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Skewer into Oyster Gate (Fenggang Store)

烧烤 · ⭐ 3.5

Room 1005, No. 32 Shuibu Road

Dishes

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  广东腊肠

  广东腊肠主要由猪肉、淀粉、调味料制成，将腌制好的肉馅灌入肠衣后，经过风干或晾晒制成。成品色泽红亮，质地紧实，具有浓郁的肉香和独特的腊味。
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  Xinjiang Lamb Ribs

  Xinjiang lamb ribs are slow-cooked with onions, carrots, and spices, resulting in tender meat and rich flavor.
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  Xinjiang Lamb

  Xinjiang lamb is a traditional dish made with fresh lamb and spices like onion, carrot, and cumin, slow-cooked to tender perfection with rich regional flavor.
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  Oilseed lettuce

  Oil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
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  Roasted Green Pepper

  Roasted green peppers are made by grilling or baking clean peppers until the skin is slightly charred, then peeling and slicing or serving whole. No additional ingredients are typically added to preserve the pepper's natural flavor.
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  Grilled Konjac

  A healthy dish made by grilling konjac slices seasoned with garlic and chili, offering a crisp texture and savory flavor.
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  Grilled Yellow Croaker

  Charcoal-grilled small yellow croaker is made from fresh small yellow croaker, carefully marinated and slowly grilled over charcoal. The fish meat is tender with a slightly crispy skin, filling the air with rich aroma. With simple seasonings, it delivers the purest seafood flavor.
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  Charcoal-Grilled Ribeye Lamb Chop

  Premium lamb chops marinated in secret spices and grilled over charcoal for a smoky, tender flavor.
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  Charcoal-Grilled Beef Tendon

  A dish made by marinating beef tendon and slow-grilling it over charcoal, resulting in a tender yet chewy texture with rich aroma.
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  碳烤苕皮

  碳烤苕皮是一道以苕皮为主要食材的烧烤菜品，将苕皮切条后用炭火烤制，使其表面微焦、质地柔韧。制作过程中通常会刷上酱料或撒上调味粉，增加风味。
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  Egg Stir-Fried Two-Tone Noodles

  A creative Chinese dish featuring eggs stir-fried with two-tone noodles, offering a colorful and flavorful meal.
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  Spicy Razor Clams

  Spicy snail dish made with snails cleaned and blanched, then stir-fried with chili, Sichuan pepper, ginger, garlic, and doubanjiang. Reddish in color, with firm snail meat and rich flavor.

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