juice and soy sauce, offering a fresh and tangy flavor.
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  炭烤千叶豆腐

  炭烤千叶豆腐是一道以千叶豆腐为主料，经过炭火烤制而成的菜品。千叶豆腐由大豆蛋白制成，质地细腻，富有弹性。制作时将豆腐切片或整块置于炭火上烤制，使其表面微焦、内部保持嫩滑，通常搭配酱料或直接食用。
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  Charcoal-Grilled Beef Skewers

  Grilled beef skewers made with marinated beef chunks, cooked over charcoal for a smoky flavor and tender texture.
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  Charcoal-Grilled Pork Ribs

  Charcoal-grilled pork ribs made from tender pork knuckles, marinated and cooked over charcoal for a smoky, crispy texture.
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  Garlic Shoots

  Garlic shoots are a dish primarily made with garlic shoots, typically sliced and stir-fried with meat or other vegetables, seasoned with oil, salt, and soy sauce.
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  Garlic Duck Blood

  A Chinese dish made with duck blood stir-fried with garlic, known for its smooth texture and rich garlic flavor.
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  Braised Green Pepper with Tiger Stripes

  Hǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.
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  Sea Bass

  Sea bass is a common freshwater or saltwater fish used in cooking. It can be steamed, braised, pan-fried, or stewed after cleaning, with ginger, scallions, and soy sauce to preserve its tender texture.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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