Close

Da Hu La BBQ

烧烤 · ⭐ 3.9

No. 45 Keyan Street

Dishes

• 

  Rural Mixed Salad

  Country-style mixed salad made with fresh vegetables like cucumber, carrot, bean sprouts, and lettuce, seasoned with garlic, cilantro, and dressing. Served raw, simple to prepare without cooking.
• 

  Pork Belly with Sour Cabbage

  Pork belly and sour cabbage is a classic dish made primarily with pork belly and sour cabbage. The pork belly is sliced thinly, and the sour cabbage is washed and chopped. The two are stir-fried together to create a richly flavored dish. The pork belly is fatty yet not greasy, while the sour cabbage offers a refreshing, tangy taste that complements the pork perfectly.
• 

  Mixed Fruit

  Mixed fruit salad is a cold dish made by combining various fresh fruits cut into pieces, commonly including apples, bananas, oranges, grapes, strawberries, and kiwis. Ingredients can be adjusted based on season and region. Simply wash, peel, and chop the fruits, then mix in a container for immediate consumption without heating to preserve the natural flavor.
• 

  Stir-fried Barramundi Skin Salad

  A refreshing cold dish made from barramundi skin, blanched and sliced, then tossed with garlic, cilantro, chili oil, vinegar, and soy sauce for a crisp, tangy bite.
• 

  Charcoal-Grilled Upper Brain

  A premium beef cut from the upper shoulder, marinated and slow-grilled over charcoal for a smoky, tender flavor.
• 

  Grassland Lamb Ribs

  Grassland lamb ribs, made with fresh lamb ribs, marinated and then grilled or stewed. Tender meat seasoned with basic spices like salt, pepper, onion, and garlic, preserving its natural flavor.
• 

  Taro Sweet Potato Balls

  Sweet potato and taro balls are a dessert made from sweet potatoes and taro. Steam and mash the ingredients, mix with sugar, milk or coconut milk, shape into small balls, coat with glutinous rice flour or starch, then deep-fry until golden and crispy.
• 

  Qiqihar Roast Lamb

  Qiqihar roast lamb is a specialty barbecue dish from Qiqihar, Heilongjiang Province, made by marinating fresh lamb and grilling it over charcoal for a crispy exterior and tender interior, often seasoned with cumin and chili powder.

Reviews