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Jian Ge's Grilled Skewers (Hong Kong City Store)

烧烤 · ⭐ 3.5

40 meters west of the intersection of Maohao Street and Zhengfu Street

Dishes

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  Taiwanese Braised Pork

  Taiwanese braised pork is a classic Taiwanese dish, primarily made with fatty pork belly. After being diced, it is simmered with soy sauce, sugar, rice wine, and other seasonings until the meat becomes tender and fully infused with rich savory flavors.
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  Sichuan-style Chicken Fillet Pancake

  Sichuan-style chicken strips fried in a batter made from flour, eggs, and water, then pan-fried until golden. Seasoned with scallions, ginger, garlic, chili, and Sichuan peppercorns for authentic flavor.
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  Blooming Sausage

  Flower sausage is a creative dish featuring sausages as the main ingredient. To prepare it, first make flower-shaped cuts on the sausages, then cook them in a preheated oven or frying pan until the surface blooms and becomes slightly charred. Finally, arrange the sausages with appropriate seasonings and vegetables for presentation.
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  Grilled Wheat Gluten

  Grilled gluten is a snack made primarily from gluten. To prepare it, gluten is skewered onto bamboo sticks and grilled over charcoal or in a烤炉. During grilling, it is continuously turned to ensure even heating until the surface turns golden brown and slightly charred, releasing an enticing aroma.
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  Egg and Meat Floss Pancake

  A savory Chinese snack made by frying a mixture of eggs, meat floss, and seasonings in a pan until golden and crispy.
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  Egg Crab Stick Grilled Cold Noodles

  A fusion dish featuring cold noodles topped with fried egg and crab sticks, then grilled for a savory, crispy finish.
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  Egg and Chicken Strip Hand-held Pancake

  A savory handheld pancake filled with fried chicken strips and scrambled eggs, crispy on the outside and tender inside.
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  Golden Tiao Pi

  Golden Tiao Pi is a Chinese snack made with tiao pi, which is usually sliced and deep-fried until golden and crispy, then served with sauce or seasonings. It has a crisp texture with a crispy outside and tender inside, and is a common specialty in Sichuan cuisine.

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