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Street Side Beef Skewers (Wangjing Kirin Society Branch)

烧烤 · ⭐ 4.5

Room 101, Level 1, Hesheng Qilin She, Wangjing Street (inside Starbucks corridor, walk 100 meters inward, next to WARAWARA)

Dishes

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  Yakult

  Yakult is a beverage primarily made from fermented milk, using a special fermentation process that preserves the nutritional components of milk while enhancing the activity of probiotics. It has a balanced sweet and sour taste, is refreshing and delicious, and requires no complex preparation—it can be consumed directly. It is an ideal choice for summer refreshment and promoting intestinal health.
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  Wei Quan

  A Chinese dish made with pork, eggs, and starch, stir-fried to a tender texture with savory flavor.
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  Mixed Smoked Chicken Frame

  A cold dish featuring chicken frames smoked and then cut or deboned, mixed with seasonings like soy sauce, sesame oil, garlic, and chili oil. Emphasis is placed on flavor absorption and texture, often served with scallions and cilantro for added aroma.
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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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  Charcoal-grilled street-style fatty and lean

  Charcoal-grilled street-style fatty pork is a barbecue dish made from pork belly, sliced thin and grilled directly over charcoal. Seasoned with salt, cumin, and chili powder for a fragrant, flavorful taste.
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  Fried Chicken Skewers

  Fried chicken skewers are made from chicken breast, cut into pieces and threaded onto bamboo skewers. They are marinated with spices to infuse flavor, then deep-fried in hot oil until golden and crispy.
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  Grilled Corn

  Grilled corn is a simple and delicious snack, with fresh corn as the main ingredient. The method involves slow-roasting the corn over charcoal until the kernels turn golden and slightly charred. A thin layer of cooking oil can be brushed on during the process to enhance texture and flavor.
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  Roasted Chicken Bones

  Roasted chicken bones are made by marinating chicken bones in soy sauce, cooking wine, ginger, and garlic, then grilling them over high heat until the outside is crispy and the inside remains tender.
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  Braised Beef Tendon

  Stewed tendons is a dish made primarily from pork or beef tendons, soaked, blanched, then slowly cooked with seasonings until tender and flavorful, offering a chewy yet soft texture. Common seasonings include soy sauce, cooking wine, ginger slices, and scallions; some recipes use broth for enhanced flavor.
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  Spicy Hot Pot Special

  Special low-ma la tang is a hot pot dish featuring various ingredients like tofu skin, tofu, potatoes, cabbage, enoki mushrooms, and luncheon meat, cooked in a specially prepared spicy麻汤底. Enjoy the ingredients after cooking, and add seasonings according to personal taste.
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  Raw Beef Tendon

  A cold dish made primarily from pork or beef tendons, cooked and sliced, then mixed with seasonings like soy sauce, vinegar, garlic, sesame oil, and chili oil.
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  Authentic Grilled Cold Noodles

  Real grilled cold noodles are a Chinese snack made by frying cold noodles on a griddle. Add eggs, scallions, ham, lettuce, and sauce, then flip and cook until slightly crispy. Crispy outside, soft inside, rich in flavor.
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  Street-side Cold Noodles with Spring Water

  Street-side cold noodles made with fresh noodles, cucumber ribbons, carrot strips, and bean sprouts. Noodles are cooled in ice water for a smooth, chewy texture, then tossed in a sauce of soy sauce, vinegar, sesame oil, garlic, and chili oil.
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  Street-side Fat and Lean

  Street-side fat and lean is a traditional Chinese dish made with pork as the main ingredient, using fatty and lean meat combined, and cooked by stewing or braising. It has a rich texture, with the fat not greasy and the lean meat not tough.
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  Soy Sauce Beef Tendon

  Soy sauce beef tendon is a traditional dish primarily made with beef tendons. The preparation involves first stewing the beef tendons until they become tender and then slowly simmering them with soy sauce and spices, allowing the tendons to fully absorb the rich sauce and develop a deep color and intense soy aroma.

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