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Lao Difang Barbecue (Chaoyang Road Branch)

烧烤 · ⭐ 4.1

No. 55 Shixin Road (next to Agricultural Bank of China)

Dishes

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  Small Taro

  A dish made from small taro tubers, steamed or simmered until tender, often served with minced meat or sauce for enhanced flavor.
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  Small Onion Dish

  A simple dish made with small onions, stir-fried with garlic and chili for a fresh, savory flavor.
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  Rice Cake

  Nian gao is a traditional Chinese rice product made primarily from glutinous rice. After steaming and pounding, it is shaped into a cohesive form. It has a soft and sticky texture and can be served as a staple food, dessert, or snack.
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  Cantonese Sausage

  Cantonese sausage, made primarily from pork and seasoned with sugar, salt, and wine. It is prepared by marinating, stuffing into casings, and sun-drying. The sausage has a bright color, firm texture, and a unique sweet and wine aroma, making it a traditional delicacy from Guangdong province.
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  Roasted Chicken Skin

  Roast chicken skin is a dish primarily made with chicken skin as the main ingredient. The preparation method mainly involves cleaning the chicken skin and placing it on a grill to roast until it becomes golden and crispy.
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  Corn Sausage

  Corn sausage is made primarily from fresh pork and sweet corn kernels. After fine processing, the pork is minced and mixed evenly with seasonings and corn kernels, then stuffed into sausage casings. It is then matured and baked to create a product with an appealing appearance and rich texture, containing plump corn kernels inside.
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  Sliced Taro Cake

  Sweet potato skin is a food made primarily from sweet potato starch. The starch is mixed with water and steamed, then cooled and sliced into strips or pieces. It can be served cold with dressing, stir-fried, or added to soups, often seasoned with chili oil, garlic, and soy sauce.
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  Lotus Root Slices

  Lotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
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  Mini Sausage

  Mini sausages are small pork-based sausages made by stuffing seasoned meat into casings. They are typically cured, stuffed, and then steamed or pan-fried, resulting in a compact size that's easy to eat.
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  Grilled Crucian Carp in Foil

  Steamed crucian carp wrapped in foil is a dish made with fresh crucian carp, seasoned with ginger slices, scallions, garlic, and other spices, then baked in foil to retain its natural flavor and keep the flesh tender and juicy.
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  Leek

  Leek, also known as 'Yang-promoting grass,' is a common vegetable. Its narrow, long leaves are vividly green and emit a unique aroma. When cooking, it can be stir-fried, made into a cold dish, or used as a filling, preserving its natural flavor and nutritional value.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.

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