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无剧本串吧·小龙虾·潮汕粥·夜宵(奥城店)

烧烤 · ⭐ 4.6

203, 2nd Floor, Building C4, Aocheng International Office Building, Lingbin Road

Dishes

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  Unscripted Beef Skewers

  Fresh beef cubes marinated and grilled on skewers, resulting in tender, juicy meat with a smoky aroma.
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  Charcoal-Grilled Pork Belly

  Charcoal-grilled pork belly is a dish made primarily from pork belly, grilled over charcoal. The pork belly is sliced thinly, marinated in a special sauce, and then slowly grilled over charcoal until golden and crispy, with tender and juicy meat.
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  Condensed Milk Toast

  A sweet toast made by spreading condensed milk on bread and baking until golden. Soft, rich, and delicious.
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  Sweet and Spicy Clams

  Sweet and spicy fried clams made with fresh clams, sweet bean sauce, Sichuan peppercorns, garlic, and ginger. Clams are cleaned and stir-fried with seasonings to absorb the sweet-spicy flavor, resulting in a tender and chewy texture.
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  Honey Chicken Wings

  Honey chicken wings are made by marinating chicken wings in honey, soy sauce, and cooking wine, then pan-frying or deep-frying until the outside is crispy and the inside tender, offering a sweet-savory flavor.
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  醋椒豆腐

  醋椒豆腐是一道以嫩豆腐为主料，配以醋和辣椒制成的菜肴。豆腐切块后煮熟，加入调好的醋汁和辣椒油或辣椒粉，搅拌均匀后即可食用。
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  Jinzhou Lamb Skewers

  Jinzhou mutton skewers are made by marinating fresh mutton cubes on bamboo sticks and grilling over charcoal. Key ingredients include mutton and seasonings, with careful control of heat to achieve a crispy exterior and tender interior.
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  Fresh Shrimp and Scallop Clay Pot Rice Porridge

  A savory rice porridge made with fresh shrimp and scallops, slowly cooked in a clay pot for rich flavor and smooth texture.
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  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.
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  Spicy Hot Pot Tripe

  Spicy hot pot tripe is a dish primarily made with beef tripe. The preparation involves slicing the tripe into bite-sized pieces and cooking it in a spicy and numbing broth until the slices are thoroughly cooked and ready to eat.

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