惟友撸串·地道川味特色海鲜烧烤(金山店)
烧烤 · ⭐ 4.6
No. 565, Jinxiang Road
Dishes
Braised and Roasted Chicken FeetChicken feet are first braised in a seasoned broth, then roasted to achieve a crispy exterior and tender interior with rich flavor.
Whirlwind Potato ChipsCrispy potato slices made by slicing potatoes thin, frying until golden, and seasoning with salt, chili powder, and cumin for a unique flavor.
Stir-fried Blanched EdamameA cold dish made by quickly mixing blanched edamame with garlic, chili, and sesame oil for a fresh, crunchy taste.
Charcoal-Grilled Pork RibsFresh pork ribs marinated and grilled over charcoal until tender and flavorful, with a smoky aroma.
Roasted Pig TrottersRoast pig trotters is a dish primarily made with pig trotters as the main ingredient. The preparation involves cleaning the pig trotters thoroughly, marinating them with seasonings for a period of time, and then slowly roasting them over charcoal or in an oven until the skin turns golden and crispy while the inner meat remains tender and juicy.
Beaten Lemon TeaFresh lemon slices and black or green tea are blended with ice, syrup or honey. Lemon slices and tea are lightly pounded with a mallet to blend juice and aroma, then mixed with syrup and ice before serving.
Sichuan Pepper Grilled FishGreen Sichuan pepper grilled fish is made with fresh fish as the main ingredient, seasoned with green Sichuan pepper, scallions, ginger, garlic, and other spices, then grilled. The fish meat is tender and fresh, while the aromatic freshness of the green Sichuan pepper blends perfectly with the savory aroma of the grilled fish, creating a unique flavor.
Crispy Pig's TrotterA crispy and flavorful dish made from pig's trotters, deep-fried to perfection for a satisfying crunch.
Crispy Pork BellyCrispy pork belly made by marinating and deep-frying pork belly until golden and crunchy on the outside, tender inside.
Spicy Duck BloodSpicy duck blood is a dish made primarily with duck blood, which is blanched to remove odor, then stir-fried or stewed with chili, Sichuan pepper, and doubanjiang to absorb the spicy flavor. It pairs well with bean sprouts or greens for added texture.