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Xinjiang Gulikou Barbecue Lamb Hot Pot

火锅 · ⭐ 3.5

No. 102-1, Chezhan Middle Road

Dishes

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  Grilled Tofu Skewers

  Grilled tofu skewers made from chiyoda tofu, cut into cubes and threaded onto bamboo sticks, then marinated and grilled until slightly charred. A sauce such as soy sauce, honey, or garlic sauce is typically brushed on for enhanced flavor.
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  Grilled Large Green Pepper Skewers

  Grilled large green peppers skewered and roasted over charcoal, resulting in a smoky, tender flavor.
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  Grilled Baby Bok Choy Skewers

  Grilled baby bok choy skewers made with fresh baby bok choy, sliced into strips and threaded onto bamboo skewers, brushed with oil and seasonings, then grilled until slightly charred and tender.
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  Grilled Stinky Tofu Skewers

  Grilled stinky tofu skewers made from fermented tofu, grilled until the surface is slightly charred while the inside remains soft. Serve with sauce or seasoning.
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  Grilled Eggplant

  Grilled eggplant is a dish that uses eggplant as its main ingredient. During preparation, the eggplant is typically cut into appropriate sizes, marinated, and then placed on a grill to be roasted over charcoal or in an oven. It is cooked until the skin is slightly charred and the inside is soft and tender, then served with a specially prepared seasoning for a unique flavor.
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  Grilled Squid Tentacle Skewers

  Grilled squid tentacles marinated and skewered, then cooked over charcoal for a savory, tender bite with a smoky finish.
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  Grilled Chicken Feet Skewers

  Grilled chicken feet skewers are made by marinating fresh chicken feet, skewering them, and grilling until crispy outside and tender inside.
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  Grilled Chicken Gizzard Skewers

  Grilled chicken gizzards skewered and marinated, then barbecued with seasonings like soy sauce, cooking wine, cumin, and chili powder for rich flavor.
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  Lamb Kidney Skewers

  Lamb kidney skewers are made by cutting lamb kidneys into small pieces, threading them onto bamboo skewers, marinating, and grilling. Common seasonings include green onions, ginger, and cooking wine to remove fishy odor and enhance aroma. The surface becomes slightly charred while the inside remains tender.

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